文献类型：期刊文献

英文题名：Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

作者：Sun, Qinxiu[1];Kong, Baohua[2];Liu, Shucheng[1];Zheng, Ouyang[1];Zhang, Chao[2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

年份：2021

卷号：10

期号：3

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:000633644900001)、、WOS

基金：This research was funded by the Young Innovative Talents Project of Guangdong General Universities [2020KQNCX028], Doctoral Research Initiation Project of Guangdong Ocean University [R20047], Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) [ZJW-201906], and Guangdong Innovation Team of Seafood Green Processing Technology [2019KCXTD011].

语种：英文

外文关键词：ultrasonic freezing; protein oxidation; gel property; frozen storage; common carp

外文摘要：Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (Cyprinus carpio) during frozen storage were investigated with air freezing (AF) and immersion freezing (IF) as controls. The results showed that the carbonyl and dityrosine content of UF samples were lower and the free amine content was higher than those of AF and IF samples during frozen storage indicating that UF inhibited protein oxidation caused by frozen storage. The particle size of UF myofibrillar protein was the smallest among all the groups indicating that UF inhibited the protein aggregation. The UF sample had higher G', G" value, gel strength and gel water holding capacity than AF and IF groups showing that UF reduced the loss of protein gel properties. The gel microstructure showed that UF protein gel was characterized by smaller and finer pores than other samples, which further proves that UF inhibited loss of gel properties during frozen storage. The UF sample had shorter T-2 transition time than other samples demonstrating that UF decreased the mobility of water. In general, UF is an effective method to reduce protein oxidation and gel properties loss caused by frozen storage.