| 茶多酚对单次漂洗鱼糜品质的影响 |
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| 引用本文： | 何少贵,黄华斌,廖 丹. 茶多酚对单次漂洗鱼糜品质的影响[J]. 热带作物学报, 2015, 0(2): 1-4 |
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| 作者姓名： | 何少贵 黄华斌 廖 丹 |
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| 作者单位： | 厦门华厦职业学院 福建厦门 361024;厦门华厦职业学院 福建厦门 361024;厦门华厦职业学院 福建厦门 361024 |
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| 基金项目： | 基金项目：厦门市科技计划项目(No. 3502Z20130036)。 |
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| 摘 要： | 以一次漂洗的海水鱼鱼糜为原材料，茶多酚为添加剂，研究不同的茶多酚浓度对鱼糜的凝胶强度、白度、失水率和TBA值等品质的影响。结果表明：添加0.15-0.20 %的茶多酚，可以获得贮藏时间较长、凝胶强度高且减少污水污染和浪费海水鱼鱼糜。
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| 关 键 词： | 茶多酚 ；鱼糜 ；品质 ；凝胶强度 |
Effects of Tea Polyphenol on Single-rinsing Surimi's Quality |
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| HE Shaogui,HUANG Huabin and LIAO Dan. Effects of Tea Polyphenol on Single-rinsing Surimi's Quality[J]. Chinese Journal of Tropical Crops, 2015, 0(2): 1-4 |
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| Authors: | HE Shaogui HUANG Huabin LIAO Dan |
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| Affiliation: | Xiamen Huaxia Vocational College, Xiamen, Fujian 361024;Xiamen Huaxia Vocational College, Xiamen, Fujian 361024;Xiamen Huaxia Vocational College, Xiamen, Fujian 361024 |
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| Abstract: | With a single-rinsing surimi as a raw material and tea polyphenols as additives, study on different concentrate of tea polyphenols on surimi gel strength, whiteness, water holding capacity, TBA. Results showed that by adding 0.15%-0.20% of tea polyphenols can get a longer storage time, high gel strength surimi. And at the same time, it can reduce contaminate and waste water. |
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| Keywords: | tea polyphenol surimi gel strength TBA |
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