茶多酚处理对冷藏养殖大黄鱼品质的影响

doi:10.13305/j.cnki.jts.2011.02.005

Abstract

Abstract: The effects of tea polyphenols (0.2%, w/V) mixture dip treatment on quality of Pseudosciaena crocea during cold storage were examined over a period index of 25d. Sensory characteristics, microbiological (total viable count), and chemical (pH, TVB-N, TBA, K-value) were assessed periodically for the treated group and the control. The results indicated that the shelf life were increased 7~8d at the storage of 4℃ under the tea polyphenols treatment. At the end of shelf life (15d), the total viable count was 10^6.12CFU/g and 10^7.45CFU/g, the pH value was 6.78 and 6.84, TBA was 0.12mg/kg and 0.16mg/kg, TVB-N was 166.6mg/kg and 318.7mg/kg, and K value was 27.10% and 43.72%, respectively. Therefore, tea polyphenols showed a significant inhibition effects on the propagation of bacteria and anti-oxidation of fat, thus prolonged the preservation time of Pseudosciaena crocea.

Key words: Pseudosciaena crocea, tea polyphenols, refrigeration, freshness quality

CLC Number:

TS205

ZHANG Xu-guang, LI Ting-ting, ZHU Jun-li, LI Jian-rong, LI Yu-jin. The Influence on Quality of Pseudosciaena Crocea Dip by Tea Polyphenol during Cold Storage[J]. Journal of Tea Science, 2011, 31(2): 105-111.

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The Influence on Quality of Pseudosciaena Crocea Dip by Tea Polyphenol during Cold Storage

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