Effect of Tea Polyphenols on Lipid Oxidation of Nemipterus Virgatus Surimi Cake During Ice Storage

Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) values of the experimental groups (with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake (p < 0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal, (E, E)-2, 4-decadienal, 2, 3-octanedione, 2-hydroxy-propanamide, and 2, 5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and (E, E)-2, 4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.