Effect of Foreign Oil on Physicochemical Properties and Flavor of Surimi Gel
During the processing of surimi products,some nutrients will inevitably be lost due to rinsing,so usually add a certain amount of exogenous oil as compensation[1-2].Based on the relevant studies in recent years,the effects of exogenous plant oils and fish oils on the gel strength,texture,water retention,cooking loss rate,whiteness and flavor of surimi gel were emphatically discussed in this paper,which provided theoretical basis for the quality optimization and innovative development of surimi products.
exogenous fatsurimi gelphysical and chemical propertiesflavour
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