پایان نامه بررسی و مقایسه میزان ظرفیت نگهداری آب و ماندگاری گوشت مرغ با شترمرغ

فهرست:

چکیده: 3

فصل اول : 4

کلیات- 4

1-1-مقدمه- 4

1-2- پرسش اصلی تحقیق (مساله تحقیق): 5

1-2-1- بیان مسأله اساسی تحقیق به طور کلی ( تشریح مسأله و معرفی آن و ....) 5

1-2-2: فرضیه‏های تحقیق (هر فرضیه به صورت یک جمله خبری نوشته شود): 8

1-3- تعاریف و واژهها: 8

فصل دوم : 9

مروری برپژوهشهای پیشین- 9

2-1-  مصرف گوشت- 9

2-2-عوامل موثر بر ظرفیت نگهداری آب  (W.B.C) 10

2-3-گوشت مرغ- 12

2-4- گوشت شتر مرغ- 18

2-4-1-خصوصیات فیزیکی و ارزش غذایی گوشت شتر مرغ- 20

2-4-1-1-خصوصیات فیزیکی گوشت شتر مرغ- 21

2-4-1-2-ارزش غذایی گوشت شتر مرغ- 23

2-5-فساد گوشت- 25

2-6-مروری بر مطالعات پیشین- 26

فصل سوم : 31

مواد و روش ها 31

3-1- آزمون های  فیزیکی- 31

3-1-1- دما: 31

3-1-2ph-- 31

3-1-4- افت نگهداری- 33

3-1-5- افت پخت- 33

3-2- تعیین ماندگاری گوشت: 33

3-3- آنالیز آماری- 34

فصل چهارم : 35

تجزیه وتحلیل- 35

4-ویژگی های فیزیکی- 35

4-1- دما و pH- 35

4-2- افت پخت و افت نگهداری- 38

4-3- ظرفیت نگهداری آب- 40

4-4- ویژگی های میکروبی- 42

4-5- ارزیابی حسی- 43

فصل پنجم: 47

نتیجه گیری- 47

5-1- دما و pH- 47

5-2- افت پخت و افت نگهداری- 48

5-3- ظرفیت نگهداری آب- 49

5-4- ویژگی های میکروبی- 51

5-5- ارزیابی حسی- 51

5-6- نتیجه گیری- 53

5-7- پیشنهادات- 54

5-8- منابع- 55

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