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| Effects of Mixed Solution of Tea Polyphenols and Chitosan on Storage Quality and Microbial Community Structure of Rainbow Trout (Oncorhynchus mykiss) Fillets |
| WU Xinning, LI Mingze, LIANG Shijie, ZHANG Jingxuan, XIONG Xin, TAN Yuqing, LUO Yongkang |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract To address the problem that rainbow trout are susceptible to microbial contamination and spoilage during storage, rainbow trout fillets were coated with a mixed preservative consisting of 3 g/L of tea polyphenols and 10 g/L of chitosan in aqueous solution at a volume ratio of 1:1 and then stored at 4 ℃. The effect of the preservative on the quality changes of rainbow trout flesh was evaluated in terms of sensory evaluation, total volatile basic nitrogen (TVB-N) content, total colony count and microbial community structure. The results showed that tea polyphenols and chitosan, whether used separately or in combination, could retard fish spoilage. The combination of preservatives extended the shelf life of rainbow trout from 6 to 13 days, which was better than the individual preservatives. The microflora of untreated fresh rainbow trout fillets consisted of 16 genera, with Pseudomonas being the dominant one at the end of spoilage. Coating with the combination of preservatives significantly inhibited the growth of Pseudomonas and thus slowed down the deterioration of fish quality. In conclusion, the combination of tea polyphenols and chitosan helped to slow down the spoilage of rainbow trout under storage conditions at 4 ℃ by inhibiting the growth of the dominant spoilage bacteria.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2023, Vol. 37 
