But the longer setting time leaded to the decreasing of surimi gel strength.
但是凝胶化时间过长会导致鱼糜凝胶强度显著下降。
参考来源 - 鲢鱼糜凝胶及形成机理的研究The more the flow properties of aqueous solution of cassava modified starches were far away from Newton fluid and the bigger the viscosity coefficient became, the better the surimi gel properties became.
变性淀粉溶液的流动特性越偏离牛顿流体，黏度系数越大，所制得的鱼糜凝胶特性越好。
参考来源 - 变性淀粉的流变学特性及在鱼糜制品加工中的应用·2,447,543篇论文数据，部分数据来源于NoteExpress
所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。
The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel.
超高压比热处理更有利于保持鱼糜凝胶特性在贮藏过程中的稳定性。
It is more conducive to maintain the stability of gel property for UHP than heat treatment during storage.
研究表明，鲢鱼肌肉中的内源组织蛋白酶在鱼糜凝胶劣化中起重要作用。
Research made known, endogenous cathepsin in the silver carp muscle took the significant action in surimi morori.
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