Squid (Ommastrephes bartrami) from Northern Pacific, its muscle of body changes in shrink, weight, moisture and total nitrogen were studied when it was heated in boiling water.

• 本文以北太平洋的柔鱼为原料研究柔鱼胴体肌肉在沸水蒸煮过程中的热收缩、重量、水分及总氮的变化。