载银抗菌衬垫对冷鲜肉的保鲜效果研究

《载银抗菌衬垫对冷鲜肉的保鲜效果研究》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。

1、单位代码10635学号112015324001702硕士学位论文载银抗菌衬垫对冷鲜肉的保鲜效果研究论文作者：张春森指导教师：徐丹副教授学科专业：食品包装工程研究方向：包装技术与农产品贮藏提交论文日期：2018年05月23日论文答辩日期：2018年06月02日学位授予单位：西南大学中国重庆2018年5月UniversityCode10635StudentNo.112015324001702Master’sDegreeDissertationofSouthwestUniversityEffectsofantibacterialpadcontainingsilverforchilledme

2、atpreservationAuthor:ZhangChunsenSupervisor:Assoc.Prof.DanXuMajor:FoodPackagingEngneeringDirection:PackagingTechniqueandAgriculturalproductstorageChongQing•ChinaMay2018目录摘要............................................................................................................................

3、........IABSTRACT....................................................................................................................III第1章文献综述...........................................................................................................11.1冷鲜肉概述.....................................

4、.....................................................................11.2冷鲜肉腐败原因..................................................................................................11.2.1微生物污染...................................................................................................21.2.2脂肪

5、和蛋白质的氧化与分解.......................................................................21.3冷鲜肉保鲜技术..................................................................................................31.3.1真空包装................................................................................................

6、.......31.3.2气调保鲜包装...............................................................................................31.3.3微波杀菌.......................................................................................................31.3.4超高压保鲜技术........................................................

7、...................................41.3.5辐照保鲜技术...............................................................................................41.3.6添加防腐剂.......................................................................