欢迎访问《茶叶科学》,今天是

茶叶科学 ›› 2011, Vol. 31 ›› Issue (2): 105-111.doi: 10.13305/j.cnki.jts.2011.02.005

• • 上一篇    下一篇

茶多酚处理对冷藏养殖大黄鱼品质的影响

张旭光1, 李婷婷1,2, 朱军莉1, 励建荣1*, 李钰金3   

  1. 1. 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江 杭州 310035;
    2. 大连民族学院食品工程系,辽宁 大连 116600;
    3. (泰祥集团)山东省海洋食品营养研究院,山东 荣成 234309
  • 收稿日期:2010-08-09 修回日期:2010-10-25 出版日期:2011-04-15 发布日期:2019-09-06
  • 作者简介:张旭光(1988— ),男,河南洛阳人,硕士研究生,主要从事水产品贮藏与加工研究工作,zhangguang0626@163.com。
  • 基金资助:
    国家“863”高技术研究发展计划(No.2007AA091806)、国家自然科学基金(No.31071514)

The Influence on Quality of Pseudosciaena Crocea Dip by Tea Polyphenol during Cold Storage

ZHANG Xu-guang1, LI Ting-ting1,2, ZHU Jun-li1, LI Jian-rong1*, LI Yu-jin3   

  1. 1. Food safety key lab of Zhejiang Province, College of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;
    2. College of Food Engineering, Dalian nationality of University, Dalian 116600, China;
    3. Group of Taixiang; Food and Nutrition Research Institute of Shandong Province marine, Shandong Province, Rongcheng 234309, China
  • Received:2010-08-09 Revised:2010-10-25 Online:2011-04-15 Published:2019-09-06

摘要: 研究了经过0.2%茶多酚浸泡的养殖大黄鱼和对照组在4℃冷藏条件下25d内品质的变化。定期分析了处理组和对照组大黄鱼样品的感官特征、微生物指标(菌落总数)和化学指标(pH、TVB-N、K值)。结果表明,在冷藏过程中茶多酚处理能延长大黄鱼货架期7~8d,在货架期终点15d时,茶多酚处理组和对照组样品的细菌总数分别为106.12CFU/g和107.45CFU/g,pH值分别为6.78和6.84,TBA值分别为0.122mg/kg和0.168mg/kg,TVB-N分别为166.6mg/kg和318.7mg/kg,K值分别为27.10%和43.72%。可见,茶多酚在大黄鱼冷藏保鲜过程中能有效地抑制细菌繁殖,并减缓脂肪氧化,从而延长了大黄鱼的货架期。

关键词: 大黄鱼, 茶多酚, 冷藏, 鲜度

Abstract: The effects of tea polyphenols (0.2%, w/V) mixture dip treatment on quality of Pseudosciaena crocea during cold storage were examined over a period index of 25d. Sensory characteristics, microbiological (total viable count), and chemical (pH, TVB-N, TBA, K-value) were assessed periodically for the treated group and the control. The results indicated that the shelf life were increased 7~8d at the storage of 4℃ under the tea polyphenols treatment. At the end of shelf life (15d), the total viable count was 106.12CFU/g and 107.45CFU/g, the pH value was 6.78 and 6.84, TBA was 0.12mg/kg and 0.16mg/kg, TVB-N was 166.6mg/kg and 318.7mg/kg, and K value was 27.10% and 43.72%, respectively. Therefore, tea polyphenols showed a significant inhibition effects on the propagation of bacteria and anti-oxidation of fat, thus prolonged the preservation time of Pseudosciaena crocea.

Key words: Pseudosciaena crocea, tea polyphenols, refrigeration, freshness quality

中图分类号: