| 鱼糜凝胶性能研究进展(英文) |
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| 引用本文： | 曲楠. 鱼糜凝胶性能研究进展(英文)[J]. 肉类研究, 2009, 0(12): 92-95 |
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| 作者姓名： | 曲楠 |
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| 作者单位： | |
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| 摘 要： | Surimi is an important element of the aquatic deep processing industry.The gel property of surimi is an key factor for evaluating the character of surimi products.How to improve the gel properties in surimi processing is a focus issue nowadays.This article summarized the formation,influencing factors and ways of enhancing the gelation of surimi.
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| 关 键 词： | 摘要 编辑部 编辑工作 读者 |
Research Progress on Gel Properties of Surimi |
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| QU Nan. Research Progress on Gel Properties of Surimi[J]. Meat Research, 2009, 0(12): 92-95 |
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| Authors: | QU Nan |
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| Affiliation: | Ocean University of China, Qingdao 266003, China |
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| Abstract: | Surimi is an important element of the aquatic deep processing industry. The gel property of surimi is an key factor for evaluating the character of surimi products.How to improve the gel properties in surimi processing is a focus issue nowadays. This article summarized the formation,influencing factors and ways of enhancing the gelation of surimi. |
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| Keywords: | surimi gel strength elasticity |
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