3种植物多酚对鱼糜制品储藏品质的影响
Effects of three plant polyphenols on preservation quality of surimi products

分别将茶多酚（tea polyphenols,TP）、苹果多酚（apple polyphenols,AP）和葡萄多酚（grape polyphenols,GP）添加到鱼糜中并经两段式加热制成鱼糜制品，在4℃分别冷藏0、5、10、15、20 d，以鱼糜制品的白度值、持水性、凝胶强度、TBARS值、TVB N值、菌落总数等为指标考察3种植物多酚对鱼糜制品储藏品质的影响。结果显示:添加多酚会降低鱼糜制品的白度值，在储藏过程中GP组白度值无显著变化，TP组和AP组白度值呈现先轻微下降后趋于平缓的趋势；多酚能提升鱼糜制品的持水性和凝胶强度，并且在储藏期间能显著延缓持水性与凝胶强度的下降；添加多酚的鱼糜制品TBARS与TVB N值的升高速度显著低于对照组；添加多酚能抑制或杀死腐败菌。以上结果表明，将植物多酚应用于鱼糜制品中能较好改善鱼糜制品的储藏品质，3种多酚中，以TP储藏效果最好，GP和AP效果次之。
To study the effects of plant polyphenols including tea polyphenols (TP),apple polyphenols (AP) and grape polyphenols (GP) on the preservation of surimi quality during cold storage,surimi product was stored at 4℃ and tested for whiteness,water holding capacity(WHC),gel strength,TBA,TVB N and aerobic plate count at different storage times including 0,5,10,15,20 days. The results showed that the whiteness of surimi products was decreased with adding polyphenols,while the whiteness value of GP group changed insignificantly during the preservation process. The whiteness value of TP and AP groups showed a tendency of decreasing slightly first and then tending to be gentle. The addition of polyphenol improved the water holding capacity and gel strength of surimi products. Compared with the control group,the addition of polyphenols significantly inhibited the decrease of WHC and gel strength and the increase of TBA and TVB N. It inhibited or killed spoilage bacteria,indicating that polyphenols had a positive effect on surimi products during cold storage. The effect order of three experimental groups was TP>AP>GP.