Study on enzymatic hydrolysis of protein in squid skin;

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

The application of FTP and DEA methods to fishing capacity measurement of Chinese squid jigging fleets and the comparative study of the two methods;

Based on the dimension of one squid jigging ship,using luminous intensity of DC-2000W metal halide lamp, the sea surface illuminate of one side of the ship was calculated by the four methods respectively.

The spectral distribution of downward irradiance in the water under a squid jigging ship was investigated with reference to the total kW output of gathering-fish lamp, in the fishing ground of the north-west of Indian Ocean form September to November in 2003.

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.

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.

Study on hydrolytic technics of collagen from squid skin by protease;

Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through maillard reaction;

Recovery of the collagen from squid skin;