Gel-forming properties and their seasonal changes of freshwater fish surimi

XICHANG WANG,1 YUFAKA FUKUDA,2 CHUNHONG YUAN,1 KUNHIKO NNO,3 SHUNSHENG CHEN,1 YUDONG CHENG,1 LIPING ZHOU,1 AND MORIHIKO SAKAGUCHT4 1Faculty of Food Science, Shanghai Fisheries University, Yangpu, Shanghai 200090, China (xcwang?shfu.edu.cn),2 National Research Institute of Fisheries Science, Yokohama, Kanagawa 236-8648, Japan, 3 Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University, Hakodate, Hokkaido 0418611, Japan, and 4Division ofApplied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto 606-8502 Japan.