Effects of apple polyphenols on the quality and water migration of largeyellow croaker (Pseudosciaena crocea) during ice storage

  • WANG Meng ,
  • LAN Weiqing ,
  • QIU Zehui ,
  • FU Zixin ,
  • GONG Taoshuo ,
  • XIE Jing
Expand
  • 1 (Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China)
    2 (Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China)
    3 (Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance andEnergy Saving Evaluation, Shanghai 201306, China)
    4 (Shanghai Ocean University National Experimental Teaching Demonstration Center for Food Science andEngineering, Shanghai 201306, China)

Received date: 2019-06-12

  Online published: 2019-11-15

Abstract

In order to investigate the effects of apple polyphenols (AP) treatment on the comprehensive quality changes of large yellow croaker (Pseudosciaena crocea) during ice storage, samples were treated with 0.25 g/L (AP1), 0.50 g/L (AP2) and 1.00 g/L (AP3) apple polyphenols respectively, and that of sterile water treatment was used as control group (CK). pH value, color difference, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), total sulfhydryl content, total viable count (TVC), psychrophilic bacteria count (PBC) and sensory evaluation during storage were analyzed, and the change of water migration was evaluated by water holding capacity (WHC), low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). The results showed that TBA value of CK group was increased to 1.94±0.236 mg MDA/kg at day 12, while that of AP3 group did not exceed 1.5 mg MDA/kg. After treated with apple polyphenol, the pH, TVB-N, TVC and PBC values of Pseudosciaena crocea were inhibited, the decrease of total sulfhydryl content slowed, the migration rate of free water in fish reduced, and the color change of samples was delayed, with benefitial effects on improving water retention and sensory properties. Therefore, 1.00 g/L apple polyphenols could prolong the shelf life of large yellow croaker (Pseudosciaena crocea) during ice storage for another 2-4 d. The research can provide a theoretical reference for the application of apple polyphenols in the preservation of aquatic products.

Cite this article

WANG Meng , LAN Weiqing , QIU Zehui , FU Zixin , GONG Taoshuo , XIE Jing . Effects of apple polyphenols on the quality and water migration of largeyellow croaker (Pseudosciaena crocea) during ice storage[J]. Food and Fermentation Industries, 2019 , 45(21) : 93 -101 . DOI: 10.13995/j.cnki.11-1802/ts.021339

References

[1] HUI G H, GAO Y Y, FENG H L, et al. Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea) [J]. Food Chemistry, 2016, 203: 276-282.
[2] LI J K, WANG F L, LI S, et al. Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing [J]. Journal of Functional Foods, 2015, 18: 1 179-1 190.
[3] OZOGUL Y, YUVKA Y, UCAR Y, et al. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage [J]. LWT-Food Science and Technology, 2017, 75: 677-684.
[4] GUAN W, REN X, LI Y, et al. The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 ℃ [J]. LWT-Food Science and Technology, 2019, 101: 25-31.
[5] TSAO R, RAYMOND Y. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography [J]. Journal of Chromatography A, 2003, 1018: 29-40.
[6] 赵京矗. 苹果多酚的特性及其应用[J]. 中国食物与营养, 2010(3): 24-25.
[7] 夏凡. 苹果多酚对不同包装冷却猪肉货架寿命影响的研究[D]. 重庆:西南大学,2009.
[8] SUN L, SUN J, THAVARAJ P, et al. Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage [J]. Food Chemistry, 2017, 224: 372-381.
[9] SABALLY K, SLENO L, JAUFFRIT J A, et al. Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties [J]. Meat Science, 2016, 117: 57-62.
[10] SUN L J, CHEN W Q, MENG Y H, et al. Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching [J]. Food Chemistry, 2016, 208: 51-60.
[11] 李颖畅, 刘明爽,李乐,等. 蓝莓叶多酚对冷藏鲈鱼品质的影响[J]. 中国食品学报, 2015, 15 (2): 120-125.
[12] THIANSILAKUL Y, BENJAAKUL S, RICARDS M P. The effect of different atmospheric condition on the changes in myoglobin and colour of refrigerated Eastern little tuna muscle [J]. Journal of the Science of Food and Agriculture, 2011, 91(6): 1 103-1 110.
[13] SANCHEZ-ALONSO I, JIMENEZ-ESCRIG A, SAURA-CALIXTO F, et al. Antioxidant protection of white grape pomace on restructured fish products during frozen storage [J]. LWT-Food Science and Technology, 2008, 41(1): 1-50.
[14] 邓辉萍, 林凯,张红宇. 肉类中的挥发性盐基氮的自动定氮仪快速测定法[J]. 职业与健康, 2005, 21(6): 838-839.
[15] 中华人民共和国国家卫生和计划生育委员会. 食品微生物学检验菌落总数测定: GB4789—2016 [S]. 北京:中国标准出版社, 2016. 06.
[16] European Union. Commission decision 95/149/EC [J]. Official Journal of European Communities, 1995, 97(9): 84-87.
[17] 中国国家标准化管理委员会. 鲜海水鱼: GB/T 18108—2008 [S]. 北京:中国标准出版社, 2008.
[18] 全国水产标准化技术委员会水产品加工分技术委员会. 鲜大黄鱼、冻大黄鱼、鲜小黄鱼、冻小黄鱼: SC/T 3101—2010 [S]. 北京:中国农业出版社, 2011. 02.
[19] 徐永霞, 刘滢,张朝敏,等.超高压处理对冷藏鲈鱼品质的影响[J]. 食品与发酵工业, 2015, 41(1): 85-89.
[20] 李长乐, 王琛,郭全友,等. 超声波、超高压处理对鲣鱼肌原纤维蛋白功能性质的影响[J]. 食品与发酵工业, 2018, 44(7): 96-101.
[21] CAO M J, CAO A L, WANG J, et al. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus major) fillets [J]. Food Chemistry, 2018, 266: 498-507.
[22] JU J, LIAO L, QIAO Y, et al. The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 ℃ and 4 ℃ [J]. LWT-Food Science and Technology, 2018, 91: 484-490.
[23] 雷丽萍, 朱跃骅,张剑,等. 茶多酚对冰藏大黄鱼品质及微生物的影响[J]. 茶叶科学, 2017, 37(5): 523-531.
[24] 向雅芳, 熊光权,乔宇,等.不同热处理方式对鲈鱼品质的影响[J/OL].食品科学: 1-15[2019-03-26]. http://kns.cnki.net/kcms/detail/11.2206.ts.20190215.1551.022.html.
[25] XU L, ZHU M J, LIU X M, et al. Inhibitory effect of mulberry, (Morus alba), polyphenol on the lipid and protein oxidation of dried minced pork slices during heat processing and storage [J]. LWT-Food Science and Technology, 2018, 91: 222-228.
[26] SHI C, CUI J, YIN X, et al. Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation [J]. Food Control, 2014, 40: 134-139.
[27] 吴林洁, 张华毅,洪梦蓉,等. 腌制处理对养殖大黄鱼品质的影响[J]. 食品工业科技, 2018, 39(22): 35-40.
[28] PONCET-LEGRAND, CARTALADE D, PUTAUX J L, et al. Flavan-3-ol aggregation in model ethanolic solutions: incidence of polyphenol structure, concentration, ethanol content, and ionic strength [J]. Langmuir, 2008, 19(25): 10 563-10 572.
[29] 王丹丹, 李婷婷,刘烨,等. 茶多酚对冷藏带鱼品质及抗氧化效果的影响[J]. 食品科学, 2015, 36(2):210-215.
[30] 杨辉, 杨福馨,欧丽娟,等. 植物精油-EVOH活性包装膜对草鱼鱼肉保鲜效果的研究[J]. 食品科学, 2014, 35(22): 320-324.
[31] 魏胜华, 陶玉贵,孟娜,等. 黄酮类化合物对银鱼的保鲜效果的研究[J]. 安徽农学通报, 2013, 19(7): 155-156.
[32] SHI L, YANG T, XIONG G, et al. Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch ( Lateolabrax japonicus) [J]. LWT-Food Science and Technology, 2018, 92: 471-476.
[33] ZHANG L, LI Q, JIA S, et al. Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem [J]. Food Chemistry, 2017:121-128.
[34] 岳开华, 张业辉,刘学铭,等. 冻藏温度对海鲈鱼鱼糜蛋白生化指标及其凝胶特性的影响[J]. 现代食品科技, 2016, 32(6): 225-232.
[35] RAMIAREZ J A,MARTIN-POLO M, BANDMAN E. Fish Myosin Aggregation as Affected by Freezing and Initial Physical State [J]. Journal of Food Science, 2000, 65(4): 556-560.
[36] 张楠楠, 蓝蔚青,黄夏,等. 迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响[J]. 食品科学, 2019, 40(7): 247-253.
[37] CUSHNIE T P T, LAMB A J. Recent advances in understanding the antibacterial properties of flavonoids [J]. International Journal of Antimicrobial Agents, 2011, 38(2): 99-107.
[38] 胡庆兰. 带鱼制品的玻璃化转变及其品质变化研究[D]. 杭州:浙江大学, 2014.
[39] 程荻, 李维,杨宏. 3种植物多酚对鱼糜制品储藏品质的影响[J]. 华中农业大学学报, 2019, 38(1): 119-124.
[40] TAN M, LIN Z, ZU Y, et al. Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI [J]. Food Research International, 2018, 109:65-71.
[41] 段文娟, 李月,崔莉,等. 低场核磁共振及成像技术分析白芍炮制过程中水分变化规律[J]. 中国中药杂志, 2017, 42(11): 2 092-2 096.
[42] 车旭. 植物源提取液对冰藏鲳鱼品质变化的影响[D]. 上海:上海海洋大学, 2017.
Outlines

/