• salt - 引用次数：34

  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SPME
  pickle - 引用次数：33

  参考来源 - 淡水鱼微冻保鲜及其加工技术的研究
  bloat - 引用次数：4

  Jerusalem Artichoke is very delicious,a little crunchy,it have good nutrition and health protection function,which contain abundant nutriments,such as Inulin. So Jerusalem Artichoke is used by bloat material.

  菊芋(Jerusalem Artichoke)清脆可口,含有菊糖等丰富的营养物质,具有独特的风味和良好的保健作用,是腌制咸菜的上好原料。

  参考来源 - 菊芋传统腌制过程中品质变化的研究
• pickle - 引用次数：10

  Unexpectedly,in other spices, anisakis can survive long time, which proved that is impossible to kill anisakis larvae after being pickled in short-time.

  而在其他调料中的存活时间之长出乎意料,这证明生鱼片短时间的腌制,不可能将异尖线虫幼虫杀死。

  参考来源 - 福建沿海鱼类异尖线虫幼虫感染情况调查及其分类鉴定方法的研究
  salting
• pickle - 引用次数：1

  参考来源 - 肉糜加工中亚硝酸盐的变化及预测模型建立?
• pickling

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