Effects of Tea Polyphenols Dip Treatment on the Quality of Catfish Fillets during Partial Freezing Storage

Abstract:

The effects of tea polyphenols(TP) dip treatment on the quality changes of catfish fillets during partial freezing storage for 25 days were investigated. The catfish were filleted, after being gutted and cleaned, and given a dip treatment in 0.15% TP solution for 30min at room temperature. And then, they were packed in plastic bags, stored at -3°C. The sensory scores, total bacterial count(TVC), pH values, Total Volatile Basic Nitrogen(TVB-N) and TBARS values were used to evaluate the catfish quality. The results showed that TVC, pH, TVB-N and TBARS values of catfish, which was processed with TP, could be significantly restrained, and sensory scores decreased slowly as well. So it can be concluded that tea polyphenols have great effects on the inhibitions of bacteria growth and anti-oxidation of fat, and thus significantly delay the spoilage of partial-frozen catfish.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1121-1124
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1121
• Online since: July 2012
• Authors: Li Ya Liang, Shi Jie Yan, Qiang Wei Wang, Xiao Yan Li
• Keywords: Catfish Fillet, Partial Freezing Storage, Quality, Tea Polyphenol (TP)

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