Effect of Different Preservatives on Quality Maintenance of Catfish
LIU Xiaohua1, WANG Rui2,*, GUO Yaohua1, WANG Siyu1, TONG Yangyang1, XUE Siwen1, MA Lizhen1, XIAO Yan3, ZHU Zheng1
1. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; 2. Analysis and Testing Center, Tianjin Agricultural University, Tianjin 300384, China; 3. Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi, Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin 300304, China
Abstract：The effect of different preservatives including fish bone peptide, whey protein and chitosan plus tea polyphenols of the freshness of tray-packaged ground catfish meat was explored during storage at 4 ℃. The freshness of fish meat was evaluated by sensory evaluation, total volatile basic nitrogen (TVB-N) value, K value, total bacterial count and thiobarbituric acid reactive substances (TBARs) at three key control points of pH namely starting point, extreme pH and pH > 7.0 representing fish spoilage during cold storage. The results showed that adding 0.50% fish bones peptide, 10.0% chitosan + 0.3% tea polyphenol or 12.5% whey protein to catfish surimi could prolong the time to reach the extreme pH and significantly reduce TVB-N value, TBARs value and total bacterial count other groups indicating more potent preservative effect on catfish meat .
