| 淡水鱼鱼糜制品加工特性及品质影响因素 |
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| 引用本文： | 谭力,周春霞,洪鹏志.淡水鱼鱼糜制品加工特性及品质影响因素[J].食品与机械,2018,34(8):165-168. |
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| 作者姓名： | 谭力 周春霞 洪鹏志 |
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| 作者单位： | 广东海洋大学食品科技学院;广东省水产品加工与安全重点实验室 |
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| 基金项目： | 2013年省部产学研合作专项（编号：2013A090100009） |
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| 摘 要： | 文章从加工特性和机理、加工影响因素、脱腥方法三方面进行综述,总结了淡水鱼鱼糜及其制品的加工利用现状,指出了淡水鱼鱼糜加工利用中基础研究、运输条件、生产设备等不足之处。
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| 关 键 词： | 淡水鱼 鱼糜 鱼糜制品 凝胶特性 加工利用 |
| 收稿时间： | 2018/4/2 0:00:00 |
Research progresses on processing and utilization of freshwater fish surimi and surimi products |
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| TANLi,ZHOUChunxi,HONGPengzhi.Research progresses on processing and utilization of freshwater fish surimi and surimi products[J].Food and Machinery,2018,34(8):165-168. |
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| Authors: | TANLi ZHOUChunxi HONGPengzhi |
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| Affiliation: | College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China |
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| Abstract: | In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources. |
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| Keywords: | freshwater fish surimi surimi products gel properties processing and utilization |
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