| Abstract | 第5-8页 |
| 摘要 | 第9-15页 |
| CHAPTER Ⅰ:LITERATURE REVIEW | 第15-26页 |
| 1.1 General introduction | 第15-19页 |
| 1.2 Lipid oxidation process in fish | 第19-20页 |
| 1.3 Factors influencing lipid oxidation | 第20-21页 |
| 1.4 Antioxidant additions to prevent lipid oxidation | 第21-23页 |
| 1.5 Antioxidant mechanisms | 第23-24页 |
| 1.6 AIMS AND OBJECTIVES | 第24-26页 |
| 1.6.1 General objective | 第24页 |
| 1.6.2 Specific objective | 第24-26页 |
| CHAPTER Ⅱ:EXTRATION AND ANTIOXIDANT ACTIVITY OF GREEN TEA POLYPHENOL | 第26-41页 |
| 2.1 INTRODUCTION | 第26-28页 |
| 2.2 MATERIALS AND METHODS | 第28-32页 |
| 2.2.1 Chemicals | 第28页 |
| 2.2.2 Extraction of tea polyphenols | 第28-29页 |
| 2.2.3 Effect of extraction temperature,and solvent concentration | 第29页 |
| 2.2.4 Determination of total polyphenols in tea solution | 第29-30页 |
| 2.2.5 Colorimetric Analysis of catechin in the tea solution | 第30-31页 |
| 2.2.6 Radical-scavenging activity (RSA) of GTP | 第31-32页 |
| 2.2.7 Reducing power assay | 第32页 |
| 2.2.8 Statistical analysis | 第32页 |
| 2.3 RESULTS AND DICUSSION | 第32-40页 |
| 2.3.1 Extraction of GTP | 第32-33页 |
| 2.3.2 Effect of extraction temperature,and solvent concentration | 第33-35页 |
| 2.3.3 Total polyphenols determination in the tea solution | 第35-36页 |
| 2.3.4 Quantification of catechin in the tea solution | 第36-37页 |
| 2.3.5 Radical-scavenging activity (RSA) assay of GTP | 第37-39页 |
| 2.3.6 Reducing power assay | 第39-40页 |
| 2.4 CONCLUSION | 第40-41页 |
| CHAPTER Ⅲ:EFFECT OF GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF CARP (Cyprinus carpio L.) AND CATFISH (Clarias gariepinus) DURING REFIGERATED STORAGE AT 4℃ | 第41-73页 |
| 3.1 INTRODUCTION | 第41-42页 |
| 3.2 MATERIALS AND METHODS | 第42-49页 |
| 3.2.1 Chemicals | 第42-43页 |
| 3.2.2 Samples and samples preparation | 第43页 |
| 3.2.3 Conventionality components analysis | 第43页 |
| 3.2.4 Fatty acid analysis | 第43-45页 |
| 3.2.5 Determination of water soluble protein (WSP) and salt soluble protein (SSP) | 第45页 |
| 3.2.6 Measurement of pH Changes | 第45页 |
| 3.2.7 Determination of Ca~(2+)-ATPase activity | 第45-46页 |
| 3.2.8 Determination of SHs of Actomyosin | 第46页 |
| 3.2.9 Determination of peroxide values | 第46-47页 |
| 3.2.10 Determination of TBARS | 第47页 |
| 3.2.11 Determination of Free Fatty Acids (FFA) value | 第47页 |
| 3.2.12 Microbiological analysis | 第47-49页 |
| 3.2.13 Sensory evaluation | 第49页 |
| 3.2.14 Statistical analysis | 第49页 |
| 3.3 RESULTS AND DISCUSSION | 第49-72页 |
| 3.3.1 Conventionality components of fish samples | 第49-50页 |
| 3.3.2 Fatty acid analysis for fish samples | 第50-52页 |
| 3.3.3 Changes of water soluble protein and salt soluble protein content during storage | 第52-53页 |
| 3.3.4 Changes of pH during storage | 第53-55页 |
| 3.3.5 Changes of Ca~(2+)-ATPase activity during storage | 第55-57页 |
| 3.3.6 Changes of Protein SH values during storage | 第57-59页 |
| 3.3.7 Changes of peroxide values during storage | 第59-61页 |
| 3.3.8 Changes of TBARS during storage | 第61-63页 |
| 3.3.9 Changes of free fatty acids value during storage | 第63-64页 |
| 3.3.10 Microbiological changes during refrigerated storage | 第64-69页 |
| 3.3.11 Sensory evaluation during refrigerated storage | 第69-72页 |
| 3.4 CONCLUSION | 第72-73页 |
| CHAPTER Ⅳ:COMPARATIVE STUDY OF THE EFFECTS OF DIFFERENT GREEN TEA POLYPHENOLS ON THE QUALITY OF DRIED CARP AND CATFISH DURING AMBIANT STORAGE | 第73-94页 |
| 4.1 INTRODUCTION | 第73-74页 |
| 4.2 MATERIALS AND METHODS | 第74-77页 |
| 4.2.1 Chemicals | 第74-75页 |
| 4.2.2 Fish Samples Preparation | 第75页 |
| 4.2.3 Evaluation of the antioxidative activity of GTP | 第75页 |
| 4.2.4 Changes of the moisture content during drying | 第75页 |
| 4.2.5 Changes of the pH value | 第75-76页 |
| 4.2.6 Measurement of VBN | 第76页 |
| 4.2.7 Determination of POV | 第76页 |
| 4.2.8 Measurement of TBARS | 第76页 |
| 4.2.9 Determination FFA value | 第76页 |
| 4.2.10 Fatty acid analysis of fish samples | 第76页 |
| 4.2.11 Sensory evaluation | 第76页 |
| 4.2.12 Statistical analysis | 第76-77页 |
| 4.3 RESULTS AND DISCUSSION | 第77-92页 |
| 4.3.1 Evaluation of the antioxidative activity of GTP | 第77-78页 |
| 4.3.2 Changes of the moisture content of carp and catfish fillets during drying | 第78-79页 |
| 4.3.3 Changes in the pH value during ambient storage | 第79-81页 |
| 4.3.4 Changes of VBN during ambient storage | 第81-83页 |
| 4.3.5 Changes of POV during ambient storage | 第83-85页 |
| 4.3.6 Changes of TBARS during ambient storage | 第85-86页 |
| 4.3.7 Changes of FFA value during ambient storage | 第86-88页 |
| 4.3.8 Fatty acid profile during ambient storage | 第88-90页 |
| 4.3.9 Sensory evaluation during ambient storage | 第90-92页 |
| 4.4 CONCLUSION | 第92-94页 |
| GENERAL CONCLUSIONS | 第94-96页 |
| REFERENCES | 第96-111页 |
| AKNOWLEDGMENTS | 第111-114页 |
| LIST OF PUBLICATIONS | 第114页 |
