We compared the fermentation of 0 to 4 weeks by manufacturing a rapid low salt-fermented seahorse with a commercial Protamex added to the functional food, Hippocampus abdominalis. We studied amino acid composition, content and major amino acids related to flavor during the fermentation process of salt-fermented seahorse. In the enzyme-free group, it showed little change in the content of non-protein nitrogenous compounds, the content of amino acids and degree of hydrolysis. The Protamex enzyme treatment group was rapidly hydrolyzed in one week of ripening, resulting in increased non-protein nitrogenous compounds content, amino acid content and degree of hydrolysis, and minimal changes in the four weeks. The total amino acid contents ratio showed the highest content of glutamic acid in the enzyme additive group, glycine, alanine, which indicates sweet taste, and serine, the content of glycine, alanine, serine, and lysine, indicating sweet taste, has increased significantly over the enzyme-free group. Twenty species of free amino acid in the four-week of salt-fermented seahorse were detected. It detected 43.0% (6 species) in the enzyme-free group and 63.96% (7 species) in the enzyme additive group.

In this study, we want to investigate the nutrition knowledge, eating habits, and food intake patterns of adults who have a strong preference for sugary snacks or sugary drinks. In this study, 83 students, or 33.1% of the 267 adults, were found to belong to the sugary food group, and the results of the survey were as follows. In terms of the level of eating habits, both male and female adults see significant differences among the groups. In the question of the regularity of the three meals, the quality of breakfast, the balance of meals, the level of consumption of green vegetables, meat, fish and milk, the number of sugars was low, and the number of sugars, instant foods, ham and sausages was high. In terms of nutritional knowledge, both male and female adults had a low number of sugary foods, and there were significant differences among the groups. In terms of the frequency of food intake, the frequency of eating rice and mixed grain rice was low, and the frequency of eating ramen and bread was high.

The main task of agro-industrial production is to provide the population with food products for the production of which energy is expended in the form of electricity, technical means, fuels and lubricants, mineral fertilizers, etc. Accordingly, we have developed a concept and general methodological principles for the analysis of ecological and biotechnical systems in animal husbandry, it makes it possible to simulate the influence of various factors on the energy and ecological efficiency of systems, to compare and search for energy-saving modes and technologies. General methodological principles have been developed for the analysis of energy efficiency and environmental safety of agricultural ecological and biotechnical systems, which are based on the definition of the bioenergy efficiency coefficient, the quantitative expression of which is the ratio of energy accumulated in products to the total energy consumption for its production. This makes it possible to model with sufficient accuracy the influence of various factors on the energy and environmental efficiency of the system, to compare and search for energy-saving modes and technologies in order to find and select the most energy efficient ones to increase the energy efficiency of the complex.