油脂对鱼糜凝胶品质的影响研究进展Research progress on the effects of oil on the qualities of surimi gel

Abstract

油脂在食品领域是一种重要的品质改良剂，其对鱼糜凝胶的影响主要体现在理化性质、微观结构和风味等方面。旨在为生产口感和风味俱佳的鱼糜凝胶提供理论依据，从油脂与蛋白质分子相互作用的层面阐述了油脂对鱼糜凝胶品质的影响机制，综述了油脂的种类和添加量等因素对鱼糜凝胶质构特性、流变特性、持水性、蒸煮损失和水分分布等理化性质和微观结构的影响，总结了油脂对鱼糜凝胶风味的影响。适量添加油脂可以使鱼糜凝胶具有良好的结构、风味和营养价值。Oil is an important quality improver in the food field, and its influence on surimi gel is mainly reflected in physicochemical properties, microstructure and flavor. The aim is to provide a theoretical basis for the production of surimi gel with good texture and flavor. The mechanism of the effect of oil on the quality of surimi gel was illustrated at the level of the interaction between oil and protein molecules. The effects of the type and addition of oil on the physicochemical properties and microstructure of surimi gels were reviewed, with the physicochemical properties being reflected in the textural properties, rheological properties, water holding capacity, cooking losses and moisture distribution. The effects of oil on the flavor of surimi gel was reviewed. The appropriate addition of oil can contribute to the good structure, flavor and nutritional value of the surimi gel.

Keywords

• 鱼糜凝胶；油脂；品质；理化特性；微观结构；风味
• surimi gel; oil; quality; physicochemical property; microstructure; flavor