Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2022-05-30 DOI:10.1016/j.foodchem.2021.131949

Shuang Qiu , Fangchao Cui , Jinxiang Wang , Wenhui Zhu , Yongxia Xu , Shumin Yi , Xuepeng Li , Jianrong Li

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引用次数: 18

Abstract

Freezing is a method that plays a key role in the storage of aquatic products. The effects of different methods of freezing on the quality, microstructure, ice-crystal morphology, and protein oxidation of Sciaenops ocellatus were investigated. Air freezing (AF), immersion freezing (IF), and different powers of ultrasound-assisted immersion freezing (UIF) (150, 200, and 250 W) were studied. IF and UIF significantly improved the freezing rate of S. ocellatus and shortened the freezing time by more than 83% compared with AF. The freezing rate achieved using UIF (200 W) was 712.81% higher than that achieved using AF. Oxidative denaturation of the myofibrillar protein was reduced after 90 days of frozen storage. Moreover, frozen samples in the UIF-200 W group had higher protein stability compared with that in the other groups. Therefore, appropriate ultrasonic power (200 W) during freezing can accelerate the freezing process of S. ocellatus and maintain its muscle quality.

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超声辅助浸泡冷冻对虹鳟肌肉品质及肌原纤维蛋白氧化变性的影响

冷冻是水产品贮藏的一种重要方法。研究了不同冷冻方式对鱼鱼品质、显微结构、冰晶形态和蛋白质氧化的影响。研究了空气冷冻(AF)、浸入式冷冻(IF)和不同功率超声辅助浸入式冷冻(UIF)(150、200和250 W)。与AF相比，IF和UIF显著提高了S. ocellatus的冷冻速率，缩短了83%以上的冷冻时间，UIF (200 W)的冷冻速率比AF高712.81%，90 d后肌原纤维蛋白的氧化变性降低。此外，与其他组相比，uif - 200w组的冷冻样品具有更高的蛋白质稳定性。因此，在冷冻过程中，适当的超声功率(200w)可以加速鱼鱼的冷冻过程，保持鱼鱼的肌肉品质。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.