食品科学 ›› 2021, Vol. 42 ›› Issue (21): 1-7.doi: 10.7506/spkx1002-6630-20210806-088

• 专家约稿 •    下一篇

天然抗氧化剂对鱼糜及鱼糜制品抗氧化能力及品质影响的研究进展

励建荣,王忠强,仪淑敏,李学鹏,徐永霞,周小敏,王明丽   

  1. (1.渤海大学食品科学与工程学院,国家鱼糜及鱼糜制品加工技术研发分中心,辽宁省食品安全重点实验室,辽宁 锦州 121013;2.海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034;3.浙江兴业集团有限公司,浙江 舟山 316120;4.蓬莱京鲁渔业有限公司,山东 烟台 265600)
  • 出版日期:2021-11-15 发布日期:2021-11-23
  • 基金资助:
    国家自然科学基金联合基金项目(U20A2067)

Progress in Research on the Effect of Natural Antioxidants on the Antioxidant Capacity and Quality of Surimi and Surimi Products

LI Jianrong, WANG Zhongqiang, YI Shumin, LI Xuepeng, XU Yongxia, ZHOU Xiaomin, WANG Mingli   

  1. (1. National R & D Branch Center of Surimi and Surimi Products Processing, Food Safety Key Lab of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;2. Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China; 3. Zhejiang Xingye Industrial Group Co., Ltd., Zhoushan 316120, China; 4. Penglai Jinglu Fishery Co., Ltd., Yantai 265600, China)
  • Online:2021-11-15 Published:2021-11-23

摘要: 鱼糜及鱼糜制品中富含多不饱和脂肪酸和蛋白质,在冷藏鱼糜及鱼糜制品贮藏和运输中极易发生脂肪氧化和蛋白质氧化,使风味、品质以及凝胶特性降低。抗氧化剂可以有效抑制鱼糜及鱼糜制品脂肪和蛋白质的氧化。天然抗氧化剂相对于化学合成抗氧化剂具有更安全、更高效等优点。因此,在鱼糜及鱼糜制品中添加天然抗氧化剂是一种更为安全可接受的抗氧化手段,能有效抑制蛋白质降解、脂肪氧化、腥味增加及微生物引起的腐败变质等问题,从而有效提高产品品质、风味和凝胶特性。本文主要综述了天然抗氧化剂的种类、来源、抗氧化作用机理以及其对鱼糜及鱼糜制品的影响等,可为天然抗氧化剂在鱼糜产品中的应用提供参考。

关键词: 天然抗氧化剂;鱼糜;鱼糜制品;品质

Abstract: Surimi and surimi products are rich in polyunsaturated fatty acids and protein, and hence, highly prone to lipid oxidation and protein oxidation during storage and transportation, which reduces their flavor, quality and gel properties. Antioxidants can effectively inhibit the oxidation of lipids and proteins in surimi and surimi products. Natural antioxidants are safer and more effective than synthetic ones. Therefore, the addition of natural antioxidants to surimi and surimi products is considered a safer and acceptable means of anti-oxidation, since it can effectively inhibit protein degradation, lipid oxidation, fishy odor and microbial spoilage thereby effectively improving their quality, flavor and gel properties. This paper reviews the types, sources and action mechanism of natural antioxidants and their effects on surimi and surimi products, which will hopefully provide a reference for the application of natural antioxidants in surimi products.

Key words: natural antioxidants; surimi; surimi products; quality

中图分类号: