Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor

Abstract

ABSTRACTIn this study, the quality changes of grass carp during tea polyphenol-assisted curing were studied from physicochemical and flavor perspectives. The addition of tea polyphenols has a positive effect on maintaining the water content of fish as the curing time increases (p < 0.05). The tea polyphenol-assisted treatment maintains the brightness of grass carp meat. The addition of tea polyphenols also slowed down the rate of pH growth and enhances the texture of grass carp (p < 0.05). The addition of tea polyphenols reduced His content, which had a positive effect on the taste of the cured grass carp products. When the pickling time reached 60 min, the inosine monophosphate content of tea polyphenol-treated groups was higher than that of the group soaked in salt only. Combined with equivalent umami concentration and taste activity values, it was found that the addition of 0.1% TP could improve freshness of grass carp cured products.

Keywords

• Pickling
• tea polyphenols
• physicochemical properties
• flavor