Effect of Collagen,Tea Polyphenols and Cinnamon Essential Oil Coating on Quality of Prepared Snakehead Fish Fillets
In our present study,the prepared snakehead fish fillets were prepared with the use of snakehead fish as raw ma-terial.The effects of coating treatments,including distilled water(Group CK),5%collagen(Group C1),5%col-lagen+0.4%tea polyphenols(Group C2),5%collagen+1.5%cinnamon essential oil(Group C3),and 5%collagen+0.4%tea polyphenols+1.5%cinnamon essential oil(Group C4),on the quality of the prepared snakehead fish fillets during re-frigeration were studied.The results showed that coating treatments could effectively delay the increase in the total bacterial count,volatile base nitrogen content,and thiobarbituric acid value of prepared snakehead fish fillets under the condition of sealed refrigeration at 4℃,maintain its L* value,hardness and springiness,and inhibit the decrease of myofibrillar protein content,total sulfhydryl content and Ca2+-ATPase activity.The total bacterial count of fish fillets of the Group CK reached 1.70×106 CFU/g when refrigerating 9 d,while that of Group C4 was 1.91×106 CFU/g when refrigerating 15 d,indicating 5%collagen+0.4%tea polyphenols+1.5%cinnamon essential oil treatment could extend shelf life of prepared snakehead fish fillets for 6-7 days.The results have provided a reference for the preservation of prepared snakehead fish fillets and other aquatic products.
collagentea polyphenolscinnamon essential oilprepared snakehead fish
国家科技期刊平台
NSTL
万方数据
维普
