Effect of tea polyphenols incorporated with Aureofuscin on quality of Scallop (Patinopecten yessoensis) during cold storage

The present study was to investigate the effect of tea polyphenols (TP) incorporated with Aureofuscin (Aur) on storage quality and shelf life of scallop. The scallop was pretreated with TP-Aur and stored at -1.2 degrees C. The sensory evaluation, pH-value, microbiological analysis, liquid loss, extractable protein nitrogen (EPN) thiobarbituric acid reactive substances (TBARS) value and Ca2+-ATPase activity were measured on all the samples. The preservation effect of TP-Aur treatment group was significantly (P<0.05) better than the control groups. The results indicated that TP-Aur could retard microbial metabolism effectively, the process of protein degradation and fat oxidation. Thus, the TP-Aur could be a promising material as a food preservative for extending the shelf-life of scallop.