Gel strength of carp surimi reached the highest as the ratio of potato starch, ovalbumin and peanut protein was 10:1:1.

• 当马铃薯淀粉、卵清蛋白和卡拉胶分别以10:1:1的质量比复配时，鱼糜凝胶的凝胶强度达到最高。