Preservation Effect Of Tea Polyphenol-Modified Collagen-Chitosan Composite Film On Refrigerated Grouper
Keywords
Grouper With Oblique Band, Collagen, Composite Membrane, Tea Polyphenols, Preservation
Abstract
Study the preservation effect of collagen-chitosan composite film modified by tea polyphenols on refrigerated grouper. Under refrigerated conditions at 4¡ãC, the samples were processed in three ways: blank control, collagen-chitosan composite film, and tea polyphenol-modified collagen-chitosan composite film and stored for 20 days. Protein content, sulfhydryl (-SH) content, Ca2+-ATPase activity and pH value, thiobarbituric acid (thiobarbityric acid, TBA) value, total volatile basic nitrogen (TVB-N) value, bacterial colonies The total number and sensory evaluation value were used as research indicators. The results show that: the sulfhydryl content, actomyosin content, Ca2+-ATPase activity and sensory evaluation value of grouper treated with collagen-chitosan composite film and tea polyphenol-modified collagen-chitosan composite film. were significantly higher than the control group (P<0.05), while the K value, pH value, TVB-N value, and total bacterial colony count were all significantly lower than the control group (P<0.05), and tea polyphenol modified collagen-chitosan The effect of the composite membrane treatment group was better than that of the collagen-chitosan composite membrane treatment group, and the difference in TBA values among the three treatment groups was not significant (P>0.05). The actomyosin denaturation and sulfhydryl content of fish in the tea polyphenol-modified collagen-chitosan composite membrane treatment group were slow, the decrease in Ca2+-ATPase activity was hindered, the TVB-N value and other physical and chemical indicators were changed, and the growth of total bacterial count was inhibited. . This shows that under 4 ¡æ refrigeration conditions, the tea polyphenol-modified collagen-chitosan composite membrane treatment group can effectively delay the spoilage of grouper, and the preservation effect is more obvious.
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Original research was done by Yu Lin, Wang Qian, Wang Juanjuan, Chen Shunsheng
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