title: Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball.
abstract: BACKGROUND
  Tea polyphenols (TP), as the most active constituents of tea, are considered natural food additives. This study examined the preservative properties of TP for Collichthys fish ball in well storage. Vacuum-packed Collichthys fish balls were treated with 0, 0.1, 0.15, 0.20, 0.25, and 0.30 g kg(-1) TP and stored at 0 °C for 17 days.
  
  
  RESULTS
  Microbiological results were obtained using a biochemical test, API system kit, and 16S rDNA sequence analysis. Results confirmed that the dominant bacteria in Collichthys fish balls are the genera Serratia and Pseudomonas. Total viable counts dropped two orders of magnitude in Collichthys fish balls with 0.25 g kg(-1) TP compared with the control. The advantages of total volatile basic nitrogen value, 2-thiobarbituric acid value and texture value were clearly observed, whereas pH and whiteness value exhibited no significant decrease for the group treated with 0.25 g kg(-1) TP. More than 0.25 g kg(-1) TP added could retain excellent fish ball characteristics in terms of sensory assessment after 17 days.
  
  
  CONCLUSIONS
  The shelf life of Collichthys fish balls supplemented with tea polyphenols can be prolonged for an additional 6 days in good condition at 0 °C storage.
authors: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
authors: Shumin
authors: S
authors: Yi
authors: Jianrong
authors: J
authors: Li
authors: Junli
authors: J
authors: Zhu
authors: Yi
authors: Y
authors: Lin
authors: Linglin
authors: L
authors: Fu
authors: Wei
authors: W
authors: Chen
authors: Xuepeng
authors: X
authors: Li
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects / Q000235:genetics; D028241:Camellia sinensis / Q000737:chemistry; D015169:Colony Count, Microbial; D003116:Color; D004269:DNA, Bacterial; D005399:Fishes / Q000382:microbiology*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability / Q000187:drug effects; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000494:pharmacology*; D011549:Pseudomonas / Q000187:drug effects; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D012705:Serratia / Q000187:drug effects; D013662:Tea / Q000737:chemistry*; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014618:Vacuum
chemical_list: D004269:DNA, Bacterial; D010936:Plant Extracts; D059808:Polyphenols; D013662:Tea; D017392:Thiobarbituric Acid Reactive Substances