Quality Deterior Ation Mechanism and Control Technology of Freezing Surimi

DU Xin; DENG Si-yang; CHANG Peng; SHI Shuo; DONG Yi-di; XIA Xiu-fang

doi:10.13386/j.issn1002-0306.2018.16.055

DU Xin, DENG Si-yang, CHANG Peng, SHI Shuo, DONG Yi-di, XIA Xiu-fang. Quality Deterior Ation Mechanism and Control Technology of Freezing Surimi[J]. Science and Technology of Food Industry, 2018, 39(16): 306-312. DOI: 10.13386/j.issn1002-0306.2018.16.055

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Quality Deterior Ation Mechanism and Control Technology of Freezing Surimi

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Abstract

Frozen surimi is the main raw material for processing fries. Frozen surimi quality was affected because surimi protein easily denatured during the process and storage. The quality characterization and detection technology of frozen surimi was introduced. The mechanism under the molecular level and influencing factors of the frozen surimi quality were reviewed,including the control technology. The review will provide a theoretical basis and technical support for the deep processing of surimi.

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Quality Deterior Ation Mechanism and Control Technology of Freezing Surimi

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