Application of the reaction system: oxidation of ethyl orange by potassium chlorate for the determination of the trace amounts of formaldehyde in the water-swollen squid;

Study on enzymatic hydrolysis of protein in squid skin;

Research on techniques of processing and comprehensive utilization of squid resource;

Research on the process work craft of sleeve-fish barbecuing;

In this paper, the influence of the following processes, low salt curing, traditional high salt pickling process, as well as tempering process with various air temperature and wetting, on the shape, color, and luster, and drying rate of the heat pump drying sleeve-fish has been investigated.

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

The effect of various starches(corn starch,cassava starch,wheat starch,potato starch and modified starch)and β-cyclodextrin on the quality of the squid surimi were studied.

Effects of storage temperature and time on quality and hydrolysis of liquid protein from squid viscera;

The General nutrients of squid viscera were analyzed and the extraction of glycoprotein from squid viscera by NaCl solution was investigated.