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Comparison of Preservative Effects of Chitosan and Tea Polyphenols on Cold Storage of Tilapia

Liao Ai-lin

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Abstract

In this paper,the preservative effects of chitosan and tea polyphenols on cold storage of Tilapia were compared.The sensory changes,the total count of bacteria colonies,pH,volatile basic nitrogen(TVB-N value),thiobarbituric acid(TBA value),freshness indicators(K value) and other quality indicators were measured during cold storage at 4℃.The results showed that the total count of bacteria colonies,TVB-N value,TBA value,K value was lower in these samples than the blank test group.The preservative term of Tilapia could be prolonged remarkably both by using chitosan and tea polyphenols,for the bacterial growth was inhibited significantly during cold storage.The frozen storage effect of chitosan on Tilapia was better than the tea polyphenols.

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What this paper is about

In this paper,the preservative effects of chitosan and tea polyphenols on cold storage of Tilapia were compared.The sensory changes,the total count of bacteria colonies,pH,volatile basic nitrogen(TVB-N value),thiobarbituric acid(TBA value),freshness indicators(K value) and other quality indicators were measured during cold storage at 4℃.The results showed that the total count of bacteria colonies,TVB-N value,TBA value,K value was lower in these samples than the blank test group.The preservative term of Tilapia could be prolonged remarkably both by using chitosan and tea polyphenols,for the bacterial growth was inhibited significantly during cold storage.The frozen storage effect of chitosan on Tilapia was better than the tea polyphenols.

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Available abstract

In this paper,the preservative effects of chitosan and tea polyphenols on cold storage of Tilapia were compared.The sensory changes,the total count of bacteria colonies,pH,volatile basic nitrogen(TVB-N value),thiobarbituric acid(TBA value),freshness indicators(K value) and other quality indicators were measured during cold storage at 4℃.The results showed that the total count of bacteria colonies,TVB-N value,TBA value,K value was lower in these samples than the blank test group.The preservative term of Tilapia could be prolonged remarkably both by using chitosan and tea polyphenols,for the bacterial growth was inhibited significantly during cold storage.The frozen storage effect of chitosan on Tilapia was better than the tea polyphenols.

Key concepts: Preservative, Food science, Tilapia, Chemistry, Cold storage, Polyphenol, Thiobarbituric acid, Total Viable Count

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Comparison of Preservative Effects of Chitosan and Tea Polyphenols on Cold Storage of Tilapia — Research Paper | ScholarLens