比较了漂洗和氧化剂(双氧水、次氯酸钠)对罗非鱼鱼糜的凝胶强度、白度及保水性的影响。

Effects of potch and oxidant (hydrogen peroxide and sodium hypochlorite) on gelling strength, whiteness, and water holding capacity of minced Tilapia fish were compared.

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TG和DSC分析表明，吸水树脂比剑麻纤维热稳定性好，吸水凝胶中水绝大多数是以自由水的状态存在且高温保水性很好。

TG and DSC show the resin's stability is better than cellulose's and the hydrogel has good keeping-water property, in which the most water was nature water.

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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。

This paper discusses the influence of modified starch to the retentiveness the emulsibility and gel characters of hen surimi.

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