摘要：We have already shown that some spices and food additives decrease the aldehyde content in fish muscle. The cause of the decrease was examined. It was neither due to the direct reaction with aldehyde nor the repression of aldehyde production during heating or distillation. It was presumed that the change in the interaction between fish muscle protein and aldehyde was caused by addition of spice. Sodium sulfite decreased unsaturated aldehyde and sodium bisulfite decreased short chain aldehyde to a great extent. On the other hand, potassium bromate greatly increased the ethanal content of mackerel muscle.
