The effect of ovalbumin on carp surimi was more obvious than that of peanut protein.Addition of peanut protein decreased the quality of carp surimi.

• 卵清蛋白对鱼糜凝胶品质的改良优于花生蛋白，添加花生蛋白对鱼糜凝胶的品质有降低的作用。