目录摘要................................................................................................................................1Abstract..........................................................................................................................21前言.............................................................................................................................31.1凡纳对虾保鲜技术研究现状...........................................................................31.2凡纳对虾保鲜剂研究进展...............................................................................41.3葡萄籽提取物在食品保鲜中的应用...............................................................51.4本课题主要研究内容.......................................................................................52实验材料、主要仪器与试剂.....................................................................................52.1实验材料...........................................................................................................52.2实验试剂...........................................................................................................52.3实验设备...........................................................................................................73实验方法.....................................................................................................................73.1葡萄籽提取物的提取.......................................................................................73.2凡纳对虾的处理...............................................................................................83.3实验设计...........................................................................................................83.3.1感官评定.................................................................................................83.3.2黑变测定.................................................................................................83.3.3色差测定.................................................................................................93.3.4pH值的测定...........................................................................................93.3.5挥发性盐基氮测定（TVB-N）.............................................................93.3.6硬度测定...............................................................................................103.3.7菌落总数测定.......................................................................................104结果与讨论...............................................................................................................104.1感官评定.........................................................................................................104.2黑变指数.........................................................................................................114.3△E值..............................................................................................................124.5挥发性盐基氮TVB-N....................................................................................134.6肌肉硬度.........................................................................................................144.7菌落总数.........................................................................................................155结论与展望...
