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1、江南大學(xué)碩士學(xué)位論文魚骨休閑食品研制姓名：李娟申請學(xué)位級別：碩士專業(yè)：水產(chǎn)品加工與貯藏指導(dǎo)教師：過世東劉海英20080601AbstractAbstractⅢspaperstudiesthefishbonesnackfoodwhichwasmadebythefishbonethewasteofChannelCatfishafteritsprocessingItnotonlycreatingtheaddedvalueandthecompr

2、ehensiveutilizationratiooftheChannelCatfish，butalsobringsgoodsocialandeconomicbenefitsMeanwhile，itexploresnewwaysoffishresourcesutilizationofourcountryRinsingthefishboneisinordertemovethebloodinessandotherimpuritiesThere

3、sultsofrinsingtestshowedthattheNaOHwithlowconcentrationaboutlg／Lhasgooddefishyaffect，nlefishodoroftheChannelcatfish’sbonewillaffectthequalityoftheproductsSoweselectthedefishyagent，thetemperatureofthedefishyagent，thetimeo

4、fthedefishyandtheratioofmassfishbonetothesolutionwiththeaidofthewelldistributedexperimentdesignTheresultsofde—fishytestshowedthatsteepingthefishboneinamixedsolutioncontaining029／Lblacktea塒th02pgLchloridecalciumat30℃for18

5、0minattheratioofmassfishbonetothesolutionofl：10hadthebesteffectonfishyflavorremovalComparingthefiveprocessingmethodsasfrying，baking，microwave，highpressurecookingandhighpressurecookingcombined、析thmicrowaveduringthecuring1

6、1leoptimumprocessingmethodishi曲pressurecookingcombined謝mmicrowavetreatmentinwhichcookedunder015N口afor35minandthentreatedbymicrowavewithmediumfire(462W)forlminⅢscanmaketheproductstohavetheoptimumsensoryvalue，colorandtissu

7、eItalsosatisfiestheneedwhichpeoplechasingthelowfatfoodBecauseofthemeaton丘shbonewhichcontainsmorethan35％offattheoxidativerancidityoftheunsaturatedfattyacidisveryeasytooccureItinfluencesthequalityandtheshelSlifeofproductsb

8、adlyUsetheenzymolysismethodtoobtainthepurefishboneswithoutfishTheresultsoftheenzymolysissinglefactorexperimentofthefishshowedthattheoptimumextractionparameterswereasfollows：enzymehydrolysistemperature50“C，timel20min，pHva

9、lue105，enzymedosage1400U／gandmaterialtoliquidration1：1ThenoptimizedthefivefactorswitllquadricregressionrotaryorthogonaltestusingSASTheresultsshowedthatwhenfollowedtheaboveparametersthemode“sestablishedInordertoimprovethe

10、tasteofthepurefishbones，thepurefishboneishungsugar111eresultsshowedthatwhenthetemperatureofhangingsugarisbetween120130℃，especially130℃5minhasthebesteffectsItcarlimprovethetextureandcoloroftheproductsByusingthemethodof“Sc

11、haalthermal—resistingtest’under45“Cand60“C，theperiodofthestoragecomparisonexperimentonthefishbonesnackfoodis30dayTheresultsshowedthat、Ⅳiththestorageperiodprolonged，thehardnessoftheproductisdecreasesandchangeditscolorinto

12、brown；Thenumberofthemicrobe，POVandAVincreasedgradually；Accordingtotherelationsbetweentemperatureandtheshelflifeofthefatandthenationalstandard，wecanpredictthattheshelflifeoftheproductsstoredin20℃is160170daysTheverificatio

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