创新马尾藻多糖复合材料用于大黄鱼（Larimichthys crocea）鱼片的冷冻保护

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-28 DOI:10.1016/j.foodchem.2025.144961

Jiwei Zhu , Yi Guan , Cuirong Luan , Xiaohan Lin , Zhiyu Li , Shuji Liu , Yijing Wu , Jie Yang

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引用次数: 0

摘要

冷冻水产品的质量下降主要是由于冰晶的形成。本研究研制了一种由马尾藻多糖（SFP）组成的大黄鱼鱼片冷冻保护剂（CC）。CC的最佳配方为：1 % SFP， 0.125 %茶多酚，2.25 %食品级磷酸盐。与对照组相比，CC处理后的鱼片在- 18 °C下保存80 天，其盐溶性蛋白含量、Ca2+- atp酶活性、总巯基含量、表观粘度和更完整的微观结构均高于对照组。tca可溶性肽和硫代巴比妥酸值较低，表明肌原纤维蛋白稳定性和整体鱼片质量得到改善。该处理增强了水的保留和分布特性，证明了基于sfp的CC的高冷冻保护效率。这种新型冷冻保护剂在减轻冰晶引起的损害方面的效果与商业冷冻保护剂相当，甚至超过了商业冷冻保护剂，使其成为冷冻水产品储存的有前途的解决方案。

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Innovative Sargassum fusiforme polysaccharide composites for cryoprotection of large yellow croaker (Larimichthys crocea) fillets during frozen storage

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Innovative Sargassum fusiforme polysaccharide composites for cryoprotection of large yellow croaker (Larimichthys crocea) fillets during frozen storage

Frozen aquatic products quality degrades primarily due to ice crystal formation. This study developed a composite cryoprotectant (CC) consisting of marine Sargassum fusiforme polysaccharide (SFP) for frozen large yellow croaker fillets. The optimal formulation of CC was 1 % SFP, 0.125 % tea polyphenols, and 2.25 % food-grade phosphate. The fillets treated with CC and stored at −18 °C for 80 days showed higher salt-soluble protein content, Ca²⁺-ATPase activity, total sulfhydryl content, apparent viscosity, and a more intact microstructure compared to control group. TCA-soluble peptides and thiobarbituric acid value were lower, indicating improved myofibrillar protein stability and overall fillet quality. The treatment enhanced water retention and distribution characteristics, demonstrating the high cryoprotection efficiency of the SFP-based CC. This novel cryoprotectant shows effects comparable to, or even exceeding, commercial cryoprotectant in mitigating ice crystal-induced damage, making it a promising solution for frozen aquatic products storage.

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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.