Effect of tea polyphenols on trichiutus haumela during frozen storage

The antiseptic effect of distilled water, 4g / L tea polyphenols, 6g / L tea polyphenols, 8g / L tea polyphenols were studied during storage at-18℃ for up to 90 d.Sensory score, p H value, total volatile basic nitrogen ( TVB- N) , thiobarbituric acid ( TBA) value, trimethylamine ( TMA- N) , salt- extractable protein content were selected as indicators.The results showed that the addition of tea polyphenols significantly could affect sensory score, p H value, TVB- N, TBA value and TMA- N, the experimental groups with tea polyphenols showed great advantages over control group.As a commendable natural preservative, tea polyphenols with antioxidant activity could retard trichiutus haumela spoilage, and improve the quality of frozen trichiutus haumela.However, salt- extractable protein content indicated tea polyphenols couldn't influence protein freezing denaturation of trichiutus haumela.