Formation mechanism of surimi gelation and research progress on blend surimi
Gel property is an important indicator to the quality of surimi product.The paper mainly summarized in gelation mechanism of surimi from the following aspects:forming material basis (myosin,actin) and the gel forming force (disulfide bond,hydrophobic effect,electrostatic interaction,hydrogen bond,cross-linked enzyme) of surimi gel,water state during the gel forming and blend surimi.In the present,the demand quantity of surimi products has increased year by year,but the main raw materials of marine fish resources are increasingly scarce.On the contrary,freshwater fish that can be used for surimi processing resources are very rich in China,and their price is low.Gel properties of freshwater fish surimi is worse than marine fish surimi,and how to improve it is one of the bottlenecks in the development of freshwater fish surimi.The blended surimi from freshwater fish with marine fish can produce gel synergies under the proper conditions,and improve the color and flavor,and meanwhile decrease the earthy smell of freshwater fish surimi.
NETL
NSTL
万方数据
维普
