茶多酚浸泡大黄鱼片真空包装0℃贮藏期间品质变化特性

doi:10.13305/j.cnki.jts.2012.04.004

茶叶科学 ›› 2012, Vol. 32 ›› Issue (4): 297-304.doi: 10.13305/j.cnki.jts.2012.04.004

茶多酚浸泡大黄鱼片真空包装0℃贮藏期间品质变化特性

赵进^1,2, 汪金林¹, 励建荣^1,3*, 朱军莉¹, 吕卫金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. 中国计量学院生命科学学院,海洋食品加工质量控制技术与仪器浙江省工程实验室,浙江杭州 310018;
3. 辽宁省食品安全重点实验室,渤海大学,辽宁锦州 121013

收稿日期:2011-12-09 修回日期:2012-04-10 出版日期:2012-08-15 发布日期:2019-09-05
通讯作者: lijianrong@zjgsu.edu.cn
作者简介:赵进（1977— ）,男,博士研究生,主要从事水产品营养与安全方面的研究。
基金资助:
国家自然科学基金“大黄鱼鲜度表征蛋白的特性研究”（31071514）、国家“十二五”支撑计划项目《食品质量安全控制及检测关键技术与产品》之课题“水产品加工过程质量安全控制关键技术集成与示范（SQ2011BAJY3053-6）”、浙江省教育厅项目“鱼肉颜色稳定性的蛋白机理研究”（Y201122744）

Quality Changes of Large Yellow Croaker (Pseudosciaena Crocea) Fillets Dip by Tea Polyphenols Stored under Vacuum Packaging at 0℃

ZHAO Jin^1,2, WANG Jin-lin¹, LI Jian-rong^1,3*, ZHU Jun-li¹, LV Wei-jin¹

1. Food Safety Key Lab of Zhejiang Province, College of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;
2. Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology and Instrumentation for Marine Food, College of Life Science, China Jiliang University, Hangzhou 310018, China;
3. Food Safety Key Lab of Zhejiang Province, Bohai University, Jinzhou 121013, China

Received:2011-12-09 Revised:2012-04-10 Online:2012-08-15 Published:2019-09-05

摘要/Abstract

摘要： 研究了经过0.2%茶多酚浸泡的大黄鱼片和对照组在0℃冷藏条件下20d内品质变化特性。定期分析了处理组和对照组大黄鱼片样品的微生物指标（菌落总数）和理化指标（pH、MDA、K、MetMb、Mb、Caspase-3）。结果表明,冷藏过程中茶多酚处理能够降低化学指标活性,抑制微生物的生长,保持和延长鱼片保质期。因此,在0℃真空包装冷藏保鲜过程中茶多酚处理能更长时间保持大黄鱼片的良好品质。

关键词: 大黄鱼片, 茶多酚, 冷藏, 新鲜度

Abstract: ：The effect of tea polyphenols (TP, 0.2%, W/V) on the fillet quality of large yellow croaker (Pseudosciaena crocea) were evaluated over a 20 day storage under refrigerated temperature (0℃). The control and the treated fillet samples were analysed periodically for physicochemical (pH, MDA, K value, percentage of metmyoglobin, myoglobin value, Caspase 3 activity) and microbiological (total viable counts) indexes. Dipping treatments predominantly decreased chemical changes, inhibited bacterial growth and prolonged the quality of samples, compared to control fillets. The results indicated that the effect of the TP treatments on the fillet samples were to enable the good quality characteristics to be retained for longer time under the cold storage (0℃).

Key words: large crocea fillets, tea polyphenols, refrigeration, freshness

中图分类号:

TS272
TS205

赵进, 汪金林, 励建荣, 朱军莉, 吕卫金. 茶多酚浸泡大黄鱼片真空包装0℃贮藏期间品质变化特性[J]. 茶叶科学, 2012, 32(4): 297-304. doi: 10.13305/j.cnki.jts.2012.04.004.

ZHAO Jin, WANG Jin-lin, LI Jian-rong, ZHU Jun-li, LV Wei-jin. Quality Changes of Large Yellow Croaker (Pseudosciaena Crocea) Fillets Dip by Tea Polyphenols Stored under Vacuum Packaging at 0℃[J]. Journal of Tea Science, 2012, 32(4): 297-304. doi: 10.13305/j.cnki.jts.2012.04.004.

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茶多酚浸泡大黄鱼片真空包装0℃贮藏期间品质变化特性

Quality Changes of Large Yellow Croaker (Pseudosciaena Crocea) Fillets Dip by Tea Polyphenols Stored under Vacuum Packaging at 0℃

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