茶多酚浸泡大黄鱼片真空包装0℃贮藏期间品质变化特性

doi:10.13305/j.cnki.jts.2012.04.004

Abstract

Abstract: ：The effect of tea polyphenols (TP, 0.2%, W/V) on the fillet quality of large yellow croaker (Pseudosciaena crocea) were evaluated over a 20 day storage under refrigerated temperature (0℃). The control and the treated fillet samples were analysed periodically for physicochemical (pH, MDA, K value, percentage of metmyoglobin, myoglobin value, Caspase 3 activity) and microbiological (total viable counts) indexes. Dipping treatments predominantly decreased chemical changes, inhibited bacterial growth and prolonged the quality of samples, compared to control fillets. The results indicated that the effect of the TP treatments on the fillet samples were to enable the good quality characteristics to be retained for longer time under the cold storage (0℃).

Key words: large crocea fillets, tea polyphenols, refrigeration, freshness

CLC Number:

TS272
TS205

ZHAO Jin, WANG Jin-lin, LI Jian-rong, ZHU Jun-li, LV Wei-jin. Quality Changes of Large Yellow Croaker (Pseudosciaena Crocea) Fillets Dip by Tea Polyphenols Stored under Vacuum Packaging at 0℃[J]. Journal of Tea Science, 2012, 32(4): 297-304.

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Quality Changes of Large Yellow Croaker (Pseudosciaena Crocea) Fillets Dip by Tea Polyphenols Stored under Vacuum Packaging at 0℃

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