目录
摘要II
关键词II
AbstractIII
引言
1 选题背景1
2 文献综述2
2.1 宰后鱼肉的变化过程2
2.2 宰后糖原含量、乳酸含量、pH值变化情况的相关研究3
2.3 宰后组织蛋白酶B及L的活力的相关研究3
3 材料与方法4
3.1 实验材料4
3.2 实验试剂4
3.3 实验仪器4
3.4 实验方法 4
3.4.1 材料预处理4
3.4.2 pH值的测定4
3.4.3 糖原含量的测定4
3.4.4 乳酸含量的测定5
3.4.5 组织蛋白酶B和组织蛋白酶L的活力的测定5
4 结果与分析5
4.1 鳄鱼宰后糖原含量的变化情况5
4.2 鳄鱼宰后乳酸含量的变化情况6
4.3 鳄鱼宰后pH值的变化情况7
4.4 鳄鱼宰后组织蛋白酶B的活力的变化情况8
4.5 鳄鱼宰后组织蛋白酶L的活力的变化情况8
5 讨论 9
5.1 糖原含量、乳酸含量以及pH值9
5.2 组织蛋白酶B及组织蛋白酶L的活力10
展望11
致谢11
参考文献11
鳄鱼宰后理化变化初探
摘 要
本实验旨在对鳄鱼宰后理化性质的变化情况进行初步探究。实验选用新鲜暹罗鳄鱼为原材料，比较了鳄鱼肉在宰后0、3、6、12、24、48、72、120、168h的糖原含量、乳酸含量、pH值、组织蛋白酶B和组织蛋白酶L的活力差异，并通过统计分析实现对鳄鱼宰后理化性质的初步探究。实验结果表明：鳄鱼肉的糖原含量在鳄鱼宰后呈下降趋势，并且在12到48h之间下降情况显著（P<0.05）；乳酸含量在鳄鱼宰后总体呈上升趋势，并且在48到72h之间上升情况显著（P<0.05）；pH值随着鳄鱼宰后时间的延长呈下降趋势，在6到48h之间下降情况显著（P<0.05），最低值为6.07，但在72到168h之间pH值会略微有所回升；组织蛋白酶B和组织 *51今日免费论文网|www.51jrft.com +Q: &351916072& 
蛋白酶L的活力在鳄鱼宰后均首先上升，而后均波动式下降。以上各指标之间的变化相互关联，糖原含量的下降与乳酸含量的上升和pH值的下降呈正相关，pH值的下降对组织蛋白酶B和组织蛋白酶L的活力有促进作用，但组织蛋白酶B和组织蛋白酶L的活力受多因素影响。此结果可为鳄鱼肉的食用和加工提供些许理论指导。
A PRIMARY STUDY ON PHYSICOCHEMICAL PROPERTIES OF CROCODILE AFTER SLAUGHTER
ABSTRACT
The purpose of this experiment is to explore the changes of physical and chemical properties of crocodile after slaughter. Fresh Siamese crocodile was used as raw material to compare the differences of glycogen content, lactate content, pH value, cathepsin B and cathepsin L in crocodile meat at 0, 3, 6, 12, 24, 48, 72, 120 and 168 hours after slaughter. The physical and chemical properties of crocodile after slaughter were preliminarily explored through statistical analysis. The results showed that the content of glycogen in crocodile meat decreased after slaughter, and decreased significantly from 24 to 48 hours（P<0.05）. The content of lactic acid increased after slaughter, and increased significantly from 48 to 72 hours（P<0.05）. The pH value decreased with the prolongation of postmortem time, and decreased significantly from 6 to 48 hours（P<0.05）. The lowest pH value was 6.07, but it increased slightly from 72 to 168 hours. The activity of cathepsin B and cathepsin L increased at first and then decreased in a fluctuating way. The changes of the above indexes are interrelated. The decrease of glycogen content is positively correlated with the increase of lactate content and the decrease of pH value. The decrease of pH value promotes the activities of cathepsin B and cathepsin L, but the activities of cathepsin B and cathepsin L are affected by many factors. The results can provide some theoretical guidance for the consumption and processing of crocodile meat.

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