In this study examined the functions of green tea extracts. The features of these functions have been investigated by various researches regarding how they functioned when added to foods. Studies of the use of green tea extracts in meat products have been applied to “the development of functional sausage”, “antibiotic-free chicken production”, “antioxidant activity of duck eggs”, and “quality changes of pyeonyuk”. When used in meat products, green tea extracts were added to improve the shelf-life and nutritional quality through the control of microbes. Studies of green tea extracts for agricultural purposes have been used for “mixing with sweet pumpkins”, “making films containing green tea extracts when providing protein coatings of nuts”, and “adding to the manufacture of Chungkook-jang and Kimchi”. Green tea extracts used for agricultural purposes were applied as antioxidants to improve the sensory quality and for browning prevention. Other studies examined the use of green tea extracts on seafood for the “inhibition of fish paste products”, “browning prevention of seasoned squid”, “increase of the oxidative stability of Kimbugak”, and “preservation of salted mackerel.” When used in seafood, green tea extracts were added as antioxidants in fats, pigments protection and browning prevention.
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