茶多酚在蓝圆鲹保鲜中的应用与研究

Application and research of tea polyphenols on the preservation of decapterus maruadsis

摘要: 研究茶多酚对蓝圆鲹贮藏过程中的保鲜作用,以组胺和挥发性盐基氮（TVB-N）为指标,通过改变茶多酚浓度、浸泡时间、浸泡pH以及贮藏温度研究蓝圆鲹在贮藏过程中品质的变化特性。实验结果显示:茶多酚浓度0.25%、pH6、浸泡时间30min、-3℃贮藏条件下,抑制组胺和挥发性盐基氮的效果最好。

Abstract: The preservation of decapterus maruadsis with tea polyphenols was studied.Change the tea polyphenols concentration, soaking time, soaking temperature, pH, and study on the characteristics of quality in the preservation process by histamine and volatile basic nitrogen (TVB-N) .The optimal preservation conditions of tea polyphenols were determined as follows:the dosage of tea polyphenols was 0.25%, pH was 6, the soaking time was 30min, and temperature was-3℃.