Abstract:

This work aimed to evaluate the effect of composite preservatives consisting of tea polyphenols (TPs) and lysozyme (Lys) on the eating quality of silver carp meatballs during storage at 4 ℃. Fish meatballs added with 0.1 g/kg of TPs + 0.3 g/kg of Lys (group A), 0.2 g/kg of TPs + 0.2 g/kg of Lys (group B), and 0.3 g/kg of TPs + 0.1 g/kg of sample (group C) were determined for total colony count, pH, TVB-N value, whiteness, springiness, hardness, gel strength and water distribution in order to evaluate the efficiency of preservative combinations in fish meatballs. The results showed that whiteness, springiness, and TVB-N value were not significantly changed in the treatment groups compared with the control group, whereas total colony count, pH, hardness, gel strength and water distribution were better in the treatment groups; group A had the most significant effect. These findings showed that composite preservatives could significantly inhibit microbial growth and the oxidative degradation of proteins and improve the storage quality of fish meatballs, extending the shelf life, while having little impacts on the appearance.

Key words: silver carp, composite preservatives, fish meatballs, quality changes, shelf-life