Effects of potch and oxidant (hydrogen peroxide and sodium hypochlorite) on gellingstrength, 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。
2
The gelation time becomes shooter and gellingstrength becomes bigger with a rise of temperature and in certain salinity range, the same thing would happen with the rise of salinity.