摘要
在分析水产品冷冻失水作用机理的基础上,对盐类保水剂、糖类保水剂和蛋白凝胶类保水剂的开发与应用相关文献进行梳理,指出,盐类保水剂保水性能较好,但过量添加会使水产品风味恶化;糖类保水剂和蛋白凝胶类保水剂天然、绿色、安全,但单独使用保水性能较弱且成本较高.鉴于此,通过筛选使用多糖、寡糖等天然配料降低糖类保水剂的生产成本,或基于试剂间的协同作用将糖类保水剂和蛋白凝胶类保水剂作为主要原料与无磷盐类进行复配以增强复合保水剂的保水效果,都是未来的研究方向.
Based on the analysis of the mechanism of freezing and dehydration of aquatic products,the relevant literatures on the development and application of salt water-retaining agents,sugar water-retaining agents,and protein gel water-retaining agents were combed.It was pointed out that excessive addition would worsen the flavor of aquatic products,although salt water-retaining agents had better performance.Sugar-based water-retaining agents and protein gel-based water-retaining agents were natural,green and safe,but the water-retaining properties alone were weak and costly.In view of this,through the use of natural ingredients such as polysaccharides and oligosaccharides,the production cost of sugar water-retaining agents was reduced,or sugar water-retaining agents and protein gel water-retaining agents were used as the main raw materials to mix with phosphorus-free salts.The synergistic effect of the composite water-retaining agent to enhance the water-retaining will effect and reduce the application cost can become future research directions.
作者
解万翠
谢静雯
辛荣玉
杨志伟
杨佳宇
王新珂
杨锡洪
XIE Wancui;XIE Jingwen;XIN Rongyu;YANG Zhiwei;YANG Jiayu;WANG Xinke;YANG Xihong(College of Mairine Science and Biological Engineering,Qingdao University of Science&Technology,Qingdao 266042,China;Shandong Provincial Key Laboratory of Biochemical Engineering,Qingdao 266042,China)
出处
《轻工学报》
CAS
2019年第6期15-23,共9页
Journal of Light Industry
基金
国家自然科学基金项目(31772089,31271938)
山东省重点研发计划项目(2017GHY15127)
关键词
水产品
保水剂
冷冻失水
aquatic products
water retaining agent
freezing water loss
