The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C

The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality... The effects of vacuum package combined with tea polyphenols (V + TP) on the quality of weever stored at 0 and 4 °C were evaluated for 18 and 12 days. Changes of sensory score, volatile spoilage products, total viable counts (TVC) and physiochemical indexes including total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), pH and texture were examined. The results indicated that V + TP presented better quality preservation than vacuum package and control group in maintaining the good quality and it presented optimal quality enhancement effects, such as volatile spoilage inhibition, TVB-N, TBA and PV reduction, TVC and pH control, texture and sensory acceptability maintenance, which could extend the shelf life by 4–6 and 3–4 days at 0 and 4 °C, respectively compared with the control group. Therefore, V + TP is promising in weever shelf life extension. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.056
Publisher site
See Article on Publisher Site

Abstract

The effects of vacuum package combined with tea polyphenols (V + TP) on the quality of weever stored at 0 and 4 °C were evaluated for 18 and 12 days. Changes of sensory score, volatile spoilage products, total viable counts (TVC) and physiochemical indexes including total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), pH and texture were examined. The results indicated that V + TP presented better quality preservation than vacuum package and control group in maintaining the good quality and it presented optimal quality enhancement effects, such as volatile spoilage inhibition, TVB-N, TBA and PV reduction, TVC and pH control, texture and sensory acceptability maintenance, which could extend the shelf life by 4–6 and 3–4 days at 0 and 4 °C, respectively compared with the control group. Therefore, V + TP is promising in weever shelf life extension.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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