With concentration of brine increasing, content of sodium chloride in fish-muscle notably increased and content of soluble protein and amino nitrogen in pickling solution significantly decreased.
随着盐水浓度的提高，鱼肉中氯化钠含量显著上升，盐卤中可溶蛋白和氨基态氮含量明显降低。
2
The fish gelatin being soluble at ambient temperatures provides a basis for relatively low temperature coacervation impossible with other gelatins.