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新鲜的鱼虾,味道是鲜美的.但随着存放时间的延长,尤其在气温较高的情况下,其鲜味不但逐渐减少,而且还会产生一股难闻的腥臭味.新鲜度愈差的鱼虾,其腥臭味愈明显.造成鱼虾腥味的主要成分是三甲胺,它是由鱼虾中存在的氧化三甲胺经脱氧还原形成的.造成鱼虾产生臭味的主要成分有:氨、甲胺、吡咯啶、哌啶和甲硫醇等,它们是由鱼虾中的蛋白质在细菌作用下分解的产物.
Fresh fish and shrimp, the taste is delicious.But with the extension of storage time, especially in the case of higher temperatures, the umami taste not only gradually reduced, but also produce an unpleasant stench.The worse the freshness Of the fish and shrimp, the more obvious the stench.The fish caused by fishmeal is the main component of trimethylamine, which is produced by the oxidation of trimethylamine oxide fish formed by deoxidation.The main components resulting in the odor of fish are: Ammonia, methylamine, pyrrolidine, piperidine and methyl mercaptan, etc., which are the products of the decomposition of fish protein by bacteria.