茶多酚在鱼糜贮藏中的应用

Applications of tea polyphenols in preservation of surimi

为探讨茶多酚对鱼糜的保鲜效果,将茶多酚添加到鱼糜中,研究冷藏或冷冻鱼糜的含水量、凝胶强度、酸价、过氧化值、挥发性盐基氮等的变化.结果表明,茶多酚能降低冷藏鱼糜的酸价、过氧化值、挥发性盐基氮;对冷藏鱼糜和冷冻鱼糜的水分含量的减少均有一定的抑制作用;添加茶多酚能显著地延缓冷藏鱼糜凝胶强度的降低,而对冷冻鱼糜凝胶强度的影响不明显.

The preservation effects of tea poly phenol （TP） on chilled or frozen surimi, were compared by measuring content of water, strength of gel, acid value （AV）, peroxide value （POV）and total volatile basic nitrogen （TVBN）. The results show that TP was able to reduce acid value, peroxide value and TVBN, keep the content of water, and delay significantly the reduction of the strength of gel of chilled surimi, whereas its effects on frozen surimi were insignificant.