The deodorizing effect and potential mechanisms of phenolic compounds on skipjack tuna: A study featuring resveratrol, epigallocatechin gallate, and rosmarinic acid as representative examples

Canned skipjack tuna is a nutrient-dense food source. However, the pronounced fishy odor significantly hinders consumer acceptance among Chinese consumers. Phenolic compounds have demonstrated efficacy in odor mitigation for aquatic products. This study systematically evaluates three natural phenolic compounds, specifically resveratrol, epigallocatechin gallate, and rosmarinic acid, elucidates their deodorizing efficacy and potential mechanisms of action in skipjack tuna. Gas chromatography-mass spectrometry analysis revealed that the contents of key aldehydes decreased to varying degrees. Multispectral analysis demonstrated that phenolic compounds spontaneously interacted with both lipoxygenase and myofibrillar protein, inducing conformational changes through hydrophobic interactions, hydrogen bonding, and van der Waals forces. Furthermore, molecular docking and molecular dynamics simulations provided additional insights into the binding modes and dynamic interactions between phenolic compounds and both lipoxygenase as well as myofibrillar protein, confirming the formation of stable complexes. This research aims to offer novel insights into the deodorizing effects of polyphenols on skipjack tuna.