Improvement of surimi gel properties and the influencing factors

The gel property of surimi is an important criterion to evaluate the quality of surimi products.The modori phenomenon is one of the most difficult problems in surimi's process.So,it is very urgent to develop the process method of surimi products.In this paper,several influence factors such as verdure of fish meat,wash technique,pyrogenation mode,additives and protease inhibitor,are discussed.The studies focus on action theories of anti-freezing denaturant,gel intensifier including Ca2+,sodium gluconate,TGase,starch,un-sarcous albumen and reducing agents to investigate the effective methods to improve the surimi gel properties were