Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets

In order to enrich the sales varieties of Lateolabrax japonicus (L. japonicus) and extend its shelf life, seasoned L. japonicus fillets were prepared with seasonings, and the effects of eugenol and its compound preservatives on the preservation and antioxidant properties of seasoned fish fillets were studied at 4 degrees C. The results of freshness preservation experiments show that, during the storage period, compared with untreated and seasoned fish fillets, the freshness index and texture index of seasoned fish fillets treated with eugenol and its compound are the best, and its sensory score value is still greater than 5 on the 16th day, the TVC value increases most slowly with TBA value, TVB-N is still lower than 15 mg N/100 g on the 16th day, the water content of fish fillets decreases most slowly, the texture deterioration is delayed, and the muscle fiber structure is maintained more intact. The results of antioxidant experiments show that eugenol and its compound have great free radical scavenging ability and synergistic effects in inhibiting microbial growth and lipid and protein oxidation. These results indicate that eugenol and its compound could effectively delay the biochemical spoilage of fish fillets and prolong their shelf life as natural preservatives. [GRAPHICS] .

Automated summary

This study investigates the effects of eugenol and its compound preservatives on the preservation and antioxidant properties of seasoned Lateolabrax japonicus fillets. The results show that eugenol and its compound-treated fish fillets have better freshness and texture compared to untreated and seasoned fillets. They also exhibit strong free radical scavenging ability, inhibit microbial growth, and prevent lipid and protein oxidation.