1、主要經(jīng)濟(jì)魚種呈衰減趨勢，高檔魚糜制品所需的白肉魚如鱈魚嚴(yán)重短缺。我國淡水養(yǎng)殖業(yè)的興隆，除鮮銷上市或速凍貯藏外，部分魚加工成冷凍魚糜。mechanically deboned fish flesh that is washed with water and blended with cryoprotectants. Surimi is an intermediate product 原料魚處置原料魚處置 清洗清洗 采肉采肉 漂洗漂洗 脫水脫水 精濾精濾參與抗凍劑參與抗凍劑凍結(jié)凍結(jié) 解，影響魚糜制品的質(zhì)量。drum. quality.functions of fish and the functi

2、onal and compositional properties of surimi.impurities are removed by washing. nhigherndilution factor, and more extractable proteins will benremoved per unit of water used.4 wsEffects of ionic strength on solubility of cod myofibrillar roteins. Loss of myosin heavy chains at various washing conditi

3、ons. Electrophoretic patterns of proteins soluble in water(0.5% NaCl). S: high molecular weight standard; lane 1: 1st washing step (WS) of the first washing cycle (WC); lane 23: the first and second WS of the 2 WC, respectively; lane 46: the 1, 2, 3rd WS of the 3 WC, respectively; lane 710: the 1, 2

4、, 3, and 4th WS of the 4 WC, respectively. MHC: myosin heavy chain; ATN: actin; -TPM/TNT: -tropomyosin/troponin-T; -TPM: -tropomyosin.Electrophoretic patterns of proteins soluble in water(2.0% NaCl). S: high molecular weight standard; lane 1: 1st washing step (WS) of the first washing cycle (WC); lane 23: the first and second WS of the 2 WC, respectively; lane 46: the 1, 2, 3rd WS of the 3 WC, respectively; lane 710: the 1, 2, 3, and 4th WS of the 4 WC, respectively. MHC: myosin heavy