膳食纤维在鱼糜食品中的应用研究进展

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摘要：膳食纤维具有独特的营养和功能性质，在鱼糜中添加膳食纤维能够改善其凝胶性能和营养品质。文章综述了膳食纤维在鱼糜食品中的应用现状以及膳食纤维对鱼糜食品结构和性质的影响，提出膳食纤维改善鱼糜凝胶性质的可能机制及未来发展趋势，以期为膳食纤维在鱼糜食品中的应用提供理论基础。

关键词：膳食纤维；鱼糜；凝胶性质；相互作用；研究进展

中图分类号：TS254.5 文献标志码：A 文章编号：1000-9973（2025）01-0227-06

Research Progress on Application of Dietary Fiber in Surimi Food

YONG Jin-ye1，ZOU Yu-xuan1， ZHU Yu-bo1， TIAN Yang1， LI Xiu-fen1*， ZHAO Bing1，2*

（1.Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing， Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources， Ministry of Education， College of Food Science and Technology， Yunnan Agricultural University， Kunming 650201， China; 2.Division of Science & Technology， Yunnan Agricultural University， Kunming 650201， China）

Abstract： Dietary fiber has unique nutritional and functional properties. Adding dietary fiber into surimi can improve its gel properties and nutritional quality. In this paper， the application status of dietary fiber in surimi food and the effect of dietary fiber on the structure and properties of surimi food are reviewed， and the possible mechanism of dietary fiber improving the gel properties of surimi food as well as the development trend in the future are proposed， in order to provide a theoretical basis for the application of dietary fiber in surimi food.

Key words： dietary fiber; surimi; gel properties; interaction; research progress

收稿日期：2024-07-06

基金项目：云南省基础研究计划项目（202401AT070241）；云南省省市一体化专项（202302AN360002）

作者简介：雍金叶（2000—），女，硕士研究生，研究方向：食品加工与安全。（剩余15600字）