用白鲢制作腌腊鱼，研究外源脂肪酶对腌腊鱼品质的影响，探索脂肪酶在腌腊鱼风味形成中的作用。

To explore function of lipase on flavor development of cured fish, effect of exogenous lipase on quality of cured fish with sliver carp was studied.

为探索乳酸菌对腌腊鱼风味形成的作用，对腌腊鱼中的乳酸菌进行了分离和鉴定。

To explore function of lactic acid bacteria on flavor of cured fish, lactic acid bacteria were isolated from cured fish and then identified.

食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；

The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.