Effects on fresh preservation of Nan-wan sand gurnard fish ball for astaxanthin and polyphenols
Objective: The study was to explore the feasibility of using astaxanthin mixed with tea polyphenols for fresh-keeping of Nanwan sand gurnard fish ball. Method: Astaxanthin mixed with Tea Polyphenols were added to the Nan wan sand gurnard fish ball, and the changes of texture, smell, texture, TBA value, total volatile basic nitrogen (TVB-N) and total bacteria counts of the fish ball were measured. Result: Astaxanthin blended with tea polyphenols could significantly inhibit the increase in TBA value, total volatile basic nitrogen (TVB-N) and total bacteria counts, delay the decline of sensory quality of Nan- wan sand gurnard fish-ball during the storage. Conclusion: 0.2% tea polyphenol and 0.02% Astaxanthin achieves the best preservation effect on the fish ball, prolonging the shelf life of the fish ball 10 d compared with the control and 6 d compared with the single-factor preservative.