shark fin soup,shark's fin soup,soup of shark’s fins

Nutritional elements, amino acid components and collagen characteristics of shark fins were studied.

主要对鱼翅营养成分、氨基酸组成及胶原蛋白特性进行定性分析。

Changes in rheological properties and structure of shark fins(gel strength,maximum breakage strain,shearing strength and fracture stress) were studied on shark fins heated for various periods(1h,2h,3h,and 4h)by a texture meter.

研究了鱼翅在不同加热时间(1、2、3、4 h)条件下组织构造及其物性学参数(凝胶强度、最大破断应变、剪切应力、破断强度)变化,并测定了胶原蛋白含量。

A method for the determination of hyaluronic acid in shark fin by high performance liquid chromatography (HPLC) is described.

建立了一种测定鲨鱼翅中透明质酸的酶解 高效液相色谱方法。

According these results, the author put forward a preliminary studied program of preparing imitative shark fins.

在此基础上 ,对仿生鱼翅的生产工艺和配方进行了初步研究。