| ACKNOWLEDGEMENTS | 第1-6页 |
| ABSTRACT | 第6-8页 |
| ABSTRACT (CHINESE) | 第8-10页 |
| TABLE OF CONTENTS | 第10-14页 |
| LIST OF FIGURES | 第14-17页 |
| LIST OF TABLES | 第17-18页 |
| LIST OF ABBREVIATION | 第18-20页 |
| CHAPTER 1 INTRODUTION AND LITERATURE REVIEW | 第20-42页 |
| ·INTRODUCTION | 第20-21页 |
| ·LITERATURE REVIEW | 第21-32页 |
| ·The principal of fish fermentation | 第21-22页 |
| ·Fish fermented products a link to local cultures | 第22-24页 |
| ·Challenges facing fish fermentation industry | 第24-26页 |
| ·Microbial, pathogens growth and biogenic amines | 第24-25页 |
| ·Salt (NaCl) concentration | 第25-26页 |
| ·Rancidity, lipid oxidation and off flavors | 第26页 |
| ·Lack of quality standards of fermented fish products | 第26页 |
| ·Bioactive compounds and fish fermentation processes | 第26-27页 |
| ·Fish fermented products and health benefits | 第27-28页 |
| ·Free fatty acids during fish fermentation processes | 第28-29页 |
| ·Social and economic benefits of fish fermentation | 第29页 |
| ·Future trends and possible solutions | 第29-30页 |
| ·The starter cultures in fish fermentation | 第30页 |
| ·Douchi starter culture in fish fermentation | 第30-31页 |
| ·Amino acids of fermented fish products | 第31页 |
| ·General overview of silver carp production in China | 第31-32页 |
| ·SIGNIFICANCE OF THE RESEARCH | 第32-33页 |
| ·OBJECTIVES OF THE RESEARCH | 第33-34页 |
| LITERATURE CITED | 第34-42页 |
| CHAPTER 2 ENZYMATIC ACTIVITY OF DOUCHI AND CHEMICAL COMPOSITIONS CHANGE PROMPTED BY PH DURING FERMETANTION OF SILVER CARP PASTE | 第42-58页 |
| ·1INTRODUCTION | 第42-43页 |
| ·MATERIALS AND METHODS | 第43-46页 |
| ·Raw materials | 第43页 |
| ·Proximate composition | 第43-44页 |
| ·Preparation of douchi, pre–and post–fermentation | 第44页 |
| ·Determination of prefermented douchi proteolytic activity | 第44页 |
| ·Determination of α–amylase activity and reducing sugars of pre-fermented douchi | 第44-45页 |
| ·Determinations of pH, formaldehyde-reactive nitrogen, and ammonia nitrogen | 第45页 |
| ·Statistical analysis | 第45-46页 |
| ·RESULTS AND DISCUSSION | 第46-53页 |
| ·Proximate compositions of raw materials and fermented fish | 第46-47页 |
| ·pH and total acidity of pre- and post- fermented douchi | 第47-48页 |
| ·Proteolytic activity, α–amylase activity and reducing sugars of pre-fermented douchi | 第48-49页 |
| ·Salt content, formaldehyde-reactive nitrogen and ammonia nitrogen during post fermentation of douchi | 第49-50页 |
| ·pH and biochemical changes during fish pastes fermentation | 第50-53页 |
| ·Conclusion | 第53-55页 |
| LITERATURE CITED | 第55-58页 |
| CHAPTER 3 THE INFLUENCE OF DOUCHI STARTER CULTURES ON THE COMPOSITION OF EXTRACTIVE COMPONENTS AND SENSORY PROPERTIES OF FERMENTED FISH PASTES | 第58-76页 |
| ·INTRODUCTION | 第58-59页 |
| ·MATERIALS AND METHODS | 第59-63页 |
| ·Raw materials | 第59页 |
| ·Preparation of douchi | 第59页 |
| ·Fish sample preparation and fermentation | 第59-60页 |
| ·Microbial analysis and determination of biogenic amines | 第60-61页 |
| ·Determinations of pH, salt, formaldehyde-reactive nitrogen, and ammonia nitrogen | 第61页 |
| ·Extraction and measurement of free amino acids | 第61-62页 |
| ·Color | 第62页 |
| ·Sensory evaluation | 第62-63页 |
| ·Statistical analysis | 第63页 |
| ·RESULTS AND DISCUSSION | 第63-72页 |
| ·Salt content | 第63-64页 |
| ·Microbial counts | 第64-65页 |
| ·Total acidity and pH change in fish paste fermentation | 第65-66页 |
| ·Free amino acids | 第66页 |
| ·Formaldehyde-reactive nitrogen and ammonia nitrogen | 第66-68页 |
| ·Biogenic amines | 第68-69页 |
| ·Color | 第69页 |
| ·Sensory evaluation | 第69-72页 |
| ·Conclusions | 第72-73页 |
| LITERATURE CITED | 第73-76页 |
| CHAPTER 4 ENZYMATIC ACTIVITY AND FLAVOR COMPOUND PRODUCTION IN FERMENTED SILVER CARP FISH PASTE INOCULATED WITH DOUCHI STARTER CULTURE | 第76-90页 |
| ·INTRODUCTION | 第76-77页 |
| ·MATERIALS AND METHODS | 第77-80页 |
| ·Materials | 第77页 |
| ·Preparation of Douchi and Fermented Fish | 第77-78页 |
| ·Proteolytic Activity Assay | 第78页 |
| ·Effects of Inhibitors on Protease Activity | 第78页 |
| ·Molecular Weight (MW) Distribution | 第78-79页 |
| ·SDS–PAGE of Myofibrillar Proteins | 第79页 |
| ·Particle Size Measurements | 第79页 |
| ·Free Amino Acids and TCA-Soluble Peptides | 第79页 |
| ·Gas Chromatography–Mass Spectrometry (GC–MS) | 第79-80页 |
| ·Statistical Analysis | 第80页 |
| ·RESULTS AND DISCUSSION | 第80-87页 |
| ·pH | 第80页 |
| ·Proteolytic Activity | 第80-82页 |
| ·Effect of Inhibitors on Protease Activity | 第82-83页 |
| ·Molecular Weight (MW) Distribution and Particle Size Reduction | 第83-85页 |
| ·Amino Acids and TCA-Soluble Peptides | 第85-86页 |
| ·Volatile Compounds | 第86-87页 |
| ·Conclusion | 第87-88页 |
| LITERATURE CITED | 第88-90页 |
| CHAPTER 5 PURIFICATION AND RADICAL SCAVENGING ACTIVITY IMPROVEMENT OF FERMENTED SILVER CARP FISH PASTE INOCULATED WITH DOUCHI STARTER CULTURE | 第90-104页 |
| ·INTRODUCTION | 第90-91页 |
| ·MATERIAL AND METHOD | 第91-93页 |
| ·Raw materials | 第91页 |
| ·Preparation of Douchi | 第91页 |
| ·Fish sample preparation and fermentation | 第91页 |
| ·Determination of DPPH Scavenging Activity | 第91-92页 |
| ·Determination of ABTS scavenging activity | 第92页 |
| ·Determination of metal chelating activity assay | 第92页 |
| ·Gel filtration Chromatography | 第92页 |
| ·Determination of TBAR formation and Inhibition of linoleic acid autoxidation | 第92-93页 |
| ·Statistical analysis | 第93页 |
| ·RESULTS AND DISCUSSION | 第93-100页 |
| ·DPPH radical-scavenging capacity | 第93-94页 |
| ·ABTS radical-scavenging capacity | 第94-95页 |
| ·Metal chelating capacity | 第95-97页 |
| ·TBARs and lipid oxidation inhibition | 第97-99页 |
| ·Separation of peptides from liquid of CulF | 第99-100页 |
| ·Conclusion | 第100-101页 |
| LITERATURE CITED | 第101-104页 |
| CHAPTER 6 NUTRITIONAL COMPONENTS, MICROBIOLOGICAL ACTIVITY AND BIOCHEMICAL QUALITIES ASSESSMENT OF SILVER CARP FISH PASTE INOCULATED WITH DOUCHI STARTER CULTURE | 第104-118页 |
| ·INTRODUCTION | 第104-105页 |
| ·MATERIAL AND METHODS | 第105-107页 |
| ·Materials | 第105页 |
| ·Microbial analysis | 第105-106页 |
| ·Determination of TVB-N and Peroxide value | 第106页 |
| ·Free fatty acid (FFA) extraction from liquid samples | 第106-107页 |
| ·Amino acid composition | 第107页 |
| ·Sensory evaluation | 第107页 |
| ·Statistical analysis | 第107页 |
| ·RESULTS AND DISCUSSION | 第107-114页 |
| ·Microbial | 第108-109页 |
| ·Amino acid composition | 第109-110页 |
| ·TVB-N and Peroxide value | 第110-112页 |
| ·Free fatty acids formation | 第112-113页 |
| ·Sensory evaluation | 第113-114页 |
| ·Conclusion | 第114-115页 |
| LITERATURE CITED | 第115-118页 |
| GENERAL CONCLUSION AND RECOMMENDATION | 第118-120页 |
| 1. GENERAL CONCLUSION | 第118-119页 |
| 2. KEY INNOVATION | 第119页 |
| 3. RECOMMENDATIONS | 第119-120页 |
| Papers Published | 第120页 |
