鱿鱼丝

在所测干制品中鱿鱼丝甲醛含量普遍很高，最高可达145.67mg/kg。

The content in squid thread is very high and the maximal can reach 145.67mg/kg .

电子束冷杀菌对即食鱿鱼丝保藏作用的研究

Study on the preservation of instant shredded squid with electron-beam cold sterilization

鱿鱼丝氧化三甲胺热分解模拟体系的研究。

Thermal decomposition of TMAO model systems of shreded squid .

鱿鱼丝加工过程甲醛的残留变化。

Residual changes of FA during processing of shredded squid .

鱿鱼丝干制品脂肪酸的研究

Study on the fatty acid of dried squid slices

贮藏条件和包装方式对鱿鱼丝甲醛含量的影响。

Effects of different storage conditions and packaging on the FA content of shreded squid .

因此，研究鱿鱼丝甲醛的产生机理，有助于研究鱿鱼丝甲醛的控制技术，从而提高其食用安全性。

Control technology can be achieved by studying the FA production mechanism and therefore ensure the food safety of shredded squid .

鱿鱼丝在贮藏过程中会产生甲醛，它是鱿鱼丝中氧化三甲胺经一定途径降解的产物。

Formaldehyde is produced during the storage of shredded squid , which is one of the degradation products of trimethylamine N-oxide .

研究鱿鱼丝在贮存过程中甲醛含量的变化时发现，贮存过程中甲醛含量的变化与氧化三甲胺有关。为了探讨水发水产品中甲醛残留、变化规律，在实验室进行了鱿鱼干涨发实验。

The formaldehyde content is closely related with trimethylamine-N-oxide ( TMAO ) through studying the change of squid thread in the course of storing .

对鱿鱼丝产品加工及贮存过程中发生的褐变现象的机理进行了探讨。在此基础上提出了减缓、抑制这种褐变的方法。

The mechanism of the browning of squid slice , which occurred in the manufacture and store stage , was studied and improvement method was presented .

主要产品有：鱿鱼丝、冻鱿鱼制品、各类调味鱿鱼制品以及真空冷冻干燥制品。

Our main produces are vacuum freeze drying products , all kinds of squid produces , such as dried squid shred , frozen squid products and so on .

同时，柠檬酸和茶多酚具有降低氧化三甲胺热分解产生甲醛的作用，可作为鱿鱼丝理想的甲醛抑制剂。

At the same time , citric acid and tea polyphenols could decrease the content of FA , which can be used as an ideal inhibitor in squid . 6 .

本公司专门制造鱼糜设备，模拟蟹肉、鱼竹轮、鱼板、鱼饺、鱼丸、贡丸、鱿鱼丝、鱼丝等各种食品加工机械整厂设备。

The company specialized in whole plant equipment for producing surimi , imitation crab stick , chikuwa , kamaboko , fish dumpling , meat ball , fish ball , squid shredding , fish shredding .

研究温度、湿度、光照等不同贮藏条件和真空、包装和散装包装方式对鱿鱼丝贮藏过程中甲醛含量变化的影响。

The effects of different storage conditions ( temperature , humidity and light ) and packaging methods ( vacuum , common and bulk packaging ) on the changes of FA content of shreded squid were investigated .

通过在鱿鱼丝加工过程中添加钙质的各种条件的研究，以确定适宜的钙添加剂种类及添加工艺条件，为功能性鱿鱼系列产品的开发提供了全新的思路和可行的工艺技术。

Suitable calcium additive and technical condition in the process of producing shredded squid by studying different calcium and adding condition was studied . By experiments , a new method and possible technical condition in the development of series squid products were obtained .