鱼糜制品是以鱼糜为原料，加入食盐等辅料经溃擂、成型、凝胶化等过程加工成的水产食品。淀粉由于其持水性强，在保持较好的凝胶特性下可取代部分鱼肉蛋白从而降低生产成本，现已成为鱼糜制品的一个重要外源添加物。本文综述了鱼糜制品及淀粉的分子结构和功能特性，介绍了原淀粉和变性淀粉在鱼糜制品中的应用现状，并提出了目前需重视的问题及未来发展趋势。

Surimi products are made from raw surimi, salt, and other accessories 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 then reduce 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.