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| 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 |
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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 .
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