冷冻条件对细鳞鲑肌肉营养成分的影响.

A daily L-8800 amino acid analyzer and an Agilent 6890-5973N gas chromatography-mass spectrometer were used to analyze the muscle amino acid and fatty acid content of fresh and frozen Brachymystax lenok at-20 ℃ for 12 hours. The effect of freezing on the taste of fine scale salmon muscle was analyzed. The results showed that there were significant differences in the content of muscle amino acids and fatty acids between fresh and frozen Brachymystax lenok. Freezing could to some extent reduce fatty acids such as C18:1n-9, C16:1n-7 and C17:1n-7 in muscles, as well as amino acids such as glutamic acid and glycine, but it was still a high-quality source of amino acids and fatty acids. [ABSTRACT FROM AUTHOR]