Effect of tea polyphenols on the freshness and the oxidation of myofibrillar protein of weever during cold storage

This paper researched the effect of tea polyphenol(TP)on the oxidation of myofibrillar protein and freshness of weever during the cold storage. The weever was firstly steeped into 0.2% of tea polyphenol and then taken out and storaged at 4℃.The K value,TVB-N value,myofibril protein soluble salt,Ca²⁺-ATPase activity,surface hydrophobicity,total sulfhydryl and active sulphur were selected as evaluation indexes,and these indexes were measured at 0,2,4,6,8 and 10 d respectively. The result indicated that the tea polyphenol could effectively increase of K values,TVB-N value and surface hydrophobicity during the storage(p<0.05). The dissolubility of myofibril protein,Ca²⁺-ATPase activity,total sulfhydryl and active sulphur content were all significantly higher than that of control groups. At the end of storage,experimental group compared to control group was higher than 20.91%,57.14%,18.42% and 89.47% respectively(p<0.05). From the testing results,the tea polyphenol could effectively restrain the oxidation of myofibrillar protein and keep the freshness of weever during the cold storage.