Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

This study investigated the impact of adding tea polyphenols (TP) on the quality of mackerel puree during refrigerated storage. The study used whole mackerel fish and analyzed the sensory characteristics, physicochemical properties, and microstructure of the puree. As storage time increased, significant changes occurred in the puree, including increased levels of thiobarbituric acid value, protein carbonyl, and free radicals. The water holding capacity, whiteness, and pH value of the puree decreased. However, the addition of TP helped to preserve the quality of the mackerel puree, particularly in the later stages of storage. This was evidenced by reduced oxidation of lipids and proteins, minimal color change, and a more compact microstructure. The study also revealed that TP contributes to the development of a gel network within the mackerel puree, enhancing water retention and sensory qualities. These findings suggested that TP treatment has potential for preserving mackerel puree during refrigeration. [Display omitted] •TP improves oxidative stability of whole mackerel fish during refrigeration.•TP promots the cross-linking of the mackerel puree network structure.•TP effectively locks moisture into the mackerel pure matrix.•TP treatment enhances whole mackerel fish utilization and its quality.