茶多酚处理对冷藏养殖大黄鱼品质的影响

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

研究了经过0.2%茶多酚浸泡的养殖大黄鱼和对照组在4℃冷藏条件下25 d内品质的变化。定期分析了处理组和对照组大黄鱼样品的感官特征、微生物指标（菌落总数）和化学指标（pH、TVB-N、K值）。结果表明,在冷藏过程中茶多酚处理能延长大黄鱼货架期7~8 d,在货架期终点15 d时,茶多酚处理组和对照组样品的细菌总数分别为106.12 CFU/g和107.45 CFU/g,pH值分别为6.78和6.84,TBA值分别为0.122 mg/kg和0.168 mg/kg,TVB-N分别为166.6 mg/kg和318.7 mg/kg,K值分别为27.10%和43.72%。可见,茶多酚在大黄鱼冷藏保鲜过程中能有效地抑制细菌繁殖,并减缓脂肪氧化,从而延长了大黄鱼的货架期。

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 25 d.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 7~8 d at the storage of 4℃ under the tea polyphenols treatment.At the end of shelf life（15d）,the total viable count was 106.12 CFU/g and 107.45 CFU/g,the pH value was 6.78 and 6.84,TBA was 0.12 mg/kg and 0.16 mg/kg,TVB-N was 166.6 mg/kg and 318.7 mg/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.