Food and Fermentation Industries >

2021 , Vol. 47 >Issue 15: 198 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026393

The effect of tea polyphenol and curcumin on the quality of frozen mussel meat

  • ZHU Shichen ,
  • ZENG Xi ,
  • LONG Guanyu ,
  • LYU Fei ,
  • ZHOU Xuxia ,
  • JIN Youding ,
  • DENG Shanggui ,
  • ZHOU Xiaomin ,
  • LIU Shulai ,
  • DING Yuting
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  • 1(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province,Hangzhou 310014,China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),Hangzhou 310014,China)
    4(Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
    5(Shengsi County Jingsheng Mussel Industry Development Co.Ltd.,Hangzhou 316000,China)
    6(College of Food and Pharmacy,Zhejiang Ocean University,Hangzhou 316000,China)
    7(Zhejiang Xingye Group Co.Ltd.,Hangzhou 316000,China)

Received date: 2020-12-07

  Revised date: 2021-02-23

  Online published: 2021-08-23

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Abstract

The aim of this study was to investigate the effects of tea polyphenols (TP)-curcumin (CC) on the physicochemical quality, sensory characteristics, microbial community composition and microstructure of mussel meat in order to improve the frozen storage quality of mussel meat. The results showed that the water holding capacity and water activity of all mussel groups decreased during frozen storage, however, tea polyphenols-curcumin (TC) treatment group were significantly higher than those of control. Moreover, the mussel meat treated with tea polyphenols-curcumin (TC) had lower total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), bacterial count and better elasticity, chewiness, sensory quality, and the shelf life of frozen storage was prolonged by 1-2 weeks. And the mixture of 30 mg/mL tea polyphenols and 2.75 mg/mL curcumin had the best effect. In addition, the results of the scanning electron microscope indicated that mussels treated with the compound solution also had dense muscle fiber structure. Therefore, tea polyphenols-curcumin compound may be an effective method to improve the quality of mussel meat during frozen storage to further extend the frozen storage period.

Key words： mussel meat; tea polyphenol compound solution; frozen storage

Cite this article

ZHU Shichen , ZENG Xi , LONG Guanyu , LYU Fei , ZHOU Xuxia , JIN Youding , DENG Shanggui , ZHOU Xiaomin , LIU Shulai , DING Yuting . The effect of tea polyphenol and curcumin on the quality of frozen mussel meat[J]. Food and Fermentation Industries, 2021 , 47(15) : 198 -205 . DOI: 10.13995/j.cnki.11-1802/ts.026393

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