斬拌對魚糜凝膠特性影響的研究進(jìn)展

摘 要：斬拌工藝是獲得良好的魚糜凝膠特性的關(guān)鍵工藝之一。本文綜合概述近年來關(guān)于斬拌對魚糜凝膠特性影響的報(bào)道，分析對比了斬拌與擂潰的優(yōu)劣性以及斬拌時(shí)間、斬拌溫度、斬拌速度和斬拌加鹽量對魚糜特性的影響，并對比分析了真空斬拌與常壓斬拌對魚糜特性的影響，為今后魚糜制品的研究提供參考。

關(guān)鍵詞：斬拌；魚糜；凝膠性

Research Progress on the Effect of Chopping on the Characteristics of Surimi Gels

DENG Xiudie1， YANG Mei2， LIAO Changwen1， HUANG Ao1*， HUANG Shuiwen1

（1.Xiangsihu College of Guangxi Minzu University， Nanning 530000， China;

2.Nanning University， Nanning 530000， China）

Abstract： Chopping process is one of the key processes to obtain good surimi gel properties. This paper summarizes the reports on the effect of chopping on the gel properties of surimi in recent years， analyzes and compares the advantages and disadvantages of chopping and smashing， as well as the effects of chopping time， chopping temperature， chopping speed and chopping salt added. The influence of the characteristics of surimi， and the effects of vacuum chopping and atmospheric chopping on the characteristics of surimi were compared and analyzed， which provided a reference for future research on surimi products.

Keywords： chopping; surimi; gel property

魚糜凝膠是指肌原纖維蛋白質(zhì)之間相互交聯(lián)形成的連續(xù)性基質(zhì)，其主要的分子間作用力有疏水作用力、共價(jià)鍵、氫鍵以及離子鍵。（剩余4487字）