The results showed that 1-Hexanol ( 3.71 )、 1,3,6-Octatriene,3,7-dimethyl(3.52%)decreased after salting;1-Octen-3-ol(14.15%)、Nonanal (23.15%)increased significantly;four new compound were detected:2-Undecanone(0.5%)、 Heptane(0.21%)、Nonane,3-methyl(2.79%)、Acetic acid(1.93%);Hexanal(7.26%)、 Nonana(l4.49%)decreased significantly during drying;and lots of new compound were detected:Ethyl alcoho(l0.18%)、Cyclopentano(l0.63%)、1-Penten-3-o(l4.94%)、Pentadecane(3.22%)、 Heptadecane(4.49%)、Ethyl Acetate(0.22%)、1-Butanol,3-methyl-,propanoate(4.28%);but Heptanal and Octanal were not detected after drying.
结果表明:腌制后1-己醇(3.71)、3,7-二甲基-1,3,6-辛三烯(3.52%)的含量显著降低;而1-辛烯-3-醇(14.15%)、壬醛(23.15%)显著增加;并且检测到4种新物质:2-十一烷酮、庚烷、3-甲基壬烷、乙酸;干燥过程中己醛(7.26%)和壬醛(4.49%)的含量显著下降,并且检测出大量新物质如乙醇(0.18%)、环戊醇(0.63%)、1-戊烯-3-醇(4.94%)、十五烷(3.22%)、十七烷(4.49%)、乙酸乙酯(0.22%)、3-甲基-1-丁醇丙酸酯(4.28%)等;而庚醛、辛醛在干燥后则未检测出。
参考来源 - 热泵干燥前后鲢鱼挥发性成分变化的SPMEThe comparative and analysis of cuts most vigorously Fmax, peak area S, modulus G and energy E four parameter to indicate salting carrot exists cuts characteristic difference.
剪切最大力Fmax、正峰面积S、剪切模量G和剪切能E四个剪切参数的比较分析表明，盐腌胡萝卜存在着剪切特性的差异性。
参考来源 - 胡萝卜的流变特性及质地评价研究The average titratable acidity: inoculated-pickling(1.74％)＞wet-salting(1.50％)＞dry-curing (1.48％). However, three persevered methods had no significant differences (p＞0.01).
腌渍中平均酸度接种腌渍=1.74％＞湿腌=1.50％＞干腌=1.48％，接种腌渍与另外两种腌渍方法没有显著差异。
参考来源 - 雪里蕻腌渍过程中理化成分及其抗氧化性变化研究·2,447,543篇论文数据，部分数据来源于NoteExpress
N an area of low ground regularly inundated with salt water; often taken to include its halophyte vegetation; a salt marsh 海潮淹地; 经常遭海水泛滥的低洼地
This is your chance to try the ancient art of salting.
这次你可以尝试古老的盐腌法。
And while you're de-salting your diet, don't forget the salt in processed foods.
在改用低盐饮食的同时，不要忘了加工食品中的盐分。
We will also describe the smoking process.Another method of preparing fish is called dry salting.
我们也将描述熏制法的过程。干盐腌制法是另一个制备保存鱼的方法。
词组短语
应用推荐