The amino nitrogen content of products finally raise by 22.5%, and the hardness of products has been reduced by 37.1%.

大豆经此处理后生产的腊八豆与空白处理相比，氨基态氮的含量提高22.5%，产品的硬度降低37.1%。

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With concentration of brine increasing, content of sodium chloride in fish-muscle notably increased and content of soluble protein and amino nitrogen in pickling solution significantly decreased.

随着盐水浓度的提高，鱼肉中氯化钠含量显著上升，盐卤中可溶蛋白和氨基态氮含量明显降低。

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This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.

该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。

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