| 茶多酚对罗非鱼微冻保鲜的影响 |
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| 引用本文： | 张珂, 关志强, 李敏, 吴阳阳. 茶多酚对罗非鱼微冻保鲜的影响[J]. 食品工业科技, 2015, (14): 350-353. DOI: 10.13386/j.issn1002-0306.2015.14.063 |
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| 作者姓名： | 张珂 关志强 李敏 吴阳阳 |
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| 作者单位： | 1.广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室 |
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| 摘 要： | 以罗非鱼为实验对象,研究茶多酚对罗非鱼片在微冻保鲜过程中品质变化的影响。通过罗非鱼片冻结曲线的绘制,确定其冻结点。同时,结合感官评定、菌落总数、硫代巴比妥酸值（TBA值）、挥发性盐基氮（TVB-N值）等指标测定,综合评价茶多酚结合微冻处理对罗非鱼片品质的影响。结果表明:罗非鱼的冻结点为-2.5℃左右。经0.1%茶多酚处理后的罗非鱼片的菌落总数、p H、TBA值、TVB-N值与对照组相比降低显著（p<0.05）,其感官评分值显著提高（p<0.05）,且使其货架期由19d延长至28d。
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| 关 键 词： | 罗非鱼 微冻 茶多酚 货架期 |
| 收稿时间： | 2014-10-28 |
Effect of tea polyphenols on the quality of tilapia during superchilled storage |
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| ZHANG Ke, GUAN Zhi-qiang, LI Min, WU Yang-yang. Effect of tea polyphenols on the quality of tilapia during superchilled storage[J]. Science and Technology of Food Industry, 2015, (14): 350-353. DOI: 10.13386/j.issn1002-0306.2015.14.063 |
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| Authors: | ZHANG Ke GUAN Zhi-qiang LI Min WU Yang-yang |
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| Affiliation: | 1.College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution |
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| Abstract: | The effect of preserving the fresh tilapia fillet by tea polyphenols was studied during superchilled storage in this assay. The initial freezing point was confirmed based on frozen temperature curve of tilapia.Meanwhile,the experiment was also monitored by the total aerobic counts,p H value,the 2-thiobarbituric acid(TBA),total volatile basic nitrogen(TVB-N) and sensory evaluation three days intervals,which could efficiently evaluate the influence of tea polyphenols combined with superchilling technology on tilapia quality. The result showed that the freezing point of tilapia was-2.5℃. Tea polyphenols was effective to inhibit the change of the total aerobic counts,p H,TBA and TVB-N(p <0.05),and improved the sensory quality(p <0.05) of tilapia compared with the blank control group,thus it prolonged the shelf-life of tilapia fillet from 19 d to 28 d during superchilled storage. |
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| Keywords: | tilapia superchilling tea polyphenols shelf-life |
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