茶多酚对鲢鱼微冻冷藏保鲜的影响

Effects of tea polyphenols on freshness-keeping of partial-frozen silver carp in cold storage

为研究茶多酚对鲢鱼微冻冷藏过程中品质变化的影响,将鲢鱼经剖杀、清理、洗净后,在0.1%茶多酚溶液中4℃条件下浸泡90 min, 沥干后装入塑料托盘用保鲜膜密封,然后立即置于-3℃温度下贮藏。以感官评分、细菌总数、pH值、挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N值)、硫代巴比妥酸(The 2-thiobarbituric acid,TBA值)、鲜度指标(K值)等作为质量指标,测定鲢鱼微冻冷藏过程中品质变化。试验表明,把经茶多酚处理后的鲢鱼再进行微冻冷藏,鲢鱼的感官评分值下降减缓,细菌总数、pH值、TVB-N值、TBA值、K值明显低于对照样。因此可以认为,茶多酚在鲢鱼微冻冷藏保鲜过程中能有效地抑制细菌繁殖,减缓脂肪氧化,延缓腐败变质,从而延长鲢鱼保鲜期。

In order to study the effects of tea polyphenols on the quality changes of silver carp during partially frozen storage,silver carp samples,after being gutted and washed,were given a dip treatment in 0.1%tea polyphenols solution for 90 min at 4℃.And then,they were packed in plastic trays and airproofed with Polyvinyl Dichloride(PVDC),stored at-3℃for partial freezing.The sensory scores,total bacterial count,pH values,Total Volatile Basic Nitrogen(TVB-N),2-Thiobarbituric Acid(TBA)and freshness quality index(K ...