ABSTRACT To prevent the degradation, snakehead fish fillets were infiltrated in 4% chlorogenic acid solution for 10, 20, and 30 min; which correspond to chlorogenic acid concentration of 0.2%, 0.5%, 0.7% in the infiltrated samples, respectively. Treated fish fillets were then stored at 2 ± 0.5°C for 2 weeks and were evaluated for total volatile base nitrogen (TVB-N), trimethylamine (TMA), pH, acid value (AV), peroxide value (POV), total bacterial count, and sensory qualities. Results advocated that chlorogenic acid penetration inactivated about 2-log CFU/g microorganism, while TVB-N and TMA were limited to about 10 mg/100 g. Rising kinetics of pH, AV, and POV were impeded markedly as well as 2 weeks of acceptable storage was achieved. Chlorogenic acid penetration features promotion of fish quality, decrease of microbial load and textures. This novel treatment can be applied industrially in tenderization of meat, storage of meat, and microbial inhibition of meat during preservation.

中文翻译：

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蛇头鱼的绿原酸渗透：一种在储存过程中保持质量和抑制变质的新方法

摘要 为了防止降解，将蛇头鱼片浸入 4% 绿原酸溶液中 10、20 和 30 分钟；分别对应于渗透样品中 0.2%、0.5%、0.7% 的绿原酸浓度。然后将处理过的鱼片在 2±0.5°C 下储存 2 周，并评估总挥发性碱氮 (TVB-N)、三甲胺 (TMA)、pH、酸值 (AV)、过氧化值 (POV)、细菌总数计数和感官品质。结果主张绿原酸渗透灭活约 2-log CFU/g 的微生物，而 TVB-N 和 TMA 被限制在约 10 mg/100 g。pH、AV 和 POV 的上升动力学受到显着阻碍，并实现了 2 周可接受的储存。绿原酸渗透的特点是提高鱼的品质，减少微生物负荷和质地。