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| Surimi Products' Gel Properties and Its Development |
| YAO Lei;LUO Yongkang;SHEN Huixing |
| 1.College of Food Science, China Agricultural University, Beijing 100083, China; 2. College of Science, China Agricultural University, Beijing 100083, China) |
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Abstract Abstract：By the development of fish processing industry and the more and more fast life step of people, people need a high quality and a large quantity of fish products. Surimi is the most important part of fish products. How to improve the gel properties has become a focus problem during the processing of surmi at present. In this paper, the effects of all kinds of physical and chemical factors and additives on gel properties and the development of methods to control gel properties of surmi products were reviewed.
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2010, Vol. 24 
