JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

水产品保水剂的开发与应用研究进展

解万翠 ,  谢静雯 ,  辛荣玉 ,  杨志伟 ,  杨佳宇 ,  王新珂 ,  杨锡洪

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解万翠, 谢静雯, 辛荣玉, 等. 水产品保水剂的开发与应用研究进展[J]. 轻工学报, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
引用本文: 解万翠, 谢静雯, 辛荣玉, 等. 水产品保水剂的开发与应用研究进展[J]. 轻工学报, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
shu
XIE Wancui, XIE Jingwen, XIN Rongyu, et al. Research progress of water retaining agent for aquatic products[J]. Journal of Light Industry, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
Citation: XIE Wancui, XIE Jingwen, XIN Rongyu, et al. Research progress of water retaining agent for aquatic products[J]. Journal of Light Industry, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
shu

水产品保水剂的开发与应用研究进展

  • 1. 青岛科技大学 海洋科学与生物工程学院, 山东 青岛 266042;

  • 2. 山东省生物化学工程重点实验室, 山东 青岛 266042

    • 作者简介: 解万翠(1969-),女,山东省菖南县人,青岛科技大学教授,博士,主要研究方向为食品风味与安全.;

  • 基金项目: 国家自然科学基金项目（31772089，31271938）；山东省重点研发计划项目（2017GHY15127）

  • 中图分类号: S983

Research progress of water retaining agent for aquatic products

  • 1. College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China;

  • 2. Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao 266042, China

  • Received Date: 2018-07-14
    Accepted Date: 2019-09-19

    CLC number: S983

  • 摘要: 在分析水产品冷冻失水作用机理的基础上，对盐类保水剂、糖类保水剂和蛋白凝胶类保水剂的开发与应用相关文献进行梳理，指出，盐类保水剂保水性能较好，但过量添加会使水产品风味恶化；糖类保水剂和蛋白凝胶类保水剂天然、绿色、安全，但单独使用保水性能较弱且成本较高.鉴于此，通过筛选使用多糖、寡糖等天然配料降低糖类保水剂的生产成本，或基于试剂间的协同作用将糖类保水剂和蛋白凝胶类保水剂作为主要原料与无磷盐类进行复配以增强复合保水剂的保水效果，都是未来的研究方向.
    Abstract: Based on the analysis of the mechanism of freezing and dehydration of aquatic products, the relevant literatures on the development and application of salt water-retaining agents, sugar water-retaining agents, and protein gel water-retaining agents were combed. It was pointed out that excessive addition would worsen the flavor of aquatic products, although salt water-retaining agents had better performance. Sugar-based water-retaining agents and protein gel-based water-retaining agents were natural, green and safe, but the water-retaining properties alone were weak and costly. In view of this, through the use of natural ingredients such as polysaccharides and oligosaccharides, the production cost of sugar water-retaining agents was reduced, or sugar water-retaining agents and protein gel water-retaining agents were used as the main raw materials to mix with phosphorus-free salts. The synergistic effect of the composite water-retaining agent to enhance the water-retaining will effect and reduce the application cost can become future research directions.
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  • 收稿日期:  2018-07-14
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解万翠, 谢静雯, 辛荣玉, 等. 水产品保水剂的开发与应用研究进展[J]. 轻工学报, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
引用本文: 解万翠, 谢静雯, 辛荣玉, 等. 水产品保水剂的开发与应用研究进展[J]. 轻工学报, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
shu
XIE Wancui, XIE Jingwen, XIN Rongyu, et al. Research progress of water retaining agent for aquatic products[J]. Journal of Light Industry, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
Citation: XIE Wancui, XIE Jingwen, XIN Rongyu, et al. Research progress of water retaining agent for aquatic products[J]. Journal of Light Industry, 2019, 34(6): 15-23. doi: 10.3969/j.issn.2096-1553.2019.06.003
shu

水产品保水剂的开发与应用研究进展

    作者简介:解万翠(1969-),女,山东省菖南县人,青岛科技大学教授,博士,主要研究方向为食品风味与安全.
  • 1. 青岛科技大学 海洋科学与生物工程学院, 山东 青岛 266042;
  • 2. 山东省生物化学工程重点实验室, 山东 青岛 266042
  • 收稿日期: 2018-07-14
  • 录用日期: 2019-09-19
基金项目:  国家自然科学基金项目（31772089，31271938）；山东省重点研发计划项目（2017GHY15127）

摘要: 在分析水产品冷冻失水作用机理的基础上，对盐类保水剂、糖类保水剂和蛋白凝胶类保水剂的开发与应用相关文献进行梳理，指出，盐类保水剂保水性能较好，但过量添加会使水产品风味恶化；糖类保水剂和蛋白凝胶类保水剂天然、绿色、安全，但单独使用保水性能较弱且成本较高.鉴于此，通过筛选使用多糖、寡糖等天然配料降低糖类保水剂的生产成本，或基于试剂间的协同作用将糖类保水剂和蛋白凝胶类保水剂作为主要原料与无磷盐类进行复配以增强复合保水剂的保水效果，都是未来的研究方向.

English Abstract

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