Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball

Journal of the Science of Food and AgricultureVolume 91, Issue 9 p. 1591-1597 Research Article Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball Shumin Yi, Shumin Yi College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorJianrong Li, Corresponding Author Jianrong Li [email protected] College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaCollege of Food Science and Biotechnology, Zhejiang Gongshang University, 149 JiaoGong Road, Hangzhou, Zhejiang 310035, PR China.Search for more papers by this authorJunli Zhu, Junli Zhu College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorYi Lin, Yi Lin College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorLinglin Fu, Linglin Fu College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorWei Chen, Wei Chen College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorXuepeng Li, Xuepeng Li College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this author Shumin Yi, Shumin Yi College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorJianrong Li, Corresponding Author Jianrong Li [email protected] College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaCollege of Food Science and Biotechnology, Zhejiang Gongshang University, 149 JiaoGong Road, Hangzhou, Zhejiang 310035, PR China.Search for more papers by this authorJunli Zhu, Junli Zhu College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorYi Lin, Yi Lin College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorLinglin Fu, Linglin Fu College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorWei Chen, Wei Chen College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this authorXuepeng Li, Xuepeng Li College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, ChinaSearch for more papers by this author First published: 28 March 2011 https://doi.org/10.1002/jsfa.4352Citations: 39Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract BACKGROUND: Tea polyphenols (TP), as the most active constituents of tea, are considered natural food additives. This study examined the preservative properties of TP for Collichthys fish ball in well storage. Vacuum-packed Collichthys fish balls were treated with 0, 0.1, 0.15, 0.20, 0.25, and 0.30 g kg−1 TP and stored at 0 °C for 17 days. RESULTS: Microbiological results were obtained using a biochemical test, API system kit, and 16S rDNA sequence analysis. Results confirmed that the dominant bacteria in Collichthys fish balls are the genera Serratia and Pseudomonas. Total viable counts dropped two orders of magnitude in Collichthys fish balls with 0.25 g kg−1 TP compared with the control. The advantages of total volatile basic nitrogen value, 2-thiobarbituric acid value and texture value were clearly observed, whereas pH and whiteness value exhibited no significant decrease for the group treated with 0.25 g kg−1 TP. More than 0.25 g kg−1 TP added could retain excellent fish ball characteristics in terms of sensory assessment after 17 days. CONCLUSION: The shelf life of Collichthys fish balls supplemented with tea polyphenols can be prolonged for an additional 6 days in good condition at 0 °C storage. Copyright © 2011 Society of Chemical Industry Citing Literature Volume91, Issue9July 2011Pages 1591-1597 RelatedInformation