| 三种调味液对即食鱼品的抗氧化作用 |
| |
| 引用本文： | 刘红.三种调味液对即食鱼品的抗氧化作用[J].海南师范大学学报(自然科学版),2000,13(1):70-73. |
| |
| 作者姓名： | 刘红 |
| |
| 作者单位： | 海南师范学院化学系 海南 |
| |
| 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.
|
| 关 键 词： | 鱼 氧化 加工 |
| 修稿时间： | 1999年5月29日 |
THREE KINDS OF SPICES SOLUTIONS INHIBIT OXIDATIVE RANCIDITY IN BAKED FISH |
| |
| LIU Hong.THREE KINDS OF SPICES SOLUTIONS INHIBIT OXIDATIVE RANCIDITY IN BAKED FISH[J].Journal of Hainan Normal University:Natural Science,2000,13(1):70-73. |
| |
| Authors: | LIU Hong |
| |
| 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. |
| |
| Keywords: | Fish Oxidation Process |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
