The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

被引：287

作者：

Fan, Wenjiao ^{[1
]}

Chi, Yuanlong ^{[2
]}

Zhang, Shuo ^{[2
]}

机构：

[1] Sichuan Higher Inst Cuisine, Chengdu 610072, Peoples R China

[2] Sichuan Univ, Coll Light Ind & Food Engn, Chengdu 610065, Peoples R China

来源：

FOOD CHEMISTRY | 2008年 / 108卷 / 01期

关键词：

crap; tea polyphenols; iced storage; quality;

D O I：

10.1016/j.foodchem.2007.10.057

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of a tea polyphenols (TP) dip treatment on quality changes of silver carp (Hypophthalmicthys molitrix) during iced storage were examined over a period of 35 days. TP (0.2%, w/v) solution was used for the dip treatment. The control and the treated fish samples were analysed periodically for microbiological (total viable count), chemical (pH, TVB-N, TBA, K-value), and sensory characteristics. The results indicated that the effect of the TP dip treatment on the fish samples was to enable the good quality characteristics to be retained for longer and to extend the shelf life during the iced storage. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：148 / 153

页数：6

共 40 条

[1] Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature [J].

Ababouch, LH ;

Souibri, L ;

Rhaliby, K ;

Ouahdi, O ;

Battal, M ;

Busta, FF .

FOOD MICROBIOLOGY, 1996, 13 (02) :123-132

[2]

ALEMAN PM, 1982, B TOKAI REGIONAL FIS, P106

[3]

AMERINE M. A., 1965, Principles of sensory evaluation of food.

[4]

[Anonymous], 1982, 191 SEA FISH IND AUT

[5]

*AOAC, 2002, OFF METH AN STAND ME

[6] SHELF-LIFE STUDIES ON CARBON-DIOXIDE PACKAGED FINFISH FROM THE GULF OF MEXICO [J].

BANKS, H ;

NICKELSON, R ;

FINNE, G .

JOURNAL OF FOOD SCIENCE, 1980, 45 (02) :157-162

[7]

BEATTY S. A., 1938, JOUR FISH RES BD CANADA, V4, P63

[8]

CEPEDA R, 1990, ADVANCES IN FISHERIES TECHNOLOGY AND BIOTECHNOLOGY FOR INCREASED PROFITABILITY, P487

[9]

CHOIA YJ, 2007, LWT-FOOD SCI TECHNOL, DOI DOI 10.1016/J.1WT.2007.03.016

[10]

CONNELL JJ, 1990, CONTROL FISH QUALITY

← 1 2 3 4 →