牡蛎肉

  • 网络Oyster;oyster meat
牡蛎肉牡蛎肉
  1. 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 .

  2. 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

  3. 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 .

  4. 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

  5. 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.

  6. 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

  7. 双酶法水解牡蛎肉工艺条件的研究

    Study on enzymatic hydrolysis to the muscle of oyster

  8. 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 .

  9. 牡蛎肉提取物主要营养成份的分析

    Analysis of nutritions contents of oyster

  10. 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 .

  11. 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 .

  12. (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 .

  13. 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 ;

  14. 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 .