Hong Jinling, Wu Jiaying, Chen Yanhong, Jiang Zedong, Zhu Yanbing, Li Zhipeng, Chen Xianmu, Ni Hui, Zheng Mingjing
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Gels. 2023 Mar 11;9(3):215. doi: 10.3390/gels9030215.
The effect of black tea powder on the antioxidant activity and gel characteristics of fish balls from silver carp were investigated after freezing storage for 7 days. The results show that black tea powder with different concentrations of 0.1%, 0.2% and 0.3% (/) could significantly increase the antioxidant activity of fish balls ( < 0.05). In particular, at the concentration of 0.3%, the antioxidant activity was the strongest among these samples, where the reducing power, DPPH, ABTS and OH free radical scavenging rate were up to 0.33, 57.93%, 89.24% and 50.64%, respectively. In addition, black tea powder at the level of 0.3% significantly increased the gel strength, hardness and chewiness while greatly reducing the whiteness of the fish balls ( < 0.05). ESEM observation found that the addition of black tea powder could promote the crosslinking of proteins and reduced the pore size of the gel network structure of the fish balls. The results suggest that black tea powder could be used as a natural antioxidant and gel texture enhancer in fish balls, which we found to be much related to the phenolic compounds of black tea powder.
研究了冷冻贮藏7天后红茶粉对鲢鱼鱼丸抗氧化活性和凝胶特性的影响。结果表明，浓度分别为0.1%、0.2%和0.3%（/）的红茶粉能显著提高鱼丸的抗氧化活性（P<0.05）。特别是在0.3%的浓度下，该样品的抗氧化活性最强，其还原力、DPPH、ABTS和·OH自由基清除率分别高达0.33、57.93%、89.24%和50.64%。此外，0.3%水平的红茶粉显著提高了鱼丸的凝胶强度、硬度和咀嚼性，同时大幅降低了鱼丸的白度（P<0.05）。环境扫描电镜观察发现，添加红茶粉可促进蛋白质交联，减小鱼丸凝胶网络结构的孔径。结果表明，红茶粉可作为鱼丸中的天然抗氧化剂和凝胶质地增强剂，我们发现这与红茶粉中的酚类化合物密切相关。
