Huang Jian, Wang Lan, Zhu Zhenzhou, Zhang Yun, Xiong Guangquan, Li Shuyi
National R&D Center for Se-Rich Agricultural Products Processing, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China.
Foods. 2023 Feb 9;12(4):765. doi: 10.3390/foods12040765.
It has been demonstrated that polyphenols have the potential to extend the shelf life of fish products. Thus, the effects of phenolic extracts from grape seed (GSE), lotus seedpod (LSPC), and lotus root (LRPE) were investigated in this study, focusing on the physicochemical changes and bacterial community of refrigerated channel catfish fillets during storage at 4 °C, using ascorbic acid (AA) as reference. As a result, GSE, LSPC, LRPE and AA inhibit the reproduction of microbials in catfish fillets during storage. According to the microbial community analysis, the addition of polyphenols significantly reduced the relative abundance of in the early stage and changed the distribution of the microbial community in the later stage of storage. After 11 days of storage, the increase in total volatile base nitrogen (TVB-N) in fish was significantly reduced by 25.85%, 25.70%, 22.41%, and 39.31% in the GSE, LSPC, LRPE, and AA groups, respectively, compared to the control group (CK). Moreover, the lipid oxidation of samples was suppressed, in which thiobarbituric acid-reactive substances (TBARS) decreased by 28.77% in the GSE group, compared with the CK. The centrifugal loss, LF-NMR, and MRI results proved that GSE significantly delayed the loss of water and the increase in immobilized water flowability in catfish fillets. The polyphenol-treated samples also showed less decrease in shear force and muscle fiber damage in histology, compared to the CK. Therefore, the dietary polyphenols including GSE, LSPC, and LRPE could be developed as natural antioxidants to protect the quality and to extend the shelf life of freshwater fish.
已证明多酚有延长鱼产品保质期的潜力。因此，本研究考察了葡萄籽（GSE）、莲子荚（LSPC）和莲藕（LRPE）酚类提取物的效果，以抗坏血酸（AA）为对照，重点研究了4℃冷藏期间斑点叉尾鮰鱼片的理化变化和细菌群落。结果表明，GSE、LSPC、LRPE和AA在储存期间均抑制了鮰鱼片微生物的繁殖。根据微生物群落分析，添加多酚在储存前期显著降低了微生物的相对丰度，并在储存后期改变了微生物群落的分布。储存11天后，与对照组（CK）相比，GSE组、LSPC组、LRPE组和AA组鱼中总挥发性盐基氮（TVB-N）的增加分别显著降低了25.85%、25.70%、22.41%和39.31%。此外，样品的脂质氧化受到抑制，其中GSE组硫代巴比妥酸反应性物质（TBARS）与CK相比下降了28.77%。离心损失、低场核磁共振（LF-NMR）和磁共振成像（MRI）结果证明，GSE显著延缓了鮰鱼片水分的流失和固定水流动性的增加。与CK相比，多酚处理的样品在组织学上的剪切力下降和肌肉纤维损伤也较小。因此，包括GSE、LSPC和LRPE在内的膳食多酚可开发为天然抗氧化剂，以保护淡水鱼的品质并延长其保质期。
