茶多酚对冷藏带鱼保鲜效果的比较研究

主要研究了冷藏(0~4℃)条件下,不同浓度的茶多酚保鲜液对带鱼段的保鲜效果。结果表明,在相同的贮藏期内,经茶多酚溶液处理后的带鱼段的pH值、TVB-N及菌落总数明显低于冷藏对照组,而感官值优于未经处理的对照组。茶多酚具有较强的抗氧化作用,采用6 g/L茶多酚保鲜液浸渍处理带鱼,在第10天其感官品质无显著变化,且比对照组延长了至少3 d的二级鲜度货架期。

Comparison Research on the Fresh-keeping Effect of Tea Polyphenols on Trichiurus haumela under the Cold Storage

The fresh-keeping effect of tea polyphenols on hairtail fillet with the different concentration under the cold storage (0～4℃)was studied in this paper.It was showed that the pH value,TVB-N value and total bacteria count of hairtail fillet processed by tea polyphenols were much lower than those of the control,and had the high sensory evaluation values.It was also gotten the optimized concentration of tea polyphenols was 6 g/L,which can prolong the shelf life of the hairtail fillet effectively and keep its sensory quality.When compared with the control,the shelf-life of hailtail could be extended at least 3 days.