Research Progress in the Application of Tea Polyphenols in Meat Processing and Preservation

Abstract:

Tea polyphenols are the general term for polyphenols in tea, mainly including catechins, flavonoids, and anthocyanins, which have antioxidant and antimicrobial properties. The author reviewed the structural characteristics and the antioxidant and antibacterial mechanisms of tea polyphenols. Additionally, the application of tea polyphenols in the processing and preservation of meat products is summarized, providing a theoretical basis for their use in meat products. Studies have shown that tea polyphenols can achieve anti-oxidation by scavenging free radicals, chelating metal ions, and inhibiting oxidase activity. Moreover, tea polyphenols can inhibit cell growth and proliferation by inhibiting the activities of enzymes involved in cell metabolism and damaging the cell membrane system. As natural antioxidants, tea polyphenols can significantly prolong the shelf life of meat products and are widely used in fresh, pre-made, sauced, pickled, and other meat products. At present, the mechanisms underpinning the antibacterial and antioxidant effects of tea polyphenols in meat products have not been fully clarified, and the poor solubility and low stability of tea polyphenols remain to be solved. Future research should focus on the modification and optimization of tea polyphenols, synergistic preservation, and the application of tea polyphenols in meat processing to further improve the preservation effect.