作　　者： ; ; ;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《食品科学》 2009年第23期484-488,共5页

摘　　要： 由于传统哺乳动物明胶带来的传染病问题以及穆斯林、犹太等特定消费者的需求,鱼明胶受到了很大的关注。本文叙述了鱼皮明胶的制备方法,并在分析其结构的基础上,论述了鱼皮明胶的胶凝特性、成膜性和感官特性,同时对鱼皮明胶在食品中的应用作了简单介绍。 Due to the potential spread of infectious diseases and special consumption requirements from Muslin and Jewish, fish gelatin has been gained tremendous attentions. In this paper, preparation of fish gelatin was introduced. Moreover, based on structural analysis of fish gelatin, its properties and film-forming capability and sensory evaluation characteristics were also reviewed here. Furthermore, its application prospects in food were proposed.

关 键 词： 鱼 明胶 胶原 凝胶

领　　域： [轻工技术与工程] [轻工技术与工程]