Addition of 2.5% sodium chloride and amidated low methoxyl (ALM) pectin or 2% sodium chloride, 1% sodium caseinate improved water holding capacity and mechanical properties of products.

• 添加2.；5%25食盐和1%25醯胺低甲氧基果胶或添加2%25食盐和1%25酪蛋白钠可改善重组鱼肉之保水力和机械性质；