CAJ | 학술논문

　　为探讨茶叶提取物茶多酚在鱼产品中的保鲜作用，试验将茶多酚与其它抗氧化剂混合应用于冷藏鱼糜中，结果表明：茶多酚对冷藏鱼糜中水分含量的减少有一定的抑制作用，能延缓凝胶强度的降低，可以降低鱼糜的TVB-N值；在与其他抗氧化剂的混合应用中，Vc有增效作用，而柠檬酸效果不明显；添加茶多酚的鱼糜保鲜效果明显优于没有添加茶多酚的鱼糜。
　　위탐토다협제취물다다분재어산품중적보선작용，시험장다다분여기타항양화제혼합응용우랭장어미중，결과표명：다다분대랭장어미중수분함량적감소유일정적억제작용，능연완응효강도적강저，가이강저어미적TVB-N치；재여기타항양화제적혼합응용중，Vc유증효작용，이저몽산효과불명현；첨가다다분적어미보선효과명현우우몰유첨가다다분적어미。
In order to study the tea extraction tea polyphenols’fresh preservation effect on frozen fish surimi, tea polyphenols and other antioxidants were mixed with frozen fish surimi. The result showed that tea polyphenols had inhibiting effect on the loss of water, could delay the decreasing of gel strength and lower the TVB-N value in frozen fish surimi. In the experiment mixed with other antioxidants, it showed that Vc had synergistic effect, while citric acid had no obvious effect. In conclusion, adding with tea polyphenols is obviously better in fresh preservation of frozen fish surimi than without.