Antibacterial activity and application on grass carp muscle in cold storage of camphor tree leaves’ polyphenol

Authors

LI Yinghong, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LI Zhonghai, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
FU Xiangjin, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHANG Hui, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

To investigate the antibacterial activity of camphor tree leaves’ polyphenol in food preservation, the effect of camphor tree leaves’ polyphenol was studied, on 7 strains of pathogenic bacteria and spoilage bacteria, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. Furthermore, the effect of camphor tree leaves’ polyphenol on the total colony, pH value, total volatile basic nitrogen (TVB-N) content and trimethylamine content of grass carp meat during cold storage was investigated. The camphor tree leaves’ polyphenol inhibited these strains effectively, the MIC on Pseudomonas fluorescens, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Penicillium citrinum, Aspergillus niger, Mucor mucedo were 0.500, 0.625, 1.250, 1.250, 2.500, 2.500 mg/mL, respectively, and the MBC were 1.000, 1.250, 2.500, 2.500, 2.500, 2.500, 2.500 mg/mL, respectively. The camphor tree leaves’ polyphenol can significantly inhibit the growth of microorganisms in the fish, and the pH value, TVB-N content, and trimethylamine content increased slower than that of the control, the shelf life of refrigerated fish increased from 3 days to 6 days, 8 days for 5, 10 mg/g treatment, respectively. The camphor tree leaves’ polyphenol could be used as effective natural antibacterial agent in fish meat preservation.

Publication Date

5-28-2018

First Page

128

Last Page

130,141

DOI

10.13652/j.issn.1003-5788.2018.05.027

Recommended Citation

Yinghong, LI; Zhonghai, LI; Xiangjin, FU; and Hui, ZHANG (2018) "Antibacterial activity and application on grass carp muscle in cold storage of camphor tree leaves’ polyphenol," Food and Machinery: Vol. 34: Iss. 5, Article 27.
DOI: 10.13652/j.issn.1003-5788.2018.05.027
Available at: https://www.ifoodmm.cn/journal/vol34/iss5/27

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