辣椒素对草鱼肉防腐效果的初步研究

辣椒素对草鱼肉防腐效果的初步研究(5700字)
摘  要：本文以辣椒素为防腐剂对草鱼肉的防腐进行了初步研究。单因素试验和正交试验结果表明，以浓度为0.9%的辣椒素溶液浸泡草鱼肉，在密封的状态下于0℃冷藏防腐效果较佳。
关键词：辣椒素；  草鱼肉；  防腐
              
The Priliminary Study on the Preservative Effects of Capsaicinoids on Fresh Grass Fish Flesh
Abstract: In this paper, the main research is use capsaicinoids as a preservative for grass carp flesh. Single-factor text and orthogonal test was carried out. The experiment showed that handling the sliced fresh grass carp flesh with 0.9% capsaicinoids could efficiently extend the shelf-life of vacuum packed products when stored at 0℃.
Key: capsaicinoids ; grass carp flesh ;preservation

目    录
摘要……………………………………………………………………………………3
关键词………………………………………………………………………………... 3
1前言………………………………………………………………………………..3
2材料与方法…………………………………………………………………………..5
2.1材料与试剂…………………………………………………………………...5
 2.2主要设备……………………………………………………………………...5
 2.3试验设计……………………………………………………………………...5
     2.3.1单因素试验……………………………………………………………5
     2.3.2正交试验设计…………………………………………………………5
2.4检测项目及方法……………………………………………………………...6
     2.4.1感官评价………………………………………………………………6
     2.4.2微生物指标……………………………………………………………6
3结果与分析…………………………………………………………………………..7
    3.1辣椒素用量的抑菌效果……………………………………………………...7
 3.2温度对草鱼肉中细菌生长的影响…………………………………………...8
 3.3包装条件对草鱼肉中细菌生长的影响……………………………………...8
 3.4温度对辣椒素防腐作用的影响……………………………………………...9
 3.5正交试验结果………………………………………………………...………9
4结论…………………………………………………………………………………11
5问题与展望…………………………………………………………………………11
参考文献……………………………………………………………………………..11
致谢…………………………………………………………………………………..13