茶多酚对冻藏罗非鱼片品质的影响

Effects of tea polyphenols on tilapia fillets during frozen storage

为了研究茶多酚对冻藏罗非鱼片品质变化的影响,测定了经不同浓度茶多酚浸泡的罗非鱼片在-20℃冻藏过程中Ca2+-ATPase活性、盐溶性蛋白含量、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值、白度、质构以及感官评分的变化。结果表明:经不同浓度茶多酚浸泡后,冻藏罗非鱼片的Ca2+-ATPase活性、盐溶性蛋白含量、白度值、质构和感官评分的下降以及硫代巴比妥酸(TBA)值和挥发性盐基氮(TVB-N)值的升高都得到了很好的抑制,其中4g/L的茶多酚溶液浸泡效果最好。可见茶多酚浸泡不仅延长了冻藏罗非鱼片的保质期,而且提高了鱼片的加工特性。

To research the effect of tea polyphenols on the quality changes in frozen? tilapia fillets,Tilapia fillets were soaked with different concentrations of tea polyphenols and stored at- 20 ℃. Ca2 +-ATPase activity,salt extractable protein,thiobarbituric acid( TBA) value,total volatile basic nitrogen( TVB-N) value,whiteness,texture and sensory evaluation were measured. Results indicated that tea polyphenols soaking pretreatment can inhibit the decrease of Ca2 +-ATPase activity,salt extractable protein,texture and sensory evaluation and prevent the increase of TBA value and TVB-N value. The optimized concentration of tea polyphenols was 4 g / L. Tea polyphenols soaking pretreatment could prolong the shelf life as well as improve the quality of frozen? tilapia fillets.