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Journal of Tea Science ›› 2011, Vol. 31 ›› Issue (2): 105-111.doi: 10.13305/j.cnki.jts.2011.02.005

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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

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

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