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1.fish glue and gelatin
鱼胶收藏指正
2.Mix the gelatine powder and sugar into hot water.
把鱼胶粉、糖及热水混和。收藏指正
3.valuable source of caviar and isinglass; found in Black and Caspian seas.
鱼子酱及鱼胶的宝贵来源；产于黑海和里海。收藏指正
4.Dissolve gelatine in got water and beat into the cheese mixture.
鱼胶粉溶于热水中，打入芝士混合物内。收藏指正
5.A transparent, almost pure gelatin prepared from the air bladder of the sturgeon and certain other fishes and used as an adhesive and a clarifying agent.
鱼胶；牛皮胶一种从鲟鱼或其它鱼类的鳔中提取的透明，几乎纯净的明胶，用作粘合剂或净化剂收藏指正
6.Dissolve the gelatine in 2 tablespoons of water. Add in the prepared milk mixture and still until the gelatine is completely dissolved and all the ingredients are well-combined.
混合鱼胶粉和2大勺水，注入备好的香茅热牛奶混合物中，搅拌至鱼胶完全溶化，晾凉备用。收藏指正
7.A two-stag e heating process for the surimi g el setting was also proposed at 50℃for 30min followed by 80℃heating for 30min.
对添加MTG的鱼糜热凝胶条件研究表明,采用50℃,30min/80℃,30min的两段式加热,鱼糜制品的凝胶效果最好。收藏指正
8.The relation equation described as following:S = -23216 +311 .757 T + 1770 .2931 + 1047 .669 c + 292 .443tIn the equation, S was gel strength(gxmm), c the concentration of TGase(U/g protein), T the reaction temperature(℃), t the reaction time(hr), L the content of lysine in actomyosin(%).
经回归分析，建立了鱼肉中鱼肉肌动球蛋白中赖氨酸比例(L，％)、酶反应时间(t，h)、酶浓度(c，u／g)、酶反应温度(T，℃)与鱼糜制品凝胶强度(S，g×mm)的回归方程为 S=-23216+311.757T+1770.293L+1047.669c+292.443t收藏指正
9.a light creamy dish made from fish or meat and set with gelatin.
清淡的奶油状的菜，由鱼或肉做成，用凝胶使之凝固。收藏指正
10.Electrophoretic Analysis of Lactate Dehydrogenase (LDH) Isozymes in Big-dog-head Fish of the Tarim River
塔里木河大狗头鱼乳酸脱氢酶(LDH)同工酶凝胶电泳分析收藏指正
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