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文献信息

Effects of polyphenols in combination with L-cysteine/l-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices

期刊名:Food Chemistry
文献编号:
文献地址: https://www.sciencedirect.com/science/article/abs/pii/S0308814624036331
发表日期:9 November 2024
Effects of phenolic compounds in conjunction with L-cysteine/l-ascorbic acid on the redox state of myoglobin (Mb) and their efficacy to maintain the color and quality of refrigerated longtail tuna (Thunnus tonggol) slices were investigated. Purified metmyoglobin (metMb) and oxymyoglobin (oxyMb) samples were added with Epigallocatechin-3-gallate (EGCG) or Quercetin individually or in combination with L-cysteine (CT) or l-ascorbic acid (AA) at 4 °C. EGCG in combination with AA (EGCG+AA) and AA alone significantly reduced metMb and increased oxyMb levels (p < 0.05). Furthermore, the slices of tuna were treated with EGCG+AA (200 and 200 mg/kg, respectively) exhibited superior color retention (high a* value and a*/b*) and reduced lipid and protein oxidation more potentially, compared to other treated slices. AA alone was less effective in preserving color and quality of slices. Therefore, EGCG+AA effectively maintained the color and quality of tuna slices stored at 4 °C.
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