腊鱼

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

腊鱼清蒸称为“坝美”；

The cured fish steams is called " dam US ";

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

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

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 .

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 .

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 .

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 .

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 .

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 .

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 .