水产品加工方式对蛋白特性影响的研究进展

水产品加工是渔业生产的延续,也是渔业发展中必不可少的环节,能防止水产品发生腐败变质,从而延长水产品货架保存期的有效办法。水产品在加工过程中,蛋白质的二级结构、溶解度、Ca2+-ATPase活性等特性指标会发生变化,直接影响水产品的营养组成及品质。水产品的加工方式种类繁多,如何选择适当的加工方式是保证水产品品质的关键。介绍了水产品加工方式及其优缺点,并对加工过程中蛋白的特性变化进行了概述,旨在为水产品加工方式的运用及新型加工方式的创建提供参考。

Advances in Aquatic Products Processing Methods and its Effects on Protein Properties

Aquatic product processing is a continuation of fishery production,an indispensable part of fishery development,and an effective way to prevent spoilage and deterioration of aquatic products,thereby extending the shelf life of aquatic products.During the processing of aquatic products,the secondary structure of protein,solubility,Ca2+-ATPase activity and other characteristics will change,directly affecting the nutritional composition and quality of aquatic products.There are many kinds of processing methods for aquatic products.How to choose the appropriate processing method is the key to ensure the quality of aquatic products.The processing methods of aquatic products and their advantages and disadvantages were introduced,and the characteristic changes of protein during processing were summarized,aiming to provide reference for the application of aquatic product processing methods and the creation of new processing methods.