Effects of tea polyphenols,chitosan and lysozyme compound preservative for the preservation of Coregonus peled fillets

In order to analyze the effects of tea polyphenol,chitosan and lysozyme for the preservation of Coregonus peled fillets,the orthogonal experiment L₉(3⁴)was made to optimize the complex preservatives formula(a mixture of tea polyphenols,chitosan and lysozyme)in the preservation of Coregonus peled. The K value and total viable count(TVC)were used to evaluate its quality changes. The results showed that the best concentration of tea polyphenol,chitosan and lysozyme were 0.1,4.0,0.5 g/kg.The K value,TBA value and TVC treated by the best complex preservatives were significantly lower than uncoated one(p<0.05). The first grade freshness of Coregonus peled treated by the complex preservatives could be extended to 4 days,so it could maintain the good freshness quality and prolong the storage period. The results would provide data support and reference basis for the high quality preservation of Coregonus peled.