Effects of potch and oxidant (hydrogen peroxide and sodium hypochlorite) on gelling strength, whiteness, and water holding capacity of minced Tilapia fish were compared.
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。
The gelation time becomes shooter and gelling strength becomes bigger with a rise of temperature and in certain salinity range, the same thing would happen with the rise of salinity.
在一定盐度范围内，弱凝胶的成胶时间随盐度的增加而加快、成胶强度随盐度的增加而升高。
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