期刊
FOOD CHEMISTRY
卷 135, 期 1, 页码 140-145出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.115
关键词
Crucian carp; Tea polyphenols; Rosemary extract; Quality characteristics; Shelf-life
资金
- National Key Technologies R&D Program of China during the 12th 5-Year Plan Period [2012BAD29B06]
- National Natural Science Foundation of China [31071514]
The effect of the natural preservatives, tea polyphenols and rosemary extract, on microbiological [total viable count (TVC)], chemical [pH, total volatile base nitrogen (TVB-N), K-value and thiobarbituric acid (TBA) values], texture and sensory changes of air-packaged whole crucian carp (Carassius auratus) stored at 4 +/- 1 degrees C was investigated for 20 days. The shelf-life of crucian carp was found to be 7-8 days for untreated group (control), 13-14 days for tea polyphenols group and 15-16 days for rosemary extract treated group according to sensory assessment results, for which the corresponding microbiological assessment also showed an increased shelf-life. Meanwhile, the increases of pH, TVB-N, K-value and TBA values were significantly delayed in both treated groups of samples compared to the control group. Thus, either tea polyphenols or rosemary extract could be used as potential preservatives to extend the shelf-life of crucian carp during chilled storage. (c) 2012 Elsevier Ltd. All rights reserved.
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