《生姜提取液对鱼丸保鲜效果的影响》-毕业设计（论文）.docVIP

PAGE 7 lw lw 江南大学自学考试 毕业生论文（设计） 专业： 食品科学与工程 姓名： 题目： 生姜提取液对鱼丸保鲜效果的影响 日 期： 2013 年 4 月 28 日 lw lw 摘 要 本试验以生姜为原料，研究不同浓度的生姜提取液对鱼丸保鲜的影响。通过单因素试验设计，测定鱼丸的POV值、TBA 值、菌落总数、TVB-N 值、持水性、白度、脂肪酸含量以及感官评定，筛选出对鱼丸的保鲜效果最佳的生姜提取液浓度。结果表明：（1）生姜提取液浓度0.15g/mL对鱼丸在20℃、贮藏6d的时候保鲜效果最佳,对品质的影响效果最佳；（2）对照品在20℃，6d时的TVB-N值为26.40mg/100g，不符合国标要求，而处理组的都在20.00mg/100g以内；（3）加入生姜提取液的鱼丸在感官、感觉上可以被消费者接受，经20℃、贮藏6d后，感官评分逐渐下降，处理组比对照组感官评分略高。 关键词:生姜；鱼丸；保鲜 Abstract This test by ginger as raw materials, different concentrations of ginger extract on fish ball was studied. Fish balls can be determined through single factor experiment design, POV value, associates, total number of colonies and TVB-N value, a water-based, whiteness, fatty acid content and sensory evaluation, select the effect of preservation of fish ball the best ginger extract concentration. Results show that: (1) ginger extract concentration of 0.15 g/mL of fish balls at 20 ℃, 6 d storage preservation effect best, the best effects on the quality (2) reference substance at 20 ℃, 6d the value of TVB-N is 26.40 mg/100g, do not conform to the requirements of the national standard, and the treatment group were less than 20.00 mg /100 g; (3) join ginger extract fish balls on the senses, feelings can be accepted by consumers, 20 ℃, storage 6d, sensory score gradually decline, the control group sensory score is slightly higher than the treatment group. Keywords:Zingiber of ficinale Roscoe; Fish balls; fresh lw 目录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc354908100 摘 要 PAGEREF _Toc354908100 \h I HYPERLINK \l _Toc354908102 Abstract PAGEREF _Toc354908102 \h II HYPERLINK \l _Toc354908104 第1章 前言 PAGEREF _Toc354908104 \h 1 HYPERLINK \l _Toc354908105 1.1 生姜的研究现状 PAGEREF _Toc354908105 \h 1 HYPERLINK \l _Toc354908106 1.2生姜提取液的研究现状 PAGEREF _Toc354908106 \h 1 HYPERLINK \l _Toc354908107 1.3 本文研究目的与意义 PAGEREF _Toc354908107 \h 1 HYPERLINK \l _Toc354908108 1.4 本文研究的主要内容 PAGEREF _Toc35490810