茶多酚复合柠檬酸和氯化钙对秘鲁鱿鱼丝贮藏品质的影响

doi:10.13305/j.cnki.jts.2013.04.011

Abstract

Abstract: The effects of 0.15% tea polyphenols (TP) and 0.05% TP combined with 5βmmol/L citric acid and 5βmmol/L calcium chloride dip treatment on the physical, chemical and sensory characteristics of dried-seasoned squid (Dosidicus gigas) during storage at 25℃ was assessed. After the storage, the moisture, crude protein, crude fat, pH and reducing power decreased significantly (P<0.05). The L* value decreased significantly, while C* increased remarkably (P<0.05), which revealed the occurrence of browning reaction in dried-seasoned squid. The progressive degradation of lactose to galactose and glucose, and conversion of TMAO to DMA and formaldehyde were found during the storage (P<0.05), especially in the initial 90βd. The advantages of reducing moisture loss, inhibiting oxidation of lipids, depressing TMAO breakdown and TVB-N accumulation were observed for the TP sample and TP combined with citric acid and calcium chloride sample. Therefore, the addition of TP combined with citric acid could retard quality deterioration of dried-seasoned squid.

Key words: dried-seasoned squid, quality, browning, tea polyphenol, citric acid

CLC Number:

TS272
Q946.8

ZHU Jun-li, SUN Li-xia, DONG Liang-liang, LI Xue-peng, LI Jian-rong. Effect of Tea Polyphenols Combined with Citric Acid and Calcium Chloride on the Quality of Dried-seasoned Squid (Dosidicus gigas) during Storage[J]. Journal of Tea Science, 2013, 33(4): 377-385.

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Effect of Tea Polyphenols Combined with Citric Acid and Calcium Chloride on the Quality of Dried-seasoned Squid (Dosidicus gigas) during Storage

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