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本科毕业论文
（20 届）
不同温度下金枪鱼中蛋白质稳定性的研究
专业：食品科学与工程
目录
摘要································································································ABSTRACT······················································································2
1 前言·····························································································1.1 概述························································································1.2 金枪鱼的营养价值及功能·····························································3
1.3 金枪鱼综合利用展望···································································4
2 实验材料、主要仪器与试剂································································2.1 实验材料··················································································2.2 主要仪器······························ ···················································2.3 主要试剂·················································································································· ······················································5
3.1蛋白质含量的测定······································································5
3.1.1实验原理···········································································5
3.1.2实验步骤···········································································5
3.2 持水力的测定···········································································6
3.3感官评定··················································································7
4 实验结果及讨论·····················································································7
4.1不同冷藏温度下蛋白质含量随时间的变化········································7
4.2不同冷藏温度下持水力随时间的变化··············································8
4.3感官评定值的测定······································································8
5 小结···························································································10
参考文献························································································10
致谢····················
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