Science and Technology of Food Industry

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LI Jian-rong, YU Yong-ming, YI Shu-min, MA Xing-sheng, LI Xue-peng, SHAO Jun-hua, LI Ting-ting, XIA Wen-shui. Research of progress in thermal gelation mechanisms of surimi products[J]. Science and Technology of Food Industry, 2015, (23): 380-385. DOI: 10.13386/j.issn1002-0306.2015.23.071
Citation: LI Jian-rong, YU Yong-ming, YI Shu-min, MA Xing-sheng, LI Xue-peng, SHAO Jun-hua, LI Ting-ting, XIA Wen-shui. Research of progress in thermal gelation mechanisms of surimi products[J]. Science and Technology of Food Industry, 2015, (23): 380-385. DOI: 10.13386/j.issn1002-0306.2015.23.071
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Research of progress in thermal gelation mechanisms of surimi products

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  • The gel properties is one of the important features of surimi products,which could affect it's texture,emulsion and sensory characteristics. Heat- induced gel is one of the main ways of surimi gel,widely used and simple.Mechanism of heat- induced gel is closely related to the species,growth environment and conditions of thermal gel process. In order to provide references for the research and development of surimi products,the existing several major theoretical mechanisms of thermal gel formation are classified from the perspective of myosin and actomyosin,chemical forces and exogenous additivesin this paper.
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