School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People's Republic of China.
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, People's Republic of China.
J Sci Food Agric. 2023 Sep;103(12):6033-6043. doi: 10.1002/jsfa.12671. Epub 2023 May 12.
Large yellow croaker (Larimichthys crocea) is an economical marine fish consumed in China. Theaflavins have antibacterial and antioxidant properties. However, there is a lack of research into their application in large yellow croakers during refrigerated storage. This study investigated the effect of theaflavins on the quality of large yellow croaker (Larimichthys crocea) during 12 days of storage at 4 °C.
The results showed that theaflavin treatment was able to inhibit microbial growth and reduce the production of total volatile basic nitrogen (TVB-N). Meanwhile, theaflavins were beneficial in reducing the unfolding of myofibrillar proteins, decreasing the degree of protein aggregation, and improving the stability of protein structure. The degree of protein oxidation was lower in a theaflavin-treated group compared with an untreated group. Theaflavin treatment effectively inhibited increases in acid value (AV), peroxide value (PV), and malonaldehyde (MDA) content. The effect of theaflavin was positively correlated with an increase in concentration under refrigeration conditions. This study therefore suggests that the use of theaflavins is a viable method for extending the period for which refrigerated large yellow croaker can be preserved.
Adding theaflavins to large yellow croaker can be an effective method for preserving quality during refrigerated storage. © 2023 Society of Chemical Industry.
大黄鱼（Larimichthys crocea）是中国经济的海产食用鱼。茶黄素具有抗菌和抗氧化特性。然而，在大黄鱼冷藏过程中，其应用的相关研究却很少。本研究调查了茶黄素对大黄鱼（Larimichthys crocea）在 4°C 下冷藏 12 天期间品质的影响。
结果表明，茶黄素处理能够抑制微生物的生长并减少总挥发性碱性氮（TVB-N）的产生。同时，茶黄素有利于减少肌原纤维蛋白的展开，降低蛋白质聚集程度，并提高蛋白质结构的稳定性。与未处理组相比，处理组的蛋白质氧化程度较低。茶黄素处理可有效抑制酸值（AV）、过氧化物值（PV）和丙二醛（MDA）含量的增加。茶黄素的效果与冷藏条件下浓度的增加呈正相关。因此，本研究表明，在大黄鱼冷藏过程中添加茶黄素是一种延长其保存期的可行方法。
在大黄鱼冷藏过程中添加茶黄素是一种有效的保持品质的方法。 © 2023 英国化学学会。
