摘要
主要研究了冷藏（0～4℃）备件下，不同浓度的茶多酚保鲜液对带鱼段的保鲜效果。结果表明，在相同的贮藏期内．经茶多酚溶液处理后的带鱼段的pH值、TVB—N及菌落总数明显低于冷藏对照组，而感官值优于未经处理的对照组。茶多酚具有较强的抗氧化作用，采用6g／L茶多酚保鲜液浸渍处理带鱼，在第10天其感官品质无显著变化．且比对照组延长了至少3d的二级鲜度货架期。
The fresh-keeping effect of tea polyphenols on hairtail fillet with the different concentration under the cold storage （0-4℃） was studied in this paper. It was showed that the pH value, TVB-N value and total bacteria count of hairtail fillet processed by tea polyphenols were much lower than those of the control, and had the high sensory evaluation values. It was also gotten the optimized concentration of tea polyphenols was 6 g/L, which can prolong the shelf life of the hairtail fillet effectively and keep its sensory quality. When compared with the control, the shelf-life of hailtail could be extended at least 3 days.
出处
《湖北农业科学》
北大核心
2010年第1期159-161,共3页
Hubei Agricultural Sciences
基金
2009年上海市优秀学科带头人计划项目(A类
09XD1402000)
2008年度生物医药和农业科技领域重点科技项目(08391911500)
关键词
带鱼
保鲜
茶多酚
生物保鲜剂
hairtail
fresh-keeping
tea polyphenols
biological fresh-keeping agents
