Sliced Boiled Pork in Anchovy Sauce

The mechanisms and the progresses of fish protein frozen denaturation and cryoprotective effects of fish protein by sugars,salts,dairy ingredients and protein or chitin hydrolysates are reviewed.

简述了鱼肉蛋白冷冻变性机理的研究现状,综述了糖类、盐类、乳蛋白、不同水解物等添加物的抗冷冻变性机理,介绍了鱼肉蛋白冷冻变性的评价指标及其测定方法,展望了抗鱼肉蛋白冷冻变性的新途径及应用前景。

Amino acids production by using fish protein not only has economic benefits,but also provides technical support for efficient biomass use.

利用鱼肉蛋白制备氨基酸不但具有经济效益,而且为生物质资源高效利用提供技术支持。

Based on the development of freshwater fish resource and improvement of the people抯 protein absorb and diet structure, silver carp mince and phytoprotein powder were taken as the objectives of this paper.

本研究以淡水渔业资源的开发为出发点,提高人民的蛋白质摄入量和饮食结构为目的,以白鲢鱼肉和植物蛋白粉为研究对象,确定鱼肉与大豆分离蛋白粉、小麦蛋白粉的复合条件。

Study on technology of enzymatic hydrolysis of sillver carp proteins;

鲢鱼肉蛋白的酶解工艺研究

Effect of processing variables on both moisture and bulk density of extrudates in wet extrusion of fish protein;

鱼肉蛋白质挤压过程中操作参数对挤出物水分含量及堆积密度的影响

Nutritive value of extrusion cooked fish protein was estimated by in vitro method and compared with raw fish and two kinds of fishery products prepared by normally processing methods including steaming and canning.

采用胃蛋白酶—胰酶复合处理法对原料鱼肉、蒸煮和罐藏处理的鱼肉产品,以及热塑挤压蒸煮的鱼肉制品进行蛋白质体外消化率的测定,分析比较各种鱼肉制品的蛋白质体外消化率的测试结果;结果表明,挤压蒸煮对鱼肉蛋白质的消化率有一定的影响。

The developments and current situation of fish protein texturing were summaried in this paper.

作者介绍了国内外鱼肉蛋白质组织化研究的发展与现状，并对五种现有的组织化方法进行了讨论，提出热塑挤压技术用于鱼肉蛋白质组织化最具有发展潜

Studies on Texturization of Fish Protein and Its Applications

鱼肉蛋白质组织化方法的研究与应用

Study on Enzymatic Hydrolysis Optimum Condition of Ctenopharyngodon Idellua Protein

酶法水解草鱼鱼肉蛋白最适条件的研究

Study on Technology of Preparing Oligopeptide from Decapterus maruadsi Protein by Enzymatic Hydrolysis

酶解蓝圆鲹鱼肉蛋白制备小分子肽的工艺研究

A MINI-REVIEW OF STUDIES ON CHANGES OF BIOCHEMICAL CHARACTER OF FISH PROTEIN DURING STORAGE AT LOW TEMPERATURE

鱼肉蛋白在低温贮藏时生化特性变化研究进展

Study of Thermoplastic Extrusion Cooking on Texturing of Fish Protein;

热塑挤压蒸煮技术对鱼肉蛋白质组织化的应用研究

Meat, fish and eggs are sources of protein.

肉、鱼和蛋是蛋白质来源。

Fish, meat and beans contain a lot of protein.

鱼、肉和豆类食品含有大量的蛋白质。

A fish protein hydrolysate was prepared from fish offal, the processing waste of pollock (Theragra chalcogramma), by hydrolysis with proteolytic enzymes.

用蛋白酶水解法从鳕鱼加工废弃物──鳕鱼碎肉中提取水解蛋白。

ENRICHED PROTEIN NO.1-THE BEST REPLACEMENT OF PERUVIAN FISN MEAL

浓缩蛋白1号在肉鸡饲粮中完全替代进口鱼粉

Purification and Characterization of Metalloproteinases from Common Carp Muscle;

鲤鱼肌肉金属蛋白酶的分离纯化与性质分析

BIOCHEMICAL CHARACTERS CHANGES OF BIGHEAD STORED AT LOW TEMPERATURE

鳙鱼肌肉胶原蛋白在低温贮藏中的变化

Gelling Properties of Muscle Proteins in Red Oceanic Squid

北太平洋鱿鱼肌肉蛋白质凝胶特性的研究

grayish-white flesh of a flatfish.

淡灰白色鱼肉的比目鱼。

Current status of dietary fishmeal replacement research for non-carnivorous fish species

非肉食性鱼类饲料中用动植物蛋白源替代鱼粉的研究进展

Comparative determination of proteins in fish flesh and fish scale by indophenol blue spectrophotometry

靛酚蓝分光光度法对鱼肉与鱼鳞中蛋白质含量的比较测定

"Foods that furnish proteins include milk, cheese, lean meat, fish, peas, beans and peanuts. "

供给蛋白质的食物有奶、奶酪、瘦肉、鱼、碗豆、豆类及花生。

Studies on Mechanism of Muscle Protein Denaturation of Several Main Economical Freshwater Fishes During Frozen Storage;

几种主要淡水经济鱼类肌肉蛋白质冻结变性机理的研究

Study on Improvement of Functional Properties of Silver Carp Myofibrillar Proteins by Glycosylation Reaction;

糖基化反应改善鲢鱼肉肌原纤维蛋白功能特性的研究