College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.
J Sci Food Agric. 2022 Dec;102(15):7052-7061. doi: 10.1002/jsfa.12066. Epub 2022 Jul 2.
The aim of the current study was to evaluate the synergistic effects of tea polyphenol-ozonated slurry ice on the quality, physicochemical and protein characteristics of large yellow croaker (Pseudosciaena crocea) during chilled (4 °C) storage. To 0.3% tea polyphenol combined with ozone water was added sodium chloride until the salt concentration reached 3.3% and with the use of an ice machine the mixture formed the tea polyphenol-ozonated slurry ice. Microbial [total viable count (TVC)], physicochemical [total volatile basic nitrogen (TVB-N), K value], myofibrillar fragmentation index (MFI), Ca -ATPase activity, total sulfhydryl content, intrinsic fluorescence intensity (IFI), Fourier-transform infrared (FTIR), scanning electron microscopy (SEM) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were analyzed during chilled (4 °C) storage for up to 20 days.
The results showed that tea polyphenol-ozonated slurry ice could effectively inhibit the increase of TVC and TVB-N, reduce the degree of adenosine triphosphate (ATP) degradation. In addition, the tea polyphenol-ozonated slurry ice treatment could protect the integrity of myosin in myofibrillar proteins (MPs) by inhibiting the decrease of Ca -ATPase activity and the content of total sulfhydryl. Furthermore, the tea polyphenol-ozonated slurry ice presented a superiorly protective effect on protein structure in MPs as manifested by the results of IFI, FTIR and SDS-PAGE. It was possible that due to the addition of tea polyphenol, the antioxidant activity of this complex was significantly improved.
The tea polyphenol-ozonated slurry ice treatment can maintain the quality of large yellow croaker by decreasing the damage of MP caused by the interaction between microorganisms and endogenous enzymes. © 2022 Society of Chemical Industry.
本研究旨在评估茶多酚-臭氧浆冰对冷藏（4°C）大黄鱼（Pseudosciaena crocea）品质、理化和蛋白质特性的协同作用。向 0.3%茶多酚中添加氯化钠，直至盐浓度达到 3.3%，然后使用制冰机制备茶多酚-臭氧浆冰。在冷藏（4°C）过程中，分析微生物[总活菌数（TVC）]、理化[总挥发性碱性氮（TVB-N）、K 值]、肌原纤维碎片化指数（MFI）、Ca -ATP 酶活性、总巯基含量、内在荧光强度（IFI）、傅里叶变换红外光谱（FTIR）、扫描电子显微镜（SEM）和十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）在 20 天内的变化。
结果表明，茶多酚-臭氧浆冰能有效抑制 TVC 和 TVB-N 的增加，降低三磷酸腺苷（ATP）降解程度。此外，茶多酚-臭氧浆冰处理通过抑制 Ca -ATP 酶活性和总巯基含量的降低，保护肌球蛋白肌原纤维蛋白（MPs）的完整性。此外，茶多酚-臭氧浆冰对 MPs 中蛋白质结构的保护效果较好，表现为 IFI、FTIR 和 SDS-PAGE 的结果。这可能是由于添加了茶多酚，该复合物的抗氧化活性显著提高。
茶多酚-臭氧浆冰处理可以通过减少微生物与内源性酶相互作用对 MP 造成的损伤，维持大黄鱼的品质。 © 2022 化学工业协会。
