National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
Food Res Int. 2021 May;143:110229. doi: 10.1016/j.foodres.2021.110229. Epub 2021 Feb 26.
The advantages of super-chilling storage at -2 °C for maintaining the quality of Coregonus peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds, K-value, muscle hardness, impedance measurement, and total viable count. The results indicated that the softening of fish muscle and increase in K-value were substantially suppressed following storage at -2 °C compared to that at 0 °C. In particular, the hardness of fish muscle stored for 6 days at -2 °C was much higher than that of the samples stored for 2 days at 0 °C. The K-value increased to 81% after 6 days at 0 °C, while increased to 57% at -2 °C. The impedance changed in a biphasic manner throughout the storage period. The initial increase accompanied by the progression of RM was followed by a gradual decrease. However, this decrease was much slower at -2 °C than 0 °C. Furthermore, proteomics analysis demonstrated that the mechanism of fish freshness changes between the two storage temperatures. Differentially abundant proteins between the samples stored at two temperatures were mainly involved in the cellular component and molecular function (GO pathway) as well as collagen digestion (KEGG pathway), which might be related to muscle textural properties. Therefore, super-chilling storage is a possible method for maintaining the freshness of Coregonus peled.
采用僵直指数（RM）、ATP 相关化合物、K 值、肌肉硬度、阻抗测量和总活菌计数研究了-2°C 超冷储存对保持 Peled 裸鲤鱼肌肉质量的优势。结果表明，与 0°C 相比，-2°C 储存显著抑制了鱼肉的软化和 K 值的增加。特别是，在-2°C 下储存 6 天的鱼肉硬度明显高于在 0°C 下储存 2 天的鱼肉硬度。在 0°C 下 6 天后 K 值增加到 81%，而在-2°C 下增加到 57%。阻抗在整个储存期间呈双相变化。初始增加伴随着 RM 的进展，随后逐渐减少。然而，这种减少在-2°C 比 0°C 慢得多。此外，蛋白质组学分析表明，两种储存温度下鱼的新鲜度变化机制不同。在两种温度下储存的样品之间差异丰富的蛋白质主要涉及细胞成分和分子功能（GO 途径）以及胶原蛋白消化（KEGG 途径），这可能与肌肉质地特性有关。因此，超冷储存可能是保持 Peled 裸鲤鱼新鲜度的一种方法。
