鱼糜冷冻稳定剂的种类及作用机理
作者:
作者单位:

(1.浙江工业大学食品科学与工程学院 杭州 310014;2.浙江省深蓝渔业资源高效开发利用重点实验室 杭州 310014;3.国家远洋水产品加工技术研发分中心(杭州) 杭州 310014;4.海洋食品精深加工关键技术省部共建协同创新中心 大连工业大学 辽宁大连 116034)

作者简介:

朱士臣(1990—)男,博士,讲师

通讯作者:

中图分类号:

基金项目:

国家自然科学基金项目(32001768);“十三五”国家重点研发计划重点专项(2019YFD0901603);浙江省自然科学基金探索项目(LQ21C200006)


Classification and the Corresponding Mechanisms of Frozen Stabilizers for Cryopreservation Surimi
Author:
Affiliation:

(1.College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014;2.Key Laboratory of Marine Fishery Resources Employment & Utilization of Zhejiang Province,Hangzhou 310014;3.National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),Hangzhou 310014;4.Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    鱼糜在冷冻贮藏过程中冰晶的形成是导致其品质降低的根本原因。鉴于现有抗冻剂的安全性和经济性,单纯通过抗冻剂来抑制冰晶形成,或许无法最大程度地提高鱼糜的冻藏品质。与抗冻剂的作用对象不同(控制冰晶形成),冷冻稳定剂可作为现有冷冻保护策略的重要补充,通过增强鱼糜组分的稳定性,以抑制其在冷冻过程中的各种生化反应,从而达到鱼糜冷冻保护最大化。本文首先探讨了鱼糜在冷冻过程中的品质变化规律,重点概述冷冻稳定剂的种类(糖类、蛋白水解物类、胶体类及多酚类)及其冷冻稳定机理,展望鱼糜冷冻保护策略的发展趋势。本文旨在从增强鱼糜主要组分的冻融稳定性角度出发,可作为现有冷冻保护剂的有效补充,以最大程度地提高鱼糜制品的冷冻品质。

    Abstract:

    Although the formation of ice crystals is the most fundamental factor inducing the quality deterioration of frozen surimi,the only addition of antifreeze aiming at inhibition against the formation of ice crystals alone fails to maximize the quality of surimi during frozen,due to their limited effectiveness and economy.Different from antifreezes aiming to control the formation of ice crystals,freezing stabilizers show great potentials to inhibit the various biochemical reactions involving in freezing treatments by enhancing the stability of surimi components.Hence,the combination of antifreezes and stabilizers may be the effective ways to maximize food freezing protection.In this review,the quality deterioration of surimi during the freezing process were summarized.Meanwhile,several freezing stabilizers (sugars,protein hydrolysates,colloids and polyphenols) and their acting mechanism were emphasized.At last,the future development trend of cryopreservation strategy of surimi was prospected.The present review proposes the novel cryopreservation as the complementary to the inhibition of ice crystal growth in terms of components stabilization,to improve the frozen quality of surimi.

    参考文献
    相似文献
    引证文献
引用本文

朱士臣,俞杰航,相兴伟,顾赛麒,柯志刚,丁玉庭,周绪霞.鱼糜冷冻稳定剂的种类及作用机理[J].中国食品学报,2022,22(1):401-412

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2020-01-22
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-02-11
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知