期刊论文

Liu, Yan

中文

现代食品科技

1673-9078

2015

31

6

50-58

10.13982/j.mfst.1673-9078.2015.6.009

2013年长沙市科技计划重大专项(K1306036-21) 湖南省科技厅重点项目(0102010WK2014)

本校为通讯机构

采用不同浓度的茶多酚(Tea Polyphenol,TP)处理新鲜草鱼鱼肉,利用分光光度计、质构仪、流变仪及扫描电镜对4℃贮藏的草鱼鱼肉蛋白质的乳化性、凝胶性、流变性及超微结构随贮藏时间的变化进行研究.结果表明,添加0.03％以上TP能延缓草鱼鱼肉蛋白质的乳化性能的降低,提高乳化稳定性;添加0.05％以上TP能增加鱼糜的凝胶强度,降低鱼肉制品的储藏模量和损耗模量,清除由于脂类氧化而产生的自由基,延缓鱼肉蛋白质的降解速度.在试验范围内,TP添加浓度越高,对鱼肉蛋白的流变学特性的保护作用效果越好,但不具备剂量效应,0.05％ TP试验组与0.07％ TP试验组作用效果差异不显著,考虑到生产成本,草鱼冷藏期间建议...

Fresh grass carp meat was treated with different concentrations of tea polyphenols (TP) and stored at 4℃. Spectrophotometry, texture analysis, rheometry, and scanning electron microscopy (SEM) was used in order to investigate changes in quality parameters such as emulsification, gelation, rheology, and ultra-microstructure during storage. The results indicated that adding more than 0.03% TP delayed the deterioration of emulsification properties and improves emulsion stability of grass carp fish protein. Adding more than 0.05% TP increases the ...