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

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.

KEYWORDS:

• Weever fillet
• tea polyphenols
• nisin
• quality

Funding

This work was financially supported by the National Natural Science Foundation of China (grant number 31201317), National science and technology support project (grant number 2014 BAA03B05), and the Program for the Science & Technology of Hubei Province (grant number 2015ABA038).

Additional information

Funding

This work was financially supported by the National Natural Science Foundation of China (grant number 31201317), National science and technology support project (grant number 2014 BAA03B05), and the Program for the Science & Technology of Hubei Province (grant number 2015ABA038).