資源描述：
《不同冷藏溫度對(duì)金槍魚(yú)肌肉組織機(jī)構(gòu)的影響【畢業(yè)論文】》由會(huì)員上傳分享，免費(fèi)在線(xiàn)閱讀，更多相關(guān)內(nèi)容在學(xué)術(shù)論文-天天文庫(kù)。
1、本科畢業(yè)論文（20屆）不同冷藏溫度對(duì)金槍魚(yú)肌肉組織機(jī)構(gòu)的影響專(zhuān)業(yè)：食品科學(xué)與工程11目錄摘要···························································································2ABSTRACT·················································································31前言·······················································
2、·································41.1金槍魚(yú)概述··········································································41.2金槍魚(yú)營(yíng)養(yǎng)價(jià)值和市場(chǎng)前景·····················································41.3不同冷藏溫度對(duì)金槍魚(yú)的影響··················································52實(shí)驗(yàn)材料、試劑和儀器······················
3、············································52.1實(shí)驗(yàn)材料、試劑·····································································52.2實(shí)驗(yàn)儀器···········································································53實(shí)驗(yàn)方法·········································································
4、········63.1工藝研究···········································································63.2pH測(cè)定··············································································73.3持水性··············································································73.3.1失重率···············
5、·························································73.3.2持水率·········································································73.4感官評(píng)定············································································74結(jié)果與分析························································
6、······················85結(jié)論·····················································································12參考文獻(xiàn)·················································································12致謝····················································································
7、····1311[摘要]本文研究了金槍魚(yú)在不同冷藏溫度下肌肉組織的變化規(guī)律。以不同梯度冷藏溫度下金槍魚(yú)的肌肉組織為研究對(duì)象，測(cè)定其失重率和汁液流出量、pH值，并做感官評(píng)定，每隔一段時(shí)間檢驗(yàn)一次，測(cè)定各項(xiàng)指標(biāo)在不同冷藏溫度下隨時(shí)間的變化規(guī)律。[關(guān)鍵詞]金槍魚(yú)；持水性；冷藏溫度；pH值；感官評(píng)定11Differentcoldtemperatureonthestructureoftunamuscle[Abstract]Inthispaper,frozentunaatdifferenttemperaturevariationofmuscletissue.Coldtemp
