文献类型：期刊文献

中文题名：茶多酚对罗非鱼微冻保鲜的影响

英文题名：Effect of tea polyphenols on the quality of tilapia during superchilled storage

作者：张珂[1];关志强[1];李敏[1];吴阳阳[1]

机构：[1]广东海洋大学食品科技学院、广东省水产品加工与安全重点实验室、水产品深加工广东普通高等学校重点实验室,广东湛江524088

年份：2015

卷号：36

期号：14

起止页码：350

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：广东省科技厅资助项目(2012B020312006)

语种：中文

中文关键词：罗非鱼;微冻;茶多酚;货架期

外文关键词：tilapia; superchilling ; tea polyphenols ; shelf-life

中文摘要：以罗非鱼为实验对象,研究茶多酚对罗非鱼片在微冻保鲜过程中品质变化的影响。通过罗非鱼片冻结曲线的绘制,确定其冻结点。同时,结合感官评定、菌落总数、硫代巴比妥酸值(TBA值)、挥发性盐基氮(TVB-N值)等指标测定,综合评价茶多酚结合微冻处理对罗非鱼片品质的影响。结果表明:罗非鱼的冻结点为-2.5℃左右。经0.1%茶多酚处理后的罗非鱼片的菌落总数、p H、TBA值、TVB-N值与对照组相比降低显著(p<0.05),其感官评分值显著提高(p<0.05),且使其货架期由19d延长至28d。

外文摘要：The effect of preserving the fresh tilapia fillet by tea polyphenols was studied during superchilled storage in this assay. The initial freezing point was confirmed based on frozen temperature curve of tilapia. Meanwhile,the experiment was also monitored by the total aerobic counts,pH value,the 2-thiobarbituric acid （TBA）, total volatile basic nitrogen （TVB-N） and sensory evaluation three days intervals,which could efficiently evaluate the influence of tea polyphenols combined with superchilling technology on tilapia quality. The result showed that the freezing point of tilapia was -2.5℃. Tea polyphenols was effective to inhibit the change of the total aerobic counts, pH, TBA and TVB- N （p〈 0.05 ）, and improved the sensory quality （p 〈0.05） of tilapia compared with the blank control group,thus it prolonged the shelf-life of tilapia fillet from 19d to 28d during superchilled storage.