固态发酵鳓鱼的加工工艺及挥发性风味成分研究

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1、固态发酵鳓鱼的加工工艺及其挥发性风味成分研究2.2.3接种量对发酵鳓鱼品质的影响......................................................................142.2.4发酵温度对发酵鳓鱼品质的影响..................................................................152.2.5发酵时间对发酵鳓鱼品质的影响......................................................

2、............172.2.6清酒乳杆菌发酵鳓鱼的发酵工艺优化..........................................................182.3本章小结.......................................................................................................................203鳓鱼固态发酵过程品质变化及理化指标预测模型的建立........................

3、......................213.1材料与方法..................................................................................................................213.1.1材料....................................................................................................................2

4、13.1.2仪器和设备........................................................................................................213.1.3实验方法............................................................................................................213.1.4数据处理及化学计量学方法...................

5、........................................................223.2结果与分析..................................................................................................................223.2.1鳓鱼发酵过程中理化指标的变化..................................................................223.2

6、.2发酵过程中鳓鱼色泽变化...............................................................................263.2.3发酵过程中鳓鱼质构变化...............................................................................273.2.4鳓鱼发酵过程中的电子舌响应信号.............................................................

7、.293.2.5基于电子舌的发酵鳓鱼主成分分析（PCA）..............................................303.2.6基于电子舌的发酵鳓鱼判别分析（DA）....................................................333.2.7基于电子舌的发酵鳓鱼理化指标预测模型的建立及评价.........................353.3本章小结........................................................

8、...............................................................404固态发酵鳓鱼挥发性风味成分的研究..............