Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret
In order to comparatively analyze the effects of tea polyphenols and epigallocatechin gallate (EGCG), the major component of tea polyphenols, on the quality-related physicochemical properties during the processing of air-dried golden pomfret, 0.05% tea polyphenols, 0.05% EGCG and 0.02% EGCG were add...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-01-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-008.pdf |
| _version_ | 1811159491155066880 |
|---|---|
| author | WANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng |
| author_facet | WANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng |
| author_sort | WANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng |
| collection | DOAJ |
| description | In order to comparatively analyze the effects of tea polyphenols and epigallocatechin gallate (EGCG), the major component of tea polyphenols, on the quality-related physicochemical properties during the processing of air-dried golden pomfret, 0.05% tea polyphenols, 0.05% EGCG and 0.02% EGCG were added to the marinade solution (8% salt), separately. The salt content, water-holding capacity (WHC), water migration, thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content of fish meat during curing and air drying were detected, and the change of volatile flavor substances during air-dried golden pomfret processing was analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the addition of tea polyphenols and EGCG could effectively inhibit the increase in TVB-N and TBARS values of fish back and abdominal muscles during the curing and air-drying process (P < 0.05), and reduce the loss of immobile water, which in turn could enhance the WHC of fish meat. Among them, the effect of 0.05% tea polyphenols was the most pronounced, followed by 0.05% EGCG, and 0.02% EGCG was least effective. A total of 63 volatile components were identified during the processing of air-dried golden pomfret, among which aldehydes, ketones and esters increased during the curing and air-drying process, contributing to the unique flavor of air-dried golden pomfret. The addition of tea polyphenols and EGCG was conducive to the formation of volatile aldehydes and ketones in air-dried pomfret and reduced the content of offensive odor substances (triethylamine, butyric acid, o-phenol and isopropyl alcohol). It was found that 0.05% tea polyphenols was the most effective in improving the flavor of air-dried pomfret, followed by 0.05% EGCG, and 0.02% EGCG was least effective. This study showed that natural tea polyphenols was more effective in improving the quality of air-dried pomfret during processing than EGCG alone. |
| first_indexed | 2024-04-10T05:43:07Z |
| format | Article |
| id | doaj.art-5a4318ea22584afa90124186fd8583c0 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-10T05:43:07Z |
| publishDate | 2023-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-5a4318ea22584afa90124186fd8583c02023-03-06T07:13:02ZengChina Food Publishing CompanyShipin Kexue1002-66302023-01-01442546310.7506/spkx1002-6630-20220224-207Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden PomfretWANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng0(1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China; 3. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China)In order to comparatively analyze the effects of tea polyphenols and epigallocatechin gallate (EGCG), the major component of tea polyphenols, on the quality-related physicochemical properties during the processing of air-dried golden pomfret, 0.05% tea polyphenols, 0.05% EGCG and 0.02% EGCG were added to the marinade solution (8% salt), separately. The salt content, water-holding capacity (WHC), water migration, thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content of fish meat during curing and air drying were detected, and the change of volatile flavor substances during air-dried golden pomfret processing was analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the addition of tea polyphenols and EGCG could effectively inhibit the increase in TVB-N and TBARS values of fish back and abdominal muscles during the curing and air-drying process (P < 0.05), and reduce the loss of immobile water, which in turn could enhance the WHC of fish meat. Among them, the effect of 0.05% tea polyphenols was the most pronounced, followed by 0.05% EGCG, and 0.02% EGCG was least effective. A total of 63 volatile components were identified during the processing of air-dried golden pomfret, among which aldehydes, ketones and esters increased during the curing and air-drying process, contributing to the unique flavor of air-dried golden pomfret. The addition of tea polyphenols and EGCG was conducive to the formation of volatile aldehydes and ketones in air-dried pomfret and reduced the content of offensive odor substances (triethylamine, butyric acid, o-phenol and isopropyl alcohol). It was found that 0.05% tea polyphenols was the most effective in improving the flavor of air-dried pomfret, followed by 0.05% EGCG, and 0.02% EGCG was least effective. This study showed that natural tea polyphenols was more effective in improving the quality of air-dried pomfret during processing than EGCG alone.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-008.pdftea polyphenols; epigallocatechin gallate; air-dried golden pomfret; physicochemical properties; volatile components |
| spellingShingle | WANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret Shipin Kexue tea polyphenols; epigallocatechin gallate; air-dried golden pomfret; physicochemical properties; volatile components |
| title | Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret |
| title_full | Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret |
| title_fullStr | Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret |
| title_full_unstemmed | Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret |
| title_short | Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret |
| title_sort | comparison of the effects of tea polyphenols and epigallocatechin gallate on improving physicochemical indexes related to quality of air dried golden pomfret |
| topic | tea polyphenols; epigallocatechin gallate; air-dried golden pomfret; physicochemical properties; volatile components |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-008.pdf |
| work_keys_str_mv | AT wangruiwangqizhouminyubinzhangxueshaliuzheng comparisonoftheeffectsofteapolyphenolsandepigallocatechingallateonimprovingphysicochemicalindexesrelatedtoqualityofairdriedgoldenpomfret |