Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C

We investigated the effects of tea polyphenol treatments on quality and microbiota crisp grass carp fillets during cold storage at 4 °C. Changes in total viable count (TVC) volatile base nitrogen (TVB-N) were measured. The was analyzed using high-throughput sequencing technique. results indicated that inhibited bacterial growth reduced TVB-N values fish fillets, subsequently extended their shelf life by 6 days. result showed Pseudomonas most abundant bacteria polyphenol-treated end life, while Aeromonas control samples. These findings suggested could be used future to extend alter communities responsible for spoiling fish.