Different tea polyphenol treatments on lipid oxidation of scallop ( Argopecten irradians ) adductor muscle during hot air drying

Abstract

This study investigated the effects of different tea polyphenol (TP) treatments (control, unmarinated, and marinated) on scallop adductor muscle lipid oxidation during hot air drying. Results showed that the marinated sample had the lowest peroxide value, thiobarbituric acid reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of TP. These results were achieved by the distributing of TP on lipid oxidation site, effectively intercepting free radical chain reaction and inhibiting lipoxygenase activity. The significant loss of total phenolic content in the marinated sample confirmed this result. The control, unmarinated, and marinated sample lost 26.52%, 9.99%, and 6.46% of eicosapentaenoic acid and docosahexaenoic acid during drying, respectively, indicating that the marination more efficiently maintained its high nutritive value in terms of lipid. This study provided a more effective way of using TP to control lipid oxidation in seafood during drying. Novelty impact statement Marinated with TP improved its antioxidant effect during scallop drying. More than 26% of EPA + DHA lost in scallop adductor muscle, while less than 7% of EPA + DHA lost in marinated scallop adductor muscle during drying. Marinated with TP maintained the higher nutritive value of scallop during drying.