摘要
随着我国水产加工业的发展以及居民生活节奏的加快,国内居民对鱼类制品的需求量越来越大,对鱼类制品的质量要求也越来越高。鱼糜作为鱼类制品中举足轻重的产业备受关注。鱼糜产品的质量问题便成为一大焦点。本文综述了各种理化因素和添加剂对鱼糜凝胶特性的影响及鱼糜凝胶特性调控方法的研究进展。
By the development of fish processing industry and the more and more fast life step of people, people need a high quality and a large quantity of fish products. Surimi is the most important part of fish products. How to improve the gel properties has become a focus problem during the processing of surmi at present. In this paper, the effects of all kinds of physical and chemical factors and additives on gel properties and the development of methods to control gel properties of sunni products were reviewed.
出处
《肉类研究》
2010年第2期18-22,共5页
Meat Research
基金
现代农业产业技术体系建设专项资金资助(nycytx-49-24)
国家自然科学基金项目(30871946)
国家科技支撑计划(2008BAD94B06)
关键词
鱼糜制品
凝胶特性
促凝剂
surimi
surimi products
gel properties
additives
