A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations
The historical appreciation of tea dates back to ancient times, while technological limitations have long hindered in-depth exploration of its flavor complexity and functional attributes. This study investigated the effects of various teas on a traditional delicacy, “tea-flavored fish”, using teas p...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010101 |
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| author | Wenxia Wang Kun Liu Chunlong Liu Bei Yang Hao Dong Wenzhen Liao Xingfen Yang Qi He |
| author_facet | Wenxia Wang Kun Liu Chunlong Liu Bei Yang Hao Dong Wenzhen Liao Xingfen Yang Qi He |
| author_sort | Wenxia Wang |
| collection | DOAJ |
| description | The historical appreciation of tea dates back to ancient times, while technological limitations have long hindered in-depth exploration of its flavor complexity and functional attributes. This study investigated the effects of various teas on a traditional delicacy, “tea-flavored fish”, using teas processed via traditional methods. Analysis of functional components revealed that processing and fermentation reduced catechin levels (186.3 mg/g to 58.8 mg/g) while increasing theaflavins (16.6 mg/g to 39.6 mg/g), leading to decreased antioxidant and antimicrobial activities. Tea flavored fish was prepared following traditional techniques. The results indicated that the teas preserved their sensory qualities such as texture and color, inhibited metabolic activity and microbial growth, delayed lipid oxidation and protein degradation, and inhibited biogenic amine accumulation. Furthermore, minor compositional variations were observed in the final product. These findings offer novel insights into the application of modern scientific concepts to elucidate the principles underlying traditional craftsmanship. |
| format | Article |
| id | doaj-art-952fb6a1ae144aa18f4af5dd9cd3bc17 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-952fb6a1ae144aa18f4af5dd9cd3bc172025-02-12T05:32:04ZengElsevierFood Chemistry: X2590-15752025-01-0125102122A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variationsWenxia Wang0Kun Liu1Chunlong Liu2Bei Yang3Hao Dong4Wenzhen Liao5Xingfen Yang6Qi He7School of Biomedical and Phamaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong Province 510006, ChinaSchool of Public Health/ School of Basic Medical Sciences / Food Safety and Health Research Center/ Guangdong Provincial Key Laboratory of Tropical Disease Research/ BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, ChinaSchool of Public Health/ School of Basic Medical Sciences / Food Safety and Health Research Center/ Guangdong Provincial Key Laboratory of Tropical Disease Research/ BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, ChinaSchool of Public Health/ School of Basic Medical Sciences / Food Safety and Health Research Center/ Guangdong Provincial Key Laboratory of Tropical Disease Research/ BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, ChinaCollege of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, ChinaSchool of Public Health/ School of Basic Medical Sciences / Food Safety and Health Research Center/ Guangdong Provincial Key Laboratory of Tropical Disease Research/ BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, ChinaSchool of Public Health/ School of Basic Medical Sciences / Food Safety and Health Research Center/ Guangdong Provincial Key Laboratory of Tropical Disease Research/ BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, ChinaSchool of Public Health/ School of Basic Medical Sciences / Food Safety and Health Research Center/ Guangdong Provincial Key Laboratory of Tropical Disease Research/ BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China; Corresponding author.The historical appreciation of tea dates back to ancient times, while technological limitations have long hindered in-depth exploration of its flavor complexity and functional attributes. This study investigated the effects of various teas on a traditional delicacy, “tea-flavored fish”, using teas processed via traditional methods. Analysis of functional components revealed that processing and fermentation reduced catechin levels (186.3 mg/g to 58.8 mg/g) while increasing theaflavins (16.6 mg/g to 39.6 mg/g), leading to decreased antioxidant and antimicrobial activities. Tea flavored fish was prepared following traditional techniques. The results indicated that the teas preserved their sensory qualities such as texture and color, inhibited metabolic activity and microbial growth, delayed lipid oxidation and protein degradation, and inhibited biogenic amine accumulation. Furthermore, minor compositional variations were observed in the final product. These findings offer novel insights into the application of modern scientific concepts to elucidate the principles underlying traditional craftsmanship.http://www.sciencedirect.com/science/article/pii/S2590157524010101Tea processing and fermentationCatechinesTheaflavinsBiogenic aminesMicro-variations |
| spellingShingle | Wenxia Wang Kun Liu Chunlong Liu Bei Yang Hao Dong Wenzhen Liao Xingfen Yang Qi He A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations Food Chemistry: X Tea processing and fermentation Catechines Theaflavins Biogenic amines Micro-variations |
| title | A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations |
| title_full | A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations |
| title_fullStr | A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations |
| title_full_unstemmed | A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations |
| title_short | A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations |
| title_sort | modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine tea flavored fish from macroscopic quality to microscopic variations |
| topic | Tea processing and fermentation Catechines Theaflavins Biogenic amines Micro-variations |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010101 |
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