茶多酚对冷藏鱼糜保鲜作用的研究  

Tea Polyphenols’Fresh Preservation Effect on Frozen Fish Surimi

作　　者：姜佳星[1] 刘焱[2] 阮林浩[1] 朱旗[1] 

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

出　　处：《茶叶通讯》2013年第2期6-8,共3页Journal of Tea Communication

基　　金：湖南省科技厅重点项目(0102010WJ2014)

摘　　要：为探讨茶叶提取物茶多酚在鱼产品中的保鲜作用,试验将茶多酚与其它抗氧化剂混合应用于冷藏鱼糜中,结果表明:茶多酚对冷藏鱼糜中水分含量的减少有一定的抑制作用,能延缓凝胶强度的降低,可以降低鱼糜的TVB-N值;在与其他抗氧化剂的混合应用中,Vc有增效作用,而柠檬酸效果不明显;添加茶多酚的鱼糜保鲜效果明显优于没有添加茶多酚的鱼糜。In order to study the tea extraction tea polyphenols＇ fresh preservation effect on frozen fish surimi, tea polyphenols and other antioxidants were mixed with frozen fish surimi. The result showed that tea polyphenols had inhibiting effect on the loss of water, could delay the decreasing of gel strength and lower the TVB-N value in frozen fish surimi. In the experiment mixed with other antioxidants, it showed that Vc had synergistic effect, while citric acid had no obvious effect. In conclusion, adding with tea polyphenols is obviously better in fresh preservation of frozen fish surimi than without.

关 键 词：茶多酚 冷藏鱼糜 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]