Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage

Weihao Yang; Yixuan Dong; Xuan Ma; Jing Xie; Jun Mei

Ultrasonics Sonochemistry (Jul 2024)

Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage

Weihao Yang,
Yixuan Dong,
Xuan Ma,
Jing Xie,
Jun Mei

Affiliations

Weihao Yang: College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
Yixuan Dong: College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
Xuan Ma: College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
Jing Xie: College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306,China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Jun Mei: College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306,China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.

Journal volume & issue: Vol. 107
p. 106945

Abstract

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In this study, large yellow croaker (Larimichthys crocea) was frozen using multi-frequency ultrasound-assisted freezing (MUIF) with different powers (160 W, 175 W, and 190 W, respectively) and stored at −18 °C for ten months. The effect of different ultrasound powers on the myofibrillar protein (MP) structures and lipid oxidation of large yellow croaker was investigated. The results showed that MUIF significantly slowed down the oxidation of MP by inhibiting carbonyl formation and maintaining high sulfhydryl contents. These treatments also held a high activity of Ca2+-ATPase in the MP. MUIF maintained a higher ratio of α-helix to β-sheet during frozen storage, thereby protecting the secondary structure of the tissue and stabilizing the tertiary structure. In addition, MUIF inhibited the production of thiobarbituric acid reactive substances value and the loss of unsaturated fatty acid content, indicating that MUIF could better inhibit lipid oxidation of large yellow croaker during long-time frozen storage.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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