【摘要】 对在室温(25±2℃)下经淡盐水(1%、2%、3%)腌制的鳜鱼进行鱼肉浸出物游离氨基酸总量、氨基酸的半定量测定和亚硝酸盐含量的测定及丙二醛(MDA)的测定,比较腌制前后的变化,判定其污染程度及可食性。结果表明,鲜活的鳜鱼肌肉游离氨基酸含量为0.189%,几乎不含亚硝酸盐;腌制期间以上两项指标均随着腌制时间的延长而增加,而腌制90h后游离氨基酸总量最大达到0.68%,亚硝酸盐含量达到30.43mg/kg,此时鱼肉腐败变质,不再具食用价值。更多还原

【Abstract】 The total quantity of free amino acids,amino acid semi-definite quantity and nitrous content of the fish flesh oozes of mandarin fish were determined,which were laying aside in the pale salt water (1%,2%,3%) that in the room temperature(25 ± 2℃),and the change after salting was studied for determining its pollution degree and the edible possibility.The results showed that:the total quantity of free amino acids of the bright mandarin fish muscle was 0.189%,and there was no nitrite nearly.In the salting processing,both two targets above increased with the time prolonged.The total quantity of free amino acids reach to 0.68% most greatly and the nitrous content was 30.43mg /kg after 90h.At that time,the fish corrupted deterioration and had the edible value no longer.更多还原