不同浓度的茶多酚对冷藏鲈鱼品质的影响  

Effect of Tea Polyphenol on Quality of Weever during Cold Storage

作　　者：鞠健[1,2] 汪超[1] 李冬生[1] 胡建中[1] 乔宇[2] 徐宁[1] 

机构地区：[1]湖北工业大学,轻工学部,食品与制药工程学院,武汉430068 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品工业》2017年第6期42-46,共5页The Food Industry

基　　金：国家科技支撑计划项目(2014BAA03B05);湖北省食品发酵工程技术中心平台项目2015BCE028

摘　　要：为了保持鲈鱼在冷藏期间的品质,延长鲈鱼的保鲜期。以新鲜鲈鱼为原料,研究了不同浓度的茶多酚(0.1%TP,0.2%TP和0.3%TP)对鲈鱼冷藏过程中p H、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)、K值、过氧化值(PV)、菌落总数和感官的影响。结果表明:在4℃贮藏条件下茶多酚处理可以有效地抑制鲈鱼的p H,TVB-N,TBA,K值,PV值和菌落总数的增加,感官评分值明显优于冷藏对照组,这表明茶多酚处理可以较好地保持鲈鱼在冷藏期间的品质。研究结果为茶多酚在鲈鱼冷藏过程中的保鲜应用提供理论依据。In order to maintain the quality and extend the shelf life of the weever during cold storage, the effect of tea polyphenol （0.1% TP, 0.2% TP and 0.3% TP） on the quality of fresh weever during cold storage was studied by measuring pH value, glucosinolates barbituric acid （TBA）, total volatile base （TVB-N）, K value, total viable counts, shear force and sensory evaluation ofweever during cold storage. The results showed that the tea polyphenol could significantly decrease pH, TVB-N, TBA value, K value and total viable count, and defect scores compared with the control. Therefore, it could be concluded that the tea polyphenol had a significant effect on retaining the quality of the weever at harvest and during chilled storage. The results could provide theoretical basis for the application of tea polyphenols.

关 键 词：鲈鱼 茶多酚 冷藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]