Research Progress on Factors Influencing Quality of Freshwater Fish Surimi Gel
There are abundant freshwater resources in China,and the production amount and aquaculture amount of freshwater fish rank first in the world.At present,the consumption of freshwater fish is mainly based on"fresh sales"and"home cooking",with a relatively low proportion of deep processing.Surimi products,such as fish balls,fish tofu,fish cake and fish sausages,are prone to gel deterioration during processing due to their high content of endogenous protease.Compared with marine fish surimi,the gelation of freshwater fish surimi is poor.Therefore,improving the gelation of freshwater fish surimi has become a hot research direction at present.Based on the formation mechanism of freshwater fish surimi gel,in this paper,the effects of processing technology,heat-induced modes and the addition of exogenous substances on the quality of freshwater fish surimi gel are mainly reviewed,which has laid a theoretical basis for improving the quality of freshwater fish surimi gel.
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