College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
Food Chem. 2012 Dec 15;135(4):2915-21. doi: 10.1016/j.foodchem.2012.07.078. Epub 2012 Jul 25.
The present research evaluated the effects of tea polyphenol (TP) combined with ozone water (O(3)) on the quality of black sea bream (Sparus macrocephalus) over a period of 15 days storage at 4°C. A solution of TP (0.2%, w/v) was used to coat the fish after washing with ozone water (1mg/L). Fish physicochemical (pH, K value, peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, texture, and colour), sensory, and bacteriological characteristics were all analysed. TP+O(3) treatment effectively reduced nucleotide breakdown, lipid oxidation, protein decomposition, and microbial growth, and maintained better characteristics of texture, colour, and sensory compared with the control. The efficiency of TP+O(3) treatment was also better than that of TP treatment or O(3) treatment alone. Therefore, tea polyphenol coating combined with ozone water prewashing may be a promising method of maintaining the storage quality of black sea bream and of extending fish post-mortem shelf-life during 4°C storage.
本研究评估了茶多酚（TP）与臭氧水（O3）联合使用对黑鲷（Sparus macrocephalus）在 4°C 下储存 15 天期间质量的影响。用臭氧水（1mg/L）清洗后，用 0.2%（w/v）的 TP 溶液对鱼进行涂层处理。分析了鱼的理化特性（pH 值、K 值、过氧化物值、硫代巴比妥酸、总挥发性碱性氮、三甲胺、质地和颜色）、感官和细菌学特性。TP+O3 处理有效减少了核苷酸分解、脂质氧化、蛋白质分解和微生物生长，并与对照组相比，保持了更好的质地、颜色和感官特性。TP+O3 处理的效率也优于 TP 处理或 O3 处理单独使用的效果。因此，茶多酚涂层结合臭氧水预洗可能是一种有前途的方法，可以保持黑鲷的储存质量，并在 4°C 储存期间延长鱼的保质期。
