The lotus root polyphenol extract (LRPE) was extracted from rhizome knots according to Zhu, Li, He, Thirumdas, Montesano and Barba [12 (link)]. Following that, the crude extract solution was loaded onto the AB-8 macroporous resin (0.3–1.25 mm particle size, Macklin, Shanghai, China) for purification as described by Wu, et al. [19 (link)]. The rhizome knot was purchased from a local market (Wuhan, China). The concentration of total polyphenol in LRPE determined by the method of Zhu, Li, He, Thirumdas, Montesano and Barba [12 (link)] was 68.73 mg/100 mg. The ascorbic acid (AA) (99.7%) was purchased from Sinopharm Chemical Reagent Co., Ltd. (Shanghai, China). The lotus seedpod procyanidins (LSPC) (50%) were provided by College of Food Science and Technology, Huazhong Agricultural University. The grape seed extract (GSE) (95%) was obtained from Tianjin Jianfeng Natural Products Research and Development Co., Ltd. (Tianjin, China).
Fresh and alive channel catfish, each 3 ± 0.2 kg, were purchased from a local market (Wuhan, China). All channel catfish were transported using water tanks to the laboratory with 30 min. The fish head, bone, viscera and skin were immediately removed. The back muscles of the fish were cut into approximately 2 cm thick and approximately 20 g fillets and then randomly separated into five groups: a CK group treated with sterile distilled water and four other treatment groups including AA, GSE, LSPC and LRPE at a concentration of 2 g/L. The concentration of each treatment group was determined according to the results of previous studies. Each solution was prepared just before use and precooled to 4 °C. Fillets were immersed in each treatment group for 10 min at room temperature before being drained thoroughly. The fillets were then placed in food packaging boxes at a cold storage temperature (4 ℃) and were collected at random for analysis at 0, 1, 3, 5, 7, 9, and 11 days.
Fresh and alive channel catfish, each 3 ± 0.2 kg, were purchased from a local market (Wuhan, China). All channel catfish were transported using water tanks to the laboratory with 30 min. The fish head, bone, viscera and skin were immediately removed. The back muscles of the fish were cut into approximately 2 cm thick and approximately 20 g fillets and then randomly separated into five groups: a CK group treated with sterile distilled water and four other treatment groups including AA, GSE, LSPC and LRPE at a concentration of 2 g/L. The concentration of each treatment group was determined according to the results of previous studies. Each solution was prepared just before use and precooled to 4 °C. Fillets were immersed in each treatment group for 10 min at room temperature before being drained thoroughly. The fillets were then placed in food packaging boxes at a cold storage temperature (4 ℃) and were collected at random for analysis at 0, 1, 3, 5, 7, 9, and 11 days.
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