食品工业科技2012，Vol.33Issue(14)：399-402,407,5.
漂洗工艺和加工辅料对鱼糜制品品质影响的研究进展
Research progress in the effect about washing conditions and processing excipient on the surimi products qualities
摘要
Abstract
The main quality indicators of surimi include hardness,elasticity,whiteness and water holding capacity, etc. Hardness and elasticity are the important indexes. Studies have been showed that washing conditions and supplementary materials have great influence on the surimi products. This paper summarized the research progress on the influences of surimi products by washing conditions（washing time and medium） and additives （transglutaminase,whey protein concentrate,egg white,pig plasma proteins and other excipients）,to provide theoretical foundation for producing surimi products.关键词
鱼糜/凝胶强度/漂洗/加工辅料/肌原纤维蛋白Key words
surimi/gel strength/washing/processing excipient/myofibrillar protein分类
轻工纺织引用本文复制引用
何少贵,苏国成,周常义,苏文金..漂洗工艺和加工辅料对鱼糜制品品质影响的研究进展[J].食品工业科技,2012,33(14):399-402,407,5.基金项目
厦门市重大科技计划项目 （）
厦门市科技计划项目（3502220100051）. （）
