淀粉在鱼糜制品中的应用  

Applications of starch in surimi products

作　　者：贾璐泽 宋子玄 宋永[1] JIA Luze;SONG Zixuan;SONG Yong(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education&Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region&Key Laboratory of Molecular Biology,College of Heilongjiang Province&School of Life Sciences,Heilongjiang University,Harbin 150080,Heilongjiang China)

机构地区：[1]黑龙江大学生命科学学院,农业微生物技术教育部工程研究中心,黑龙江省寒区植物基因与生物发酵重点实验室,黑龙江省普通高校分子生物学重点实验室,黑龙江哈尔滨150080

出　　处：《黑龙江水产》2023年第6期466-469,共4页Northern Chinese Fisheries

摘　　要：鱼糜制品营养丰富,高蛋白、低脂肪,种类繁多,食用方便,深受消费者喜爱。淀粉是鱼糜制品生产中常用的辅料,文章就淀粉的来源、理化特性及其在鱼糜制品中的应用情况进行了分析概括并对未来的发展趋势进行了展望。Surimi products is nutritious with high protein and low lipid content.There are various types of convenient surimi products and they are well accepted by consumers.Starch is one of the common additives used in the surimi products.The sources of starch,the physicochemical properties and the application of starch in surimi products were introduced and summarized in this paper,as well as the future development trends.

关 键 词：淀粉 鱼糜制品 应用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]