Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
LI Meng-li, YANG Meng-xin, LI Zhong-hai, FU Xiang-jin, YUAN Lie-jiang. Effect of processing methods on the gel properties of surimi[J]. Science and Technology of Food Industry, 2015, (08): 370-373. DOI: 10.13386/j.issn1002-0306.2015.08.069
Citation: LI Meng-li, YANG Meng-xin, LI Zhong-hai, FU Xiang-jin, YUAN Lie-jiang. Effect of processing methods on the gel properties of surimi[J]. Science and Technology of Food Industry, 2015, (08): 370-373. DOI: 10.13386/j.issn1002-0306.2015.08.069
shu

Effect of processing methods on the gel properties of surimi

    Graphical Abstract
    • Abstract
  • Gelation was a key index in evaluating the quality of surimi.The formation mechanism of surimi gel and internal reasons causing modori were introduced and the research progress of new processing method in effecting the gel properties of surimi were summarized,hoping to provide a reference for the deep processing of fresh water fish.
    • FullText(HTML)
  • loading
    • References (0)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return