[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fv96zweO-eo_O6naRtY8MF8JDR3pokZVGOkswl3WE5So":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":10,"question":13,"related":14,"source":18,"type":19},[],"2025-11-17 08:06:17",1075660827,[8,9],"对","错",{"courseImg":11,"courseName":12},"https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F229155ac49d017088aa6b0d128170bfa.jpg","寻味海洋","紫菜属于褐藻门海洋植物. ( )",[15,20,25,35,40,45,53,58,67,77],{"answer":16,"createTime":5,"id":6,"options":17,"question":13,"source":18,"type":19},[],[8,9],"v2",3,{"answer":21,"createTime":5,"id":22,"options":23,"question":24,"source":18,"type":19},[],1075660833,[8,9],"海蜇属海洋软体动物. ( )",{"answer":26,"createTime":5,"id":27,"options":28,"question":33,"source":18,"type":34},[],1075660854,[29,30,31,32],"45℃","60℃","80℃","90℃","生产鱼糜制品为增强鱼糜制品弹性常用的凝胶化温度( )",0,{"answer":36,"createTime":5,"id":37,"options":38,"question":39,"source":18,"type":34},[],1075660859,[29,30,31,32],"防止鱼糜制品凝胶劣化的温度( )",{"answer":41,"createTime":5,"id":42,"options":43,"question":44,"source":18,"type":19},[],1075660862,[8,9],"甘氨酸甜菜碱广泛分布于海产鱼肉中.( )",{"answer":46,"createTime":5,"id":47,"options":48,"question":52,"source":18,"type":34},[],1075660864,[49,50,51],"肌红蛋白氧化","血红蛋白氧化","类胡萝卜素氧化","水产品体表色素变化是( )",{"answer":54,"createTime":5,"id":55,"options":56,"question":57,"source":18,"type":19},[],1075660867,[8,9],"鱼类肌肉糖原的含量与鱼的致死方式无相关.( )",{"answer":59,"createTime":5,"id":60,"options":61,"question":66,"source":18,"type":34},[],1075660885,[62,63,64,65],"节肢动物","鱼类","棘皮动物","爬行动物","海马属于何类海洋动物( )",{"answer":68,"createTime":5,"id":69,"options":70,"question":75,"source":18,"type":76},[],1075660887,[71,72,73,74],"Lys","Glu","Thr","Asp","下列氨基酸属于必须氨基酸的有( )",1,{"answer":78,"createTime":5,"id":79,"options":80,"question":81,"source":18,"type":19},[],1075660890,[8,9],"鱼贝类的鲜味与生长季节有关系. ( )"]