以果胶、鱼糜为研究对象，探究果胶添加量对白鲢鱼糜凝胶质构特性的影响及相

以果胶、鱼糜为研究对象，探究果胶添加量对白鲢鱼糜凝胶质构特性的影响及相关机理，以空白组为对照，以PH、白度、持水性、蒸煮损失、凝胶特性、质构特性为评价指标，取不同添加量（0%、0.5%、1.0%、1.5%、2.0%、2.5%）对白鲢鱼糜凝胶制品的影响。

以果胶、鱼糜为研究对象，探究果胶添加量对白鲢鱼糜凝胶质构特性的影响及相关机理，以空白组为对照，以PH、白度、持水性、蒸煮损失、凝胶特性、质构特性为评价指标，取不同添加量（0%、0.5%、1.0%、1.5%、2.0%、2.5%）对白鲢鱼糜凝胶制品的影响。

Taking pectin and surimi as the object of study, the effects of pectin addition on the gel texture characteristics of silver carp surimi were investigated. The blank group was used as the control. The effects of different dosage (0%, 0.5%, 1%, 1.5%, 2%, 2.5%) on the gel products of silver carp surimi were evaluated by PH, whiteness, water holding capacity, cooking loss, gel characteristics and texture characteristics.<br>