Effects of Ultrasound-Assisted Freezing and Cryogenic Quick Freezing on Ice Crystal Morphology and Myofibrin Structure of Sea Bass (Lateolabrax japonicus) during Frozen Storage

被引：0
|
作者：
Li X. [1 ]
Liu X. [1 ]
Liu H. [1 ]
Li J. [1 ]
Xie J. [2 ]
Shen L. [3 ]
机构：
[1] College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou
[2] College of Food Science and Technology, Shanghai Ocean University, Shanghai
[3] Dalian DongLin Food Co., Ltd, Dalian
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 10期
关键词：
Ice crystal; Protein; Quick freezing; Sea bass (Lateolabrax japonicas); Ultrasound-assisted immersion freezing;
D O I：
10.16429/j.1009-7848.2021.10.019
中图分类号：
学科分类号：
摘要：
In this work, sea bass was used as a raw material to study the effect of ultrasonic-assisted freezing and low-temperature quick-freezing at the same temperature (-20℃ and -40℃) on the ice crystal morphology of sea bass fillet and the physicochemical properties and structure of fish myofibrillar protein during freezing at -18℃. The results indicated that the -40℃ ultrasound-assisted frozen samples had a fast freezing rate, small and uniform distribution of ice crystals, and the highest solubility and content of total sulfhydryl groups compared to the other three groups, and could effectively reduce the degree of myofibrillar protein oxidation. At the same time, it could also improve the thermal stability of fish protein and better maintain the structure of sea bass protein. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：169 / 176
页数：7
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