摘要
鱼糜是重要的水产加工食品。随着人们对食品品质要求的提高,研究人员从各个方面对鱼糜的生产技术进行优化或创新,利用新技术对鱼糜的加工进行改进,以期得到更优质的鱼糜产品。凝胶特性是评价鱼糜品质的重要指标,本文对食品加工新技术在对鱼糜凝胶特性的影响进行了总结,为我国鱼糜生产加工的研究提供一些思路。
Surimi is an imporiant aquatic processed food. People have higher and higher requirement on food quality. Researchers also opti-mize or innovate the production technology of surimi in all aspects, and improve the surimi processing with new technologies in order to obtain more high-quality surimi products. The gel characteristics was an imporiant index to evaluate the qualof the new food processing technology on the gel properties of surimi was summarized,and some ideaprocessing.
作者
谢宇恒
XIE Yu-heng(College of Marine Life and Aquaculture,Huaihai Institute of Technology,Lianyungang,Jiangsu 22200)
出处
《安徽农业科学》
CAS
2018年第25期29-31,共3页
Journal of Anhui Agricultural Sciences
基金
江苏省研究生科研与实践创新项目(sjcx180945)
关键词
鱼糜
优化
创新
凝胶特性
食品加工新技术
Surimi
Optimization
Innovation
G e l properties
Novel technology of food processing
