期刊论文

Effects on fish flake preservation treated with tea polyphenol

中文

食品与机械

1003-5788

2008

6

131-134

10.13652/j.issn.1003-5788.2008.06.021

湖南省自然科学基金项目（编号:08JJ6019）；

本校为第一机构

为解决鱼糜易氧化腐败的难题，将天然抗氧化剂茶多酚、茶多酚＋Vc、茶多酚＋Vc＋柠檬酸添加到鱼糜中，通过对冷藏鱼糜的水分含量、凝胶强度、酸价、过氧化值、挥发性盐基氮等因素变化的研究，探讨茶多酚对鱼糜的保鲜效果。结果表明：茶多酚对冷藏鱼糜具有保鲜效果，Vc有一定增效作用．而柠檬酸增效作用不明显。

The preservation of frozen ＆ chilled fish flake, which were treated with the tea polyphenol（TP）, as well as the cmnpound of TP, Vc ＆ citrates were compared by measuring the content of water, strength of gel, acid value, peroxide value and total volatile basic nitrogen（TVB-N）. The results show that the TP can help the fish flake preservation under frozen ＆ chilled condition, and Vc has somewhat ability to enhance the preservation with TP. However, the effects on chilled fish ...