Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

This study investigated the impact of adding tea polyphenols (TP) on the quality of mackerel puree during refrigerated storage. The study used whole mackerel fish and analyzed the sensory characteristics, physicochemical properties, and microstructure of the puree. As storage time increased, signifi...

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Bibliographic Details
Main Authors: Zhifeng Tan, Xiaoqing Yang, Zheng Jin, Lin Han, Ke Li, Sangeeta Prakash, Xiuping Dong
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Mackerel
Physicochemical properties
Tea polyphenols
Oxidation
Gel network
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524003675

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524003675

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