Surimi product is a kind of food processed from fish,which consists of high protein,low fat,as well as easy being digesting,and absorbing with abundant sources,so it is deeply popular with consumers.Lotus root is rich in nutrients,and have a high starch content.The thesis explores the effect of lotus root addition on the quality of surimi gel,in order to provide certain theoretical support for the application of lotus root in surimi products.The results showed that with the increase of the amount of lotus root,the whiteness of surimi gel and the color and tissue state in the sensory score were slightly fluctuating compared with the blank group,and the overall effect was not significant(P＞0.05).The cooking loss rate,texture and organoleptic scores of taste and odor,and total score of surimi gel showed increasing and then decreasing trends.When the lotus root addition amount reached 20％,each index reached the maximum.This method aims to investigate the effect of different lotus root additions on the gel quality of surimi products,providing a theoretical basis for the development and utilization of lotus root products.
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