食品与发酵工业2018，Vol.44Issue(1)：291-295,5.DOI:10.13995/j.cnki.11-1802/ts.014480
淀粉在鱼糜制品中的应用研究进展
Research progress on starch use in surimi seafood
摘要
Abstract
Surimi products are made from raw surimi,salt,and other ingredients through chopping,molding and heat-induced gelation.Because of its high water holding capacity,starch can replace a portion of the fish protein while maintaining the better gel properties,and lower the cost.Nowadays starch has become one of the important exogenous additives in the surimi products.In this paper,surimi products,molecular structure and functional characteristics of starch were reviewed,and the applications of native starch and modified starch in surimi products were introduced.In addition,problems and future development trends related with surimi products and starch were summarized.关键词
淀粉/鱼糜制品/凝胶/研究进展Key words
starch/surimi products/gel/research progress引用本文复制引用
米红波,王聪,仪淑敏,徐永霞,励建荣,黄建联,丁浩宸,王琪,熊善柏..淀粉在鱼糜制品中的应用研究进展[J].食品与发酵工业,2018,44(1):291-295,5.基金项目
国家自然科学基金项目(31701629) （31701629）
辽宁省科技攻关项目(2015103020),泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字(2015)19号) （2015103020）
