Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor

In this study, the quality changes of grass carp during tea polyphenol-assisted curing were studied from physicochemical and flavor perspectives.The addition of tea polyphenols has a positive effect on maintaining the water content of fish as the curing time increases (p < 0.05).The tea polyphenolassisted treatment maintains the brightness of grass carp meat.The addition of tea polyphenols also slowed down the rate of pH growth and enhances the texture of grass carp (p < 0.05).The addition of tea polyphenols reduced His content, which had a positive effect on the taste of the cured grass carp products.When the pickling time reached 60 min, the inosine monophosphate content of tea polyphenol-treated groups was higher than that of the group soaked in salt only.Combined with equivalent umami concentration and taste activity values, it was found that the addition of 0.1% TP could improve freshness of grass carp cured products.