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

downloadPDF
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.
    1. [1]

      中华人民共和国统计局.中国渔业统计年鉴[M].北京:中国统计出版社,2015.

    2. [2]

      李立杰,柴春祥,鲁晓翔.微冻保鲜对水产品品质的影响[J].食品工业,2013(3):170.

    3. [3]

      BENJAKUL S,VISESSANGUAN W,THONGKA-EW C,et al.Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Research International,2003,36(8):787.

    4. [4]

      苏永玲,谢晶.冻结和解冻过程对水产品品质的影响[J].食品工业科技,2011(1):304.

    5. [5]

      刘鲁林,鲍小丹,许中敏,等.多聚磷酸盐在冷冻水产制品中的应用与法规情况的研究[J].中国食品添加剂,2012(2):137.

    6. [6]

      许雯雯,王丽,鲍晨炜,等.低场NMR结合响应面法优化复合磷酸盐保水剂配比[J].中国食品学报,2011,11(1):144.

    7. [7]

      吴奇子,王奋芬,陈红安,等.南美白对虾虾仁的保水性能研究[J].食品工业,2013(10):28.

    8. [8]

      宋佳,陈晨,韩晴,等.保水剂对南美白对虾冻藏品质的影响研究[J].食品科技,2016(10):112.

    9. [9]

      杨芳,吴永沛,陈梅香,等.阿根廷鱿鱼肌原纤维蛋白及肌肉组织凝胶保水性研究[J].水产科学,2008,27(8):386.

    10. [10]

      CARNEIRO C D S,MáRSICO E T,JúNIOR C A C,et al.Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR)[J].Lwt-food Science and Technology,2013,50(2):401.

    11. [11]

      张雪莹,申铉日,朱念,等.罗非鱼片无磷保水剂的工艺配方优化[J].食品科技,2015(6):163.

    12. [12]

      张晨芳,钟秋平.复合无磷保水剂对冷冻罗非鱼片保水效果的研究[J].食品工业,2016(10):100.

    13. [13]

      张明,刘勇,吕青,等.多磷酸盐在水产品加工中的使用安全性[J].渔业现代化,2007,34(2):49.

    14. [14]

      马路凯,张宾,王晓玲,等.海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用[J].食品科学,2015,36(16):266.

    15. [15]

      邹明辉.无磷保水剂在凡纳缤对虾虾仁冻藏加工中的应用及保水机理研究[D].湛江:广东海洋大学,2011.

    16. [16]

      ZHANG B,WU H X,YANG H C,et al.Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp (Litopenaeus vannamei)[J].Food Chemistry,2017,228:257.

    17. [17]

      路钰希,沈萍,李学英,等.保鲜剂对冻藏鱿鱼品质变化的影响[J].食品工业科技,2014,35(19):274.

    18. [18]

      白冬,郑炜,梁佳,等.海藻糖类抗冻保水剂对冻藏南美白对虾(Litopenaeus vannamei)品质的影响[J].食品工业科技,2018(6):286.

    19. [19]

      XIE C,ZHANG B,MA L K,et al.Cryoprotective effects of trehalose,alginate,and its oligosaccharide on quality of cooked-shrimp (Litopenaeus vannamei) during frozen storage[J].Journal of Food Processing & Preservation,2017,41(2):e12825.

    20. [20]

      杨华,刘丽君,戚向阳,等.南美白对虾虾仁无磷保水工艺研究[J].安徽农业科学,2014(31):11108.

    21. [21]

      戎平,宋佳,韩晴,等.无磷保水剂对南美白对虾冻藏期间保水性的影响研究[J].中国食品添加剂,2016(11):141.

    22. [22]

      CHANTARASATAPORN P,YOKSAN R,VISESSANGUAN W,et al.Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei)[J].Food Hydrocolloids,2013,32(2):341.

    23. [23]

      高晓平,赵改名,李家乐,等.壳聚糖复合膜对冷却肉保水性的影响[J].河南农业大学学报,2010,44(3):326.

    24. [24]

      CHOULJENKO A,CHOTIKO A,BONILLA F,et al.Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp[J].LWT-Food Science and Technology,2017,75:114.

    25. [25]

      SOARES N M,MENDES T S,VICENTE A A.Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation:a pilot-scale study[J].Journal of Food Engineering,2013,119(2):316.

    26. [26]

      解万翠,王英文,杨锡洪,等.羧甲基壳聚糖复配对虾保水保鲜剂的研制[J].广东农业科学,2016,43(8):119.

    27. [27]

      宋素珍,李颖畅,仪淑敏,等.白藜芦醇和壳聚糖复合生物保鲜剂对冷藏鱿鱼品质的影响[J].食品工业科技,2018(5):291.

    28. [28]

      王耀松,赵黎明,吴艳清.壳聚糖/乳清蛋白复合可食性膜的物理性能研究[J].食品与机械,2015(6):7.

    29. [29]

      浮吟梅,王林山,苏海燕.卡拉胶在食品工业中的应用[J].农产品加工,2009,19(8):56.

    30. [30]

      吴海潇,张宾,史周荣,等.卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用[J].食品科学,2017,38(7):260.

    31. [31]

      陈斌,朱志伟,阮征,等.卡拉胶和转谷氨酰胺酶复合对热处理罗非鱼鱼糜肠凝胶性能的影响[J].现代食品科技,2015(9):212.

    32. [32]

      马申嫣,范大明,严青,等.不同保水剂对可微波预油炸鸡肉串品质的影响[J].食品与生物技术学报,2009,28(6):753.

    33. [33]

      余永名,马兴胜,仪淑敏,等.豆类淀粉对鲢鱼鱼糜凝胶特性的影响[J].现代食品科技,2016(1):129.

    34. [34]

      WU S.Effect of pullulan on gel properties of Scomberomorus niphonius surimi[J].International Journal of Biological Macromolecules(A),2016,93:1118.

    35. [35]

      SUN F,HUANG Q,HU T,et al.Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J].International Journal of Biological Macromolecules,2014,64(2):17.

    36. [36]

      李丹辰,陈丽娇,梁鹏,等.木薯淀粉与木薯变性淀粉鱼糜加工性质的影响[J].中国粮油学报,2014,29(8):60.

    37. [37]

      解万翠,曾恩辉,杨锡洪,等.魔芋葡甘露聚糖改善冷冻虾仁持水品质的条件优化[J].食品科学,2013,34(11):134.

    38. [38]

      尹贝贝,蒋爱民,栗俊广,等.几种添加物对巴浪鱼丸品质的影响[J].食品与机械,2014(5):253.

    39. [39]

      TORTI M J,SIMS C A,ADAMS C M,et al.Polysaccharides as alternative moisture retention agents for shrimp[J].Journal of Food Science,2016,81(3):S728.

    40. [40]

      HASANPOUR F,HOSEINI E,MOTALEBI A A,et al.Effects of soy protein concentrate and Xanthan gum on physical properties of Silver carp (Hypophthalmichthys molitrix) surimi[J].Iranian Journal of Fisheries Sciences,2012,11(3):518.

    41. [41]

      WANG G,MIAO F,DONG F,et al.Synthesis of carboxymethyl polysaccharides and their moisture absorption and retention abilities[J].Asian Journal of Chemistry,2014,26(16):5239.

    42. [42]

      FENG J,XIONG Y L.Interaction and functionality of mixed myofibrillar and enzyme-hydrolyzed soy proteins[J].Journal of Food Science,2003,68(3):803.

    43. [43]

      FENG J,XIONG Y L,MIKEL W B.Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins[J].Journal of Food Science,2003,68(4):1220.

    44. [44]

      袁晓龙,韩衍青,李景军,等.水分、变性淀粉、大豆分离蛋白和卡拉胶对低脂香肠的影响[J].食品工业科技,2014,35(12):253.

    45. [45]

      王金路,仪淑敏,励建荣,等.草鱼内脏水解蛋白对鲈鱼肉保水性的影响[J].食品工业科技,2015,36(24):315.

    46. [46]

      JOSE J,POUVREAU L,MARTIN A H.Mixing whey and soy proteins:Consequences for the gel mechanical response and water holding[J].Food Hydrocolloids,2016,60(3):216.

    47. [47]

      KRUIF C G D,ANEMA S G,ZHU C,et al.Water holding capacity and swelling of casein hydrogels[J].Food Hydrocolloids,2014,44(10):372.

    48. [48]

      SOLO-DE-ZALDÍVAR B,TOVAR C A,BO-RDERÍAS A J,et al.Effect of deacetylation on the glucomannan gelation process for making restructured seafood products[J].Food Hydrocolloids,2014,35(4):59.

  • 加载中
WeChat 点击查看大图
计量
  • PDF下载量:  13
  • 文章访问数:  2236
  • 引证文献数: 0
文章相关
  • 收稿日期:  2018-07-14
  • 修回日期:  2019-09-19
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
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

参考文献 (48)

目录

/

返回文章

网站版权 © 轻工学报编辑部

地址：河南省郑州市科学大道136号邮编：450001

本系统由北京仁和汇智信息技术有限公司开发 技术支持： info@rhhz.net