Phloretin is a naturally occurring flavonoid that has antimicrobial and antioxidant activities. The objective of this study is to examine the feasibility of using phloretin as a preservative for salmon fillets. Salmon samples were dipped in phloretin solution (2 mg/mL and 4 mg/mL), stored at 4 °C for three days. The effect of phloretin on the quality of salmon fillets was investigated during storage time. The results showed that phloretin reduced microbial species diversity and the relative abundance of bacterial community composition in genus level in salmon fillets. Specific spoilage organisms (Pseudomonas, Photobacterium, and Shewanella), Acinetobacter, Flavobacterium, and Chryseobacterium were identified as dominant bacteria in salmon fillets during storage time. Besides, phloretin inhibited the growth of test microorganisms, in particular, Gram-positive bacteria including Listeria monocytogenes, Staphylococcus aureus, and Bacillus subtilis. When dipped into 4 mg/mL of phloretin, phloretin showed growth inhibitory effects against Pseudomonas and Photobacterium by 1.6 and 0.7 logarithmic, respectively; and total viable bacteria counts were decreased. Notably, the formation of biogenic amines was retarded by 18.84 times and lipid oxidation measured by thiobarbituric acid-reactive substances (TBARS) was reduced by 3.23 times compared to control samples. Overall, phloretin is promising as a natural preservative to improve seafood safety.

卵磷脂是具有抗微生物和抗氧化活性的天然类黄酮。这项研究的目的是检验使用百富肽作为鲑鱼片防腐剂的可行性。将鲑鱼样品浸入phreretin溶液（2 mg / mL和4 mg / mL）中，在4°C下保存三天。在储存过程中，研究了竹节菌素对鲑鱼片质量的影响。结果表明，金盏花素降低了鲑鱼片中微生物种类的多样性和细菌群落组成的相对丰度。具体腐败菌（假单胞菌，发光杆菌，和希瓦氏菌），不动杆菌属，黄杆菌属，和金黄杆菌在储存时间内被鉴定为鲑鱼片中的优势细菌。此外，phloretin抑制测试微生物的生长，特别是抑制单核细胞增生李斯特菌，金黄色葡萄球菌和枯草芽孢杆菌等革兰氏阳性细菌的生长。当将其浸入4 mg / mL的芦荟素中时，芦荟素显示出对假单胞菌和光细菌的生长抑制作用对数分别为1.6和0.7; 并且总活菌数减少了。值得注意的是，与对照样品相比，生物胺的形成被延迟了18.84倍，并且通过硫代巴比妥酸反应性物质（TBARS）测得的脂质氧化减少了3.23倍。总体而言，phloretin有望作为一种天然防腐剂来提高海鲜的安全性。