斩拌对鱼糜凝胶特性影响的研究进展

摘 要：斩拌工艺是获得良好的鱼糜凝胶特性的关键工艺之一。本文综合概述近年来关于斩拌对鱼糜凝胶特性影响的报道，分析对比了斩拌与擂溃的优劣性以及斩拌时间、斩拌温度、斩拌速度和斩拌加盐量对鱼糜特性的影响，并对比分析了真空斩拌与常压斩拌对鱼糜特性的影响，为今后鱼糜制品的研究提供参考。

关键词：斩拌；鱼糜；凝胶性

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

鱼糜凝胶是指肌原纤维蛋白质之间相互交联形成的连续性基质，其主要的分子间作用力有疏水作用力、共价键、氢键以及离子键。（剩余4487字）