Some research was made in this study about the water-holding capacity of MC on fried composite gels composed of surimi and emulsified soybean protein after being frozen and reheated by micro-oven.

• 本文就甲基纤维素(MC)对油炸-冷冻-微波复热鱼糜-大豆蛋白复合制品的阻水性做了一些探讨,并确定了MC的最佳添加量。