表没食子儿茶素没食子酸酯（Epigallocatechin gallate，EGCG）作为茶多酚中活性最高的多酚类物质，具有优异的抗氧化和抑菌性质。本实验采用感官评价、色度、pH、质构，挥发性盐基氮（Total volatile basic nitrogen，TVB-N）作为鲜度指标研究了不同浓度（0.1%、0.2%、0.3%）EGCG对草鱼（Ctenopharyngodon idellus）片在4 ℃冷藏条件下的保鲜效果。结果表明，EGCG处理能有效提高草鱼肉的保鲜效果，EGCG处理组的感官评价值始终高于对照组，基于最低12分的感官可接受分值，EGCG处理至少延长了3 d鱼片的货架期至12 d；EGCG组白度值始终显著（p<0.05，除第6、9 d）高于对照组，但a*和b*值无明显差异（p>0.05）；处理组挥发性盐基氮值始终低于对照组，且低于国家鲜冻水产品标准值的20 mg/100 g；第15 d对照组鱼片硬度下降幅度为78.77%，而高剂量组仅为59.76%；此外，EGCG处理可减缓鱼片pH变化，达到了减缓草鱼片腐败变质的效果。

As the most active component in tea polyphenols, Epigallocatechin gallate (EGCG) has excellent antioxidant and bacteriostatic properties. In this experiment, the freshness-keeping effect of grass carp filet treated with different concentrations (0.1%, 0.2%, 0.3%) of EGCG at 4 ℃ was obtained by sensory evaluation, chrominance, pH, texture and total volatile basic nitrogen (TVB-N). The results showed that EGCG treatment could effectively improve the fresh-keeping effect of grass carp meat. The sensory evaluation value of the EGCG treatment group was always higher than that of the control group. Based on the acceptable sensory score of the lowest 12 points, the EGCG treatment extended the shelf life of the fish fillet from at least 3 days to 12th days. The whiteness value of the EGCG group was always significantly higher (p<0.05, except for the 6, 9 d) than the control group, but there was no significant difference between the a* and b* values (p>0.05). The volatile salt nitrogen value of the treatment group was always lower than that of the control group and the standard value of national fresh frozen aquatic products of 20 mg/100 g. On the 15th day, the hardness of the fish fillets in the control group decreased by 78.77%, while that in the high dose group was only 59.76%. In addition, EGCG treatment can reduce the pH change of fish fillets and achieve the effect of slowing down the spoilage of grass fillets.

国家自然科学基金面上项目（31772047）；现代农业产业技术体系专项资金（CARS-45-27）