茶多酚对冷藏鱼糜油脂抗氧化作用的研究  

Oxidation Resistance Effect of Tea Polyphenol to Lipid in Refrigerated Fish Flake

作　　者：刘焱[1] 姜佳星[2] 阮林浩[2] 朱旗[2] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业科学》2013年第3期84-87,共4页Hunan Agricultural Sciences

基　　金：湖南省科技厅重点项目(0102010WK2014)

摘　　要：为探讨茶多酚在鱼产品中的抗氧化作用，将不同剂量的茶多酚应用到冷藏鱼糜中，检测了油脂的酸价、过氧化值、丙二醛含量。结果表明：鱼产品中油脂的氧化速率呈现快慢快的情况，而试验组中不同剂量茶多酚对冷藏鱼糜均有较好的抗氧化作用，短期冷藏（5d内）可添加O．01％～0．03％的茶多酚，而7～9d冷藏则宜添加O．05％～0．07％的茶多酚。In order to discuss the oxidation resistance function of tea polyphenol in fish product, different dosages of tea polyphenol were applied in the refrigerated fish flake, and then acid value, peroxide value, MDA content of the lipid were tested. The results indicated that in the fish product, the oxidation rate of lipid presented the situation of fast-slow-fast, and the different dosages of tea polyphenol all showed a good oxidation resistance to the refrigerated fish flake; it can add 0.01%～0.03% tea polyphenol in the refrigerated fish flake for short-term refrigeration （within 5 d） and it should add 0.05% ～0.07% tea polyphenol in the refrigerated fish flake for 7-9 d refrigeration.

关 键 词：茶多酚 冷藏鱼糜 油脂 抗氧化 

分 类 号：TS205.7[轻工技术与工程—食品科学]