等物理场新技术在鱼糜制品加工中的应用进行综述,旨在为鱼糜制品的进一步研究和推广提供参考,促进水产品加工业
的全面发展。
其他语种文摘 Traditional surimi products were usually prepared by steaming, boiling, roasting and frying. This raised several i
ssues such as low machinery accuracy, long processing time, nutrients losses and monotonous product species, which could not meet the increasing consume
r requirements. New physical field technologies showed attractive advantages in maintaining inherent nutrients, flavor and color of surimi products, whi
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