| 冷冻鱼糜绿色抗冻剂的研究进展 |
| |
| 引用本文： | 杨贤庆,袁悦,赵永强,李来好,吴燕燕,魏涯,岑剑伟.冷冻鱼糜绿色抗冻剂的研究进展[J].上海海洋大学学报,2018,27(5):789-796. |
| |
| 作者姓名： | 杨贤庆 袁悦 赵永强 李来好 吴燕燕 魏涯 岑剑伟 |
| |
| 作者单位： | 中国水产科学研究院南海水产研究所农业部水产品加工重点实验室;上海海洋大学食品学院 |
| |
| 基金项目： | 中国水产科学研究院基本科研业务专项（2016HY-ZD1001）；国家现代农业产业技术体系建设专项资金（CARS-46，CARS-50，CARS-47）；广州市珠江科技新星专项（201710010167）；国家自然科学基金（31401563，31601533）；中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助（2017YB13）；“扬帆计划”引进创新创业团队专项（2015Y702H109） |
| |
| 摘 要： | 冷冻贮藏是鱼糜重要的贮藏方法,但冻藏方法的不恰当以及缓化会引起鱼肌原纤维蛋白的变性,造成鱼糜品质下降。添加抗冻剂被认为是防止水产品蛋白质冷冻变性的最有效方法之一。文章探讨了冷冻鱼糜在冻藏过程中的物理及化学变化、鱼糜蛋白质冷冻变性规律及抗冻剂的作用机理,在此基础上分别综述了如:海藻糖、藻类提取物、多酚类物质及蛋白水解物等类型的绿色抗冻剂的研究与应用进展。最后,文章分析了冷冻鱼糜抗冻剂存在的问题,并对其发展趋势进行展望,旨在为绿色冷冻鱼糜抗冻剂筛选研究及鱼糜加工业选取合适的抗冻剂提供参考。
|
| 关 键 词： | 冷冻鱼糜 蛋白质氧化 冷冻变性 抗冻剂 抗冻效果 |
| 收稿时间： | 2017/11/7 0:00:00 |
| 修稿时间： | 2018/5/24 0:00:00 |
Progress on green cryoprotectants for frozen surimi |
| |
| YANG Xianqing,YUAN Yue,ZHAO Yongqiang,LI Laihao,WU Yanyan,WEI Ya and CEN Jianwei.Progress on green cryoprotectants for frozen surimi[J].Journal of Shanghai Ocean University,2018,27(5):789-796. |
| |
| Authors: | YANG Xianqing YUAN Yue ZHAO Yongqiang LI Laihao WU Yanyan WEI Ya and CEN Jianwei |
| |
| Institution: | Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, Guangdong, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, Guangdong, China;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, Guangdong, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, Guangdong, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, Guangdong, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, Guangdong, China and Key Laboratory of Aquatic Product Processing, Ministry of Agriculture;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, Guangdong, China |
| |
| Abstract: | As an important method for surimi preservation, frozen storage can cause degeneration of myofibrillar protein, resulting in the decrease of surimi quality. Addition of cryoprotectants is considered to be one of the most effective ways to prevent denaturation of aquatic protein. In this paper, the regularity of protein freeze denaturation, physicochemical change and mechanism of cryoprotectants were discussed. On this basis, the progress of research and application of trehalose, algae extract, polyphenols, protein hydrolysates and other green antifreeze agents were reviewed. Finally, the existing problems of cryoprotectant were analyzed, and its development trend was prospected, aiming to provide reference for the frozen surimi industry. |
| |
| Keywords: | frozen surimi protein oxidation frozen degeneration cryoprotectant cryoprotective effect |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《上海海洋大学学报》浏览原始摘要信息 |
| 点击此处可从《上海海洋大学学报》下载免费的PDF全文 |
|
