腊鱼
- 名Cured fish;salted and dried fish
![腊鱼](../cache/1339383.jpg)
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应用固相微萃取与GC-MS分析腊鱼中的挥发性成分
Analysis of the volatiles from cured fish with SPME and GC-MS
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腊鱼清蒸称为“坝美”;
The cured fish steams is called " dam US ";
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加工工艺对腌腊鱼中挥发性成分的影响
Effect of Processing Technology on the Volatiles in Cured Fish
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腌腊鱼主要成分含量对质构特性的影响
Effect of Content of Major Compounds on Texture Quality of Cured Fish
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在试验条件下生产的腌腊鱼制品是安全的。
The cured fish products under the conditions above were safe for eating .
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腌制条件和干燥方式对腌腊鱼的发光强度均没有影响。
Curing and the drying conditions did not affect the luminous intensity of cured fish .
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腌腊鱼的质构主要包括胶粘性、延伸性、剪切性和弹性;
Texture property of cured fish is comprised of toughness , extension , shear and elasticity .
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研究了腌制条件和干燥条件对腌腊鱼鱼背和鱼腹发光强度的影响。
Effects of curing and drying conditions on Luminous intensity of back and belly of cured fish were studied .
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腌腊鱼制品是我国传统水产加工食品,因其风味独特而深受广大消费者的喜爱。
Cured fish product is a traditional fishery food in China . It is popular with consumers because of its unique flavor .
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用白鲢制作腌腊鱼,研究外源脂肪酶对腌腊鱼品质的影响,探索脂肪酶在腌腊鱼风味形成中的作用。
To explore function of lipase on flavor development of cured fish , effect of exogenous lipase on quality of cured fish with sliver carp was studied .
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在4种干燥方式中,真空冷冻干燥所制得的腌腊鱼的亚硝酸盐、硝酸盐和挥发性盐基氮含量较低,热风干燥制得的腌腊鱼的亚硝酸盐含量最高。
Among the four drying methods , the nitrite , nitrate and TVB-N content of cured fish using vacuum freeze-drying were lower , while the nitrite content of cured fish using hot-air drying were the highest .