Effects of tea polyphenols on the quality of common carp (Cyprinus carpio) meat during the freezing process and its action mechanism.

In this research, the effects and action mechanism of tea polyphenols (TP) on the quality of common carp meat during the freezing process were investigated. During the freezing process, TP could reduce the thawing loss of carp meat and improve its texture properties. Moreover, TP showed the remarkable capability to inhibit protein denaturation and enhance the thermal stability of the myofibrillar protein (MP) in carp meat. In addition, by the observation of fluorescence spectrum and Fourier transform‐infrared spectrum, the tertiary and secondary structures of MP could be obviously changed with the treatment of TP. Furthermore, according to the analysis of molecular docking, TP could interact tightly with MP by hydrogen bonds and hydrophobic interactions, which changed the spatial structure of MP and affected the quality of carp meat. All present results suggested that TP had a potential value to improve the quality of common carp meat during the freezing process. In the present study, TP could reduce the thawing loss of carp meat and improve its texture properties during the freezing process by interacting with carp's MP. All results suggest that TP have the potential to improve the quality of common carp meat during the freezing process. Novelty impact statement: In present study, tea polyphenols could reduce the thawing loss of carp meat and improve its texture properties during freezing process by interacting with carp's myofibrillar protein. All results suggest that tea polyphenols have the potential to improve the quality of common carp meat during freezing process. [ABSTRACT FROM AUTHOR]