Abstract:

The objective of the present work was to investigate the effect of tea polyphenols the quality of Trichiurus
haumela. Trichiurus haumela fillets were treated with different concentrations of tea polyphenols (0, 0.10, 0.15, 0.20, 0.25,
0.30 and 0.40 g/100 mL) and subsequently stored 4 ℃, and total viable count (TVC), physicochemical indicators such as
acid value (AV), peroxide value (POV), thiobarbituric acid (TBA) value, trimethylamine (TMA) value and total volatile
basic nitrogen (TVB-N) value, sensory evaluation score, color parameters and texture characteristics were assessed on the
treated and the control samples at three-day intervals during the storage. Results showed that TVC, AV, POV, TBA, TMA
and TVB-N and chromaticity values of Trichiurus haumela fillets presented an increasing trend with the extension of storage
time. At the same time, sensory evaluation score and texture parameters decreased gradually. All the tested parameters
changed more slowly in the experimental groups than in the control group. Tea polyphenols when used at 0.20 g/100 mL
were found to be the most effective in maintaining the quality of Trichiurus haumela by inhibiting bacterial growth and
effectively slowing down oxidative decomposition of protein and lipid. As a result, the shelf life was extended by three days
at 4 ℃, and the color and nutrients remained unchanged for a long time.

Key words: Trichiurus haumela, fat oxidation, tea polyphenols, quality, shelf life