膳食纖維在魚糜食品中的應(yīng)用研究進展

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摘要：膳食纖維具有獨特的營養(yǎng)和功能性質(zhì)，在魚糜中添加膳食纖維能夠改善其凝膠性能和營養(yǎng)品質(zhì)。文章綜述了膳食纖維在魚糜食品中的應(yīng)用現(xiàn)狀以及膳食纖維對魚糜食品結(jié)構(gòu)和性質(zhì)的影響，提出膳食纖維改善魚糜凝膠性質(zhì)的可能機制及未來發(fā)展趨勢，以期為膳食纖維在魚糜食品中的應(yīng)用提供理論基礎(chǔ)。

關(guān)鍵詞：膳食纖維；魚糜；凝膠性質(zhì)；相互作用；研究進展

中圖分類號：TS254.5 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）01-0227-06

Research Progress on Application of Dietary Fiber in Surimi Food

YONG Jin-ye1，ZOU Yu-xuan1， ZHU Yu-bo1， TIAN Yang1， LI Xiu-fen1*， ZHAO Bing1，2*

（1.Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing， Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources， Ministry of Education， College of Food Science and Technology， Yunnan Agricultural University， Kunming 650201， China; 2.Division of Science & Technology， Yunnan Agricultural University， Kunming 650201， China）

Abstract： Dietary fiber has unique nutritional and functional properties. Adding dietary fiber into surimi can improve its gel properties and nutritional quality. In this paper， the application status of dietary fiber in surimi food and the effect of dietary fiber on the structure and properties of surimi food are reviewed， and the possible mechanism of dietary fiber improving the gel properties of surimi food as well as the development trend in the future are proposed， in order to provide a theoretical basis for the application of dietary fiber in surimi food.

Key words： dietary fiber; surimi; gel properties; interaction; research progress

收稿日期：2024-07-06

基金項目：云南省基礎(chǔ)研究計劃項目（202401AT070241）；云南省省市一體化專項（202302AN360002）

作者簡介：雍金葉（2000—），女，碩士研究生，研究方向：食品加工與安全。（剩余15600字）