中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 3种植物多酚对鱼糜制品储藏品质的影响 华中农业大学学报 2019 (1) 119-124
Position: Home > Articles > Effects of three plant polyphenols on preservation quality of surimi products Journal of Huazhong Agricultural University 2019 (1) 119-124

3种植物多酚对鱼糜制品储藏品质的影响

作  者：
程荻;李维;杨宏
单  位：
华中农业大学食品科学技术学院;华中农业大学环境食品学教育部重点实验室;湖南文理学院水产高效健康生产湖南省协同创新中心
关键词：
茶多酚;苹果多酚;葡萄多酚;鱼糜;保鲜;储藏品质
摘  要：
分别将茶多酚(tea polyphenols,TP)、苹果多酚(apple polyphenols,AP)和葡萄多酚(grape polyphenols,GP)添加到鱼糜中并经两段式加热制成鱼糜制品,在4℃分别冷藏0、5、10、15、20d,以鱼糜制品的白度值、持水性、凝胶强度、TBARS值、TVB-N值、菌落总数等为指标考察3种植物多酚对鱼糜制品储藏品质的影响。结果显示:添加多酚会降低鱼糜制品的白度值,在储藏过程中GP组白度值无显著变化,TP组和AP组白度值呈现先轻微下降后趋于平缓的趋势;多酚能提升鱼糜制品的持水性和凝胶强度,并且在储藏期间能显著延缓持水性与凝胶强度的下降;添加多酚的鱼糜制品TBARS与TVB-N值的升高速度显著低于对照组;添加多酚能抑制或杀死腐败菌。以上结果表明,将植物多酚应用于鱼糜制品中能较好改善鱼糜制品的储藏品质,3种多酚中,以TP储藏效果最好,GP和AP效果次之。
译  名：
Effects of three plant polyphenols on preservation quality of surimi products
作  者：
CHENG Di;LI Wei;YANG Hong;College of Food Science & Technology,Huazhong Agricultural University;Hunan Collaborative Innovation Center for Aquatic Efficient Health Production,Hunan University of Arts and Science;Key Laboratory of Environment Correlative Dietology,Ministry of Education,Huazhong Agricultural University;
单  位：
CHENG Di%LI Wei%YANG Hong%College of Food Science & Technology,Huazhong Agricultural University%Hunan Collaborative Innovation Center for Aquatic Efficient Health Production,Hunan University of Arts and Science%Key Laboratory of Environment Correlative Dietology,Ministry of Education,Huazhong Agricultural University
关键词：
tea polyphenols;;apple polyphenols;;grape polyphenols;;surimi;;fresh preservation;;preservation quality
摘  要：
To study the effects of plant polyphenols including tea polyphenols(TP),apple polyphenols(AP)and grape polyphenols(GP)on the preservation of surimi quality during cold storage,surimi product was stored at 4℃and tested for whiteness,water-holding capacity(WHC),gel strength,TBA,TVB-N and aerobic plate count at different storage times including 0,5,10,15,20 days.The results showed that the whiteness of surimi products was decreased with adding polyphenols,while the whiteness value of GP group changed insignificantly during the preservation process.The whiteness value of TP and AP groups showed a tendency of decreasing slightly first and then tending to be gentle.The addition of polyphenol improved the water holding capacity and gel strength of surimi products.Compared with the control group,the addition of polyphenols significantly inhibited the decrease of WHC and gel strength and the increase of TBA and TVB-N.It inhibited or killed spoilage bacteria,indicating that polyphenols had a positive effect on surimi products during cold storage.The effect order of three experimental groups was TP>AP>GP.

相似文章

导出引用
计量
文章访问数: 20
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46