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

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

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...

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Bibliographic Details
Main Author:	沈志文1，王璇1，李赤翎1，吴金鸿2，王发祥1,3，刘永乐1,3，李向红1,3 SHEN Zhiwen1, WANG Xuan1, LI Chiling1, WU Jinhong2, WANG Faxiang1,3, LIU Yongle1,3, LI Xianghong1,3
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-09-01
Series:	Zhongguo youzhi
Subjects:	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
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20230906&flag=1

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