Influence on Quality of Fish Meatballs by the Chitosan and Phytic Acid

Abstract:

With sensory characteristics,physical index(whitness,hardness,stress),microbiological(total viable count) as parameters,the effects of tea polyphenols(0.4 g/dL) and phytic acid(0.04 g/dL) on the quality of fish ball during cold storage were examined.It was found that the shelf life of treatment was increased 14 d during storage at-2±0.5.At the end of shelf life(35 d),the total viable count of the treated group decreased to 3.51 lgCFU/g(the control is 6.3 lgCFU/g),the Whiteness was 85.21 and 86.12,spinginess was 0.88 and 0.86,hardness was 576.43 and 500,senerory attribute value was 3.76 and 2.73,and the water loss was 6.63% and 7.93%,respectivly.Based on the aboved results,it was suggested that the compound bio-preservative had great effects on the propagation of bacteria and improvement of sensory quality,which prolonged signigicantly the preservation time of fish ball.