Effects of chitosan combined with different concentrations of tea polyphenols on preservation of Trichiutus haumela.

In order to prolong the shelf life of Trichiutus haumela during cold storage,the preservation effects of chitosan combined with different concentrations of tea polyphenols(TP) on hairtail(Trichiutus haumela) were studied.The sensory score,total bacteria count,total volatile base nitrogen(TVB-N),pH value and the 2-thiobarbituric acid(TBA) were used to evaluate the fish quality during cold storage.The results showed that the hairtail coated with chitosan and tea polyphenols was significantly better in quality than uncoated one,and the coating effectively inhibited the increase of total bacteria count,total volatile base nitrogen and 2-thiobarbituric acid.Stored at(4±1)℃,the hairtail covered with 1.0% chitosan combined with 0.4% TP had the best quality,the shelf life being extended from 4-5 d to 12-13 d.