文摘
英文文摘
LIST OF APPENDIX
LIST OF FIGURE
LIST OF TABLE
ABBREVATIONS
CHAPTER Ⅰ
INTRODUCTION
1.1.Background
1.2.Motivations of this Study
1.3.Research Aims and Benefits
1.4.Hypothesis and Objectives
CHAPTER Ⅱ
LITERATURE REVIEW
2.1.Preservation Egg by Salting Methods
2.2.Antibacterial Ability and Application of Garlic Oil
2.2.1.Antibacterial of Garlic Oil
2.2.2.Mechanism of Actions of Garlic Oil
2.3.Bacterial Contamination in Egg
2.3.1.Spoilage Bacteria
2.3.2.Pathogen Bacteria
2.4.Salted Egg Quality
2.4.1.Water Content and Total Solids
2.4.2.Salt Concentration
2.4.3.Haugh Unit(HU)
2.4.4.Egg White Viscosity
2.4.5.Yolk Index
2.4.6.Oil Exudation by Yolk
2.4.7.Texture Profile Analysis
2.4.8.Sensory Evaluation
2.4.9.Color Measurement
2.5.Storage Properties
2.5.1.Vacuum Packaging
2.6.2.TVB-N
2.5.3.The pH
2.6.References
CHAPTER Ⅲ 27
MATERIALS AND METHODS
3.1.Materials
3.2.Experimental Design
3.3.Research Procedure
3.4.The First Part Studies on Garlic Oil as an Antibacterial
3.4.1.The Cultures of Bacteria
3.4.2.Determination of Antibacterial Activity
3.4.3.Inhibitory Activity of Garlic Oil in Nutrient Broth
3.5.The Second Part Salted Egg in the Presence of Garlic Oil
3.5.1.Making Salted Egg in the Presence of Garlic Oil with a Soaking Process
3.5.2.Test the Change of Microbiology and Physical-Chemical of Salted Egg in the Presence of Garlic Oil during Salting Time
3.5.3.Sensory Evaluation of Salted Egg in the Presence of Garlic Oil
3.6.The Third Part Storage Properties of Salt Egg in the Presence of Garlic Oil
3.6.1.Vacuum Packaging Methods
3.6.2.Non Vacuum Packaging Methods
3.7.The Fourth Part Physical Characteristic of Salt Egg with Different Cooking and Times
3.8.Testing Variables
3.8.1.Determination Water Content and Total Solids
3.8.2.Determination of pH
3.8.3.Salt Concentration of Salted Egg in the Presence of Garlic Oil
3.8.4.Bacteriological Analysis
3.8.5.Haugh Units(HU)
3.8.6.Egg White Viscosity
3.8.7.Yolk Index
3.8.8.Determination of Oil Exudation of Egg Yolk
3.8.9.Texture Profile Analysis(TPA)of Yolk
3.8.10 Sensory Evaluation
3.8.11.TVB-N(Total Volatile Base Nitrogen)
3.8.12.Determination of Color
3.9.Statistical! Analysis
3.10.References
CHAPTER Ⅳ
RESULTS AND DISCUSSIONS
4.1.Studies on Garlic Oil as an Antibacterial
4.1.1.Inhibitory Activity of Garlic Oil in the Nutrient Broth
4.1.2.Antibacterial Activity
4.2.Characteristic of Salted Egg in the Presence of garlic oil during Pickling Process
4.2.1.Water Content and Total Solids of Salted Egg in the Presence of Garlic Oil
4.2.2.The pH of Egg White of Salted Egg in the Presence of Garlic Oil
4.2.3.Salt Concentration of Salted Egg in the Presence of Garlic Oil
4.2.4.Bacteriological Analysis of Salted Egg in the Presence of Garlic Oil
4.2.5.Haugh Units(HU)of Salted Egg in the Presence of Garlic Oil
4.2.6.Egg White Viscosity of Salted Egg in the Presence of Garlic Oil
4.2.7.Yolk index of Salted Egg in the Presence of Garlic Oil
4.2.8.Oil Exudation by Yolk of Salted Egg in the Presence of Garlic Oil
4.2.9.Texture Profile Analysis of Yolk of Salted Egg in the Presence of Garlic Oil
4.2.10.Sensory Evaluation of Salted Egg in the Presence of Garlic Oil
4.3.Storage Properties of Salted Egg in the Presence of Garlic Oil
4.3.1.TVB-N of Salt Egg in the Presence of Garlic Oil during Storage Time with Different Packaging Methods
4.3.2.The pH of Salted Egg in the Presence of Garlic Oil during Storage Time with Different Packaging Methods
4.3.3.Bacteriological Analysis of Salted Egg in the Presence of Garlic Oil during Storage Time with Different Packaging Methods
4.4.Characteristic Physical of Salt Egg with Different Cooking Methods and Times
4.4.1.Texture Profile Analysis of Salt Egg with Different Cooking Methods and Times
4.4.2.Color Measurement of Salt Egg with Different Cooking Methods and Times
4.4.3.Sensory Evaluation of Salt Egg with Different Cooking Methods and Times
4.5.References
CHAPTER Ⅴ
CONCLUSIONS AND RECOMENDATIONS
5.1.Conclusions
5.2.Recommendations
APPENDIX
ACKNOWLEDGEMENT
INTRODUCTION THE AUTHOR
