第17题: [单项选择]当鱼体不新鲜或腐败时易引起组胺中毒的鱼类是 A. 大黄鱼 B. 鲐巴鱼 C. 带鱼 D. 鲤鱼 E. 鲫鱼 参考答案:B 答案解析:[解析] 海产鱼类中的青皮红肉鱼,如鲐巴鱼、鱼师鱼、竹夹鱼、金枪鱼等鱼体中含有较多的组氨酸。当鱼体不新鲜或腐败时,产生自溶作用,组氨酸被释放出来。污染于鱼体的细菌如组胺五色杆菌或摩氏摩根菌,产生脱羧酶
第31题: [简答题]·Tell me about the most important festival in your country.
· What special food and activities are connected with this festival
· What do you most enjoy about it
· Do you think festivals are important for a country [Why ] 参考答案: