Factors Affecting the Processing Quality of Surimi Products
In surimi preparation engineering, product quality is affected by many factors. Carrying out the adaptive processing of surimi products and products is of great significance to the deep processing of low-value freshwater fish. This paper summarizes the research progress of such products in order to provide a scientific basis for further research. 1. Research Progress on Processing and Preservation of Surimi Freshwater surimi has lower gelling properties. The compound processing of seawater surimi and low-value surimi is an important way to enrich the source of raw materials. The gel strength and salt-soluble protein of the mixed surimi prepared by adding tilapia
April 1, 2022
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