Effect of tea polyphenols and chitosan mixture on fresh preservation of Nan-Wan bighead carp

Objective:The study was to explore the feasibility of using chitosan mixed with tea polyphenols for fresh-keeping Nan-wan Bighead Carp.Method:Chitosan Oligosaccharide mixed with Tea Polyphenols were used to preserve the fish,and the changes of texture,smell and color,pH value,total volatile basic nitrogen(TVB-N)and total bacteria counts of the fish were measured.Result:Chitosan Oligosaccharide blended with tea polyphenols could significantly inhibit the increase of pH value,total volatile basic nitrogen(TVB-N)and total bacteria counts,delay the decline of sensory index of fish of Nan-Wan Sand Gurnard.Conclusion:Compared with the treatment of single preservative or untreated fish,the complex preservative has the best preservation effect.The optimum compound ratio of composite preservative was tea polyphenol 0.3% and chitosan 1%,which can prolong the shelf life of the fish more than 10 days than the control ones.