Effect of Composite Preservatives on the Storage Quality of Sciaenops ocellatus Conditioned Fillets
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Abstract:
To improve the storage quality of conditioned Sciaenops ocellatus fillets, Nisin, ε-polylysine hydrochloride and their composite preservatives were used to treat fish fillets in this study. The influence of the preservatives on the freshness indices for fish fillets was evaluated. The results showed that the immersion of fish fillet in a solution for conditioning delayed significantly the changes of the total number of colonies, TVB-N value, TBA value and pH of the conditioned fish fillets, but increased the juice loss rate of the conditioned fish fillets. The application of Nisin or ε-polylysine hydrochloride could inhibit the microbial growth in the fish fillets and delay significantly the changes in TVB-N and TBA values of the conditioned fish fillets. Upon the treatment with the composite preservative, all the freshness indices were improved. During storage, the treatment with the composite preservative led to a decrease of 0.03~0.34 log CFU/g in the total number of colonies of the conditioned fish fillets (as compared with the treatment with either preservative alone), as well as a significant delay in protein decomposition and fat oxidation, and decrease in juice loss of the conditioned fillets. These results indicate that the performance of the composite preservative was better (prolonging more effectively the shelf life of conditioned fish fillets).
