Synergistic effect of combined treatment with allicin and antioxidants of bamboo leaves and preservation of bullfrog (Lithobates catesbeiana) during refrigeration storage

Abstract

The effects of allicin (All) and antioxidant of bamboo leave (AOB) on the quality of bullfrog (Lithobates catesbeiana) during refrigerated storage were investigated. The results demonstrated that the treatment of All and AOB could reduce the decline of moisture loss and maintain the water-holding capacity (WHC). In addition, combination treatment inhibited the increase of total viable counts (TVC), exhibited good antibacterial activity, delayed the decrease of amino acid content and retarded the sensory deterioration. The reduction of thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) indicated that allicin combined with antioxidant of bamboo leave (AA) could restrain the degradation of protein and lipid oxidation. As a consequence, AA treatment prolonged the shelf-life of bullfrogs for another 6 days. Allicin combined with antioxidant of bamboo leave treatment could be an effective approach to extend the shelf-life and delay the biochemical reaction of refrigerated bullfrog.