【摘要】 新鲜鱼肉经不同浓度的茶多酚溶液处理后,挥发性盐基氮的含量、pH值均与贮藏时间呈正相关,表明茶多酚能延长鱼肉的保鲜期,具有很强的抗氧化作用.更多还原

【Abstract】 The fresh fish meat was treated with tea polyphenols solutions at different concentration. Its TVBN and pH value has a significant positive relationship with storage duration. Studies have shown that tea polyphenols can prolong the shelflife and has stronger antioxdative effect on the fresh fish.更多还原