中国农业大学毕业论文范例23400字.docx

    中国农业大学毕业论文范例23400字    中国农业大学学士学位论文 摘要摘要我国低值水产原料毛虾资源丰富，产量居世界之首，其经过盐渍、发酵制得的虾油为传统的水产调味料但其目前存在着发酵时间较长的缺点，如何将这些低值水产原料开发为高附加值、营养更加丰富的新型调味料显得尤为重要本实验分为两部分：虾酱虾油的酶解探索和实验虾油与市场同类水产调味料的品质比较其中，品质比较包括关键理化指标比较和感官评价嗜好性比较结果表明虾油、虾酱已基本自溶完全，添加Protamex（复合蛋白酶）、Flavourzyme（风味蛋白酶）、Alcalase（碱性蛋白酶）进行酶促水解，酶解作用不显著；实验虾油在关键性指标氨基酸态氮、氯化物含量方面符合市场同类产品要求；从感官评价实验结果可以看出：消费者对实验虾油和市场同类水产调味品在总体喜好程度方面是相同的，但在色泽、气味、组织状态、咸淡方面显著低于同类水产调味料关键词：虾油虾酱 酶促水解 氨基酸态氮 感官评价I中国农业大学学士学位论文 AbstractAbstractShrimp oil is a kind of traditional condiment produced using the low-value aquatic raw material called Acetes Chinesis. However, the disadvantage of this product is that it needs a long time for fermentation. It is important to investigate how to make the shrimp oil and shrimp paste more nutritious and higher value.Two parts are included in this research: the enzymatic hydrolysis exploration of shrimp oil and shrimp paste; the quality comparison between shrimp oil and similar aquatic condiment in the market.The results showed that there is no need to add exogenous enzymes such as Protamex, Flavourzyme and Alcalase in the raw material after autolysis; shrimp oil met the requirements of products in the market; In the sensory evaluation, the results indicated that consumers have the same sensory acceptability with the shrimp oil and aquatic condiment; however, some quality properties still need to be improved, such as the color, smell, state and salinity.Keywords: shrimp oil and shrimp paste; enzymatic hydrolysis; amino acid nitrogen; sensory evaluation.II中国农业大学学士学位论文 目录目录第一章 前言................................................................................................................................................................... 11.1 课题的研究背景.............................................................................................................. 11.2 多因素对酶促效率的影响................................................................................................ 21.3 虾油质量指标及感官评价................................................................................................ 31.4本实验研究意义与内容.................................................................................................... 4第二章 虾酱虾油的酶解探索 ............................................................................................................................. 52.1 实验材料 ........................................................................................................................ 52.2 实验内容及方法.............................................................................................................. 62.3 结果与讨论..................................................................................................................... 72.4 小结 ............................................................................................................................... 8第三章 实验虾油与市场同类水产调味料的品质比较 ....................................................................... 93.1 实验材料 ........................................................................................................................ 93.2 实验内容及方法.............................................................................................................103.3 结果与讨论.................................................................................................................... 113.4 小结 ..............................................................................................................................14第四章 结论与展望 ................................................................................................................................................ 154.1 结论 ..............................................................................................................................154.2 展望 ..............................................................................................................................15 参考文献......................................................................................................................................................................... 16 致谢 ................................................................................................................................................................................... 18 附录 虾油感官评价表 ........................................................................................................................................... 19III中国农业大学学士学位论文 第一章 前言第一章 前言1.1 课题的研究背景所谓低值水产原料，即指相对于传统经济水产品而言，一些食用经济价值比较低的鱼虾贝类。

近年来，由于现代渔业的推广发展以及水体污染的日益严重，大型鱼类资源遭到破坏，从而使处于食物链较前端的低值鱼虾类数量上有所增加目前全世界水产品的年产量约为1亿吨，其中低值水产品即占30%左右，但多被丢弃或作为低值饲料、肥料，严重浪费资源并污染环境[1]如何提高这些低值水产原料的利用率从而增加渔业经济效益，成为水产行业亟需解决的一个重要问题种类繁多的低值水产原料中，我国毛虾资源丰富，产量居世界之首，其蛋白质营养价值高，含量高达72.9%（干基），氨基酸组成中，Glu、Asp、Gly、Ala、Arg、Lys等含量丰富， 且富含钾、钙、镁、铁、磷、硒等对人体具有重要生理意义的常量及微量元素，维生素B5及维生素E的含量也较高[2]然而，相对于传统经济水产品，毛虾体小、壳薄、肉少气温高时，捕获的鲜虾不易长期保存，故市场上供应的传统毛虾加工产品主要为干燥制作的“虾皮”以及经过捣碎、腌制、发酵熬炼后获得的“虾酱、虾油”其中，虾油蛋白质含量高，具有特殊鲜味，可作为替代。