茶多酚对三文鱼保鲜效果研究

摘要

Salmon has a delicious tasty and rich nutrition especially rich in PUFA. The effects of tea polyphe-nols on preservation of salmon under 4℃were studied using the total number of colonies, Staphylococcus au-reus,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 signifi-cantly 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.%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72 h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。