1. Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor.
- Author
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Xue, Jingqi, Jing, Lunan, Pan, Hao, and Shi, Wenzheng
- Subjects
CTENOPHARYNGODON idella ,UMAMI (Taste) ,FLAVOR ,INOSINE monophosphate ,TEA ,TEA plantations ,POLYPHENOLS - Abstract
In 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. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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