超声波处理对咸海鲇鱼游离氨基酸含量的影响 - 食品安全质量检测学报.pdf

6 9 Vol. 6 No. 9 2015 9 Journal of Food Safety and Quality Sep. , 2015 1 彣1 1 1 1 1 2 1* 张丽华 , 蔡佳 , 周 凯 , 马春颖 , 冯彦博 , 毕海燕 , 高 虹 , 励建荣 (1. , , 121013; 2. , 121013) 摘 要: 目的 方法 结果 , ; , 10 min , 15.45 μmol/g , , , 结论 关键词: ; ; Effect of ultrasonic treatment on content of free amino acids in salted sea catfish 1 1 1 1 1 1 ZHANG Li-Hua , CAI Jia-Wen , ZHOU Kai , MA Chun-Ying , FENG Yan-Bo , BI Hai-Yan , GAO Hong2, LI Jian-Rong1* (1. College of Food Science and Technology, Bohai University. Food Safety Key Lab of Liaoning Province; National Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural Products, Jinzhou 121013, China; 2. Experiment Management Center, Bohai University , Jinzhou , 121013, China) ABSTRACT: Objective To study the effect of ultrasonic treatment on free amino acids (FAA) content in salted sea catfish. Methods The FAA content in salted sea catfish was analyzed using automatic amino acid analyzer. Results The results showed that salted sea catfish was rich in free amino acids, and higher level of alanine