茶叶在腌制罗非鱼片中对其性质的影响研究

Research of the influence of tea on the properties of Tilapia fillet by low-salt pickling

采用茶叶来辅助低盐腌制罗非鱼片;以挥发性氨基氮值(TVB-N)、过氧化值(POV)、酸价(AV)、pH、色泽、细菌总数、质构及感官得分为分析指标,研究经不同浓度的茶叶提取液辅助腌制的罗非鱼片在腌制过程中,浓度对其理化性质的影响。结果表明,茶叶辅助腌制可以很好地减缓鱼片的氧化变质,抑制微生物的生长,保持其新鲜度,使得鱼片的色泽及口感等品质均有所提高;采用浓度为4.5%～7.0%的茶叶提取液辅助腌制的鱼片具有较好的品质。

Using the tea to assist-pickle Tilapia fillets,the changes of total volatile base nitrogen（TVB-N）,peroxide value（POV）,acid value（AV）,pH,color,total bacteria numbers,texture,sensory scores were investigated when Tilapia fillets were assist-pickled with different concentration of tea extracts.The results showed that the tea had good inhibition effect on the bacterial growth,fat oxidation and maintained the fish fillet freshness.The quality of color and texture was improved respectively.The optimum tea extracts concentration range for assist-pickling was from 4.5% to 7.0%.