| 鱼糜凝胶形成机理及提高鱼糜凝胶特性的添加物研究新进展 |
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| 引用本文： | 李艳青,孔保华,夏秀芳.鱼糜凝胶形成机理及提高鱼糜凝胶特性的添加物研究新进展[J].食品科技,2012(7):140-144. |
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| 作者姓名： | 李艳青 孔保华 夏秀芳 |
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| 作者单位： | 东北农业大学食品学院;黑龙江八一农垦大学食品学院 |
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| 基金项目： | 东北农业大学创新团队项目(CXZ011);黑龙江省自然科学基金项目(C201122);高等学校博士学科点专项科研基金项目(20102325110011) |
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| 摘 要： | 鱼糜凝胶特性是评价鱼糜品质的重要指标,介绍了鱼糜凝胶形成机理及引起凝胶劣变的内在因素,综述了目前用于提高鱼糜凝胶特性的添加剂最新研究进展,为我国淡水鱼鱼糜加工发展提供理论依据。
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| 关 键 词： | 鱼糜 凝胶特性 添加物 |
Gel formation mechanism of surimi and research progress on new additives of enhancing gel properties of surimi |
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| LI Yan-qing,KONG Bao-hua,XIA Xiu-fang.Gel formation mechanism of surimi and research progress on new additives of enhancing gel properties of surimi[J].Food Science and Technology,2012(7):140-144. |
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| Authors: | LI Yan-qing KONG Bao-hua XIA Xiu-fang |
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| Affiliation: | 1(1.College of Food Science,Northeast Agricultural University,Harbin 150030;2.College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319) |
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| Abstract: | The gel properties of surimi are the most important factor of evaluating the quality of surimi,this paper introduced the formation mechanism of surimi gels and the intrinsic factors which can induce modori,summarized the research progress on additives of enhancing gel properties of surimi,hoping to provide some scientific basis for producing surimi of freshwater fish. |
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| Keywords: | surimi gel properties additives |
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