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Three Phenolic Extracts Regulate the Physicochemical Properties and Microbial Community of Refrigerated Channel Catfish Fillets during Storage

文献类型： 外文期刊

作者： Huang, Jian 1 ; Wang, Lan 2 ; Zhu, Zhenzhou 1 ; Zhang, Yun 4 ; Xiong, Guangquan 2 ; Li, Shuyi 1 ;

作者机构： 1.Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Peoples R China

2.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agr Prod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Wuhan 430064, Peoples R China

3.Wuhan Polytech Univ, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China

4.Hubei Univ Econ, Coll Tourism & Hotel Management, Wuhan 430205, Peoples R China

关键词： polyphenol; catfish fillets; physicochemical changes; microbial community; storage

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 4 期

页码：

收录情况： SCI

摘要： It has been demonstrated that polyphenols have the potential to extend the shelf life of fish products. Thus, the effects of phenolic extracts from grape seed (GSE), lotus seedpod (LSPC), and lotus root (LRPE) were investigated in this study, focusing on the physicochemical changes and bacterial community of refrigerated channel catfish fillets during storage at 4 degrees C, using ascorbic acid (AA) as reference. As a result, GSE, LSPC, LRPE and AA inhibit the reproduction of microbials in catfish fillets during storage. According to the microbial community analysis, the addition of polyphenols significantly reduced the relative abundance of Proteobacterial in the early stage and changed the distribution of the microbial community in the later stage of storage. After 11 days of storage, the increase in total volatile base nitrogen (TVB-N) in fish was significantly reduced by 25.85%, 25.70%, 22.41%, and 39.31% in the GSE, LSPC, LRPE, and AA groups, respectively, compared to the control group (CK). Moreover, the lipid oxidation of samples was suppressed, in which thiobarbituric acid-reactive substances (TBARS) decreased by 28.77% in the GSE group, compared with the CK. The centrifugal loss, LF-NMR, and MRI results proved that GSE significantly delayed the loss of water and the increase in immobilized water flowability in catfish fillets. The polyphenol-treated samples also showed less decrease in shear force and muscle fiber damage in histology, compared to the CK. Therefore, the dietary polyphenols including GSE, LSPC, and LRPE could be developed as natural antioxidants to protect the quality and to extend the shelf life of freshwater fish.

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