不同品种金枪鱼营养成分分析【毕业论文】

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1、本科毕业论文（20届）不同品种金枪鱼营养成分分析专业：食品科学与工程15目录摘要·························································································1Abstract····················································································21前言·········································································

2、·············31.1概述·················································································31.2金枪鱼营养成分研究现状······················································31.3金枪鱼的保鲜·····································································41.4金枪鱼的解冻·········································

3、····························42实验材料、主要仪器与试剂························································42.1实验材料···········································································42.2主要仪器···········································································42.3主要试剂···························

4、················································43实验方法·················································································53.1方法概要············································································53.2水分含量的测定···································································53

5、.3脂肪含量的测定···································································63.4蛋白质含量的测定································································63.5灰分的测定·········································································74实验结果与讨论························································

6、················84.1常温贮藏金枪鱼的一般营养成分·············································84.2冷冻贮藏金枪鱼的一般营养成分·············································85结论······················································································13参考文献·····························································

7、······················13致谢························································································1515不同品种金枪鱼营养成分分析[摘要]本文对黄鳍金枪鱼、鲣鱼在不同冷藏温度下进行营养成分分析和营养价值比较评价。常温下新鲜黄鳍金枪鱼的粗蛋白、粗脂肪、灰分、水分的含量分别为21.5