crab salad

Complex enzymatic hydrolysis of crab meat;

复合酶法水解蟹肉的研究

The research of preventing blue change of crab meat can;

防止蟹肉罐头蓝变的研究

The protein of crab meat was hydrolysised by many kinds of proteinase,and at last the neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis.

以蟹肉为原料,利用多种蛋白酶对蟹肉中的蛋白质进行水解,挑选中性蛋白酶1398以及Flavourzyme两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:中性蛋白酶1398的酶底比为300U/g、Flavourzyme的酶底比为1200U/g、Flavourzyme的作用时间为14。

The artificial crab was prepared by cheap aquatic product.

以低值水产品为原料加工人造蟹肉，研究了原料的ｐＨ值，盐，擂溃温度，淀粉种类，弹力增强剂的添加对人造蟹肉品质的影响，获到最佳加工工艺条件。

The growth characteristics of Staphylococcus Aureus in Simulated Crab Meat at different temperatures was studied by using food predictive microbiology.

运用预测食品微生物学的方法研究了在不同温度下模拟蟹肉中的金黄色葡萄球菌的生长规律,选取了三种模型(Gompertz模型、Logistic模型、Linear模型)进行拟合,建立不同温度下的生长模型。