In this study, fish marine bioactive peptides (FMBP) from gill waste obtained from Tilapia (Oreochromis mossambicus) and bighead carp (Hypophthalmichthys nobilis) were explored to provide a green preservation method to maintain the taste and flavor of Chinese moon cake. FMBP were hydrolyzed using a mixture of protease (neutral protease: alkaline protease = 1:1). The enzymatic reaction conditions were researched by single-factor experiments with antibacterial activity as the evaluation index. Moon cakes were treated with FMBP coating (2.0%, 2.5%, 3.0% or 3.5%) and stored for 25 days at 28°C without packaging. The effect of FMBP on the quality of moon cakes was investigated considering microbiological, physicochemical and sensory properties. Research showed that FMBP significantly inhibited the growth of microorganisms during storage while maintaining the taste of moon cake. The 3% FMBP had the best effect on the coating treatment, which the PV and AV values reduced most significantly (p < 0.05), and especially the total number of colonies (p < 0.05) and the number of coliforms (p < 0.01) was significantly inhibited. The shelf-life of moon cakes treated with FMBP coating was extended, 2% FMBP by 10 days and 3% or 3.5% FMBP by 20 days, compared with the control group without FMBP treatment by 5 days (when the total number of molds was more than 150 CFU/g, the moon cake was spoiled). These results indicate that FMBP can be used as a food additive antimicrobial agent and preservative.

Novelty Impact Statement

The optimal FMBP enzymatic hydrolysis conditions were obtained, which could be used in the field of food additive antimicrobial or preservative agent. FMBP significantly inhibited the growth of microorganisms during storage while maintaining the quality of moon cakes. The 3% FMBP had the best effect on the coating treatment, which the shelf-life of moon cakes was extended by 20 days.