Effect of Glycerol Combined with Preservatives on the Quality of Semi-dried Blunt Snout Bream during Storage
FANG Xiaoyu, XUE Yike, XIONG Shanbai, YIN Tao, LIU Ru, YOU Juan
1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
Abstract：In order to solve the problems with semi-dried blunt snout bream such as short shelf life and difficulty of circulation, the effect of glycerol combined with preservatives on the quality of semi-dried blunt snout bream during storage was investigated by determining total viable counts (TVC), total yeast and mold counts, microbial composition, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, pH and sensory evaluation scores. The results showed that with increasing storage time, the sensory scores of both the glycerol combined with compound preservative (0.075% potassium sorbate + 0.025% sodium dehydroacetate) treatment and control groups decreased continuously, and TVC, total yeast counts, the relative abundance of Lactobacillus, TVB-N content, TBARS value and pH increased continuously. Compared with the control group, the combined treatment slowed down the decline of sensory scores, inhibited the growth of bacteria and yeasts, reduced bacterial diversity, lowered the relative abundance of Lactobacillus, reduced the accumulation of TVB-N, slowed down the rate of fat oxidation, and prolonged the shelf life of semi-dried blunt snout bream by 2, 4 and 7 d at 25, 15 and 4 ℃, respectively. This study provides a reference for the quality control and shelf-life extension of semi-dried blunt snout bream.
2024, Vol. 38 
