Abstract: The objective of this study was to explore the effects of tea polyphenols at different mass concentrations (0, 1, 2 and 3 g/L) on functional properties of loach (Misgurnus anguillicaudatus) myofibril protein during superchilled storage. The changes in solubility, emulsifying properties, surface hydrophobicity, sulfhydryl content and rheological properties were measured after 0, 5, 10, 15, 20, 25 and 30 days storage at ?2.5 ℃. The results showed that treatment with tea polyphenols could inhibit the decrease in solubility, emulsifying properties and sulfhydryl content and the increase in surface hydrophobicity. The rheological curves showed that tea polyphenols could enhance the gel-forming capacity of loach myofibril protein in a concentration-dependent manner. In conclusion, tea polyphenol treatment can significantly inhibit the deterioration of functional characteristics of loach myofibril protein during superchilled storage, and the best effect can be obtained with 3 g/L tea polyphenols.

Key words: tea polyphenol, superchilling, loach (Misgurnus anguillicaudatus), myofibrillar protein, functional properties