Effect of Compound Essential Oil Preservative on the Quality of Pseudosciaena crocea during Storage

Three groups of compound spice preservative of Thymol (4.875%) and Eugenol (7.81%) (TE), thymol (4.875%) and Cinnamic aldehyde (3.9%) (TC), thymol (4.875%) and Alpha-Terpineol (15.62%) (TA) were applied to Pseudosciaena crocea storage at 4℃ to explore the changes in the quality of Pseudosciaena crocea during storage through sensory evaluation, total number of colonies (TVC) and physical and chemical indicators (pH, TVB-N and color difference) and other indicators. The results showed that the compound fresh-scented preservative treatment groups had better preservation effect. Among them, TE group showed the best preservation effect. On the 12th day of storage, the sensory evaluation score of TE group was still within the acceptable range. TA and TC group, the sensory score was lower than 3 score on the 7th and 12th, respectively, which reached an unacceptable score;on the 12th day, the TVC of TE sensory colonies (TVC) was 5.93 lg cfu/g. The antibacterial effect of TE was the best in 4 treatments. Within the control of national standard, the TVC value of TC, TA and blank group was greater than 6 lg cfu/g on the 12th, 10th and 10th day respectively, exceeding the national standard range, inedible;TVB-N was 28.33 mgN/100 g on the 12th day, and did not reach the upper limit of TVB-N during storage, which could effectively inhibit the spoilage of Pseudosciaena crocea. When the TC, TA and K groups were at 12 th days, the TVB-N values were 33.48, 36.81 and 44.08 mg N/100 g, respectively, which were spoiled and inedible. Therefore, the three groups of compound spice preservatives in this experiment can prolong the shelf life of large yellow croaker to a certain extent, and the TE treatment group has the best preservation effect.