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| 茶多酚对淡水鱼肉保鲜作用的研究 | |
| 引用本文： | 廖丹,朱旗,刘焱,宁静. 茶多酚对淡水鱼肉保鲜作用的研究[J]. 茶叶通讯, 2009, 36(3): 3-5 |
| 作者姓名： | 廖丹 朱旗 刘焱 宁静 |
| 作者单位： | 1. 湖南农业大学园艺园林学院·长沙·410128 2. 湖南农业大学食品科技学院·长沙·410128 3. 湖南省农业科学院茶叶研究所·长沙·410125 |
| 摘 要： | 为解决鱼糜易氧化腐败的难题,将天然抗氧化剂茶多酚添加到鱼糜中并提取鱼油.通过对鱼油的酸价、过氧化值、丙二醛含量等因素变化的研究,探讨茶多酚对鱼糜的保鲜效果.结果表明:茶多酚对冷藏鱼糜具有保鲜效果,可将0.05%茶多酚定为最佳添加量. |
| 关 键 词： | 茶多酚 鱼糜 抗氧化 保藏 腐败 |
The Effects of Tea Polyphenol on Fresh Preservation of Fishmeat |
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| LIAO Dan,ZHU Qi,LIU Yan,NING Jin. The Effects of Tea Polyphenol on Fresh Preservation of Fishmeat[J]. Tea Communication, 2009, 36(3): 3-5 | |
| Authors: | LIAO Dan ZHU Qi LIU Yan NING Jin |
| Affiliation: | LIAO Dan1,ZHU Qi1,LIU Yan2,NING Jing2 ( 1 College of Horticulture , L,scape,Hunan Agricultural University,Changsha 410128,China,2 College of Food Science , Technology,3 Tea Research lnstitute,Hunan Academy of Agricultural sciences,Changsha410125,China) |
| Abstract: | The preservation effects of frozen-chilled fish flake,which were treated with teapolyphenol (TP) was compared by measuring the acid value,peroxide value and malondialdehyde.The results showed that TP contributed to the preservation effect on fish flake under frozen and chilled condition. |
| Keywords: | Tea polyphenol Fish flake Antioxide Preservation Decomposability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |