茶多酚对鱼肉的保鲜效果研究  

The Study of Tea Polyphenols' keep fresh effect on fish

作　　者：周友亚[1] 蒋兰宏[1] 

机构地区：[1]河北师范大学化学学院,石家庄050091

出　　处：《广州食品工业科技》2002年第3期54-54,共1页

摘　　要：新鲜鱼肉经不同浓度的茶多酚溶液处理后,TVB—N值与贮藏时间呈正相关,表明茶多酚能延长鱼肉的保鲜期,对鱼肉具有很强的抗氧化作用。The fresh fish was treated with tea polyphenols solutions at different concentration, its TVB - N value has a significant positive relationship with storage duration. Studies have shown that tea polyphenols can prolong the shelflife and has stronger antioxdative effect on the fresh fish.

关 键 词：茶多酚 鱼肉 保鲜效果 抗氧化 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]