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熏液
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     Study on the anti-oxidation of liquid-smoked Scombermorus niphonius fillet
     蓝点马鲛鱼片的抗氧化研究
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  liquid smoke
Some changes in an aqueous liquid smoke flavouring during storage in polythene receptacles
      
Aqueous liquid smoke produces a brown layer on the wall of the polythene receptacle in which it has been contained.
      
Some changes in the liquid smoke were deduced through comparisons of data from the brown layer with the previously obtained liquid smoke data.
      
Due to interactions between polythene molecules and compounds of the liquid smoke, some of these latter compounds migrate into the wall of the receptacle and are retained there.
      
Some of the adsorbed compounds have not previously been reported to be present in liquid smoke.
      
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The haw pit liquid smoke(SF1)was extracted with diethylether, and the extract was separated into flavor concentrate, weak acidic, acidic, basic and neutral fractions. (sample No.1—5)All fractions were analyzed by gas chromatography—mass spectrometry.73 compounds, including 17 phenols, 17 acids, 14 carbonyl compounds, 8 furans, 8 alcohols 4 ethers and 5 other compounds were identified.A simple organoleptic test was carried out.(Hua Dong Chemical Industry college, shanghai, PRC)

山楂核烟熏液(SF1)为我国首次研制出的食用烟熏香味料。本文将SF1粗分成1~5号组分,然后运用GC/MS(气相色谱质谱联用法)进行分离分析。并通过谱图解析,计算机检索,标样核对及文献对照等方法鉴定出了73种化合物。其中酚类17种,酸类17种,羰基化合物14种,呋喃类8种,醇类8种,醚类4种,其他化合物5种。并进行了简单的感官试验。

Abstract The smoked products and the dried products after immersing in the smoking liquidare very attractive.The organic analysis indicated that the texture and flavour are also very ap-pealing.These certified that two processing means of smoking should be widely used in processingand storing sardine and mackerel.

新鲜沙丁鱼和鲐鱼经烟熏和熏液浸泡烘干工艺过程加工,所得产品外观光亮、感官检验结果表明其质地和风味很好,是理想的生产工艺和水产加工品。

The studies was carried out on the anti-oxidation of liquid smoke. The changes of fatty acid composition, peroxide value and free fatty acid value of fish oil confirmed that liquid smoke has quite strong protective ability to oxidation smoked fish oil. The peroxide value and free fatty acid value of liquid-smoked Scomberomorus niphonius fillet after 60 days storage at 5-6℃ were 4.8 mg/g,7.8 mg/g respectively. The sensory analysis results show that liquid-smoked Scomberomorus niphonius fillet is very attractive...

The studies was carried out on the anti-oxidation of liquid smoke. The changes of fatty acid composition, peroxide value and free fatty acid value of fish oil confirmed that liquid smoke has quite strong protective ability to oxidation smoked fish oil. The peroxide value and free fatty acid value of liquid-smoked Scomberomorus niphonius fillet after 60 days storage at 5-6℃ were 4.8 mg/g,7.8 mg/g respectively. The sensory analysis results show that liquid-smoked Scomberomorus niphonius fillet is very attractive and can be kept best for 45 days.

对液熏蓝点马鲛Scomberomorusniphonius所用的熏液进行了抗氧化研究 ,根据液熏蓝点马鲛鱼片油脂脂肪酸组成、油脂过氧化值和酸价的变化结果 ,证明了熏液的抗氧化作用。液熏蓝点马鲛鱼片在 5~ 6℃下贮藏 6 0d后的油脂过氧化值和酸价分别为 4 8、7 8mg/g ;感官检验结果表明 ,液熏蓝点马鲛鱼片色泽棕黄 ,有光泽 ,熏制风味浓郁 ,鱼肉的组织结构紧密 ,口感好。贮藏期控制在 45d以内为最佳。

 
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