【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。更多还原

【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.更多还原