Comparison Research on the Fresh-keeping Effect of Tea Polyphenols on Trichiurus haumela under the Cold Storage

The fresh-keeping effect of tea polyphenols on hairtail fillet with the different concentration under the cold storage(0~4℃) was studied in this paper.It was showed that the pH value,TVB-N value and total bacteria count of hairtail fillet processed by tea polyphenols were much lower than those of the control,and had the high sensory evaluation values.It was also gotten the optimized concentration of tea polyphenols was 6 g/L,which can prolong the shelf life of the hairtail fillet effectively and keep its sensory quality.When compared with the control,the shelf-life of hailtail could be extended at least 3 days.