不同冷藏条件对金枪鱼鲜度的变化【毕业论文】

《不同冷藏条件对金枪鱼鲜度的变化【毕业论文】》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、本科毕业论文（20届）不同冷藏条件对金枪鱼鲜度的变化专业：食品科学与工程1目录摘要························································································1ABSTRACT···············································································21前言·····························

2、·························································31.1概述·················································································31.2金枪鱼的营养价值·······························································31.3金枪鱼的保鲜·····················

3、·················································31.3鱼类鲜度评价的几种方法······················································42实验材料················································································42.1实验原料······································

4、·····································42.2主要仪器···········································································52.3主要试剂···········································································53实验方法·········································

5、·······································53.1感官评定···········································································63.2挥发性盐基氮（TVB-N）测定·················································63.3PH值测定···················································

6、·······················74实验结果及讨论·······································································74.1冷藏过程中感官评······························································84.2挥发性盐基氮(TVB-N)的变化··················································94.

7、3pH值的变化········································································105结论·······················································································10参考文献·········································································

8、···········11致谢··························································································121[摘要]本文以金枪鱼背部肌肉为原料，主要研究在不同冷藏条件（-18℃、-25℃、-55℃）对金枪鱼鲜度的影响，选择pH值、TVB-N值以及感官评定为金枪鱼的鲜度指标。每隔15d进行检测一次，获得金枪鱼的酸度、蛋白质腐败程度等随冷藏温度和时间的变化规律。实验结果表明：冷藏温度越低，金枪