| 墨鱼保鲜剂的筛选及其保鲜效果的研究 |
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| 引用本文： | 骆耀平,屠幼英,应苏珍,童启庆.墨鱼保鲜剂的筛选及其保鲜效果的研究[J].海洋渔业,2000,22(1):13-16. |
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| 作者姓名： | 骆耀平 屠幼英 应苏珍 童启庆 |
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| 作者单位： | 浙江大学茶学系,杭州,310029 |
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| 摘 要： | 本文以市售冰冻墨鱼为研究对象,分别用脂溶性茶多酚、水溶性茶多酚、乳酸链球菌素、油脂抗氧化剂为主要不同的保鲜试剂处理墨鱼,结果表明,4种保鲜剂配方均有保鲜作用,尤以脂溶性茶多酚对墨鱼保鲜效果最佳,其次是乳酸链球菌素;在6℃条件下贮藏,能延缓腐败过程,保鲜剂处理可保鲜3d以上。
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| 关 键 词： | 墨鱼 保鲜 茶多酚 |
Study on Selecting Preservatives for Cuttlefish and Their Preservation Effects |
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| Luo Yaoping,Tu Youying,Ying Suzheng,Tong Qiqing.Study on Selecting Preservatives for Cuttlefish and Their Preservation Effects[J].Marine Fisheries,2000,22(1):13-16. |
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| Authors: | Luo Yaoping Tu Youying Ying Suzheng Tong Qiqing |
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| Institution: | Luo Yaoping
,Tu Youying
,Ying Suzheng
,Tong Qiqing
;(Deparment of Tea Science, Zhejiang Agrieutlural University, Hangzhou 310029, China) |
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| Abstract: | This article mainly discussed the preserving effects of different preservatives, taking cuttlefishes as study objective. The cuttlefishes were respectively processed by oil - soluble type tea polyphenol, water - soluble type tea polyphenol, Nisin and TBHQ. The results indicated that all preservatives had effect, while the oil - soluble type tea polyphenol had the best effect. Nisin, followed it. Stored at temperature below 6℃, decay process was postponed; using preservative could keep the objective fresh for up to three days. |
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| Keywords: | Cuttlefishes Preservation Tea Polyphenol |
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