Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin

► Myofibrillar proteins from chilled fish mince undergo carbonylation. ► The structural protein actin is extensively oxidised in chilled mince. ► Catechin is able to inhibit more than 85% the oxidation of several proteins. ► Catechin is not able to protect actin against oxidation during chilled storage.