Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus).

Abstract:

:The present research evaluated the effects of tea polyphenol (TP) combined with ozone water (O(3)) on the quality of black sea bream (Sparus macrocephalus) over a period of 15 days storage at 4°C. A solution of TP (0.2%, w/v) was used to coat the fish after washing with ozone water (1mg/L). Fish physicochemical (pH, K value, peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, texture, and colour), sensory, and bacteriological characteristics were all analysed. TP+O(3) treatment effectively reduced nucleotide breakdown, lipid oxidation, protein decomposition, and microbial growth, and maintained better characteristics of texture, colour, and sensory compared with the control. The efficiency of TP+O(3) treatment was also better than that of TP treatment or O(3) treatment alone. Therefore, tea polyphenol coating combined with ozone water prewashing may be a promising method of maintaining the storage quality of black sea bream and of extending fish post-mortem shelf-life during 4°C storage.

journal_name

Food Chem

journal_title

Food chemistry

authors

Feng L,Jiang T,Wang Y,Li J

doi

10.1016/j.foodchem.2012.07.078

subject

Has Abstract

pub_date

2012-12-15 00:00:00

pages

2915-21

issue

4

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(12)01192-2

journal_volume

135

pub_type

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