surimi

美 　英

• 網(wǎng)絡(luò)魚(yú)漿；魚(yú)糜；魚(yú)肉醬

例句

The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation.

SPI改善鰱魚(yú)糜凝膠特性的機(jī)理是自身的凝膠作用和抑制蛋白酶活性。

The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel.

所有這些膠體均降低大頭狗母魚(yú)魚(yú)糜凝膠的凹陷度。

Decline in the quality of surimi can be effectively avoided by temperature control in the dehydration process of surimi.

在魚(yú)糜脫水過(guò)程中進(jìn)行溫度控制，可以有效避免魚(yú)肉因長(zhǎng)時(shí)間的擠壓而影響魚(yú)糜產(chǎn)品質(zhì)量。

Moisture of silver carp surimi was determined by near infrared reflectance spectroscopy(NIRS).

利用近紅外光譜技術(shù)測(cè)定白鰱魚(yú)糜中的水分含量。

Processed fish - Products prepared from fish flesh or surimi - Specifications.

加工過(guò)的魚(yú).魚(yú)肉制品或碎魚(yú)塊制品.規(guī)范

The above study suggested that chitosan is effective in improving surimi texture and qualities. It is promising to apply chitosan to food.

以上研究表明，殼聚糖改善了淡水魚(yú)糜制品的質(zhì)構(gòu)和品質(zhì)，擴(kuò)大殼聚糖在食品中的應(yīng)用具有非常廣闊的前景。

So the ultra high pressure processing could improve the quality of surimi products while extending its shelf life.

表明超高壓處理能在延長(zhǎng)魚(yú)糜制品貨架期的同時(shí)改善其品質(zhì)。

Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi.

結(jié)果表明：凝膠化溫度、凝膠化時(shí)間和加熱方式影響竹莢魚(yú)魚(yú)糜的凝膠特性。

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

探討了幾種變性淀粉對(duì)雞肉糜保水性、乳化性以及凝膠特性的影響。

The changes of biogenic amine, coliforms and bacillus were investigated during fermentation of bighead carp(Aristichthys Nobilis)surimi.

研究了鳙魚(yú)糜發(fā)酵過(guò)程中生物胺含量的變化，并同時(shí)測(cè)定了大腸菌群和芽孢細(xì)菌的生長(zhǎng)情況。

Design a inner-cooled screw surimi dehydration unit, and carried out surimi dehydration temperature inhibition test.

設(shè)計(jì)了內(nèi)冷卻式魚(yú)糜螺旋脫水裝置，并進(jìn)行了魚(yú)糜脫水溫升抑制試驗(yàn)。

Gelation of surimi pastes treated by high isostatic pressure.

高均衡壓力處理使碎魚(yú)醬凝膠化。

Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi.

水溶性蛋白質(zhì)對(duì)阿拉斯加青鱈凝膠化的影響。

between 1995 and 1998 OHTORI round in the work and served as Surimi Surimi processing technician.

于1995年至1998年在OHTORI輪從事魚(yú)糜加工工作并任魚(yú)糜技師。

Effect of adding dietary fiber on the breaking strength and breaking strain of fresh water fish surimi gel was investigated .

研究了添加膳食纖維對(duì)白鰱魚(yú)糜凝膠破斷強(qiáng)度和凹陷度的影響。

Application Study of Rinse and Antifreeze in the Processing of Frozen Surimi

漂洗和抗凍劑在冷凍魚(yú)糜生產(chǎn)中的應(yīng)用研究

Effects of enzymatic fish frame protein hydrolysate on denaturation of bighead carp surimi during frozen storage

魚(yú)排酶解物對(duì)鳙魚(yú)魚(yú)糜凍藏過(guò)程中蛋白質(zhì)變性的影響

Protein Components of Freshwater Fish Flesh and Their Changes during Surimi-based Processing

淡水魚(yú)肉蛋白質(zhì)組成及其在魚(yú)糜制品加工中的變化

Changes in biochemical and gelling properties of tilapia and bighead surimi during frozen storage

羅非魚(yú)與鳙魚(yú)魚(yú)糜蛋白在凍藏中的生化及凝膠特性變化

Determination of Properties of Several Modified Starches and Application in Hen Surimi

幾種變性淀粉性能的測(cè)定及其在雞肉糜中的應(yīng)用研究

Bass, bonito, flounder, tuna, anchovy, cod, salmon, fish oil, fish gelatine, fish meal, surimi

狼鱸，鰹魚(yú)，比目魚(yú)，金槍魚(yú)，鳳尾魚(yú)，鱈魚(yú)，鮭魚(yú)，魚(yú)油，魚(yú)明膠，魚(yú)粉，魚(yú)肉

Effect of rinsing temperature on thermostability of freshwater fish surimi protein

漂洗水溫對(duì)淡水魚(yú)魚(yú)糜蛋白質(zhì)熱變性的影響

Study on gel-forming kinetics of silver carp and Alaska pollack surimi during microwave heating

鰱、狹鱈魚(yú)糜微波加熱凝膠形成的動(dòng)力學(xué)分析

Study on the property of fried composite composed of surimi and emulsified soybean protein

單甘酯對(duì)微波復(fù)熱食品阻水性能的研究

Advances in Research of Influence Factors of Gel Properties in Surimi Processing

魚(yú)糜加工過(guò)程中凝膠性能的影響因素研究進(jìn)展

Effects of Modified Starches on Texture Properties of Surimi-based Products

變性淀粉對(duì)魚(yú)糜制品凝膠特性的影響

Influences of blending conditions on elasticity of surimi product

擂潰條件對(duì)魚(yú)糜制品彈性的影響

A Review: Surimi Product Elasticity and Fish Flesh Gel Characteristics

魚(yú)糜制品彈性與魚(yú)肉凝膠特性研究進(jìn)展

Improvement the processing technology of frozen surimi

冷凍魚(yú)糜生產(chǎn)工藝的改進(jìn)

Study on the Preservation Technology of the Taishi Surimi

泰式魚(yú)糜保鮮技術(shù)的研究

Effect of temperature and frequency on dielectric properties of surimi

溫度和頻率對(duì)魚(yú)糜介電特性的影響

Hydrolysis of lipids in chub mackerel surimi using alkaline lipase

堿性脂肪酶酶解鮐碎肉脂肪的研究

Study on the kinetic model of surimi quality change during frozen storage

魚(yú)糜凍藏過(guò)程中的品質(zhì)變化動(dòng)力學(xué)研究

Progress of Surimi Processing Technique

魚(yú)糜加工技術(shù)及其研究進(jìn)展

Study on Water Holding Effects of Mixed Phosphates on Surimi Product

復(fù)合磷酸鹽對(duì)魚(yú)糜制品的保水效果研究

Study on processing technology of tilapia surimi

羅非魚(yú)魚(yú)丸的加工工藝研究

Study on Frozen Surimi Processing Line and Equipment

冷凍魚(yú)糜加工生產(chǎn)線研究與配置

Effect of Transglutaminase on the Quality of Grass Carp Surimi

谷氨酰胺轉(zhuǎn)胺酶對(duì)草魚(yú)魚(yú)糜品質(zhì)的影響

Effect of Adding Dietary Fiber on Elasticity of Fresh Fish Surimi Gel

膳食纖維對(duì)淡水魚(yú)糜凝膠彈性的影響

Study on the improvement of gel properties of Aristichthy nobilis surimi

鳙魚(yú)魚(yú)糜凝膠特性改良的研究