关键词：猪瘦肉；猪肥膘；鱼糜制品；凝胶强度；持水性 [gap=672]Key words：pig lean meat；pig fat；surimi-based product；gel strength；water holding capacity
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Hydropropylated starch and cross-linked and esterified starch were suitable for processing surimi-based products.
其中羟丙基化淀粉和交联酯化淀粉较适宜鱼糜制品加工。
参考来源 - 鲢鱼糜凝胶及形成机理的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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