Research of the influence of tea on the properties of Tilapia fillet by low-salt pickling

Using the tea to assist-pickle Tilapia fillets, the changes of total volatile base nitrogen (TVB-N) , peroxide value (POV) , acid value (AV) , pH, color, total bacteria numbers, texture, sensory scores were investigated when Tilapia fillets were assist-pickled with different concentration of tea extracts.The results showed that the tea had good inhibition effect on the bacterial growth, fat oxidation and maintained the fish fillet freshness.The quality of color and texture was improved respectively.The optimum tea extracts concentration range for assist-pickling was from 4.5% to 7.0%.