Synergistic Effect of Cortex Mouton Extract Combined with Tea Polyphenols on Quality of Cold-Stored Turbot Fillets Based on the Inhibition of Quorum Sensing

doi:10.7506/spkx1002-6630-201719036

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (19): 223-229.doi: 10.7506/spkx1002-6630-201719036

• Packaging & Storage • Previous Articles Next Articles

Synergistic Effect of Cortex Mouton Extract Combined with Tea Polyphenols on Quality of Cold-Stored Turbot Fillets Based on the Inhibition of Quorum Sensing

LI Xuepeng1, CHEN Guifang1,2, WANG Jinxiang1, YI Shumin1, XU Yongxia1, WANG Yanbo3, ZHU Junli3, LI Tingting4, LI Jianrong1,*

1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Jiangsu Sanyi Bioengineering Co. Ltd., Pizhou 221300, China; 3. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; 4. College of Life Science, Dalian Nationalities University, Dalian 116600, China

Online:2017-10-15 Published:2017-09-29

Abstract

Abstract: The synergistic effect of cortex mouton (CM) extract, a quorum sensing inhibitor, combined with tea polyphenols (TPs) on the quality of turbot fillets during cold storage were investigated in this paper. The results showed that the combined treatment of CM extract and TPs could slow down sensory quality deterioration of turbot fillets and significantly decrease total viable count, pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) content and K-value as a freshness indicator compared with individual treatments and the control (P < 0.05). In addition, the combined treatment extended the shelf life by about 9, 6–7 and 2–3 days compared with the control and individual CM extract and TPs, respectively while having no significant effect on the color. Therefore, the combined treatment of CM extract and TPs could synergistically act to effectively slow down the deterioration of refrigerated turbot, and maintain the quality of fish muscle.

Key words: cortex mouton extract, tea polyphenols, turbot, quorum sensing inhibition, synergistic preservation

CLC Number:

TS254.4

LI Xuepeng, CHEN Guifang, WANG Jinxiang, YI Shumin, XU Yongxia, WANG Yanbo, ZHU Junli, LI Tingting, LI Jianrong. Synergistic Effect of Cortex Mouton Extract Combined with Tea Polyphenols on Quality of Cold-Stored Turbot Fillets Based on the Inhibition of Quorum Sensing[J]. FOOD SCIENCE, 2017, 38(19): 223-229.

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Synergistic Effect of Cortex Mouton Extract Combined with Tea Polyphenols on Quality of Cold-Stored Turbot Fillets Based on the Inhibition of Quorum Sensing

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