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

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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

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

CLC Number: