作业帮英语翻译本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉
来源：学生作业帮 编辑：拍题作业网作业帮 分类：英语作业 时间：2024/04/27 23:30:16
英语翻译
本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉其理化指标和风味物质成分并进行感官物质评价分析,为湘西腊肉的制作加工提供有效依据.结果表明：这六种不同烟熏材料熏制的腊肉的水分含量控制在25%-28%、盐分含量在7%-8%、PH值在5.9-6.0、亚硝含量3 mg - 4 mg、苯并（a）芘残留量2μg -2.5μg为最佳范围；通过对挥发性风味物质的定性分析,测得用不同烟熏材料熏制的腊肉共有的风味物质酚类6种、醇类4种、酮类2种、羰基化合物6种、碳氢化合物4种.本实验取得一定进展的同时也存在着腊肉的风味物质来源不明确的问题,有待进一步探究.
本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉其理化指标和风味物质成分并进行感官物质评价分析,为湘西腊肉的制作加工提供有效依据.结果表明：这六种不同烟熏材料熏制的腊肉的水分含量控制在25%-28%、盐分含量在7%-8%、PH值在5.9-6.0、亚硝含量3 mg - 4 mg、苯并（a）芘残留量2μg -2.5μg为最佳范围；通过对挥发性风味物质的定性分析,测得用不同烟熏材料熏制的腊肉共有的风味物质酚类6种、醇类4种、酮类2种、羰基化合物6种、碳氢化合物4种.本实验取得一定进展的同时也存在着腊肉的风味物质来源不明确的问题,有待进一步探究.
This study was based on the physical and chemical indicators,nitrite content and benzopyrene residues of Xiangxi bacons which were smoked by different materials to compare different smoked bacons' flavor compositions and evaluated by sensory,in order to provide efficient evidence for Xiangxi bacon's processing.
The results showed that:the bacon was in optimum quality when moisture content was 25%-28%,salt content was 7%-8%,pH value was 5.9-6.0,nitrite content was 3 mg- 4 mg,benzene and(a) pyrene residues were 2μg-2.5μg.
After qualitative analysing the volatile flavor compounds of Xiangxi bacon,we concluded that smoked by different materials,Xiangxi bacons had the following common flavor componds.There were six kinds of phenols,four kinds of alcohols,2 kinds of ketones,six kinds of carbonyl compounds and four kinds of hydrocarbons.
This experiment had made some progress on determine flavor compounds while the sources of flavor componds were still unknown which aquired further reaserch.
娘啊 好辛苦
The results showed that:the bacon was in optimum quality when moisture content was 25%-28%,salt content was 7%-8%,pH value was 5.9-6.0,nitrite content was 3 mg- 4 mg,benzene and(a) pyrene residues were 2μg-2.5μg.
After qualitative analysing the volatile flavor compounds of Xiangxi bacon,we concluded that smoked by different materials,Xiangxi bacons had the following common flavor componds.There were six kinds of phenols,four kinds of alcohols,2 kinds of ketones,six kinds of carbonyl compounds and four kinds of hydrocarbons.
This experiment had made some progress on determine flavor compounds while the sources of flavor componds were still unknown which aquired further reaserch.
娘啊 好辛苦
英语翻译本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉
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