Effect of Phenyllactic Acid Treatment on the Quality of Channel Catfish during Low Temperature Storage
HUANG Qi, WANG Shizhe, HU Chuanfeng, LIU Dongyin, QIAO Yu, XIONG Guangquan, WANG Chao
1.School of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China; 2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Abstract：Our aim was to study the effect of phenyllactic acid treatment on the quality of channel catfish during low temperature storage. Channel catfish was treated with phenyllactic acid ( 0.5, 1.5 or 2.5 g/100 mL) and stored at 4 ℃. The changes of total bacterial count (TBC), total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, water-holding capacity (WHC), texture, color and sensory quality were analyzed. It was found that TBC, TVB-N content and TBARs value of channel catfish treated with phenyllactic acid were significantly lower than those of the control group, indicating that phenyllactic acid preserves the quality of channel catfish; the most pronounced effect was observed at 2.5 g/100 mL, but compared with the other concentration groups, little differences were found in pH, WHC, color and texture. In general, treatment with 2.5 g/100 mL phenyllactic acid can significantly prolong the shelf life of channel catfish during low temperature storage while having little effect on its physicochemical properties and sensory evaluation.
黄 琪，王世哲，胡传峰，刘栋银，乔 宇，熊光权，汪 超. 苯乳酸处理对鮰鱼低温贮藏品质的影响[J]. 肉类研究, 2023, 37(11): 35-41.
HUANG Qi, WANG Shizhe, HU Chuanfeng, LIU Dongyin, QIAO Yu, XIONG Guangquan, WANG Chao. Effect of Phenyllactic Acid Treatment on the Quality of Channel Catfish during Low Temperature Storage. Meat Research, 2023, 37(11): 35-41.
2023, Vol. 37 
