Suppressive effect of green tea polyphenols on oxidation in yellowtail(Seriola quinqueradiata) meat during round iced storage [Japanese]

摘要

Suppressive effects of green tea polyphenols (GTP) containing (+)-catechin, (-)-epicatechin, (-) -gallocatechin, (-)-epigallocatechin, (-)-gallocatechin gallate, (-)-epicatechin gallate and (-)epigallocatechin gallate on lipid oxidation in cultured fish meat were investigated. The moist pellets supplemented with different concentrations of GTP (0, 0.02 and 0.2% (w/w)) was fed to young yellowtails (Seriola quinqueradiata). These fish were killed on the 2nd and 4th week after feeding. Changes in peroxide value (POV), TEA Value and metmyoglobin formation ratio in their meat were measured during iced storage of the round fish. The increase in ail the measured values of the meat were suppressed by GTP feeding.