茶多酚对冻藏带鱼品质变化的影响  

Effect of tea polyphenols on trichiutus haumela during frozen storage

作　　者：吴圣彬[1] 谢晶[1] 苏辉[1] 黎柳[1] 王楚俊 阮明杰[1] 

机构地区：[1]上海海洋大学食品学院、上海水产品加工与贮藏工程技术研究中心,上海201306

出　　处：《食品工业科技》2014年第23期315-318,322,共5页Science and Technology of Food Industry

基　　金：“十二五”国家支撑计划项目(2012BAD38B09);2013年上海市科技兴农重点攻关项目[沪农科攻字(2013)第3-4字)]

摘　　要：以感官评分、p H、挥发性盐基氮(TVB-N)值、硫代巴比妥酸(TBA)值、三甲胺(TMA-N)值、盐溶性蛋白含量为指标,研究了不同浓度的茶多酚(4、6、8g/L)对带鱼鱼肉在-18℃下冻藏90d的影响。结果表明,在相同的冻藏期内,茶多酚浸渍后的带鱼鱼肉的p H、TVB-N值、TBA值、TMA-N值等变化情况均优于空白对照组。茶多酚是一种很好的生物保鲜剂,具有很好的抗氧化作用,能够有效抑制带鱼的腐败变质,提高冷冻带鱼的品质。但从盐溶性蛋白含量的变化可以看出,茶多酚不能影响带鱼鱼肉蛋白质的冷冻变性。The antiseptic effect of distilled water,4g/L tea polyphenols,6g/L tea polyphenols,8g/L tea polyphenols were studied during storage at-t8℃ for up to 90d.Sensory score, pH value,total volatile basic nitrogen（TVB-N）, thiobarbituric acid （TBA） value, trimethylamine （ TMA - N ）, salt- extractable protein content were selected as indicators.The results showed that the addition of tea polyphenols significantly could affect sensory score, pH value,TVB-N, TBA value and TMA-N, the experimental groups with tea polyphenols showed great advantages over control group.As a commendable natural preservative,tea polyphenols with antioxidant activity could retard trichiutus haumela spoilage,and improve the quality of frozen trichiutus haumela.However,salt-extractable protein content indicated tea polyphenols couldn＇ t influence protein freezing denaturation of trichiutus haumela.

关 键 词：茶多酚 冻藏 保鲜 带鱼 

分 类 号：TS205[轻工技术与工程—食品科学]