Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C

Abstract

The effect of antioxidant extracted from bamboo leaves (AOB) on the quality of sturgeon fillets during chilled storage was examined via three parameters: total volatile basic nitrogen (TVB-N), pH and bacterial community composition. The samples treated with 0.05% (w/v) AOB exhibited the best quality, as evidenced by retarding both pH changes and the production of TVB-N. Pseudomonas and Aeromonas were the dominant indigenous bacteria present in fresh sturgeon fillets, whereas the presence of Janthinobacterium and Pedobacter increased gradually throughout the storage process. A significant (P < 0.05) positive correlation was observed between the pH, TVB-N and two bacterial groups, Pseudomonas and Pedobacter. Based on the TVB-N assessment, the fillets began to decompose at the ninth day in the control samples and the twelfth day in the 0.05% AOB-treated samples. The relative abundance of Pseudomonas, Janthinobacterium and Pedobacter in the 0.05% AOB treatment group was lower than in the control group. Therefore, our results showed that treatment with 0.05% AOB improved the quality of fillets during the box-packaged storage.