Effects of Tea Polyphenols Combined With Vacuum Packaging on the Quality of Micro-freezing Weever Fillets
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Abstract:
In order to explore the preservation method of weever fillets, the effects of air packaging, vacuum packaging and vacuum+tea polyphenols packaging treatments on the quality of weever fillets during a storage period of 21 days at -2 ℃ were comparatively investigated. During storage, physicochemical properties such as the total number of colonies, total volatile basic nitrogen (TVB-N), pH value and moisture distribution in weever fillets were determined on the 12th, 15th, 18th and 21st days, respectively.. The water relaxation time (T22) and relaxation area (p22) of weever fillets were illustrated by low-field nuclear magnetic resonance (LF-NMR) combined with sensory evaluation to evaluate the quality changes of weever fillets during storage. The results showed that with the extension of storage time, the total number of colonies and TVB-N of weever fillets increased with the prolongation of storage time under the three kinds of packaging methods during the period of micro-freezing, and the pH value decreased first and then increased, while T22, p22 and sensory scores all showed a decreasing trend with the extension of storage time. The results indicated that vacuum+tea polyphenols packaging treatment was the best for maintaining the quality of the weever fillets among the three different packaging treatments. In summary, the study showed that the vacuum packaging combined with tea polyphenols under micro-freezing conditions could better maintain the quality of weever fillets, and the results provided a theoretical basis for selecting the best storage conditions for weever fillets.
