文献类型：期刊文献

中文题名：壳聚糖和茶多酚对罗非鱼冷藏保鲜效果比较

英文题名：Comparison of Preservative Effects of Chitosan and Tea Polyphenols on Cold Storage of Tilapia

作者：陈晓眠[1];吴晓萍[1];邓楚津[1];高加龙[1];王涛[1];廖爱琳[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025

年份：2011

卷号：27

期号：3

起止页码：279

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、Scopus

语种：中文

中文关键词：罗非鱼;冷藏保鲜;茶多酚;壳聚糖

外文关键词：tilapia; cold storage; tea polyphenols（TP）; chitosan

中文摘要：本文以罗非鱼为原料,比较壳聚糖和茶多酚对罗非鱼冷藏保鲜的效果。以感官评分、细菌总数、pH值、挥发性盐基氮(TVB-N值)、硫代巴比妥酸(TBA值)、鲜度指标(K值)等作为质量指标,测定罗非鱼在4℃冷藏过程中品质变化。试验结果表明,经茶多酚和壳聚糖处理的罗非鱼再进行冷藏,罗非鱼的感官评分值下降缓慢,细菌总数、TVB-N值、TBA值、K值明显低于空白实验组;壳聚糖和茶多酚在罗非鱼冷藏保鲜过程中均能有效抑制细菌繁殖,从而延长罗非鱼的冷藏保鲜期;壳聚糖对罗非鱼的冷藏保鲜效果要优于茶多酚。

外文摘要：In this paper,the preservative effects of chitosan and tea polyphenols on cold storage of Tilapia were compared.The sensory changes,the total count of bacteria colonies,pH,volatile basic nitrogen（TVB-N value）,thiobarbituric acid（TBA value）,freshness indicators（K value） and other quality indicators were measured during cold storage at 4℃.The results showed that the total count of bacteria colonies,TVB-N value,TBA value,K value was lower in these samples than the blank test group.The preservative term of Tilapia could be prolonged remarkably both by using chitosan and tea polyphenols,for the bacterial growth was inhibited significantly during cold storage.The frozen storage effect of chitosan on Tilapia was better than the tea polyphenols.