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研究生:陳郁中
研究生(外文):Chen, Yu-Chung
論文名稱:利用電解水及迷迭香精油延長白蝦架售期
論文名稱(外文):Extending the Shelf Life of White Shrimp (Litopenaeus vannamei) by Using Electrolyzed Water and Rosemary Essential Oil
指導教授:陳泰源陳泰源引用關係
指導教授(外文):Chen, Tai-Yuan
口試委員:黃書政張祐維宋文杰
口試委員(外文):Huang, Shu-ChenChang, Yu-WeiSung, Wen-Chieh
口試日期:2020-01-13
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2019
畢業學年度:108
語文別:中文
論文頁數:56
中文關鍵詞:白蝦迷迭香精油電解水黑變
外文關鍵詞:Pacific White Shrimprosemary essential oilelectrolyzed waterClean label
相關次數:
  • 被引用被引用:1
  • 點閱點閱:147
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:0
目錄
摘要 I
第一章、前言 1
1.1 研究動機 1
1.2 研究目的 2
第二章、文獻回顧 3
2.1 白蝦 3
2.2 蝦的黑變 3
2.2.1 酪胺酸酶 3
2.3 亞硫酸鹽 5
2.4 潔淨標示 6
2.4.1 潔淨標示之定義 6
2.4.2 潔淨標示之趨勢 7
2.4.3 消費者日益重視天然、無添加 8
2.5 電解水 8
2.6 迷迭香 9
2.7 魚介類之初級腐敗指標 10
2.7.1 pH 值 10
2.7.2 總色差 10
2.7.3 好氣性總生菌數 10
2.7.4 揮發性鹽基態氮 11
第三章、實驗架構 13
第四章、材料與方法 14
4.1 實驗樣品 14
4.2 實驗藥品 14
4.2.1 迷迭香精油浸泡液的製備 14
4.2.2 電解水之製備 15
4.3 照片觀察 15
4.4 pH值 15
4.5 總色差 15
4.6 好氣性總生菌數 16
4.7 揮發性鹽基態氮 16
4.8 失重 17
4.9 抗氧化測試 17
4.9.1 樣品的前處理 17
4.9.2 DPPH 自由基清除能力測定 17
4.9.3 還原力測定 18
4.10 質地分析 18
4.11 統計分析 18
第五章、結果與討論 19
5.1 白蝦儲藏期間物理性變化 19
5.1.1 照片觀察 19
5.1.2 總色差 19
5.1.3 失重 20
5.1.4 質地分析 20
5.2 白蝦儲藏期間品質變化 21
5.2.1 pH值 21
5.2.2好氣性總生菌數 22
5.2.3 揮發性鹽基態氮 22
5.2.4 抗氧化測試 23
第六章、結論 25
第七章、參考文獻 26
第八章、表 36
第九章、圖 41
第十章、附錄 48
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