牡蛎肉

结果表明，牡蛎肉中蛋白质和糖原含量分别为50.63%和22.41%，其氨基酸组成完善，8种必需氨基酸占氨基酸总量的40%；

The results showed that the gross protein and glycogen in oyster meat were 50.63 % and 22.41 % respectively . The distribution of amino acids was perfect , and the total quantity of 8 essential amino acids accounted for 40 percent of total amino acids .

牡蛎肉与黄芪预防去卵巢大鼠骨质疏松协同作用的研究

Synergistic Reaction of Oyster and Radix Astragali on Prevention of Osteoporosis in Ovariectomized Rats

进行了牡蛎肉水解后加糖进行Maillard反应的风味改进试验，并根据感官评定结果，优化了牡蛎蛋白质水解度、糖类和Maillard反应的其他条件。

Maillard reaction was used to improve the flavor of the flavor product from oyster . Basing on the sensory evaluation , the conditions of Maillard reaction including degree of hydrolyzation of oyster protein , sugars for the reaction and other conditions , were optimized .

响应面法优化近江牡蛎肉酶解工艺参数

Optimization of enzymatic hydrolysis of Ostrea rivularis meat by response surface method

牡蛎肉中含有丰富的糖元、牛磺酸以及微量元素锌等。

Oyster is rich in glycogen , taurine , and zinc , etc.

牡蛎肉提取物对类固醇性骨质疏松大鼠骨代谢的影响

Effects of Oyster Extract on Bone Metabolism in Rats with Glucocorticoid-induced Osteoporosis

双酶法水解牡蛎肉工艺条件的研究

Study on enzymatic hydrolysis to the muscle of oyster

科学家们测量了来自2个水产养殖点的牡蛎肉和贝壳化学成分。

They tested dried tissue and shells from oysters in two aqua-culture sites .

牡蛎肉提取物主要营养成份的分析

Analysis of nutritions contents of oyster

另外还研究了酶解之前牡蛎肉的热变性处理对水解效果的影响。

The effect of heating treatment of the substrate on hydrolysis effect before hydrolysis was also investigated .

人们在食用牡蛎肉后，将大量牡蛎壳丢弃，既污染环境，又造成了资源浪费。

Large quantities of oyster shell are abandoned , which not only pollute the environment , but also waste resources .

（一）测定了牡蛎肉主要营养成分；对牡蛎粗蛋白进行初步分离纯化；采用酶法水解牡蛎，研究酶解的最适工艺条件。

( 1 ) In this part , the main nutrition of oyster was measured , rough protein was primary purified and optimum conditions of enzyme hydrolysis were studied .

为了更好地保留牡蛎制品中的有效成分，将牡蛎肉直接打浆均质后，加入粘结剂等制成片剂；

In order to reserve the active ingredient of oyster better , it is a good idea that the oyster after pulping and homogeneization to be made into tablet with some binder added ;

这种美味的牡蛎非常出名，因为它们能够清楚海水中大量的浮游生物，而且也能把营养元素吸纳在自己的贝壳和牡蛎肉中。

The tasty are known for removing excess from water and nutrients in their shells and flesh .