Effect of tea polyphenols on the quality of tilapia during superchilled storage

The effect of preserving the fresh tilapia fillet by tea polyphenols was studied during superchilled storage in this assay. The initial freezing point was confirmed based on frozen temperature curve of tilapia.Meanwhile,the experiment was also monitored by the total aerobic counts,p H value,the 2-thiobarbituric acid(TBA),total volatile basic nitrogen(TVB-N) and sensory evaluation three days intervals,which could efficiently evaluate the influence of tea polyphenols combined with superchilling technology on tilapia quality. The result showed that the freezing point of tilapia was-2.5℃. Tea polyphenols was effective to inhibit the change of the total aerobic counts,p H,TBA and TVB-N(p <0.05),and improved the sensory quality(p <0.05) of tilapia compared with the blank control group,thus it prolonged the shelf-life of tilapia fillet from 19 d to 28 d during superchilled storage.