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Effects of Tea Polyphenol Combined with Nisin on the Quality of Weever (Lateolabrax japonicus) in the Initial Stage of Fresh-Frozen or Chilled Storage State

文献类型： 外文期刊

作者： Ju, Jian 1 ; Wang, Chao 2 ; Qiao, Yu 1 ; Li, Dongsheng 2 ; Li, Wei 2 ;

作者机构： 1.Hubei Acad Agr Sci, Agr Prod Proc Subcent Hubei Agr Sci & Technol Inn, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan, Hubei, Peoples R China

2.Hubei Univ Technol, Coll Food & Pharmaceut, Wuhan, Hubei, Peoples R China

关键词： Weever fillet;tea polyphenols;nisin;quality

期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.767； 五年影响因子：1.628 ）

ISSN：

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收录情况： SCI

摘要： This study investigated the effects of tea polyphenols (TPs) combined with nisin (N) on the quality of weever fillet in the initial stage of fresh-frozen (FF) state or chilled storage (CS) state for 7 days. The physicochemical (pH, K value, total volatile basic nitrogen, thiobarbituric acid [TBA], total bacterial colony count, total mercaptan content, and free amino acid) and sensory properties of weever fillet were periodically analyzed. Compared with single treatments, TP + N treatment effectively improved the physicochemical and sensory attributes of weever fillet and reduced its microbial growth. As such, the quality of the weever fillet was significantly maintained. Therefore, the use of TP + N as a complex preservative may be a promising method to maintain the quality of weever fillet and to extend its shelf life at FF or CS state.

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