Hong et al. investigate the effect of adding black tea powder (BTP) at 0.1, 0.2, and 0.3% to silver carp surimi fish balls on antioxidant activity and gel characteristics after seven days of frozen storage. The paper is about silver carp (Hypophthalmichthys molitrix), a freshwater fish species; the word silver refers to the fish, not to the metal element.
Key numbers
- BTP concentration with strongest antioxidant effect: 0.3% (w/w) (abstract).
- At 0.3% BTP: reducing power 0.33; DPPH scavenging 57.93%; ABTS scavenging 89.24%; hydroxyl radical scavenging 50.64% (abstract).
- At 0.3% BTP: significantly increased gel strength, hardness, and chewiness; significantly reduced whiteness (abstract).
- ESEM: BTP promoted protein crosslinking and reduced pore size in the gel network (abstract).
Methods (brief)
Silver carp surimi was prepared and mixed with 0.1, 0.2, or 0.3% BTP; fish balls were formed, cooked, and stored frozen for seven days. Antioxidant activity was measured by DPPH, ABTS, and hydroxyl radical assays. Texture profile analysis measured hardness, springiness, cohesiveness, gumminess, and chewiness. Color was measured by colorimetry; microstructure by ESEM.
Evidence fitness
Provides food processing and functional ingredient data for silver carp surimi products. This paper has no relevance to silver (Ag) metal contamination, toxicology, or exposure. Its placement in this deposit reflects the name overlap between the fish species and the metal.
Limitations
No heavy metal analysis; short storage period (7 days frozen); limited to laboratory-prepared fish balls rather than commercial products.
Related evidence
Update history
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