Some factors including the freshness of fish, washing, pestling, heating-modes, and adding amylums etc, affect the gelation properties of the minced fish productions of low-value fish such as Scads.

• 影响蓝圆鲹等低值鱼鱼糜弹性的主要因素有:原料鲜度、漂洗、斩拌、加热方式和添加淀粉等。