摘要
主要研究了在-18℃冻藏条件下,不同浓度的茶多酚保鲜液对金枪鱼肌肉的保鲜效果。结果表明,在相同的贮藏期内,经茶多酚溶液处理后的金枪鱼肌肉的pH值和TVB-N值明显低于对照组,而a*值明显高于对照组,感官值优于未经处理的对照组。茶多酚具有较强的抗氧化作用,采用6g/L茶多酚保鲜液浸渍处理金枪鱼肌肉,样品在第30天,仍能达到一级鲜度指标,感官品质无显著变化,且比对照组延长了至少15d二级鲜度货架期。
Mainly researched the fresh effect for tuna preservation of different concentration tea polyphenol under the condition of -18 ℃. The result suggests that the tuna which processed by tea polyphenol solution with same storage period pH and TVB-N values are obvious lower than the data of control group while a＊ value is significant higher than the control group, sensory value is superior to the one that without tea polyphenol worked. Tea polyphenol with great antioxidation, tuna which worked by 6 g/L polyphenol fresh solution, the sample can still keep level 1 fresh index on the 30th day, sensory no outstanding changes and compared with the control group it prolonged at least 15 days＇ level 2 fresh shelf life.
出处
《食品科技》
CAS
北大核心
2012年第12期126-129,共4页
Food Science and Technology
基金
浙江省科技厅优先主题重大农业项目(2010C12025-1)
关键词
金枪鱼
保鲜
茶多酚
生物保鲜剂
tuna
fresh
tea polyphenol
biological preservative
