烤鳗

冻烤鳗抗生素残留量微生物分析法

Assay of antibiotic Residual in Frozen Roasted Eel by Microbiological Methods

同时探讨了制定烤鳗抗生素残留量的质量标准和检测方法的思路。

In the meantime , the train of thought for working oug the quality standard and procedure for examination of antibiotic residual in roasted eel is discussed .

酱油、烤鳗酱油DNA提取及原料成分的荧光PCR检测

Extraction of DNA from Soy Sauce and Roast Eel Sauce and Detection of Raw Material Ingredients Using Fluorescence PCR

以鳗鲡（AnguillaJaponica）加工烤鳗剩余的脊骨为原料制成鳗骨粉。

The calcium powder of Anguilla japonica is prepared from the backbone of baked Anguilla japonica .

鳗鱼和烤鳗中六六六，DDT残留量的气相色谱分析

Determinaton of Remains of Hexachloro Cyclohexane and DDT in Raw Eels and Roast Eels by GC

结果表明：脉冲强光可以有效的杀灭烤鳗表面染菌，闪照15s，烤鳗表面大肠杆菌的杀菌率为99.99%；

Results show that pulsed light can reduce bacterium quantity on the surface of baked eels effectively , the sterilization ratio of Escherichia coli is 99.99 % with 15 seconds flash on the surface of baked eels .

经过25s的处理，烤鳗的感官品质（颜色、气味、质地、味道）没有显著变化；过氧化值、酸价变化率都不超过0.35%。

Baked eels have not obvious changes on sensory quality ( color , odor , texture , taste ) after 25 seconds flash of pulsed light treatment , though the change ratios of peroxide value and acid value are no more than 0.35 % .

添加抗氧化剂有利于提高烤鳗油的贮藏稳定性；

Addition of antioxidant was helpful to improving its storage stability .

烤鳗油精制过程中脂肪酸组成变化

Changes of fatty acids composition of eel oil after refining processes

烤鳗废油的利用现状及其开发展望

Applicational Status and Exploitative Forecast in Residual Oil of Roast Eel

从烤鳗下脚料中提取测定牛磺酸的研究

Study on extracting and measuring taurine from the eel scraps

酶法提取烤鳗下脚料水解动物蛋白的研究

The Study of Extracting HAP from the Eel Scraps by Enzymatic Hydrolysis

烤鳗加工废料鳗骨的综合利用

The comprehensive utilization of waste eel bone from roast eel

烤鳗副产物利用价值评价

Utilization value of by - products of roast eel

烤鳗酱油国产化的开发及应用

Development and Application of Soy sauce for Baking Eel

脉冲强光对烤鳗的杀菌效果及感官品质的影响

Effects of pulsed light on the sterilization and sensory quality of baked eels

高效液相色谱法检测冷冻烤鳗中恩诺沙星等药物残留

HPLC method for the detection of residual medicine of enrofloxacin and relatives in frozen ell

烤鳗废水活性污泥法处理中污泥膨胀的原因及控制

Reasons and Control of Sludge Bulking in Baking Eel Wastewater Treatment by Activated Sludge Process

本文探讨贮藏条件对烤鳗油质量的影响。

The influence of storage condition on the quality of the oil from roast eel was studied .

结果表明：避光是提高烤鳗油贮藏稳定性的首要因素；

It was showed , the dark storage was a major factor in improving its storage stability .

结果表明：烤鳗副产物主要含脂肪和蛋白质；

It was showed that fatty acid and protein were the main compounds in the by-products of roast eel .

干燥产品：烤鱼片、整体鱿鱼、烤鳗、贻贝等。

The dry prodnets : bake fish , while squid bake eel fish , mussel meat and so on .

烤鳗鱼中西式自助晚餐将从5月9日起推出，价格为人民币98元/位+15%。

Roast Eel Chinese / Western Buffet Dinner will be promoted from 9th May , price at RMB 98 + 15 % .

真空有利于抑制烤鳗油氧化，防止过氧化值和碘价的变化；

The vacuum was helpful in inhibition of its oxidation , and redounded to the stability of peroxide value and iodine number .

从烤鳗下脚料中提取牛磺酸的方法不仅为烤鳗下脚料的综合利用研究提供了新的途径，而且可作为其它水产原料中牛磺酸提取测定的方法。

The method of extraction and measurement of taurine can be used for the full utilization of eel scraps and other aquatic products .

建立了同时测定河豚鱼、鳗鱼和烤鳗中烯丙孕素和氯地孕酮的超高效液相色谱-串联质谱检测方法。

A ultra performance liquid chromatography-tandem mass spectrometry ( UPLC-MS / MS ) method was developed for determination of altrenogest and chlormadinone in swellfish , eel and roasted eel .

结果：180℃、0.01MPa下水蒸气蒸馏脱腥处理，可提高烤鳗油的纯度，对高不饱和脂肪酸含量影响不明显；

Results : The purity of eel oil was increased and the content of high-unsaturated fatty acids was not influenced after deodorization by water vapor distillation at 180 ℃ and 0.01 MPa .

烤鳗生产废水在采用活性污泥法进行生化处理时，经常出现污泥膨胀，严重影响出水水质。

The phenomenon of sludge bulking often appears in biochemical dealing with teh wastewater produced in baking eel industry by the activated sludge process , which had influenced seriously the quality of let off water .

杀菌的工艺因素中，闪照时间对烤鳗杀菌效果和过氧化值、酸价变化率的影响最显著。

Among the influencing factors of pulsed light sterilization , the effect of flash time is the most important factor for sterilization effect and the change ratios of peroxide value and acid value of baked eels .

论文还对福建省烤鳗、食用菌和茶叶出口贸易的优势、劣势、机遇与挑战进行了较为全面的比较，以这三种大宗农产品出口贸易情况来反映福建省农产品出口贸易的整体态势。

The paper has also analyzed the strengths , weaknesses , opportunities and threats of the international trade of three kinds of block agriculture trade goods , such as eel , mushroom and tea , which can reflect the overall of agriculture products trade of Fujian Province .