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春季是海产品的产出淡季,时下人们从市场购买的海产品大都是冷冻存放时间较长的产品。海产品存放时间过长,就容易腐败变质。海产品变质后,所含的蛋白质就分解,产生胺类、可溶性毒蛋白、吲哚、恶臭素等有毒害的物质。值得提出的是,上述有毒害的物质,加热煮、熬并不能彻底破坏其毒害性,食后,毒性物质经肠道进入血液,便会危害身体的健康。因此,春季人们应慎食海产品,尤其那些变质的海产品切不可食用。
Spring is the off-season output of seafood. Nowadays, most seafood purchased from the market is products that have been frozen for a long time. Seafood storage time is too long, it is easy to spoilage. After the deterioration of seafood, the protein contained in the decomposition, resulting in amines, soluble toxic protein, indole, malodorous substances and other toxic substances. It is worth mentioning that the above poisonous substances, which are heated and boiled, can not completely destroy their toxicity. After eating, the toxic substances enter the bloodstream through the intestines and endanger the health of the body. Therefore, in spring, people should carefully eat seafood, especially those deteriorating seafood must not eat.