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Updated: Sep 13, 2025

Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
性氨基酸用于苏里米的盐分减少:一篇评论
Tong Shi1, Guxia Wang1, Yu Xie1
1School of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, China.
性氨基酸为低盐的surimi生产提供了绿色解决方案. 这些化合物提高了质地和稳定性,使得低的苏里米与传统的高盐版本相比.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 海鲜加工 海鲜加工
背景情况:
- 传统的surimi加工使用高盐 (2-3%) 质地和稳定性.
- 苏里米的高含量是一个健康问题.
- 开发低盐的surimi技术对于公共卫生至关重要.
研究的目的:
- 审查性氨基酸在低盐环境中的机制和应用.
- 探索性氨基酸如何在减少盐的条件下保持surimi质量.
- 为绿色surimi加工提供理论基础.
主要方法:
- 对性氨基酸的现有研究进行系统审查.
- 分析性氨基酸如何影响肌纤维细胞蛋白质构成.
- 评估凝强度的变化,保持水分和乳液稳定性的变化.
主要成果:
- 性氨基酸通过静电屏蔽,键和金属化来调节肌纤维蛋白质构成.
- 这些效应显著提高凝强度,保持水分和乳液稳定性,在低盐的环境中.
- 通过性氨基酸获得的低盐度的surimi质量与高盐度产品相比较.
结论:
- 性氨基酸有效地维持了低盐系统中的surimi质量.
- 进一步的研究应该集中在优化添加策略和建立质量评估系统上.
- 这种方法支持surimi产品的绿色加工和功能增强.
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