Effects of Different Treatments of Tea Polyphenols on Oxidation Stability and Shelf Life of Dried Scallop

In this study, the effects of different tea polyphenol treatments, direct addition of antioxidant on the surface of dried scallop (traditional) and after antioxidant addition allowing it to stand, leaving antioxidant both on the surface and inside of dried scallop (improved), on the oxidation stability of dried scallops were evaluated in terms of oxygen consumption, primary oxidation products, secondary oxidation products, free radical intensity and oxidation-induced substrate loss. A shelf-life prediction model of dried scallops was established to evaluate the effect of different tea polyphenol treatments on the predicted shelf life of dried scallops. The results showed that compared with the traditional one, the improved treatment significantly prolonged the induction period of oxidation of dried scallop, and effectively reduced peroxide value (PV), thiobarbituric acid reactive substances (TBARS) value, free radical intensity, and the loss of eicosapentaenoic acid and docosahexaenoic acid contents, and it could extend the shelf life of dried scallop by up to 10.23 days. This study provides a theoretical basis and methodological guidance for the development of high-efficiency antioxidants for and maintaining the nutritional quality of dried marine animal products.