EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage

Abstract The protein degradation, flavor and micromolecule metabolites changes of (−)-epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on chilled tilapia fillets in 21 days were investigated. Morphology observations revealed EGT protected good connective myofibrillar protein. It maintained protein secondary structure by significantly increasing the proportion of α-helix (15.20%) and decreasing the ratio of random coils (22.02%) in the EGT group compared to the control (CON) group (P