Increaseing cryoprotection as oligosaccharides, sorbitol, sucrose, could resist denaturalization of protein in surimi effectively. Mixed phosphate improved the water-holding capability of surimi.

• 添加抗冻剂低聚糖、蔗糖、山梨醇都可以有效的防止鱼糜在冷冻过程中蛋白发生变性，并能提高冷冻鱼糜的凝胶强度，混合磷酸盐能有效的提高冷冻鱼糜的保水性。