Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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ZHANG Juan, GUO Yu-rong, CHEN Wei-qi, LI Shuai, ZHEN Wen-long, ZHANG Xiao-rui. Preservative properties of apple branch extracts for Grass carp[J]. Science and Technology of Food Industry, 2014, (03): 59-62. DOI: 10.13386/j.issn1002-0306.2014.03.006
Citation: ZHANG Juan, GUO Yu-rong, CHEN Wei-qi, LI Shuai, ZHEN Wen-long, ZHANG Xiao-rui. Preservative properties of apple branch extracts for Grass carp[J]. Science and Technology of Food Industry, 2014, (03): 59-62. DOI: 10.13386/j.issn1002-0306.2014.03.006
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Preservative properties of apple branch extracts for Grass carp

    Abstract
  • Grass carp was used as experimental materials.Polyphonel extracts of apple branch with 79% were used to study the changing of fresh degree indexes ( TVB- N examination, pH measurement, TBA measurement, total bacteria counts) of fresh fish cubes during storage. These results indicated that polyphenol extracts of apple branch with 0.1% can help control the increasing of pH and TVB- N value as well as reduce total bacteria counts and Malondialdehyde ( MDA) content more efficient than potassium sorbate with the same concentration. Thus polyphenol extracts of apple branch were an effective and potential nutrition preservative.
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