Abstract：Abstract: In the paper, the correlation between Characteristic Gel strength and whiteness of fish surimi heating at different temperature level (75℃,80℃,85℃,90℃,93℃)for different time(5min,15min,25min).The results were as follows: The experimental results indicated that much relation was found between heating condition and extent of time.The characteristic gel strength and whiteness were decreased with creasing of temperature degree and extent of time. much higher temperature degree decrease the characteristic gel strength and whiteness. from all the above, heating at 75℃ or at 85℃for 15 min is the much better condition.
2010, Vol. 24 
