文献类型：期刊文献

中文题名：淡水鱼鱼糜制品加工特性及品质影响因素

英文题名：Research progresses on processing and utilization of freshwater fish surimi and surimi products

作者：谭力[1,2];周春霞[1,2];洪鹏志[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室,广东湛江524088

年份：2018

卷号：34

期号：8

起止页码：165

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2017、CSCD2017_2018、北大核心、CSCD

基金：2013年省部产学研合作专项(编号:2013A090100009)

语种：中文

中文关键词：淡水鱼;鱼糜;鱼糜制品;凝胶特性;加工利用

外文关键词：freshwater fish;surimi;surimi products;gel properties;processing and utilization

中文摘要：文章从加工特性和机理、加工影响因素、脱腥方法三方面进行综述,总结了淡水鱼鱼糜及其制品的加工利用现状,指出了淡水鱼鱼糜加工利用中基础研究、运输条件、生产设备等不足之处。

外文摘要：In this paper,the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad,including the processing characteristics and mechanisms,the influencing processing factors,and the deodorization methods. It was pointed out that the shortages of basic researches,transport conditions,and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future,and promote the optimization utilization of freshwater fish resources.