Change of quality and myofibrillar protein structure of chill whole chicken meat during storage: effects of tea polyphenol and irradiation

Abstract This investigation examined the influence of tea polyphenol (TP, 300 mg/L) treatment, irradiation (IR, 6 kGy) treatment, and TP-assisted IR (TPIR) treatment on the quality of stored chicken meat. The quality indexes of chicken meat (sensory attributes, structure index, and TVB-N value), and the oxidation, degradation, and the advanced structure of chicken MP (secondary structure, total sulphydryl group content, carbonyl group content, surface hydrophobicity property, and SDS-PAGE) were systematically analysed. Compared with control group, the treated groups had smaller TVB-N value (Control > IR > TP > TPIR), higher sensory scores (Control < IR < TP < TPIR), and better structural properties. In addition, the treated groups had a smaller carbonyl content (Control > IR > TP > TPIR) and higher sulphydryl content (Control < IR < TP < TPIR). It indicated that TPs and/or IR technology could inhibit microbial reproduction and protein degradation, and prolong the shelf life of chicken. Compared with IR group, the lower TVB-N value and degree of protein oxidation in TP group indicated that TP was superior to IR group. In addition, the TPIR group had the best preservation effect, indicating that TPs could mask the side effects of IR, and they had a synergistic effect (TPIR > TP > IR). Compared with control group, the shelf life was extended by 6, 6, and 10 days in TP, IR, and TPIR groups, respectively.