College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306,China.
Ultrason Sonochem. 2024 Jul;107:106945. doi: 10.1016/j.ultsonch.2024.106945. Epub 2024 Jun 7.
In this study, large yellow croaker (Larimichthys crocea) was frozen using multi-frequency ultrasound-assisted freezing (MUIF) with different powers (160 W, 175 W, and 190 W, respectively) and stored at -18 °C for ten months. The effect of different ultrasound powers on the myofibrillar protein (MP) structures and lipid oxidation of large yellow croaker was investigated. The results showed that MUIF significantly slowed down the oxidation of MP by inhibiting carbonyl formation and maintaining high sulfhydryl contents. These treatments also held a high activity of Ca-ATPase in the MP. MUIF maintained a higher ratio of α-helix to β-sheet during frozen storage, thereby protecting the secondary structure of the tissue and stabilizing the tertiary structure. In addition, MUIF inhibited the production of thiobarbituric acid reactive substances value and the loss of unsaturated fatty acid content, indicating that MUIF could better inhibit lipid oxidation of large yellow croaker during long-time frozen storage.
在这项研究中，大黄鱼（Larimichthys crocea）采用多频超声辅助冻结（MUIF）进行冷冻，功率分别为 160W、175W 和 190W，并在-18°C下储存十个月。研究了不同超声功率对大黄鱼肌原纤维蛋白（MP）结构和脂质氧化的影响。结果表明，MUIF 通过抑制羰基形成和保持高巯基含量，显著减缓 MP 的氧化。这些处理还保持了 MP 中 Ca-ATPase 的高活性。MUIF 在冷冻储存过程中保持较高的α-螺旋与β-折叠的比例，从而保护组织的二级结构并稳定三级结构。此外，MUIF 抑制了硫代巴比妥酸反应物值的产生和不饱和脂肪酸含量的损失，表明 MUIF 可以在长时间冷冻储存过程中更好地抑制大黄鱼的脂质氧化。
