【摘要】 采用硫代巴比妥酸法测定三种调味液(五香、香甜、麻辣调味液)对即食鱼的抗氧化效果进行比较,结果发现:香甜调味液的抗氧化性最强;丁香、肉蔻等调料明显增强鱼品的抗氧化性。更多还原

【Abstract】 The extent of lipid oxidation in baked fish treated with three kinds of spices solutions (wuxi-ang,mala and xiangtian) was measured by the production of thiobarbitaric acid.Clove and cinnamon had high antioxidative potency of the spices.The order of antioxidative potency of the spices was Xiangtian> Mala> Wuxiang.更多还原