Title: Effects on fish flake preservation treated with tea polyphenol
Abstract: The preservation of frozen chilled fish flake,which were treated with the tea polyphenol(TP),as well as the compound of TP,Vc citrates were compared by measuring the content of water,strength of gel,acid value,peroxide value and total volatile basic nitrogen(TVB-N).The results show that the TP can help the fish flake preservation under frozen chilled condition,and VC has somewhat ability to enhance the preservation with TP.However,the effects on chilled fish flake treated with VC citrate were insignificant.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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