EGCG对冷藏罗非鱼鱼片的保鲜

Fresh-keeping effect of EGCG on refrigerated tilapia fillet

使用茶叶中的主要活性成分EGCG对罗非鱼鱼片进行保鲜。测定了不同浓度EGCG处理的罗非鱼片在(4±1)℃下14 d内颜色、硬度、细菌总菌落数以及理化指标的变化,以期为EGCG作为保鲜剂应用到鱼片保鲜中提供理论基础数据。结果显示,EGCG可有效提高冷藏期间罗非鱼片的品质,延长其货架期,且0.2%的EGCG对罗非鱼片的保鲜效果更佳。故EGCG作为保鲜剂应用到鱼片的保鲜中具有很好的前景。

Using the principal active component EGCG of tea to retain freshness of refrigerated tilapia fillets. The colors and hardness, total plate count, physical and chemical indictors of tilapia fillets immersed in the solution of EGCG were detected every second day during refrigerated storage at（4±1） ℃ in 14 days. This experiment offered theoretical basis data which would be useful for the further application of EGCG in fillets fresh-keeping. The results indicated that EGCG could improve the quality and prolong the shelf life of the fillets effectively, and 0.2% of EGCG could offer a better preservation result. Therefore, EGCG could have a promising future as preservative of fillets.