Tan Ling, Chen Jiwang, Li Zihan, Liao E, Xiong Youling, Lu Hongyan
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China.
J Sci Food Agric. 2025 Mar 30;105(5):2879-2889. doi: 10.1002/jsfa.14115. Epub 2025 Jan 20.
The quality of Acipenser sinensis deteriorates significantly during frozen storage due to its high water, protein, and unsaturated fatty acid content. Conventional freezing methods are insufficient to preserve it effectively. This study investigated the effects of liquid nitrogen freezing (LNF) on the quality and myofibrillar protein (MP) characteristics of A. sinensis during frozen storage.
Freezing A. sinensis with LNF resulted in faster freezing, lower free water content, smaller ice crystals, and less structural damage to MPs than refrigerator freezing (RF). It also resulted in higher shear force, Ca-ATPase activity, and total sulfhydryl content, as well as lower total volatile basic nitrogen (TVBN) values, thawing loss rate, and disulfide bond content, demonstrating that LNF can inhibit protein denaturation and delay the deterioration in the quality of A. sinensis during frozen storage. There were no significant differences between LNF-80 and LNF-110 in quality and myofibrillar protein characteristics of A. sinensis.
Liquid nitrogen freezing can maintain the quality of A. sinensis and reduce the degree of MP denaturation and oxidation during frozen storage. Freezing with LNF at -80 °C might be more appropriate for A. sinensis. The study has important implications for the application of cryogenic storage technology to aquatic products. © 2025 Society of Chemical Industry.
中华鲟因其高含水量、高蛋白和高不饱和脂肪酸含量，在冷冻储存期间品质会显著下降。传统冷冻方法不足以有效保存它。本研究调查了液氮冷冻（LNF）对中华鲟冷冻储存期间品质和肌原纤维蛋白（MP）特性的影响。
与冰箱冷冻（RF）相比，用LNF冷冻中华鲟导致冷冻速度更快、自由水含量更低、冰晶更小以及对MP的结构损伤更小。它还导致更高的剪切力、钙 - ATP酶活性和总巯基含量，以及更低的总挥发性盐基氮（TVBN）值、解冻损失率和二硫键含量，表明LNF可以抑制蛋白质变性并延缓中华鲟在冷冻储存期间品质的恶化。LNF - 80和LNF - 110在中华鲟的品质和肌原纤维蛋白特性方面没有显著差异。
液氮冷冻可以保持中华鲟的品质，并在冷冻储存期间降低MP变性和氧化程度。在 - 80°C下用LNF冷冻可能更适合中华鲟。该研究对低温储存技术在水产品中的应用具有重要意义。© 2025化学工业协会。
