Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C
We investigated the effects of tea polyphenol treatments on the quality and microbiota of crisp grass carp fillets during cold storage at 4 °C. Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of fillets were measured. The microbiota of the crisp grass carp was analyz...
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| Format: | Article |
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MDPI AG
2021-05-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/10/4370 |
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| author | Ziqiang Pan Lin Li Zhihua Shen Yan Chen Mei Li |
| author_facet | Ziqiang Pan Lin Li Zhihua Shen Yan Chen Mei Li |
| author_sort | Ziqiang Pan |
| collection | DOAJ |
| description | We investigated the effects of tea polyphenol treatments on the quality and microbiota of crisp grass carp fillets during cold storage at 4 °C. Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of fillets were measured. The microbiota of the crisp grass carp was analyzed using high-throughput sequencing technique. The results indicated that tea polyphenol treatments inhibited bacterial growth and reduced TVB-N values of fish fillets, and subsequently extended their shelf life by 6 days. The high-throughput sequencing result showed that <i>Pseudomonas</i> was the most abundant bacteria in tea polyphenol-treated fish fillets at the end of shelf life, while <i>Pseudomonas</i> and <i>Aeromonas</i> were the most abundant bacteria in control samples. These findings suggested that tea polyphenol treatments could be used in future to extend the shelf life of crisp grass carp fillets and alter the bacterial communities responsible for spoiling fish. |
| first_indexed | 2024-03-10T11:30:22Z |
| format | Article |
| id | doaj.art-170219147aa54ab7ae277c43948d9bb7 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T11:30:22Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-170219147aa54ab7ae277c43948d9bb72023-11-21T19:16:48ZengMDPI AGApplied Sciences2076-34172021-05-011110437010.3390/app11104370Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °CZiqiang Pan0Lin Li1Zhihua Shen2Yan Chen3Mei Li4College of Materials and Food, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, ChinaCollege of Materials and Food, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, ChinaCollege of Materials and Food, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, ChinaCollege of Materials and Food, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, ChinaCollege of Materials and Food, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, ChinaWe investigated the effects of tea polyphenol treatments on the quality and microbiota of crisp grass carp fillets during cold storage at 4 °C. Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of fillets were measured. The microbiota of the crisp grass carp was analyzed using high-throughput sequencing technique. The results indicated that tea polyphenol treatments inhibited bacterial growth and reduced TVB-N values of fish fillets, and subsequently extended their shelf life by 6 days. The high-throughput sequencing result showed that <i>Pseudomonas</i> was the most abundant bacteria in tea polyphenol-treated fish fillets at the end of shelf life, while <i>Pseudomonas</i> and <i>Aeromonas</i> were the most abundant bacteria in control samples. These findings suggested that tea polyphenol treatments could be used in future to extend the shelf life of crisp grass carp fillets and alter the bacterial communities responsible for spoiling fish.https://www.mdpi.com/2076-3417/11/10/4370crisp grass carptea polyphenols<i>Pseudomonas</i><i>Aeromonas</i>spoilage |
| spellingShingle | Ziqiang Pan Lin Li Zhihua Shen Yan Chen Mei Li Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C Applied Sciences crisp grass carp tea polyphenols <i>Pseudomonas</i> <i>Aeromonas</i> spoilage |
| title | Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C |
| title_full | Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C |
| title_fullStr | Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C |
| title_full_unstemmed | Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C |
| title_short | Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C |
| title_sort | effects of tea polyphenol treatments on the quality and microbiota of crisp grass carp fillets during storage at 4 °c |
| topic | crisp grass carp tea polyphenols <i>Pseudomonas</i> <i>Aeromonas</i> spoilage |
| url | https://www.mdpi.com/2076-3417/11/10/4370 |
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