A frontier exploration of ancient craftsmanship: Effects of various tea products in traditional Chinese cuisine "tea flavored beef".
Food Chem
; 454: 139834, 2024 Oct 01.
Article
in En
| MEDLINE
| ID: mdl-38815322
ABSTRACT
Modern science often overlooks to reveal the scientific essence of traditional crafts to promote their inheritance and development. In this work, five different types of tea products were prepared using the same variety of tea leaves referring to traditional methods. The analysis of their components and activities indicated that the processing reduced total catechin contents (from 172.8 mg/g to 48.2 mg/g) and promoted the synthesis of theaflavins (from 17.9 mg/g to 43.4 mg/g), reducing antioxidant and antimicrobial abilities of the resulting tea products. On this basis, the tea products were applied to "tea flavored beef" to reveal long-term effects. Within 15 days of storage, tea treatment showed remarkable antimicrobial and antioxidant activities on the beef. Also, the declines of sensory scores and texture of the treated beef were significantly suppressed. Meanwhile, protein degradation in the beef was inhibited, limiting the contents of various biogenic amines within relatively low levels.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Tea
/
Camellia sinensis
/
Flavoring Agents
/
Antioxidants
Limits:
Animals
/
Humans
Country/Region as subject:
Asia
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China