Application and research of tea polyphenols on the preservation of decapterus maruadsis

doi:10.13386/j.issn1002-0306.2012.15.016

Application and research of tea polyphenols on the preservation of decapterus maruadsis[J]. Science and Technology of Food Industry, 2012, (15): 338-340. DOI: 10.13386/j.issn1002-0306.2012.15.016

Citation:

Application and research of tea polyphenols on the preservation of decapterus maruadsis[J]. Science and Technology of Food Industry, 2012, (15): 338-340. DOI: 10.13386/j.issn1002-0306.2012.15.016

Citation:

Application and research of tea polyphenols on the preservation of decapterus maruadsis[J]. Science and Technology of Food Industry, 2012, (15): 338-340. DOI: 10.13386/j.issn1002-0306.2012.15.016

Application and research of tea polyphenols on the preservation of decapterus maruadsis

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The preservation of decapterus maruadsis with tea polyphenols was studied.Change the tea polyphenols concentration, soaking time, soaking temperature, pH, and study on the characteristics of quality in the preservation process by histamine and volatile basic nitrogen (TVB-N) .The optimal preservation conditions of tea polyphenols were determined as follows:the dosage of tea polyphenols was 0.25%, pH was 6, the soaking time was 30min, and temperature was-3℃.

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Application and research of tea polyphenols on the preservation of decapterus maruadsis

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