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。
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。
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。
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；
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。
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。
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。
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。
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。
应用推荐