Abstract
The present research evaluated the effects of tea polyphenol (TP) combined with ozone water (O3) on the quality of black sea bream (Sparus macrocephalus) over a period of 15days storage at 4°C. A solution of TP (0.2%, w/v) was used to coat the fish after washing with ozone water (1mg/L). Fish physicochemical (pH, K value, peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, texture, and colour), sensory, and bacteriological characteristics were all analysed. TP+O3 treatment effectively reduced nucleotide breakdown, lipid oxidation, protein decomposition, and microbial growth, and maintained better characteristics of texture, colour, and sensory compared with the control. The efficiency of TP+O3 treatment was also better than that of TP treatment or O3 treatment alone. Therefore, tea polyphenol coating combined with ozone water prewashing may be a promising method of maintaining the storage quality of black sea bream and of extending fish post-mortem shelf-life during 4°C storage.
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