1) Collichthys lucidus surimi
梅鱼鱼糜
1.
The objective of this study was to evaluate the property of gel from Collichthys lucidus surimi by ultra-high pressure processing in comparison to heat treatment,and then understand the effect of the added TGase, carrageenan and gellan gum under the ultra-high pressure condition.
本文以热处理为对照,研究了超高压处理对梅鱼鱼糜凝胶特性的影响以及在超高压条件下,TG-B型谷氨酰胺转氨酶(TGase)、卡拉胶、结冷胶和卡拉胶-结冷胶复合体对梅鱼鱼糜凝胶特性的改善作用。
2) surimi
[英]['srimi] [美]['srɪmɪ]
鱼糜
1.
Rapid determination of moisture in silver carp surimi by near infrared reflectance spectroscopy(NIRS);
利用近红外光谱技术快速测定白鲢鱼糜中的水分含量
2.
Advances in Research of Influence Factors of Gel Properties in Surimi Processing;
鱼糜加工过程中凝胶性能的影响因素研究进展
3.
Effect of washing and blending on the gel strength of aristichthy nobilis surimi;
漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响
3) grass carp surimi
草鱼鱼糜
1.
The transglutaminase (TG) was added in the grass carp surimi to improve the quality.
本研究探讨了谷氨酰胺转胺酶(TG)对草鱼鱼糜品质的影响,研究了TG的添加量、作用时间、作用温度和作用pH对鱼糜弹性、粘聚性、回复性以及白度的影响。
4) squid surimi
鱿鱼鱼糜
1.
The effect of various starches(corn starch,cassava starch,wheat starch,potato starch and modified starch)and β-cyclodextrin on the quality of the squid surimi were studied.
探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。
5) bighead surimi
鳙鱼鱼糜
1.
Changes in biochemical and gelling properties of tilapia and bighead surimi during frozen storage;
罗非鱼与鳙鱼鱼糜蛋白在冻藏中的生化及凝胶特性变化
2.
The effects of two protein additives, namely, egg white powder and wheat gluten, on the gel properties of bighead surimi were investigated by testing the texture and microstructure of the surimi gels.
通过检测鱼糜凝胶的质构及微观结构,研究了鸡蛋清蛋白和谷朊粉两种蛋白类添加剂对鳙鱼鱼糜凝胶特性的影响,并采用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)对相关作用机理进行分析。
3.
The effects of two reducing agents including ascorbic acid and cysteine and two calcium compounds including calciumlactate and calcium gluconate on the gel properties of bighead surimi were investigated.
研究了抗坏血酸、半胱氨酸两种还原剂及乳酸钙、葡萄糖酸钙两种钙盐对鳙鱼鱼糜凝胶特性的影响,检测指标包括破断强度、凹陷深度、凝胶强度、持水性和白度,并采用电镜扫描观察凝胶的微观结构,同时采用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析相关机理。
6) silver carp surimi
鲢鱼鱼糜
1.
Study on the change of silver carp surimi freshness and salt-soluble protein during the storage;
鲢鱼鱼糜在储藏过程中新鲜度和盐溶性蛋白质变化研究
2.
The better setting conditions of silver carp surimi firstly was 35 ～ 40℃ for 60?min, then 85℃ for 30?min incubation.
研究了鲢鱼鱼糜在不同的加热条件下 ,其凝胶的色泽、强度及显微结构的变化。
补充资料：梅鱼
1.亦称"梅大头"。亦称"梅头"。 2.鱼名。形状像黄鱼而小，头大，尾柄细，腹﹑背和鳍都呈黄色。生活在近海中。肉可食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条