技术文摘 关键词:鱼糜制品，凝胶特性，处理条件，凝胶增强剂 [gap=1112]Key words：surimi products;gel properties;treatment conditions;gel intensified additives
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So the ultra high pressure processing could improve the quality of surimi products while extending its shelf life.
表明超高压处理能在延长鱼糜制品货架期的同时改善其品质。
The gel properties of surimi are an important factor for evaluating the character of surimi products. How to improve the gel properties in surimi processing is a research issue nowadays.
鱼糜凝胶性能是鱼糜制品品质的一个重要指标，在鱼糜的加工过程中，如何有效提高凝胶强度是目前鱼糜的加工过程中面临的一个焦点问题。
Frozen surimi and its processed products are of highly proteinous food with excellent quality, rich nutrition and convenience of its kind.
冷冻鱼糜和鱼糜制品是一种优质、营养、方便的高蛋白食品。
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