Preservation Effect of Collagen-Chitosan Blend Film Modified by Tea Polyphenols on Grouper (Epinephelus coioides) Fillets Stored at 4 ℃
The preservative effect of collagen-chitosan blend film modified by tea polyphenols on the quality of Epinephelus coioides was evaluated.The samples from the blank control group,collagen-chitosan blend film group (T1) and blend film group modified by tea polyphenols (T2) were stored at 4 C for 20 days.The K value,actomyosin content,total sulfhydryl content (-SH),Ca2+-ATPase activity,pH,total volatile basic nitrogen (TVB-N) value,thiobarbityric acid (TBA) value,total viable count (TVC),and sensory evaluation were measured during storage.The results indicated that total sulfhydryl content,actomyosin content,Ca2+-ATPase activity and sensory evaluation in T1 and T2 treatments were significantly (P ＜ 0.05) higher than those in the blank control group,while a significant decrease in K value,pH,TVB-N,and TVC was observed (P ＜ 0.05),indicating that the preservative effect of T2 was superior to that of T1.Furthermore,the difference in TBA was not significant (P ＞ 0.05) among these groups.T2 treatment slowed down the degradation of actomyosin,blocked the reduction of-SH content and Ca2+-ATPase activity,and inhibited the increase of TVB-N and TVC as well as the growth of total bacterial counts.These observations suggested that the blend film modified by tea polyphenols could effectively retard the spoilage ofEpinephelus coioides at 4 ℃,being advantageous in preservation.
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万方数据
维普
