桉树烟熏液液熏尼罗罗非鱼太平洋牡蛎产品的研究食品工程专业论文.docxVIP

最后得到的基因序列利用BLAST(Basic 最后得到的基因序列利用BLAST(Basic Local A1ignment Search T001)方法，在 NCBI数据库中比对后，和太平洋牡蛎(Crassostre8 Gfgas)的16s rRNA基因序列 100％吻合，证明本实验所采用的牡蛎为太平洋牡蛎。采用液熏法，将精制后的桉树烟 熏液用于制造液熏太平洋牡蛎产品。在最佳工艺探究单因素试验中，以感官评分为主 要指标，结合色差指标、质构指标、水分含量、pH、TBA、产率及持水力综合分析 后得到结论为：最佳的烟熏液添加量4％、焙烤时间14 rain、焙烤温度220。C。在单 因素试验的基础上，又利用Design—expert 9．0软件进行了各因素问交互作用的分析， 采用响应面法对液熏太平洋牡蛎的工艺条件建立了多项式数学模型，以感官评分为评 价指标，优化后最佳的液熏工艺条件烟熏液添加量5％、焙烤时间15 rain、焙烤温度 200C，在此工艺条件下得到液熏太平洋牡蛎的感官评分为29．81分，实际值与理论 值误差在5％内，表明所建液熏太平洋牡蛎数学模型建立成功，对实际生产有指导意 义。现今市场上广泛销售的牡蛎罐头产品大多数使用传统烟熏方法，而液熏方法生产 速率高，致癌物质含量低，便于控制产品的规模化生产和包装，使生产出的产品均一。 关键词：桉树烟熏液，尼罗罗非鱼，太平洋牡蛎 11 万方数据 The The study of Tilapia nilotica and Pacific oyster product using Eucalyptus Smoke Liquid method Abstract of Smol【iIlg is one of the oldest way for making a popular sea food product being considerable economic impo衄1ce worldwide especially during the period absence of cold Oll its charactensncs chain．The great acce群ance of smoked fish is mainly based sensory 13 m08t more thaJl on arly preservation purpose．The smoking method which popular circulate in也ose days is the traditional gas smoking，for example smoke salmon·Ilae food， which was smoked use this method contain lots of polycyclic aromatic hydrocarbon(PAH)， the s疵ty of smoked food should be questioned．Otherwise，using the traditional sm0嫩g method occupies too much plant,prolong the production time and release the de订1mental gas．All those Droblems should be solved as soon as possible．Fortunately，the emergmg smokc liquid method works this problem out well．Liquid smoking method me龇8 u8emg 也e smoke liquid as food preservation to make the smoke flavor．Liquld smoke 15 a substaIlce讲oduced from smoke passed through a tube from a combustion ch狮ber士Illed w洫select wood chips to a condenser．In the condenser，the smoke cools and forms眦 initial liqujd．After refining of macroporous resin，the most composition of PAIl will be removed．So the safe锣of smoke ibod greatly enhanced．At the same time，the majo‘IlaVo。 comDonen