多酚对鱼糜凝胶特性影响的研究进展

Research Progress in Effects of Polyphenols on Gel Properties of Surimi

摘要:

鱼糜在生产、贮藏及运输过程中易受到外界因素（温度、氧化、微生物等）的影响，导致其凝胶特性下降，进而降低鱼糜品质。凝胶特性受原料鱼种类、漂洗方式、加热方式和外源添加剂种类等多种因素影响，是评价鱼糜品质的一项重要指标，也是决定消费者购买意愿的主要因素。多酚是一类含有多个酚羟基的化合物，可以与蛋白质相互作用，具有来源广泛和绿色安全等优点。多酚不仅可以延缓蛋白质氧化和抑制微生物生长，还能增强鱼糜的凝胶特性，从而解决因外界因素引起的品质下降问题。因此了解多酚增强鱼糜凝胶特性的作用机制并总结其研究进展十分必要。作者综述了鱼糜凝胶机制以及多酚与蛋白质的相互作用机理，探讨了不同因素对鱼糜凝胶特性和多酚与蛋白质相互作用的影响，总结了多酚用于提高鱼糜凝胶特性的应用现状，为拓宽多酚在鱼糜及其他水产品加工领域的应用提供理论依据。

Abstract:

During the production, storage, and transportation, surimi is susceptible to external factors such as temperature, oxidation, and microorganisms. These factors can lead to the decline of gel properties, thereby affecting surimi quality. Gel properties are affected by various factors, including fish species, rinsing methods, heating methods, and exogenous additives. These properties are critical indicators of surimi quality and major factors influencing consumer purchasing decisions. Polyphenols, compounds with multiple phenolic hydroxyl groups, can interact with proteins and offer advantages such as a wide range of sources and being green and safe. Polyphenols can not only delay protein oxidation and inhibit microbial growth but also enhance the gel properties of surimi, thereby addressing the issues caused by external factors. Therefore, it is essential to understand the mechanism by which polyphenols enhance the gel properties of surimi and review the research progress in this area. The gelation mechanisms of surimi and the interaction mechanisms between polyphenols and proteins were summarized, and the effects of different factors on the gel properties of surimi and the interactions between polyphenols and proteins were discussed. Furthermore, the current applications of polyphenols in improving the gel properties of surimi were reviewed, providing a theoretical basis and reference for expanding the application of polyphenols in the processing of surimi and other aquatic products.