摘要
鱼糜是水产品精深加工的重要内容。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文体。本文综述了鱼糜凝胶的的形成,影响因素及提高凝胶性的措施,并对鱼糜发展前景进行了展望。
Surimi is an important element of the aquatic deep processing industry. The gel property of surimi is an key factor for evaluating the character of surimi products.How to improve the gel properties in surimi processing is a focus issue nowadays. This article summarized the formation,influencing factors and ways of enhancing the gelation of surimi.
出处
《肉类研究》
2009年第10期80-84,共5页
Meat Research
关键词
鱼糜
凝胶强度
弹性
surimi
gel strength
elasticity
