亲水胶体在鱼糜制品中的应用研究进展

Research Progress of the Application of Hydrocolloids in Surimi Products

摘要: 鱼糜制品是以鱼糜为主要原料,经过斩拌、擂溃、成型、凝胶化等过程制成的高蛋白、低脂肪的产品。亲水胶体是从植物和海藻中提取或由微生物合成的高分子多聚糖。亲水胶体可改善鱼糜制品中的凝胶特性。亲水胶体对不同鱼种的鱼糜凝胶强度的影响与亲水胶体的种类及其作用方式密切相关。本文综述了鱼糜制品及其凝胶形成的机理、亲水胶体的种类和功能特性,阐述了亲水胶体对鱼糜凝胶特性的作用机理及其在鱼糜制品中的应用现状,并提出未来的研究方向。

Abstract: Surimi products are products of high protein and low fat, which are prepared from raw surimi undergoing chopping, kneading, molding and gelation. Hydrocolloids are high molecular weight polysaccharides which are extracted from plants and algae, or synthesized by microorganisms. Hydrocolloids can improve the gel properties of surimi products. Different hydrocolloids have different effects on the gel strength of surimi from different species, and the modes of action vary widely. In this paper, surimi products, the mechanism of gel formation, the type and function of hydrocolloids were reviewed. The influence mechanism of hydrocolloid on gel properties of surimi and the application of hydrocolloid in surimi products were introduced. In addition, future research trends were proposed.