鳊鱼活体宰杀不同时间段蒸制品质差异分析-毕业论文.docxVIP

鳊鱼活体宰杀后不同时间段蒸制品质差异分析摘要：选用品质相同的扬州本地鳊鱼，将其宰杀后放置于常温下，分别测定其在放置0、1、2、3、4小时后鱼肉生肉样的PH值、细菌总数、DSC，以及蒸制成熟后的熟肉样的烹饪失水率、持水力、剪切力、TPA物性、pH值、色泽、水分、蛋白质含量、脂肪含量、灰分等，并建立感官评定小组进行感官评价。结果表明，放置不同时间的鳊鱼烹饪失水率和持水力随着时间的增加而不断上升，且差异明显。在鱼肉物理性质上，不同时间段无显著差异。随着时间的推移，鱼肉中蛋白质的含量逐渐减少，但脂肪含量无明显变化。在微生物方面，鱼肉在僵直的初期微生物滋生缓慢，而在2h以后细菌总数将会显著增加。感官评分上，宰杀后放置两小时的鳊鱼得分最高，此时鱼肉中的蛋白质大部分被分解为人体易于吸收的氨基酸，此时的细菌总数也在合理的范围之内，鱼的鲜味能最大限度地发挥出来，鱼肉的嫩度在消费者的可接受范围之内，内质纤维保持最佳。关键词：鳊鱼；成熟度；DSC；营养成分；品质；感官评价Abstract:Use the same local bream fish, its interesting for placement after slaughter, were determined in its place 0, 1, 2, 3, 4 hours after fish living specimens of PH value, total number of bacteria, DSC, and steamed cooked specimens after mature cooking water loss rate, the hydraulic properties, shear force, TPA, PH, moisture content, protein content, fat content, ash content, etc., and establish the sensory evaluation on the organoleptic evaluation team. Different time for placement results show that the fish cooking water loss rate and the hydraulic rising with the increase of time, and the difference is obvious. In the fish on the physical properties, different times there was no significant difference. Over time, gradually reduce the content of protein in fish, but fat content has no obvious change. In terms of microbes, fish in the early stages of the rigidity, microorganism growth is slow, and the total number of bacteria after 2 h will increase significantly. Sensory score, place two hours after the slaughter of top scores on bream fish, the fish protein most easily absorbed amino acids are broken down into the human body, the total number of bacteria is in the range of reasonable, the freshness of fish can maximize, fish is tender degrees within the acceptable range of consumers, maintain the best endoplasm fiber. Keywords:Bream fish; Maturity; DSC; Nutrition; Quality; Sensory evaluation目录摘要.IAbstract.I1 前言11.1 活鱼宰杀放置一段时间后品质变化11.1.1气味11.1.2色泽11.1.3风味21.1.4 pH.........................................................................