| ABSTRACT | 第1-11页 |
| 摘要 | 第11-13页 |
| ABBREVIATIONS | 第13-14页 |
| CHAPTER Ⅰ | 第14-19页 |
| ·Background | 第14-16页 |
| ·Framework | 第16-17页 |
| ·Objectives and Benefits of Research | 第17-18页 |
| ·Hypothesis of Research | 第18-19页 |
| CHAPTER Ⅱ | 第19-46页 |
| ·Compositions and Structures of Egg | 第19-23页 |
| ·Composition of Egg Shell | 第20-21页 |
| ·Composition of Egg White | 第21-22页 |
| ·Composition of Egg Yolk | 第22-23页 |
| ·The Microbiology of Egg | 第23-25页 |
| ·Process of Salted Egg | 第25-33页 |
| ·Effects of Salting Process on Chemical Composition | 第29页 |
| ·Effects of Salting Process on Texture Properties | 第29-30页 |
| ·Effects of Salting Process on Microstructure | 第30-31页 |
| ·Salted Egg Yolk | 第31-33页 |
| ·Development of Liquid Smoke | 第33-38页 |
| ·Production of Liquid smoke | 第34-35页 |
| ·Liquid Smoke as Antibacterial Activity | 第35-37页 |
| ·Liquid Smoke as Antioxidant Activity | 第37-38页 |
| ·References | 第38-46页 |
| CHAPTER Ⅲ | 第46-67页 |
| ·Materials of Research | 第46-47页 |
| ·Experiment Design | 第47-48页 |
| ·Procedures of Research | 第48页 |
| ·Preparation of Liquid Smoke | 第48-50页 |
| ·The First Part of Antibacterial Activity of Liquid Smoke | 第50-52页 |
| ·The Preparation of Strain Bacteria | 第50页 |
| ·Antibacterial Determination by Minimum Inhibitory Concentration | 第50-51页 |
| ·Antibacterial Determination by Well Diffusion Method | 第51-52页 |
| ·The Second Part of Identification of Liquid Smoke Components | 第52-53页 |
| ·The Third Part of Characteristic of Salted Egg by Liquid Smoke | 第53-60页 |
| ·Duck Egg Sampling | 第53页 |
| ·Process of Salted Egg | 第53-54页 |
| ·Determination of Yolk Index | 第54页 |
| ·Determination of Egg White Viscosity | 第54-55页 |
| ·Determination of Moisture Contents | 第55页 |
| ·Determination of Total Solid | 第55-56页 |
| ·Determination of Salt Contents | 第56页 |
| ·Determination of Oil Exudation of Salted Egg Yolk | 第56-57页 |
| ·Texture Profile Analysis (TPA) of Salted Egg Yolk | 第57-59页 |
| ·Determination of Salted Egg Color | 第59页 |
| ·Sensory Evaluation of Salted Egg | 第59-60页 |
| ·The Fourth Part of Antioxidant Activity of Liquid Smoke | 第60-62页 |
| ·Determination of Antioxidant Activity by DPPH | 第60-61页 |
| ·Determination of Peroxide Value (POV) | 第61页 |
| ·Determination of Thiobarbituric Acid (TBA) | 第61-62页 |
| ·The Fifth Part of Characteristics of Salted Egg during Storage Time | 第62-64页 |
| ·Determination of Total Plate Counts (TPC) | 第62-63页 |
| ·Determination of Total Volatile Base Nitrogen (TVBN) | 第63-64页 |
| ·Determination of pH | 第64页 |
| ·Statistical Analysis | 第64-65页 |
| ·References | 第65-67页 |
| CHAPTER Ⅳ | 第67-131页 |
| ·Antibacterial Activity of Liquid Smoke | 第67-78页 |
| ·Minimum Inhibitory Concentration (MIC) | 第67-71页 |
| ·Well Diffusion Method | 第71-78页 |
| ·Identification of Liquid Smoke Components | 第78-87页 |
| ·Characteristics of Salted Egg with Present Liquid Smoke | 第87-110页 |
| ·Yolk Index of Salted Egg | 第88-89页 |
| ·Viscosity of Salted Egg White | 第89-91页 |
| ·Moisture Content of Salted Egg | 第91-93页 |
| ·Total Solids of Salted Egg | 第93-95页 |
| ·Salt Content of Salted Egg | 第95-98页 |
| ·Oil Exudation of Salted Egg Yolk | 第98-99页 |
| ·Color of Salted Egg Yolk | 第99-102页 |
| ·Texture Profile Analysis of Salted Eggs Yolk | 第102-106页 |
| ·Microbiological Analysis of Salted Egg During Salting Time | 第106-108页 |
| ·Sensory Evaluation of Salted Eggs | 第108-110页 |
| ·Antioxidant Activity of Liquid smoke | 第110-115页 |
| ·Antioxidant Activity of Liquid smoke and BHT | 第110-112页 |
| ·Peroxide Value (POV) of Salted Egg Yolk | 第112-113页 |
| ·Thiobarbituric Acid Value (TBA) of Sake Egg | 第113-115页 |
| ·Characteristics of Salted Egg during Storage Time | 第115-122页 |
| ·Total Plate Counts (TPC) of Salted Egg during Storage Time | 第115-118页 |
| ·Total Volatile Base Nitrogen (TVBN) | 第118-120页 |
| ·pH value of Salted Egg | 第120-122页 |
| ·References | 第122-131页 |
| CHAPTER V | 第131-133页 |
| ·Conclusion | 第131-132页 |
| ·Recommendation | 第132-133页 |
| APPENDIX | 第133-135页 |
| ACKNOWLEDGEMENT | 第135-137页 |
| AUTHOR'S INTRODUCTION | 第137页 |
