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 |
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| Authors: | Jian Ju Chao Wang Dongsheng Li Wei Li |
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| Affiliation: | 1. Agricultural Products Processing Subcent of Hubei Agricultural Science and Technology Innovation Center/Institute of Agricultural Products Processing and Nuclear- Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China;2. College of Food and Pharmaceutical, Hubei University of Technology, Wuhan, China;3. College of Food and Pharmaceutical, Hubei University of Technology, Wuhan, China |
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| Abstract: | 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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| Keywords: | Weever fillet tea polyphenols nisin quality |
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