风味鳙鱼皮加工工艺研究

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1、HUAZHONGAGRICULTURALUNIVERSITY风味鳙鱼皮加工工艺研究STUDYONPROCESSINGTECHNOLOGYOFFLAVOREDBIGHEADSKIN研究生:孙振华CANDIDATE：SUNZHENGHUA学号:2016309120037STUDENTNO.：专业:工程硕士MAJOR：FOODENGINEERING导师:杨宏教授SUPERVISOR：PROFESSORYANGHONG中国武汉WUHAN，CHINA二○一八年六月JUNE，2018华中农业大学硕士学位论文风味鳙鱼皮加工工艺研究Studyontheprocessingtechnologyo

2、fflavoredbigheadskin研究生:孙振华学号:2016309120037指导教师:杨宏教授学位类型:工程硕士领域：水产品加工华中农业大学食品科学技术学院中国·武汉CollegeofFoodScienceandTechnologyHuazhongAgruiculturalUniversityWuhan,China风味鳙鱼皮加工工艺研究目录摘要..................................................................................................................

3、.....................iAbstract...............................................................................................................................iii1前言.................................................................................................................................

4、.11.1鳙鱼产业概况........................................................................................................11.1.1鳙鱼简介......................................................................................................11.1.2鳙鱼加工利用现状...................................................

5、...................................11.2鱼皮的研究概况....................................................................................................21.2.1鱼皮简介......................................................................................................21.2.2国内外对鱼皮的加工现状.................

6、.........................................................21.2.3鱼皮的营养成分..........................................................................................31.2.3.1胶原蛋白............................................................................................31.2.3.2氨基酸.................

7、...............................................................................41.3鱼皮的加工工艺....................................................................................................51.3.1脱腥工艺................................................