the biochemical and gelling property changes of tilapia and bighead surimi during frozen storage at -18 ℃ were investigated in this work.
研究了罗非鱼鱼糜和鳙鱼鱼糜蛋白在-18℃冻藏过程中的生化变化和凝胶性能的变化。
sds-polyacrylamide gel electrophoresis indicated that spi could enhance the intensity of myosin heavy chain (mhc) of bighead surimi gels while kg had no effect on it.