茶多酚对冰藏大黄鱼品质及微生物的影响

Abstract

Abstract: The quality and microorganisms changes of large yellow croaker (Pseudosciaena crocea) during iced storage were studied using tea polyphenols as bio-preservatives in this study. The sensory evaluation values, total bacteria, pH value, total volatile base nitrogen (TVB-N value) and thiobarbituric acid (TBA value) were measured to evaluate the quality change of Pseudosciaena crocea. The 16βS rDNA clone library and restriction fragment length polymorphism (RFLP) were used to analyze the spoilage bacteria under iced storage condition. The results indicated that the total bacteria, pH value, TVB-N value and TBA value of the dipping group were significantly lower than those of the control group, and the sensory evaluation values of large yellow croaker were better than that of the control group. The shelf-life of dipping group extended from 12-16 days to 20-24 days at iced storage. So the dipping group had better preservation effect. The bacterial species of fresh pseudosciaen a crocea were abundant, reaching 15 types. And the species of bacteria in the spoilage fish decreased obviously. At the end of spoilage period, there were 8 species of bacteria in the control group (20βd), among which Pseudomonas and Shewanella were the dominant species, occupying 43.7% and 39.6% of the total microorganisms. And bacterial species in tea polyphenol dipping sample (24βd) were less than the control group. The dominant spoilage bacteria of dipping samples was Pseudomonas, taking a percentage of 76.8%.

Key words: Pseudosciaena crocea, tea polyphenols, iced storage, RFLP, spoilage organism

CLC Number:

LEI Liping, ZHU Yuehua, ZHANG Jian, YANG Wenge, LI Puyou, LIU Yanjie, QIAN Yunxia. Effects of Tea Polyphenols on Quality and Microorganisms of Pseudosciaena crocea during Iced Storage[J]. Journal of Tea Science, 2017, 37(5): 523-531.

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Effects of Tea Polyphenols on Quality and Microorganisms of Pseudosciaena crocea during Iced Storage

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