超声解冻对冷冻大黄鱼（Pseudosciaena crocea）理化特性、新鲜度和蛋白质相关特性的影响。
Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea).
机构信息
College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
出版信息
J Food Sci. 2022 Jan;87(1):52-67. doi: 10.1111/1750-3841.15983. Epub 2021 Dec 13.
Ultrasonic treatment (UT) was used to thaw large yellow croaker in this study, and the effect of various ultrasonic power levels on the quality of large yellow croaker was evaluated after thawing. The effects of ultrasonic on water holding capacity (WHC), moisture distribution, thiobarbituric acid-reactive substance (TBARs), total volatile base nitrogen (TVB-N), ATP degradation (related to K value), surface color change, free amino acid (FAA) content, total sulfhydryl group (SH) content, Fourier transform infrared absorption spectra (FT-IR), fluorescence emission spectra, and microscopic observations of large yellow croaker myofibrillar proteins were investigated. The thawing times of the control sample, 200UT, 240UT, 280UT, and 320UT samples were 1750, 1190, 810, 580, and 570 s, respectively, which indicated that ultrasonic radiation could improve thawing efficiency. Additionally, ultrasonic thawing maintained better freshness and color and inhibited lipid oxidation. Compared with fresh samples, the TVB-N of large yellow croaker thawed by ultrasonication increased by 12.68%, and the K value increased by 0.9%. The 240UT sample had tightly arranged myofibrils and fewer changes in the structures of myogenic fibrillar proteins than the fresh samples, and the SH content of 240UT was decreased by 8.17%. Use of excessive ultrasonic power (320 W) damaged the protein microstructure and the microstructure of large yellow croaker. In conclusion, sample 240UT maintained the quality of large yellow croaker better with minimal damage, which is recommended for rapid thawing. PRACTICAL APPLICATION: Ultrasonic waves improve the thawing efficiency of large yellow croaker and maintain the freshness and color of the fish. According to results, sample 240UT exhibited slight changes in the structure of the myofibril protein, but excessive ultrasonic power destroyed the microstructure and protein structure. Appropriate ultrasonic treatment to the thawing of fish has good prospects.
超声处理（UT）用于解冻大黄鱼，本研究评估了不同超声功率水平对解冻后大黄鱼品质的影响。研究了超声对保水性（WHC）、水分分布、硫代巴比妥酸反应物（TBARs）、总挥发性碱基氮（TVB-N）、三磷酸腺苷降解（与 K 值有关）、表面颜色变化、游离氨基酸（FAA）含量、总巯基（SH）含量、傅里叶变换红外吸收光谱（FT-IR）、荧光发射光谱和大黄鱼肌原纤维蛋白微观结构的影响。对照组、200UT、240UT、280UT 和 320UT 样品的解冻时间分别为 1750、1190、810、580 和 570 s，表明超声辐射可以提高解冻效率。此外，超声解冻保持了更好的新鲜度和颜色，抑制了脂质氧化。与新鲜样品相比，超声解冻的大黄鱼 TVB-N 增加了 12.68%，K 值增加了 0.9%。240UT 样品肌原纤维排列紧密，肌原纤维蛋白结构变化较少，240UT 的 SH 含量降低了 8.17%。过高的超声功率（320 W）会破坏蛋白质的微观结构和大黄鱼的微观结构。总之，240UT 样品对大黄鱼的蛋白质微观结构和大黄鱼的微观结构损伤最小，质量保持得更好，推荐用于快速解冻。实际应用：超声波提高了大黄鱼的解冻效率，保持了鱼的新鲜度和颜色。结果表明，240UT 样品肌原纤维蛋白结构略有变化，但过大的超声功率会破坏其微观结构和蛋白质结构。适当的超声处理对鱼类解冻具有良好的前景。
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