茶多酚對反復(fù)凍融魚糜品質(zhì)的影響

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DOI：10.3969/j.issn.1000-9973.2025.07.008

中圖分類號：TS254.4 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）07-0055-06

Effect of Tea Polyphenols on Quality of Repeatedly Frozen-Thawed Surimi

LI Jia，LI Yan-qing

（College of Food Science，Heilongjiang Bayi Agricultural University，Daqing 163319，China） Abstract： In order to resist the quality deterioration of frozen surimi after repeated freezing and thawing during freezing storage，tea polyphenols are added as the cryoprotectant. The effect of tea polyphenols on the quality protection of frozen surimi is investigated. The results show that the addition of tea polyphenols enhances thecolor persistence of surimi，improves the water retention capacity of myofibrillar protein，effctively inhibits the transformation of bound water to free water，reduces the water loss during cooking，and allviates the decreasing trend of water loss rate. The water holding capacity of surimi is significantly improved，and the hardness，elasticity and chewiness of surimi are allsignificantly improved in TPA test. The protective effect of tea polyphenols is also reflected in effectively delaying the loss of salt-soluble protein，and having a significant inhibitory effect on the increase of carbonyl group content and the decrease of sulfhydryl group content，indicating their excellent protective ability against protein oxidative denaturation. In conclusion，the addition of tea polyphenols into frozen surimi reduces the deterioration of protein structure caused by freezing and thawing，and effectively inhibits the oxidation of protein in carp surimi，which has a certain efect on improving the quality of repeatedly frozenthawed surimi.

Key words：carp surimi；tea polyphenols；freeze-thaw cycle；cryoprotection

魚糜是一種肌纖維蛋白的濕濃縮物，具有保水能力和凝膠形成能力等重要的功能特性，便于加工成各種魚糜制品[1-3]。（剩余11309字）