The results indicated that the defatted fish meat with fat contents of 2 8% and 1 6%(dry base)respectively showed better texturization properties.

实验结果表明，脂肪含量为28 ％ ，16 ％ （干基）的两种脱脂鱼肉，呈现出优越的组织化性能。

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The results indicated that the defatted fish meat with fat contents of 2 8% and 1 6%(dry base)respectively showed better texturization properties.

实验结果表明，脂肪含量为28 ％ ，16 ％ （干基）的两种脱脂鱼肉，呈现出优越的组织化性能。

youdao