冷鮮羊肉保鮮及其保藏過(guò)程中的理化變化.pdf

1、陜西科技大學(xué)碩士學(xué)位論文冷鮮羊肉保鮮及其保藏過(guò)程中的理化變化姓名：孫斌申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)與工程指導(dǎo)教師：宋宏新20120517KEEPINGFRESHOFMUTTONANDITISSTORAGEQUALITYCANGESABSTRACTAsshanxilambforrawmaterials，studiedtheeffectofusingfourkindsofpreservatives，threekindsofpackagi

2、ngmaterials，02andC02，andcompoundpreservativesOilsensoryindex、a木、pH、T、僵Nandbacteriagrowthofthemuttonduringthestorage，selectedthebestpreservationofprocessparameters，themaintrialwere：(1)selectionofpotassiumsorbate、varytheVC

3、—Na、Nisin、teapolyphenolsthesefourkindsofpreservatives，mstoffourpreservativesinglefactorexperiment，determinetheiroptimalconcentrationoffresh，onthisbasis，theorthogonalcomplexexperiments，determinetheoptimalratioofpreservati

4、vetheexperimentalresultsare：singlefactorexperiment，theoptimalconcentrationofpotassiumsorbateisO06％，vary也eVC—NaisO12％teapolyphenolsisO10％，Nisinis010％PreservationeffectsoffourpreservativeispotassiumsorbateteapolyphenolsNis

5、invary曲eVCNaPotassiumsorbate，teapolyphenols，Nisin，varytheVCNaratioofO06％，O08％，O10％，O12％(2)SelectionofPE、PA／PE、PA／CPP，thesethreekindspackagingmaterials，vacuumpackaging，storageoflambat4“C，anddeterminethechangesofsensoryind

6、ex、a唪、pH、mNandbacteria—growthof血emuttontheexperimentalresultsare：PreservationeffectsofthreepackagingmaterialsiSPA／CPP啪EPE(3)Selectionof02、C02、N2thesethreekindsofgas，butN2filledwithonlySinglefactorexperimentof02andC02，det

7、erminetheiroptimalconcentrationof02andC02onthisbasis，theorthogonalcomplexexperiments，Determinetheoptimalgascompositionandthetotalvolumeintothegastheexperimentalresultsare：inthesinglefactorexperiment，theI“fla‘centrationof

8、Ois60％，CO，is30～，theltimalratiooftheoptimalconcentrationot02ISIS19丫／omeopumairatl001wo，2，thegasis02：C02：N2=65：20：15，thetotalvolumeintothegasis50m1(4)Onthebasisoftheabovethreeexperiments，carriedoutaJointpreservationexperim