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Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 degrees C

文献类型： 外文期刊

作者： Zhang, Xiao Ping 1 ; Li, Xiao Yi 2 ; Yang, Ming Ju 2 ; Yang, Xing 2 ; Zhao, Feng 2 ;

作者机构： 1.Nanjing Agr Univ, Nanjing 210095, Peoples R China

2.Guizhou Acad Agr Sci, Guizhou Fisheries Res Inst, Guiyang 550025, Peoples R China

3.Guizhou Special Aquat Prod Engn Technol Ctr, Guiyang 550025, Peoples R China

关键词： AOB; Sturgeon; Chilled-fillets storage; Microbiota composition; Quality changes

期刊名称：QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS （ 影响因子：0.922； 五年影响因子：0.831 ）

ISSN： 1757-8361

年卷期： 2020 年 12 卷 2 期

页码：

收录情况： SCI

摘要： The effect of antioxidant extracted from bamboo leaves (AOB) on the quality of sturgeon fillets during chilled storage was examined via three parameters: total volatile basic nitrogen (TVB-N), pH and bacterial community composition. The samples treated with 0.05% (w/v) AOB exhibited the best quality, as evidenced by retarding both pH changes and the production of TVB-N. Pseudomonas and Aeromonas were the dominant indigenous bacteria present in fresh sturgeon fillets, whereas the presence of Janthinobacterium and Pedobacter increased gradually throughout the storage process. A significant (P < 0.05) positive correlation was observed between the pH, TVB-N and two bacterial groups, Pseudomonas and Pedobacter. Based on the TVB-N assessment, the fillets began to decompose at the ninth day in the control samples and the twelfth day in the 0.05% AOB-treated samples. The relative abundance of Pseudomonas, Janthinobacterium and Pedobacter in the 0.05% AOB treatment group was lower than in the control group. Therefore, our results showed that treatment with 0.05% AOB improved the quality of fillets during the box-packaged storage.

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