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The effects of vacuum package combined with tea polyphenols (V plus TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 degrees C and 4 degrees C

文献类型：外文期刊

第一作者： Ju, Jian

作者： Ju, Jian;Liao, Li;Qiao, Yu;Wang, Lan;Wu, Wenjin;Ding, Anzi;Shi, Liu;Li, Xin;Ju, Jian;Li, Dongsheng;Wang, Chao;Hu, Jianzhong;Ju, Jian;Ju, Jian

作者机构：

关键词： Weever; Vacuum package; Tea polyphenols; Storage quality; Shelf life

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （影响因子：4.952；五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 91 卷

页码：

收录情况： SCI

摘要： The effects of vacuum package combined with tea polyphenols (V + TP) on the quality of weever stored at 0 and 4 degrees C were evaluated for 18 and 12 days. Changes of sensory score, volatile spoilage products, total viable counts (TVC) and physiochemical indexes including total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), pH and texture were examined. The results indicated that V + TP presented better quality preservation than vacuum package and control group in maintaining the good quality and it presented optimal quality enhancement effects, such as volatile spoilage inhibition, TVB-N, TBA and PV reduction, TVC and pH control, texture and sensory acceptability maintenance, which could extend the shelf life by 4-6 and 3-4 days at 0 and 4 degrees C, respectively compared with the control group. Therefore, V + TP is promising in weever shelf life extension.

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