Freshness Maintenance of Grass Carp Fillets during Cold Storage by using EGCG
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Abstract:
As the most active component in tea polyphenols, Epigallocatechin gallate (EGCG) has excellent antioxidant and bacteriostatic properties. In this experiment, the freshness-keeping effect of grass carp filet treated with different concentrations (0.1%, 0.2%, 0.3%) of EGCG at 4 ℃ was obtained by sensory evaluation, chrominance, pH, texture and total volatile basic nitrogen (TVB-N). The results showed that EGCG treatment could effectively improve the fresh-keeping effect of grass carp meat. The sensory evaluation value of the EGCG treatment group was always higher than that of the control group. Based on the acceptable sensory score of the lowest 12 points, the EGCG treatment extended the shelf life of the fish fillet from at least 3 days to 12th days. The whiteness value of the EGCG group was always significantly higher (p<0.05, except for the 6, 9 d) than the control group, but there was no significant difference between the a* and b* values (p>0.05). The volatile salt nitrogen value of the treatment group was always lower than that of the control group and the standard value of national fresh frozen aquatic products of 20 mg/100 g. On the 15th day, the hardness of the fish fillets in the control group decreased by 78.77%, while that in the high dose group was only 59.76%. In addition, EGCG treatment can reduce the pH change of fish fillets and achieve the effect of slowing down the spoilage of grass fillets.
