The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi

  • YE Yuehua ,
  • QIAN Min ,
  • LIU Xiaoyan ,
  • BAI Weidong ,
  • ZHAO Wenhong ,
  • PAN Zhenhui
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  • 1(College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Academy of Contemporary Agricultural Engineering Innovations, Guangzhou 510225, China)
    3(Guangzhou Restaurant Group Likoufu Food Co.,Ltd.,Guangzhou 511442, China)

Received date: 2021-01-03

  Revised date: 2021-02-19

  Online published: 2021-07-22

Abstract

The gel-forming ability of fresh water fish surimi determines its quality. Currently, many researchers have conducted experiments to improve the gel-forming ability of freshwater fish surimi by adding different exogenous substances and analyze their enhancement effects. Based on the the key points affecting the gel formation of fresh water surimi, the enhancement effects of exogenous substances such as protein, starch, non-starch polysaccharide and other natural products on thermal-induced gel properties of fresh water surimi were summarized and its products were reviewed. These results provide valuable references for developing targeted gel enhancers and analyzing their interactions to improve the gel properties of fresh water surimi.

Cite this article

YE Yuehua , QIAN Min , LIU Xiaoyan , BAI Weidong , ZHAO Wenhong , PAN Zhenhui . The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi[J]. Food and Fermentation Industries, 2021 , 47(12) : 285 -293 . DOI: 10.13995/j.cnki.11-1802/ts.026634

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