摘要
水产品营养丰富,在常温条件下易腐败变质,目前常用的储藏方法是低温冷冻储藏.但在冷冻过程中,水产品中的蛋白质会发生变性而影响产品质量,其中鱼糜制品的凝胶强度与持水力随冷藏时间的延长而降低.阐述了水产品的冷冻变性机理,以及常用食品抗冻剂糖类、复合磷酸盐类和蛋白质水解产物等在冷冻水产品及其制品中的抗冻效果.
Aquatic products contains rich nutrition, and are easy to deteriorate at room temperature. At present, the aquatic products are usually stored by low-temperature freezing storage. In the freezing process, the proteins in the aquatic products may denature to influence the product quality. For example, the gel strength and the water retention ability of surimi products decreases as the freezing time prolongs. The particle described the freeze denaturation mechanism of aquatic products, and the anti-freezing effects of common food anti-freezing agents, such as carbohydrates, compound Dhosohates and protein hvdrolvsate, in the frozen aouatic oroducts.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第6期88-92,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家农业部948项目(2010-Z57)
江西省教育厅青年科学基金项目(GJJ11226)
江西科技师范学院校级课题(KY2010ZY07)
关键词
水产品
冷冻变性
抗冻剂
鱼糜
aquatic products
freeze denaturation
anti-freezing agent
surimi
