Pickle significantly affected types and content of volatile compounds of cured fish.
腌制工艺对腌腊鱼挥发性成分的组成有重要影响，不同盐水浓度腌制的腊鱼中的挥发性成分种类和含量存在明显差异，但腌腊鱼中均含有大量的酯类化合物。
参考来源 - 腌腊鱼制品生产工艺优化及其对风味影响的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
为探索乳酸菌对腌腊鱼风味形成的作用，对腌腊鱼中的乳酸菌进行了分离和鉴定。
To explore function of lactic acid bacteria on flavor of cured fish, lactic acid bacteria were isolated from cured fish and then identified.
用白鲢制作腌腊鱼，研究外源脂肪酶对腌腊鱼品质的影响，探索脂肪酶在腌腊鱼风味形成中的作用。
To explore function of lipase on flavor development of cured fish, effect of exogenous lipase on quality of cured fish with sliver carp was studied.
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