期刊
FOOD CHEMISTRY
卷 108, 期 1, 页码 148-153出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.10.057
关键词
crap; tea polyphenols; iced storage; quality
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.
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