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当前位置: 首页 > 文章 > 茶多酚对鲢鱼微冻冷藏保鲜的影响 农业工程学报 2009,25 (2) 294-297
Position: Home > Articles > Effects of tea polyphenols on freshness-keeping of partial-frozen silver carp in cold storage Transactions of the Chinese Society of Agricultural Engineering 2009,25 (2) 294-297

茶多酚对鲢鱼微冻冷藏保鲜的影响

作  者：
范文教;孙俊秀;陈云川;贾洪锋;邱健;迟原龙
单  位：
中国科学院长春应用化学研究所;四川大学轻纺与食品学院;四川烹饪高等专科学校食品科学系
关键词：
鱼;微冻;冷藏;茶多酚;鲢鱼
摘  要：
为研究茶多酚对鲢鱼微冻冷藏过程中品质变化的影响,将鲢鱼经剖杀、清理、洗净后,在0.1%茶多酚溶液中4℃条件下浸泡90 min, 沥干后装入塑料托盘用保鲜膜密封,然后立即置于-3℃温度下贮藏。以感官评分、细菌总数、pH值、挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N值)、硫代巴比妥酸(The 2-thiobarbituric acid,TBA值)、鲜度指标(K值)等作为质量指标,测定鲢鱼微冻冷藏过程中品质变化。试验表明,把经茶多酚处理后的鲢鱼再进行微冻冷藏,鲢鱼的感官评分值下降减缓,细菌总数、pH值、TVB-N值、TBA值、K值明显低于对照样。因此可以认为,茶多酚在鲢鱼微冻冷藏保鲜过程中能有效地抑制细菌繁殖,减缓脂肪氧化,延缓腐败变质,从而延长鲢鱼保鲜期。
译  名：
Effects of tea polyphenols on freshness-keeping of partial-frozen silver carp in cold storage
作  者：
Fan Wenjiao 1 ,Sun Junxiu 1 ,Chen Yunchuan 1 ,Jia Hongfeng 1 ,Qiu Jian 2 ,Chi Yuanlong 3 (1.Food Science Department,Sichuan Higher Institute of Cuisine,Chengdu 610072,China; 2.Changchun Institute of Applied Chemistry,Chinese Academy of Sciences,Changchun 130012,China; 3.College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,China)
关键词：
fish,partial freezing,cold storage,tea polyphenols,silver carp
摘  要：
In order to study the effects of tea polyphenols on the quality changes of silver carp during partially frozen storage,silver carp samples,after being gutted and washed,were given a dip treatment in 0.1%tea polyphenols solution for 90 min at 4℃.And then,they were packed in plastic trays and airproofed with Polyvinyl Dichloride(PVDC),stored at-3℃for partial freezing.The sensory scores,total bacterial count,pH values,Total Volatile Basic Nitrogen(TVB-N),2-Thiobarbituric Acid(TBA)and freshness quality index(K value)were used to evaluate the fish quality.Results indicated that the total bacterial count,pH value,TVB-N,TBA,and K value of silver carp,which was processed with tea polyphenols,could be significantly restrained,and sensory scores decreased slowly as well.So it can be concluded that tea polyphenols have great effects on the inhibition of bacteria growth and anti-oxidation of fat,and thus significantly delay the spoilage of partial-frozen silver carp.

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