問題詳情
79. 有關水產食品技術發展與應用,以下敘述何者不正確?
(A)魚類於海上捕撈後掙扎至死,除非立即冷凍,否則無法進行如陸上動物屠宰後對於通過死後硬直的正常管理過程
(B)魚漿製品可以視為一種水溶性蛋白質之溶液(protein solution),因為油脂與醣類等化合物都已經在製作過程中去除
(C)水產原料的易腐敗特性,源自於其生長環境與生理結構,也是最早應用冷凍方法保存的原料
(D)組織胺並非所有魚類的腐敗指標,而甲醛也會生成於某些特定魚種體內
(A)魚類於海上捕撈後掙扎至死,除非立即冷凍,否則無法進行如陸上動物屠宰後對於通過死後硬直的正常管理過程
(B)魚漿製品可以視為一種水溶性蛋白質之溶液(protein solution),因為油脂與醣類等化合物都已經在製作過程中去除
(C)水產原料的易腐敗特性,源自於其生長環境與生理結構,也是最早應用冷凍方法保存的原料
(D)組織胺並非所有魚類的腐敗指標,而甲醛也會生成於某些特定魚種體內
參考答案
無參考答案
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