陌生词 Flashcards

1
Q

Mercury

A

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2
Q

Polychlorinated biphenyls (PCBs)

A

seafood污染

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3
Q

Dioxins and furans

A

二恶英和呋喃

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4
Q

Toxaphene

A

农药] 毒杀芬;八氯莰烯(用作杀虫

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5
Q

albacore tuna长鳍金枪鱼

A

“Light” tuna has less mercury than “white” albacore tuna

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6
Q

escolar油鱼

A
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7
Q

thiaminase硫胺素酶

A

Raw fish has thiaminase; destroys
thiamin

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8
Q

abalone鲍鱼

A

Univalves (abalone)
u Single shell

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9
Q

Bivalves双壳

A

oysters, clams, mussels, scallops

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10
Q

Cephalopods=octopus, squid

A

Internal shell called cuttlebone墨鱼骨

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11
Q

Crustaceans甲壳类=shellfish

A
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12
Q

Prawn对虾

A

Prawn are larger in size

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13
Q

Surimi生鱼片

A
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14
Q

sucrose蔗糖=Cryoprotectants防冻剂
sorbitol山梨醇

A

Cryoprotectants added like sucrose and sorbitol to protect myofibrillar proteins
that are labile to denaturation on freezing

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15
Q

Vibrio vulnificus创伤弧菌

A

Illness can come from consumption of raw
u Bacteria or viral contamination

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16
Q

trimethylamine三甲胺= volatile substance

A

Spoiled fish have bacteria decompose fish tissue and produce a volatile substance
called trimethylamine can give an indication of freshness of fish

17
Q

gemplyotoxin=indigestible oil of wax esters

A

Non-toxic but has a laxative effect泻药

18
Q

Crustaceans turn pink when
cooked= crustacyanin甲壳蓝蛋白 +Astaxanthin 虾青素

A

Astaxanthin is red/orange when
free but is bluish/green when
hidden/bound,
Protein crustacyanin changes the
colour of astaxanthin by twisting or
binding the molecule and changing
how it reflects light
When heat is applied the protein chains denature and release the
astaxanthin

19
Q

Umami 鲜味

A

– (MSG, 5’-ribonucleotides, Yeast extracts) enhance sweet and
salty and reducing bitter and sour

20
Q

Kokumi – ‘mouthfulness’

A

aged, richness, ex. Slowly simmered soup,
(allium and glutathione are responsible for taste response)

21
Q
A