Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster

Huaixu Wang; Baoping Shi; Weitao Wang; Yajie Zhang; Ka-Wing Cheng

doi:10.1016/j.foodchem.2024.139090

Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster

Food Chem. 2024 Aug 1:448:139090. doi: 10.1016/j.foodchem.2024.139090. Epub 2024 Mar 22.

Authors

Huaixu Wang¹, Baoping Shi¹, Weitao Wang², Yajie Zhang¹, Ka-Wing Cheng³

Affiliations

¹ Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
² Earth, Ocean and Atmospheric Sciences Thrust, Function Hub, Hong Kong University of Science and Technology (Guangzhou), Guangzhou 511466, China.
³ Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China. Electronic address: kwcheng@szu.edu.cn.

PMID: 38547714
DOI: 10.1016/j.foodchem.2024.139090

Abstract

Baked oyster is a popular seafood dish around the world. The present study investigated the effect of various concentrations of a green-tea extract (GTE) marinade on the safety and sensory profiles of oysters baked for different durations. The results showed 10 g/L of GTE and 10-min baking time was the optimal combination, as supported by significantly attenuated lipid oxidation (35.29 %) and N^ε-(carboxyethyl)lysine (CEL) content (48.51 %) without appreciable negative impact on the sensory or nutritional quality of the oysters. However, high concentrations of the marinade or prolonged baking promoted protein oxidation and N^ε-(carboxymethyl)lysine (CML) formation likely through the pro-oxidative action of the GTE phytochemicals. Correlation analysis further revealed the main factors that affected CML, CEL, and fluorescent AGEs generation, respectively. These findings provide theoretical support for the protective effect and mechanism of GTE against quality deterioration of baked oysters and would help broaden the application of GTE in the food industry.

Keywords: Advanced glycation end-products; Green tea extract; Lipid oxidation; Oyster; Protein oxidation.