Effect of deodorization on quality of silver carp fillets during storage by tea polyphenols and trehalose

The effects of tea polyphenols,trehalose and tea polyphenols combined with trehalose were compared in silver carp deodorization,and the most effective deodorant,tea polyphenols combined with trehalose was used to keep the preservation quality of silver carp fillets. The effect of tea polyphenols combined with trehalose treatment on the quality of silver carp fillets during cold storage at 0 ℃ was examined by measuring sensory characteristics,microbiological and physiochemical parameters. The results indicated that the deodorization treatment exhibited a significant inhibitory effect on bacterial growth and slowed down TVB-N,TBA value and p H value. In addition,the sensory scores,hardness and chewiness decreased more slowly by deodorization treatment,resulting in an extension of shelf life for 6 days.