为研究茶多酚对冷藏草鱼片的保鲜效果,将鲜活草鱼剖杀和清洗后,沥水3min,分别在0.25%、0.5%、1.0%、1.5%、2.0%的茶多酚溶液中浸泡5min,沥水3min,真空包装后于4℃保存,每5d以感官评分、细菌总数、pH、挥发性盐基氮(TVB-N)作为质量指标,测定草鱼在冷藏过程中的品质变化。结果表明:茶多酚处理能够明显抑制细菌生长繁殖,降低TVB-N,减缓感官品质的下降速度。结论:茶多酚对冷藏下的草鱼具有良好的抗菌和抗氧化的作用,能够明显的延缓草鱼的腐败变质。 In order to study the preservation effect of tea polyphenols on chilled grass carp, the fresh grass carp was dipped and washed for 3 min, soaked in 0.25%, 0.5%, 1.0%, 1.5% and 2.0% The samples were stored in vacuum at 4 ℃ for 5min and stored at 4 ℃ every 5 days. The sensory score, total bacteria, pH and volatile basic nitrogen (TVB-N) were used as quality indicators to measure the quality of grass carp during cold storage. The results showed that: tea polyphenols treatment can significantly inhibit bacterial growth and reproduction, reduce TVB-N, slow down the decline of sensory quality. CONCLUSION: Tea polyphenols has good antibacterial and antioxidant effects on grass carp stored under refrigeration, which can significantly delay the spoilage of grass carp.