食品科学 ›› 2010, Vol. 31 ›› Issue (11): 278-281.doi: 10.7506/spkx1002-6630-201011061

• 专题论述 • 上一篇    下一篇

冷冻鱼糜及其制品品质评价方法的研究进展

陆 烨,王锡昌*,刘 源   

  1. 上海海洋大学食品学院
  • 收稿日期:2009-08-27 修回日期:2010-01-22 出版日期:2010-06-01 发布日期:2010-12-29
  • 通讯作者: 王锡昌 E-mail:xcwang@shou.edu.cn
  • 基金资助:

    “十一五”国家科技支撑计划项目(2008BAD94B09);农业部“948”项目(2006-G43);
    国家自然科学基金项目(30901125)

Research Progress on Evaluation Methods for Quality of Frozen Surimi and Surimi-based Products

LU Ye,WANG Xi-chang*,LIU Yuan   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Received:2009-08-27 Revised:2010-01-22 Online:2010-06-01 Published:2010-12-29
  • Contact: WANG Xi-chang E-mail:xcwang@shou.edu.cn

摘要:

近十年来,我国鱼糜制品产量逐年增加,已成为重要的水产加工品种。冷冻鱼糜及其制品的品质评价在流通中起了至关重要的作用。目前评价其品质的方法主要有感官评价法和仪器测定法。本文对评价鱼糜及其制品品质的方法进行总结及展望。

关键词: 鱼糜, 品质, 评价方法

Abstract:

In the last decade, the yield of frozen surim has increased year by year in China. Surimi-based products have become the important aquatic processing products. The quality evaluation of frozen surimi and surimi-based products plays a crucial role in their circulation. Currently, the major methods available to evaluate frozen surimi and surimi-based products are sensory evaluation and instrument measurements. In this paper, evaluation methods were summarized and the future development directions are proposed, which will provide a theoretical basis for future research.

Key words: surimi, quality, evaluation method

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