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投稿时间：2015-07-06
投稿时间：2015-07-06
中文摘要: 三文鱼肉质鲜美，富含多不饱和脂肪酸，营养价值高。以菌落总数、金黄色葡萄球菌、副溶血弧菌、单核增生李斯特氏菌、沙门氏菌、大肠埃希氏菌菌落数为指标，研究茶多酚在4℃条件下对三文鱼生鱼片的保鲜效果。结果表明：茶多酚具有良好的抑菌作用，8 mg/mL浓度下，浸泡处理的三文鱼生鱼片的各项菌落指标均明显低于对照组，试验组的鱼片保鲜时间与对照组相比，可延长72h以上，金黄色葡萄球菌和副溶血弧菌是引起三文鱼片变质的主要微生物。
Abstract:Salmon has a delicious tasty and rich nutrition especially rich in PUFA.The effects of tea polyphenols on preservation of salmon under 4℃were studied using the total number of colonies，Staphylococcus aureus，Vibrio parahaemolyticus，Salmonella typhimurium，Listeria monocytogenes and Escherichia coli bacteria colony number.The salmon were worked by 8 mg/mL tea polyphenols fresh solution and the samples had significantly lower colony index than the control group it prolonged at least 72 h.Staphylococcus aureus and Vibrio parahaemolyticus were the main cause of making the salmon decayed.
keywords: salmon tea polyphenols preservation
文章编号：201613051 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| WU Le-le，ZHOU Jun-hui，LIU Chun-e*，SUN Lin-lin，YAN Xiao-dong | Yantai Institute，China Agricultural University，Yantai 264670，Shandong，China |
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