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.
LWT - Food Science and Technology – Elsevier
Published: May 1, 2018
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