茶叶科学2012，Vol.32Issue(4)：297-304,8.
茶多酚浸泡大黄鱼片真空包装0℃贮藏期间品质变化特性
Quality Changes of Large Yellow Croaker (Pseudosciaena Crocea) Fillets Dip by Tea Polyphenols Stored under Vacuum Packaging at 0℃
摘要
Abstract
The effect of tea polyphenols (TP, 0.2%, WIV) on the fillet quality of large yellow croaker {Pseudosciaena crocea) were evaluated over a 20 day storage under refrigerated temperature (0 ℃ ). The control and the treated fillet samples were analysed periodically for physicochemical (pH, MDA, K value, percentage of metmyoglobin, myoglobin value, Caspase 3 activity) and microbiological (total viable counts) indexes. Dipping treatments predominantly decreased chemical changes, inhibited bacterial growth and prolonged the quality of samples, compared to control fillets. The results indicated that the effect of the TP treatments on the fillet samples were to enable the good quality characteristics to be retained for longer time under the cold storage (0℃).关键词
大黄鱼片/茶多酚/冷藏/新鲜度Key words
large crocea fillets/ tea polyphenols/ refrigeration/ freshness分类
轻工纺织引用本文复制引用
赵进,汪金林,励建荣,朱军莉,吕卫金..茶多酚浸泡大黄鱼片真空包装0℃贮藏期间品质变化特性[J].茶叶科学,2012,32(4):297-304,8.基金项目
国家自然利学基金“大黄鱼鲜度表征蛋白的特性研究”(31071514)、国家“十二五”支撑计划项目《食品质量安全控制及检测关键技术与产品》之课题“水产品加工过程质量安全控制关键技术集成与示范(SQ2011BAJY3053-6)”、浙江省教育厅项目“鱼肉颜色稳定性的蛋白机理研究”(Y201122744) （31071514）
