Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 91, Issue 9, Pages 1591-1597Publisher
WILEY
DOI: 10.1002/jsfa.4352
Keywords
tea polyphenols; Collichthys fish ball; microbiological; biochemical
Funding
- National High Technology Research and Development Program of China [2007AA091806]
- Major Programs for the Science and Technology of Zhejiang Province [2009C03017-5]
- Education Commission of Zhejiang Province [2009-171]
- Education Department of Zhejiang Province [Y200804476]
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BACKGROUND: Tea polyphenols (TP), as the most active constituents of tea, are considered natural food additives. This study examined the preservative properties of TP for Collichthys fish ball in well storage. Vacuum-packed Collichthys fish balls were treated with 0, 0.1, 0.15, 0.20, 0.25, and 0.30 g kg(-1) TP and stored at 0 degrees C for 17 days. RESULTS: Microbiological results were obtained using a biochemical test, API system kit, and 16S rDNA sequence analysis. Results confirmed that the dominant bacteria in Collichthys fish balls are the genera Serratia and Pseudomonas. Total viable counts dropped two orders of magnitude in Collichthys fish balls with 0.25 g kg(-1) TP compared with the control. The advantages of total volatile basic nitrogen value, 2-thiobarbituric acid value and texture value were clearly observed, whereas pH and whiteness value exhibited no significant decrease for the group treated with 0.25 g kg(-1) TP. More than 0.25 g kg(-1) TP added could retain excellent fish ball characteristics in terms of sensory assessment after 17 days. CONCLUSION: The shelf life of Collichthys fish balls supplemented with tea polyphenols can be prolonged for an additional 6 days in good condition at 0 degrees C storage. (C) 2011 Society of Chemical Industry
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