摘要
鱼糜凝胶性能是鱼糜制品品质的一个重要指标,在鱼糜的加工过程中,如何有效提高凝胶强度是目前鱼糜的加工过程中面临的一个焦点问题。本文分析了鱼糜加工过程中影响鱼糜凝胶性能的不同因素,阐述了如何在加工过程中提高鱼糜凝胶强度的方法,提出了鱼糜制品加工应该注意的问题。
The gel properties of surimi are an important factor for evaluating the character of surimi products. How to improve the gel properties in surimi processing is a research issue nowadays. The influential factors of gel properties in surimi processing were analyzed and the methods to improve the gel properties were also mentioned in this article.
出处
《现代食品科技》
EI
CAS
2007年第1期107-110,共4页
Modern Food Science and Technology
关键词
鱼糜
加工
凝胶强度
Surimi
Process
Gel properties
