Title: The Influence on Quality of Pseudosciaena Crocea Dip by Tea Polyphenol during Cold Storage
Abstract: The effects of tea polyphenols(0.2%,w/V) mixture dip treatment on quality of Pseudosciaena crocea during cold storage were examined over a period index of 25 d.Sensory characteristics,microbiological(total viable count),and chemical(pH,TVB-N,TBA,K-value) were assessed periodically for the treated group and the control.The results indicated that the shelf life were increased 7~8 d at the storage of 4℃ under the tea polyphenols treatment.At the end of shelf life(15d),the total viable count was 106.12 CFU/g and 107.45 CFU/g,the pH value was 6.78 and 6.84,TBA was 0.12 mg/kg and 0.16 mg/kg,TVB-N was 166.6 mg/kg and 318.7 mg/kg,and K value was 27.10% and 43.72%,respectively.Therefore,tea polyphenols showed a significant inhibition effects on the propagation of bacteria and anti-oxidation of fat,thus prolonged the preservation time of Pseudosciaena crocea.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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