草鱼微冻保鲜与冷却保鲜的比较.研究.pdfVIP

上海海洋大学硕士学位论文 growth and breeding of microorganism in fish,Reduce the protein decomposition, Under the partial freezing,The grass carp in preservation period within 10 days for first classc. In the preservation period for second classc within 18 days. In the preservation period within 29 to incipientspoilage. Will adopting the cooling freshness and partial freezing to preserve the grass. Testing the grass carp quality changes of two groups in process of fresh. Then comparative studies. The result show that: The partial freezing preserving effective is better than cooling freshness. Compare with the partial freezing and cooling freshness, Partial freezing be able to extended the 5 days in frist classc,Extended the 3 days in second classc，Extended the shelf life for 8 days. KEY WORDS ：grass carp,TVB-N,partial freezing,Ph,total bacterial count III 上海海洋大学硕士学位论文 目 录 引言„„„„„„„„„„„„„„„„„„„„„„„„„„„„1 第一章 草鱼冷却保鲜过程中品质变化的研究„„„„„„„„„„„7 1 材料与方法„„„„„„„„„„„„„„„„„„„„„„„„„7 1.1 原材料„„„„„„„„„„„„„„„„„„„„„„„„7 1.2 原料处理„„„„„„„„„„„„„„„„„„„„„„„7 1.3 实验仪器和药品„„„„„„„„„„„„„„„„„„„„7 1.4 鲜度指标测定方法„„„„„„„„„„„„„„„„„„„„„8 1.4.1 细菌总数测定„„„„„„„„„„„„„„„„„„„„„8 1.4.2 pH 值测定„„„„„„„„„„„„„„„„„„„„„„8 1.4.3 TVB-N 的测定„„„„„„„„„„„„„„„„„„„„„8 2 结果与讨论„„„„„„„„„„„„„„„„„„„„„„„„„„„„9 2.1 冷却保鲜条件下细菌总数的变化„„„„„„„„„„„„„„„9 2.2 冷却保鲜过程中鱼肉 pH 的变化„„„„„„„„„„„„„„„„10 2.3 冷却保鲜过程中 TVB-N 的变化„„„„„„„„„„„„„„„„11 3 结论 „„„„„„„„„„„„„„„„„„„„„„„„„„„„„ 11 第二章 草鱼微冻保鲜过程中品质变化的研究„„„„„„„„„„„„„„13 1 材料与方法„„„„„„„„„„„„„„„„„„„„„„„„„„„13 1.1 材料„„„„„„„„„„„„„„„„„„„„„„„„„„„13 1.2 处理方法„„„„„„„„„„„„„„„„„„„„„„„„„13 1.3 实验仪器和药品„„„„„„„„„„„„„„„„„„„„„„13 1.4 鲜度指标测定方法„„„„„„„„„„„„„„„„„„„„„14 1.4.1 草鱼冻结曲线的测定„„„„„„„„„„„„„„„„„„14 1.4.2 细菌总数测定„„„„„„„„„„„„„„„„„„„„„14 1.4.3