Research progress on gel properties of surimi products

Surimi is widely used as an important functional raw material in seafood industry and its gel properties is an important index to determine the quality of surimi products.How to improve the gel properties has become a focus problem during the processing of surimi at present.Gel properties of surimi products,the main parameters of which include rheological and texture characteristics,are not only affected by the internal factors such as fish proteins' own characteristics and actions of endogenous enzymes,but also affected by external factors such as treatment conditions,additives,and so on.In this paper,action principle and research status of effects of external factors such as treatment conditions,additives and enzymes on gel properties were reviewed,with the aim of discussing on the effective way to improve gel properties of surimi products.