溶菌酶结合nisin处理对冷藏大黄鱼保鲜效果的分析

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1、浙江工商大学硕士学位论文croakerwerestudiedbytheproteomicstechnologiesduringrefrigeratedstorage．ThealteredproteinspotswereexcisedandanalyzedbyMALDI-TOF_MS／MS．SevenspotsweresuccessfullyidentifiedbyMascotsearchwithreliableproteinscoresinthecontrolgroup，includingkeratin(typeIcytoskeleta

2、llo)，keratin(typeIcytoskeletal9)，keratin(typeIIcytoskeletalsarcalumeninprecursor、immunoglobulinheavychainconstantalpha1membraneboundisoform1，titinisoform1，F-actin-cappingproteinsubunitalpha一1．Thechangesintheabundanceoftheseidentifiedspotswerecorrelatedwellwiththestoraget

3、ime，sensoryscoreandKvalue．Moreover,theidentifiedproteinsmightplayanimportantroleinboayfunctions．Itisexpectedthattheseproteinspotscanbethebiochemicalmarkersevaluatingthepostmortemchangesinfreshnessduringrefrigeratedstorage．Coincidentally,sixproteinsofthesesuccessfullyiden

4、tifiedspotswerealsodetectedinthetreatedgroup．TheeffectofLysozymeandNisinonthefilletqualitywasstudiedbycolnparingtheabundanceofthesecommonidentifiedproteins．TheresultdemonstratedthatLysozymeandNisinmightdelaythedegradationofcertainproteinsanddelaythedeclineinfilletquality

5、duringrefrigeratedstorageKEYWORDS：largeyellowcroaker；refrigeration；Lysozyme；Nisin；quality；indicatoroffreshness浙江工商大学硕士学位论文目录第1章引言⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯，11．1养殖大黄鱼简介及新鲜度变化规律⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯111．1养殖大黄鱼产业状况⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯．．11．1．2养殖大黄鱼营养价值⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯11．

6、1．3养殖大黄鱼死后新鲜度变化规律⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯，，21．2养殖大黄鱼等水产品新鲜度评价方法⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯．．31．2．1感官评价⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯．41．2．2物理评价⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯一41．2．3化学评价⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯51．2．4微生物评价⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯，71．2．5气相色谱．质谱联用技术(GC．MS)分析挥发性物质⋯⋯⋯⋯⋯⋯⋯⋯．．71．2．6蛋白

7、质组学筛选新鲜度指示蛋白⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯91．3生物保鲜剂应用研究进展⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯111．3．1常用生物保鲜剂⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯111．3．2复合保鲜⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯，141．4本文研究意义和内容⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯．141．4．1研究意义⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯．．141．4．2研究内容⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯15第2章溶菌酶结合NISIN处

8、理对养殖大黄鱼鱼片品质及肌原纤维蛋白特性的影响⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯．．162．1实验材料与设备⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯．162．1．1实验材料