Title: Effect on preserving of frozen tuna for tea polyphenol
Abstract: Mainly researched the fresh effect for tuna preservation of different concentration tea polyphenol under the condition of-18 ℃.The result suggests that the tuna which processed by tea polyphenol solution with same storage period pH and TVB-N values are obvious lower than the data of control group while a* value is significant higher than the control group,sensory value is superior to the one that without tea polyphenol worked.Tea polyphenol with great antioxidation,tuna which worked by 6 g/L polyphenol fresh solution,the sample can still keep level 1 fresh index on the 30th day,sensory no outstanding changes and compared with the control group it prolonged at least 15 days' level 2 fresh shelf life.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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