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| 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 |
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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.
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2023, Vol. 37 
