| 壳聚糖和茶多酚对罗非鱼冷藏保鲜效果比较 |
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| 引用本文： | 陈晓眠,吴晓萍,邓楚津,高加龙,王涛,廖爱琳.壳聚糖和茶多酚对罗非鱼冷藏保鲜效果比较[J].现代食品科技,2011,27(3):279-282,320. |
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| 作者姓名： | 陈晓眠 吴晓萍 邓楚津 高加龙 王涛 廖爱琳 |
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| 作者单位： | 广东海洋大学食品科技学院,广东湛江,524025 |
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| 摘 要： | 本文以罗非鱼为原料,比较壳聚糖和茶多酚对罗非鱼冷藏保鲜的效果.以感官评分、细菌总数、pH值、挥发性盐基氮(TVB-N值)、硫代巴比妥酸(TBA值)、鲜度指标(K值)等作为质量指标,测定罗非鱼在4℃冷藏过程中品质变化.试验结果表明,经茶多酚和壳聚糖处理的罗非鱼再进行冷藏,罗非鱼的感官评分值下降缓慢,细菌总教、TVB-N值...
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| 关 键 词： | 罗非鱼 冷藏保鲜 茶多酚 壳聚糖 |
Comparison of Preservative Effects of Chitosan and Tea Polyphenols on Cold Storage of Tilapia |
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| CHEN Xiao-mian,WU Xiao-ping,DENG Chu-jin,GAO Jia-long,WANG Tao,LIAO Ai-lin.Comparison of Preservative Effects of Chitosan and Tea Polyphenols on Cold Storage of Tilapia[J].Modern Food Science & Technology,2011,27(3):279-282,320. |
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| Authors: | CHEN Xiao-mian WU Xiao-ping DENG Chu-jin GAO Jia-long WANG Tao LIAO Ai-lin |
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| Affiliation: | (College of Food Science and Technology,Guang Dong Ocean University,Zhanjiang 524025,China) |
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| Abstract: | In this paper,the preservative effects of chitosan and tea polyphenols on cold storage of Tilapia were compared.The sensory changes,the total count of bacteria colonies,pH,volatile basic nitrogen(TVB-N value),thiobarbituric acid(TBA value),freshness indicators(K value) and other quality indicators were measured during cold storage at 4℃.The results showed that the total count of bacteria colonies,TVB-N value,TBA value,K value was lower in these samples than the blank test group.The preservative term of Tilapia could be prolonged remarkably both by using chitosan and tea polyphenols,for the bacterial growth was inhibited significantly during cold storage.The frozen storage effect of chitosan on Tilapia was better than the tea polyphenols. |
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| Keywords: | tilapia cold storage tea polyphenols(TP) chitosan |
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