Effects of exogenous additives and auxiliary processing techniques on temperature scanning in dynamic rheology ofsurimi gel

Abstract

The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.

Keywords

• surimi gel
• temperature scanning
• starch
• hydrophilic colloid
• protein substance
• ultrasonic treatment
• electron beam irradiation
• ultra high pressure