This study was carried out to evaluate the effects of the polyphenol extract from Polygonum multiflorum Thunb. root on lipid oxidation and sensory characteristics of minced red tilapia (Oreochromis sp.) during frozen storage. Fresh fillets were minced in aqueous solutions of the root extract with some polyphenol concentrations of 830, 415, 277 and 208 mg GAE/L, extract solution/sample ratio of 1/20 (v/w), then stored at -20±2oC, for up to 100 days. The best oxidation inhibition results on minced fish were achieved at the highest polyphenol concentrations of 830 and 415 mg GAE/L. Significant differences (pPolygonum multiflorum Thunb. root can potentially be used as an alternative source of natural antioxidant.
Keywords: Antioxidant, Frozen storage, Lipid oxidation, Minced fish.