摘要
为了促进中国凝胶类水产制品发展,对水产制品凝胶的形成机理进行综述;简述加工工艺条件及外源添加物对其凝胶特性的影响;讨论凝胶机理的研究技术及水产凝胶制品的加工新技术;根据现状对水产凝胶制品的发展进行展望。
In order to promote the development of gelatinous aquatic products in China, the formation mechanism of gelatinous aquatic products was summarized. The effects of processing conditions and exogenous additives on the gel properties were described. The research technologies of gel mechanism and the new processing technologies of aquatic gel products were discussed. The development of aquatic gel products was prospected according to the present situation.
作者
薛茜
王芳
张龙涛
XUE Xi;WANG Fang;ZHANG Longtao(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362000)
出处
《食品工业》
CAS
北大核心
2020年第2期253-257,共5页
The Food Industry
关键词
水产制品
凝胶机理
凝胶特性
影响因素
新技术
aquatic products
gelation mechanism
gelation property
influencing factor
new technology
