魚腥味來自於胺類化合物。為什麼加入檸檬汁(記得它是酸性的)後可以降低腥味，請提出你的看法。
The smell (and taste) of fish arises from amine compounds. Suggest a reason why adding lemon juice (which is acidic) reduces the “fishy” smell.
為什麼加入檸檬汁可以降低魚腥味？
2009-03-24 3:49 pm
回答 (2)
2009-03-24 9:33 pm
✔ 最佳答案
魚的腥味來自於其產生的胺類化合物~~胺除了具有腥臭味以外，它也是一種鹼性物質~~
所以可以利用檸檬汁加以中和~~
而消除其魚腥味~~~
參考: 課本
2009-03-24 5:17 pm
Odor from fish is caused by amines when the meat (fish meat) is broken down. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.
You can check out the following link under "Culinary uses" section:
http://en.wikipedia.org/wiki/Lemon
You can check out the following link under "Culinary uses" section:
http://en.wikipedia.org/wiki/Lemon
收錄日期: 2021-04-30 13:06:38
原文連結 [永久失效]:
https://hk.answers.yahoo.com/question/index?qid=20090324000010KK01785