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Tea Polyphenols’Fresh Preservation Effect on Frozen Fish Surimi

Jiang Jiaxing

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Abstract

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.

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What this paper is about

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.

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Available abstract

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.

Key concepts: Polyphenol, Food science, Chemistry, Fish <Actinopterygii>, Citric acid, Antioxidant, Biology, Biochemistry

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