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茶多酚在鱼糜保鲜中的应用研究

APPLIED STUDY ON TEA POLYPHENOLS IN THE PRESERVATION OF THE GROUND FLESH OF FISH

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【作者】 周才琼陈宗道余夫廖全法

【Author】 Zhou Caiqiong; Cheng Zongdao; Yu Fu; Liao Quanfa (College of Food Sciences, Southwest Agricultural University, Chongqing 400716)

【机构】 西南农业大学食品科学学院

【摘要】 在鱼糜中加入茶多酚进行保鲜试验表明,茶多酚可强烈抑制鱼糜中细菌的生长,抑菌效果与其浓度呈显著正相关;还能抑制鱼糜中pH值、乳酸及不饱和脂肪酸的上升。鱼糜中加入0.25~0.50mg/g茶多酚,在5℃下保鲜效果明显,保鲜时间可达13天。添加β-环状糊精,有增加茶多酚保鲜效果的作用。

【Abstract】 The preservation experiment was made with TP on the ground flesh of fish and the results indicated that TP has strong inhibitory action against bacteria growing of the flesh of fish. The higher the concentration of TP reaches, the better the effect of bacteriostasis is. And TP can also reduce pH, lactic acid and non saturated fatty acid of the flesh of fish. The significant effect of its preservation was achieved, as long as 13 days, when the TP concentration was between 0.25 mg/g and 0.50 mg/g in the temperature of 5℃. Adding β-CD could improve the preservation effect of TP.

【关键词】 鱼类保藏/茶多酚鱼糜
【Key words】 phenolfishespreservation/TPground flesh of fish
  • 【文献出处】 西南农业大学学报 ,JOURNAL OF SOUTHWEST AGRICULTURAL UNIVERSITY , 编辑部邮箱 ,1997年05期
  • 【分类号】TS254.55
  • 【被引频次】62
  • 【下载频次】394
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