利用异托碱改善冷冻黑鲈鱼片保水保鲜品质及其分子机制

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-02 DOI:10.1016/j.foodchem.2025.144623

Zheng Chen, Wenhui Zhang, Huarui Yang, Yinfan Zhu, Jiaqiang Zhu, Yuwei Wu, Xiaoju Chen

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引用次数: 0

摘要

研究了冷冻黑鲈鱼片的保水性能及外托碱对其贮藏品质的影响。以蒸馏水为对照，制备质量分数分别为0.25 %、0.35 %、0.45 %和0.55 %的依图碱溶液，并与磷酸盐作保水剂进行比较。在冷冻贮藏期间，定期对保水指标和贮藏质量进行评估。结果表明，异托碱处理降低了黑鲈鱼片的解冻损失率和冷冻损失率，提高了黑鲈鱼片的贮藏质量。相关分析和分子对接揭示了异托因增强保水性的分子机制。化学力量，如氢键，疏水相互作用和离子键之间的外托碱和肌肉保持水潴留和抑制质量恶化。

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Improvement of water retention and storage quality of frozen sea bass fillets and its molecular mechanism through ectoine

This study investigated the water retention properties and the effects of ectoine on the storage quality of frozen sea bass fillets. Ectoine solution with mass fractions of 0.25 %, 0.35 %, 0.45 % and 0.55 % were prepared, using distilled water as a control, and compared with phosphate as a water retaining agent. Periodic assessments of water retention indices and storage quality were conducted during frozen storage. The results demonstrated that ectoine treatment reduced the thawing loss rate and freezing loss rate while improving the storage quality of sea bass fillets. Correlation analyses and molecular docking revealed the molecular mechanism underlying ectoine's enhancement of water retention. Chemical forces such as hydrogen bonding, hydrophobic interactions and ionic bonding between ectoine and muscles maintain water retention and inhibit quality deterioration.

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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.