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bw2318木虫 (小有名气)
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[求助]
食品专业摘要翻译求助
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摘要：研究反复冻融条件下的鸡汤氨基酸和脂肪酸变化，为速冻鸡汤工业化生产提供参考。结果表明：速冻（冻融1次）鸡汤的氨基酸总量、必需氨基酸和UFA呈显著增加（p<0.05），而SFA显著降低（p<0.05）。随着反复冻融次数增加，鸡汤氨基酸总量、必需氨基酸和SFA显著性降低（p<0.05），而UFA呈显著性增加（p<0.05），包括甜味、鲜味和苦味的风味氨基酸均呈现增加后减小趋势（p<0.05）。表明明速冻（1次冻融）和反复冻融对鸡汤风味有较大影响。 关键词：鸡汤；反复冻融；氨基酸；脂肪酸 求帮翻译下，英语有点拙。望虫友帮助！！！ |
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灿灿妹
至尊木虫 (著名写手)
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【答案】应助回帖
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bw2318: 金币+50, 翻译EPI+1, ★★★★★最佳答案 2015-04-24 12:30:07
bw2318: 金币+50, 翻译EPI+1, ★★★★★最佳答案 2015-04-24 12:30:07
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Abstracts: The changes of amino acid and fatty acid in chicken soup under the repeated freeze-thaw cycles condition was investigated in this paper, which may provided reference to industrialized production of quick-frozen chicken soup. The results showed that total amino acid, essential amino acid and UFA of quick-frozen( freezed-thawed 1 time)chicken soup all increased significantly(p<0.05), while SFA was obviously reduce(p<0.05). With the increase of times of repeated freeze-thaw cycles, total amino acid,essential amino acid and SFA inchicken soup were remarkably decreased(p<0.05), but UFA increased significantly (p< 0.05) and the sweetness amino acid , flavor amino acid and bitterness increased firstly and then decreased(p<0.05). Results showed that quick-frozen( freezed-thawed 1 time) and repeated freeze-thaw cycles had great influence to the flavour of chicken soup. Key words:chicken soup; repeated freeze-thaw cycles; amino acid; fatty acid The research that |
2楼2015-04-22 23:23:18