加工方式对鱼糜凝胶性质影响研究进展
Effect of processing methods on the gel properties of surimi
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摘要: 鱼糜凝胶特性是评价鱼糜品质的关键指标。本文介绍了鱼糜凝胶形成的机理及引起凝胶劣变的内在因素,综述了新型加工方式对鱼糜凝胶性质影响的研究进展,为淡水渔深加工提供借鉴。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.
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