茶多酚对冻藏带鱼品质变化的影响

吴圣彬; 谢晶; 苏辉; 黎柳; 王楚俊; 阮明杰

doi:10.13386/j.issn1002-0306.2014.23.058

茶多酚对冻藏带鱼品质变化的影响

Effect of tea polyphenols on trichiutus haumela during frozen storage

摘要

摘要: 以感官评分、p H、挥发性盐基氮（TVB-N）值、硫代巴比妥酸（TBA）值、三甲胺（TMA-N）值、盐溶性蛋白含量为指标,研究了不同浓度的茶多酚（4、6、8g/L）对带鱼鱼肉在-18℃下冻藏90d的影响。结果表明,在相同的冻藏期内,茶多酚浸渍后的带鱼鱼肉的p H、TVB-N值、TBA值、TMA-N值等变化情况均优于空白对照组。茶多酚是一种很好的生物保鲜剂,具有很好的抗氧化作用,能够有效抑制带鱼的腐败变质,提高冷冻带鱼的品质。但从盐溶性蛋白含量的变化可以看出,茶多酚不能影响带鱼鱼肉蛋白质的冷冻变性。

Abstract: The antiseptic effect of distilled water, 4g / L tea polyphenols, 6g / L tea polyphenols, 8g / L tea polyphenols were studied during storage at-18℃ for up to 90 d.Sensory score, p H value, total volatile basic nitrogen ( TVB- N) , thiobarbituric acid ( TBA) value, trimethylamine ( TMA- N) , salt- extractable protein content were selected as indicators.The results showed that the addition of tea polyphenols significantly could affect sensory score, p H value, TVB- N, TBA value and TMA- N, the experimental groups with tea polyphenols showed great advantages over control group.As a commendable natural preservative, tea polyphenols with antioxidant activity could retard trichiutus haumela spoilage, and improve the quality of frozen trichiutus haumela.However, salt- extractable protein content indicated tea polyphenols couldn't influence protein freezing denaturation of trichiutus haumela.