The effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls made from bighead carp was investigated.
研究了加工条件、淀粉、食用胶对鳙鱼鱼丸凝胶强度和耐折度的影响。
Lactate dehydrogenase (LDH) isozymes of 20 species of Cyprinidae fish were analysed with disc polyacrylamide gel electrophoresis.
本文对20种鲤科鱼类的同工酶表型进行了分析比较。
A capillary gas chromatography method was developed for determining hexachlorocyclohexane (HCH) pesticide in fish using gel permeation chromatography (GPC).
建立了凝胶渗透色谱前处理，毛细管气相色谱测定鱼中六六六农药的方法。
Effect of adding dietary fiber on the breaking strength and breaking strain of fresh water fish surimi gel was investigated .
研究了添加膳食纤维对白鲢鱼糜凝胶破断强度和凹陷度的影响。
As mentioned above, it is thus evident that the effect of fish freshness on gel formation of carp surimi mainly manifested in gel collapse.
加热条件下，凝胶劣化程度随原料鲜度下降而明显加剧。 据此可见：鲜度对鲢鱼糜凝胶作用能力的影响主要表现在凝胶劣化方面。
As mentioned above, it is thus evident that the effect of fish freshness on gel formation of carp surimi mainly manifested in gel collapse.
加热条件下，凝胶劣化程度随原料鲜度下降而明显加剧。 据此可见：鲜度对鲢鱼糜凝胶作用能力的影响主要表现在凝胶劣化方面。
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