We are biggest surimi factory in the North of Viet Nam.
我们是最大的鱼糜在越南北部的工厂。
This mixed surimi was processed into fish cakes by heat.
研究了发酵鳙鱼糕的生产制作方法。
Lower storage temperature was good for frozen surimi quality.
低的冻藏温度有利于保持鱼糜品质。
Fish oil was extracted from the wastes of fish surimi by the potassium hydroxide hydrolysis.
研究以金线鱼和长蛇鲻的混合鱼糜生产下脚料为材料，利用钾法提取鱼油。
And our surimi also is the best of Viet Nam now cause weather in North of VN colder and have short catching day.
而我们的鱼糜也是越南现在导致钒寒冷的北方天气，并有醒目天短。
Research made known, endogenous cathepsin in the silver carp muscle took the significant action in surimi morori.
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。
The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel.
所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。
So the ultra high pressure processing could improve the quality of surimi products while extending its shelf life.
表明超高压处理能在延长鱼糜制品货架期的同时改善其品质。
Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
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。
This paper discusses the influence of modified starch to the retentiveness the emulsibility and gel characters of hen surimi.
探讨了几种变性淀粉对鸡肉糜保水性，乳化性以及凝胶特性的影响。
Scanning electron microscopy indicated the addition of SPI and KG could make bighead surimi form firm and uniform gel network.
电镜分析则表明SPI和KG的加入都可使鳙鱼鱼糜形成致密、均匀的凝胶网络结构。
Modori temperature of silver carp surimi and the effects of sodium chloride, water and soluble protein on motor were investigated.
以白鲢鱼糜为原料，在确定凝胶劣化温度的基础上，研究了食盐、水分和可溶性蛋白对凝胶劣化的影响。
The technology of tilapia surimi processing was studied, and emphasis on discussing the factors which impacted the elasticity of surimi.
以罗非鱼肉为原料，经过采肉、擂溃、成丸、 加热等工艺研制成优质罗非鱼鱼丸，探讨影响制品弹性的因素。
Systematic studies were made on the recovery technology, equipment and reutilization of surimi discharged with the processing waste water.
对鱼糜生产排放废水中鱼糜回收的技术工艺设备和回收鱼糜的再利用等技术进行了系统研究。
Frozen surimi and its processed products are of highly proteinous food with excellent quality, rich nutrition and convenience of its kind.
冷冻鱼糜和鱼糜制品是一种优质、营养、方便的高蛋白食品。
The results indicated that the starches could effectively improve the gel property and elasticity of squid surimi, but decreased the color.
结果发现：添加淀粉能有效提高鱿鱼鱼糜的凝胶强度、持水力，但是会使色泽有所下降；
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。
Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied.
研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
SDS-polyacrylamide gel electrophoresis indicated that SPI could enhance the intensity of myosin heavy chain (MHC) of bighead surimi gels while KG had no effect on it.
聚丙烯酰胺凝胶电泳表明，SPI可增强肌球蛋白重链带（MHC）的强度，而KG对MHC带的强度影响不大。
A special processing of surimi processing fishing vessels, with narrow white hake surimi made of delicate, high protein content, nutrient-rich, flexible particularly good.
有专门加工鱼糜的捕捞加工船，用狭鳕制成的鱼糜洁白细腻，蛋白含量高，营养丰富，弹性特别好。
"Freshwater fish convenient food further process technology" is a national 948 subject, the mainly content of this subject is focused on facture and forming surimi of freshwater fish.
“淡水鱼方便食品深精加工技术”是国家“948”项目，主要研究内容集中在淡水鱼糜制作和加工成型过程。
The gel properties of surimi are an important factor for evaluating the character of surimi products. How to improve the gel properties in surimi processing is a research issue nowadays.
鱼糜凝胶性能是鱼糜制品品质的一个重要指标，在鱼糜的加工过程中，如何有效提高凝胶强度是目前鱼糜的加工过程中面临的一个焦点问题。
This paper deals with the current applicationsituation of the rinsing and cryoprotectants, introduces the basic principle of the rinsing andcryoprotectants and effects on frozen fish surimi.
本文阐述了漂洗和抗冻剂在冷冻鱼糜生产上的应用现状，介绍了漂洗和抗冻剂的作用原理以及对冷冻鱼糜的影响。
This paper deals with the current applicationsituation of the rinsing and cryoprotectants, introduces the basic principle of the rinsing andcryoprotectants and effects on frozen fish surimi.
本文阐述了漂洗和抗冻剂在冷冻鱼糜生产上的应用现状，介绍了漂洗和抗冻剂的作用原理以及对冷冻鱼糜的影响。
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