腌制和烘烤工艺对半干秋刀鱼品质的影响

《腌制和烘烤工艺对半干秋刀鱼品质的影响》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。

1、单位代码10635学号112015324001691硕士学位论文腌制和烘烤工艺对半干秋刀鱼品质的影响论文作者：贺雪华指导教师：尚永彪教授学科专业：食品科学研究方向：食品安全与质量控制提交论文日期：2018年5月23日论文答辩日期：2018年6月2日学位授予单位：西南大学中国重庆2018年5月Unitcode10635StudentNumber112015324001691SouthwestUniversityMasterDissertationEffectsofPicklingandBakingontheQualityofSemi-drySauryCa

2、ndidate:Xue-huaHeSupervisor:Prof.Yong-biaoShangMajor:FoodScienceResearchdirection:FoodSafetyandQualityControlChongqing·ChinaMay,2018目录摘要............................................................................................................................IABSTRACT...........

3、......................................................................................................III第1章文献综述..........................................................................................................11.1秋刀鱼概述.....................................................

4、.................................................11.1.1秋刀鱼的生物学特性............................................................................11.1.2秋刀鱼的营养价值................................................................................11.1.3秋刀鱼的渔获量和消费状况............................

5、....................................21.1.4秋刀鱼的研究现状................................................................................21.2半干食品概述..................................................................................................31.3水产品干制方法...............................

6、...............................................................41.3.1水产品干制方法....................................................................................41.3.2热风干燥................................................................................................41.4水产品的品质特性研究

7、概述..........................................................................41.4.1质构特性的研究....................................................................................51.4.2风味特性的研究....................................................................................51.4.3色泽特性

8、的研究.....................................