鱼糜加工过程中凝胶性能的影响因素研究进展

Advances in Research of Influence Factors of Gel Properties in Surimi Processing

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。

Abstract:

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.