Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Volume 45 Issue 16
Aug.  2024
Turn off MathJax
Article Contents
Abstract
References
Supplements
ZENG Luyao, LAO Mengtian, WANG Haibin, et al. Effects of Compound Preservatives on Quality Characteristics of Refrigerated Micropterus salmoides Fillets[J]. Science and Technology of Food Industry, 2024, 45(16): 328−339. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110290.
Citation: ZENG Luyao, LAO Mengtian, WANG Haibin, et al. Effects of Compound Preservatives on Quality Characteristics of Refrigerated Micropterus salmoides Fillets[J]. Science and Technology of Food Industry, 2024, 45(16): 328−339. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110290.
shu

Effects of Compound Preservatives on Quality Characteristics of Refrigerated Micropterus salmoides Fillets

  • 1.

    College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

  • 2.

    Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China

  • 3.

    Foshan Daban Fishery Technology Co., Ltd., Foshan 528211, China

More Information
  • Received Date: November 25, 2023
  • Available Online: June 20, 2024
    Graphical Abstract
    • Abstract
  • In order to solve the problems of short shelf life of refrigerated Micropterus salmoides and the deterioration of quality during refrigerated storage, three preservatives including trehalose (Tre), ginger extract (GE) and Nisin were selected for single factor experiment. L9(34) orthogonal experiment was used to optimize the ratio of the compound preservative. The total viable count (TVC), pH, total volatile basic nitrogen (TVB-N) content, sensory evaluation, water holding capacity, moisture distribution, texture properties and myofibrillar protein (MP) oxidation stability indexes of Micropterus salmoides during refrigerated storage were measured with the optimal ratio of the compound preservative. The optimal ratio of the compound preservative (3.0% Tre, 0.06% GE and 0.06% Nisin) was obtained by single factor experiment and orthogonal experiment. The results showed that on the 8th day of refrigeration, the logarithm of TVC of control group (CK group) was 6.01, which exceeded the specified limit of spoilage. At the 16th day of storage, the logarithm of TVC of EG2 group was still lower than 6.00, the content of TVB-N was not more than 20 mg/100 g and the pH was less than 7.20. Compared with CK group, free water content in compound preservative groups (EG1 group and EG2 group (that was preferred group)) were significantly decreased, water holding capacity were significantly increased (P<0.05), and the hardness, chewiness and sensory scores of Micropterus salmoides were better than CK group. The related indexes of MP oxidation stability showed that the total sulfhydryl content and Ca2+-ATPase activity in compound preservative groups (EG1 group and EG2 group (that was preferred group)) were significantly higher than those in CK group (P<0.05), while the surface hydrophobicity and carbonyl group content were significantly lower than those in CK group (P<0.05), meanwhile, the protective effect of EG2 group on the oxidation stability of MP was better than that of EG1 group. The correlation analysis showed that there was significant correlation (P<0.01) among the indexes of Micropterus salmoides fillets treated with compound preservatives. Comprehensive analysis showed that the quality deterioration of refrigerated Micropterus salmoides could be effectively delayed and the MP oxidation of refrigerated Micropterus salmoides could be significantly inhibited, among which the optimal ratio group (EG2 group) had the best comprehensive effect. This study would provide a theoretical basis for the development and application of water retention and preservation technology for refrigerated Micropterus salmoides.
    • FullText(HTML)
  • loading
    • References (49)
  • [1]
    农业农村部渔业渔政管理局, 全国水产技术推广总站, 中国水产学会. 2023中国渔业统计年鉴[M]. 北京:中国农业出版社, 2023. [Ministry of Agriculture and Rural Affairs of the People’s Republic of China, National Fisheries Technology Extension Center, China Society of Fisheries. China fishery statistical yearbook[M]. Beijing:China Agriculture Press, 2023.]

    Ministry of Agriculture and Rural Affairs of the People’s Republic of China, National Fisheries Technology Extension Center, China Society of Fisheries. China fishery statistical yearbook[M]. Beijing: China Agriculture Press, 2023.
    [2]
    吴燕燕, 李冰, 朱小静, 等. 养殖海水和淡水鲈鱼的营养组成比较分析[J]. 食品工业科技,2016,37(20):348−352,359. [WU Y Y, LI B, ZHU X J, et al. Comparison of nutrient composition of cultured sea bass and cultured fresh-water bass, Lateolabrax japonicas and Micropterus salmoides[J]. Science and Technology of Food Industry,2016,37(20):348−352,359.]

    WU Y Y, LI B, ZHU X J, et al. Comparison of nutrient composition of cultured sea bass and cultured fresh-water bass, Lateolabrax japonicas and Micropterus salmoides[J]. Science and Technology of Food Industry, 2016, 37（20）: 348−352,359.
    [3]
    杨月欣. 中国食物成分表[M]. 北京:北京大学医学出版社, 2019. [YANG Y X. China food composition tables standard edition[M]. Beijing:Peking University Medical Press, 2019.]

    YANG Y X. China food composition tables standard edition[M]. Beijing: Peking University Medical Press, 2019.
    [4]
    石钢鹏, 阙凤, 高天麒, 等. 速冻方式对冷冻贮藏中大口黑鲈鱼肉蛋白质特性的影响[J]. 食品工业科技,2021,42(20):309−319. [SHI G P, QUE F, GAO T Q, et al. Effects of different quick-freezing methods on protein properties of largemouth bass (Lateolabrax japonicus)[J]. Science and Technology of Food Industry,2021,42(20):309−319.]

    SHI G P, QUE F, GAO T Q, et al. Effects of different quick-freezing methods on protein properties of largemouth bass （Lateolabrax japonicus）[J]. Science and Technology of Food Industry, 2021, 42（20）: 309−319.
    [5]
    王帅静, 朱延光, 蓝尉冰, 等. 海藻糖对生鲜类食品保鲜的机理及其应用研究[J]. 中国调味品,2017,42(10):165−170. [WANG S J, ZHU Y G, LAN W B, et al. Study on the mechanism of trehalose for fresh food preservation and its application[J]. China Condiment,2017,42(10):165−170.]

    WANG S J, ZHU Y G, LAN W B, et al. Study on the mechanism of trehalose for fresh food preservation and its application[J]. China Condiment, 2017, 42（10）: 165−170.
    [6]
    LI M, LUO J, ZHANG Y, et al. Effects of different phosphorus free water retaining agents on the quality of frozen tilapia fillets[J]. Food Science & Nutrition,2022,10(3):633−644.
    [7]
    詹毅, 孙劲松, 刘洋, 等. 基于模糊数学的天然保鲜剂对冷鲜肉保鲜效果评价[J]. 肉类研究,2020,34(11):72−77. [ZHAN Y, SUN J S, LIU Y, et al. Evaluating the effect of natural preservatives on the preservation of chilled pork based on fuzzy mathematics[J]. Meat Research,2020,34(11):72−77.]

    ZHAN Y, SUN J S, LIU Y, et al. Evaluating the effect of natural preservatives on the preservation of chilled pork based on fuzzy mathematics[J]. Meat Research, 2020, 34（11）: 72−77.
    [8]
    ISLAM M, HOSSAIN A, RAHMAN M, et al. Potentiality of ginger extract as natural preservative for raw tilapia fish (Oreochromis mossambicus) during storage at refrigerated temperature[J]. Journal of Food Processing and Preservation,2022,46(7):1−11.
    [9]
    黄可榆, 谢彩锋, 杭方学, 等. 乳酸链球菌素抗菌活性的改善及在食品保鲜中的研究进展[J]. 中国食品添加剂,2021,32(12):208−213. [HUANG K Y, XIE C F, HANG F X, et al. Research progress on the improvement of antibacterial activity of Nisin and its application in food preservation[J]. China Food Additives,2021,32(12):208−213.]

    HUANG K Y, XIE C F, HANG F X, et al. Research progress on the improvement of antibacterial activity of Nisin and its application in food preservation[J]. China Food Additives, 2021, 32（12）: 208−213.
    [10]
    GHARSALLAOUI A, OULAHAL N, JOLY C, et al. Nisin as a food preservative:Part 1:physicochemical properties, antimicrobial activity, and main uses[J]. Critical Reviews in Food Science and Nutrition,2016,56(8):1262−1274. doi: 10.1080/10408398.2013.763765
    [11]
    WU J J, ZANG M W, WANG S W, et al. Nisin:From a structural and meat preservation perspective[J]. Food Microbiology,2023,111:104207. doi: 10.1016/j.fm.2022.104207
    [12]
    张亚美, 池帅, 李颖畅, 等. 生物保鲜剂在水产品保鲜中的应用及研究进展[J]. 中国食品添加剂,2023,34(11):36−44. [ZHANG Y M, CHI S, LI Y C, et al. Application and research progress of biological preservatives in aquatic products preservation[J]. China Food Additives,2023,34(11):36−44.]

    ZHANG Y M, CHI S, LI Y C, et al. Application and research progress of biological preservatives in aquatic products preservation[J]. China Food Additives, 2023, 34（11）: 36−44.
    [13]
    张小敏, 郭全友, 周国燕, 等. 壳聚糖协同乳酸链球菌素抗轻腌大黄鱼源特定腐败菌抑制效应研究[J]. 中国食品学报,2022,22(5):259−270. [ZHANG X M, GUO Q Y, ZHOU G Y, et al. Inhibitory effect of chitosan and nisin on specific spoilage bacteria from lightly salted large yellow croaker[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(5):259−270.]

    ZHANG X M, GUO Q Y, ZHOU G Y, et al. Inhibitory effect of chitosan and nisin on specific spoilage bacteria from lightly salted large yellow croaker[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22（5）: 259−270.
    [14]
    白婵, 许萍, 黄敏, 等. 复配生物保鲜剂对大口黑鲈冷藏保鲜效果的影响[J]. 食品科技,2021,46(2):103−111. [BAI C, XU P, HUANG M, et al. Effect of compound preservative on the preservation of weevers (Micropterus salmoides)[J]. Food Science and Technology,2021,46(2):103−111.]

    BAI C, XU P, HUANG M, et al. Effect of compound preservative on the preservation of weevers （Micropterus salmoides）[J]. Food Science and Technology, 2021, 46（2）: 103−111.
    [15]
    卢航, 王语嫣, 刘晓燕, 等. 壳聚糖与生姜提取物对冷鲜肉贮藏过程中的保鲜效果[J]. 食品与发酵工业,2023,49(8):89−96. [LU H, WANG Y Y, LIU X Y, et al. Preservation effect of chitosan and ginger extract on cooled pork during storage[J]. Food and Fermentation Industries,2023,49(8):89−96.]

    LU H, WANG Y Y, LIU X Y, et al. Preservation effect of chitosan and ginger extract on cooled pork during storage[J]. Food and Fermentation Industries, 2023, 49（8）: 89−96.
    [16]
    敬小波. 三种香辛料提取物抗氧化活性及清除自由基能力的研究[J]. 饮料工业,2019,22(2):1−4. [JING X B. A study on antioxidant activity and free radical scavenging capacities of the extract of three spices[J]. Beverage Industry,2019,22(2):1−4.] doi: 10.3969/j.issn.1007-7871.2019.02.001

    JING X B. A study on antioxidant activity and free radical scavenging capacities of the extract of three spices[J]. Beverage Industry, 2019, 22（2）: 1−4. doi: 10.3969/j.issn.1007-7871.2019.02.001
    [17]
    WANG L M, XIA M Q, ZHOU Y H, et al. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating[J]. Food Hydrocolloids,2020,107:105920. doi: 10.1016/j.foodhyd.2020.105920
    [18]
    冯佳雯, 郑云芳, 张芳, 等. 超声处理对鲈鱼肌原纤维蛋白结构和功能特性的影响[J]. 食品工业科技,2022,43(17):95−103. [FENG J W, ZHENG Y F, ZHANG F, et al. Effect of ultrasonic treatment on the structure and functional properties of myofibrillar protein in sea bass[J]. Science and Technology of Food Industry,2022,43(17):95−103.]

    FENG J W, ZHENG Y F, ZHANG F, et al. Effect of ultrasonic treatment on the structure and functional properties of myofibrillar protein in sea bass[J]. Science and Technology of Food Industry, 2022, 43（17）: 95−103.
    [19]
    国家卫生健康委员会, 国家市场监督管理总局. 食品安全国家标准 食品微生物学检验 菌落总数测定:GB 4789.2-2022[S]. 北京:中国标准出版社, 2022:4−6. [National Health Commission of the People's Republic of China, State Administration for Market Regulation. GB 4789.2-2022 Methods for food microbiology test, determination of total bacterial colonies[S]. Beijing:Standards Press of China, 2022:4−6.]

    National Health Commission of the People's Republic of China, State Administration for Market Regulation. GB 4789.2-2022 Methods for food microbiology test, determination of total bacterial colonies[S]. Beijing: Standards Press of China, 2022: 4−6.
    [20]
    国家卫生和计划生育委员会. GB 5009.237-2016食品安全国家标准 食品pH值的测定[S]. 北京:中国标准出版社, 2016:1−6. [National Health and Family Planning Commission of the People's Republic of China. GB 5009.237-2016 National food safety standard, determination of pH in foods[S]. Beijing:Standards Press of China, 2016:1−6.]

    National Health and Family Planning Commission of the People's Republic of China. GB 5009.237-2016 National food safety standard, determination of pH in foods[S]. Beijing: Standards Press of China, 2016: 1−6.
    [21]
    国家卫生和计划生育委员会. 食品安全国家标准 食品挥发性盐基氮的测定:GB 5009.228-2016[S]. 北京:中国标准出版社, 2016:1−10. [National Health and Family Planning Commission of the People's Republic of China. GB 5009.228-2016 National food safety standard, determination of total volatile basic-Nitrogen in food[S]. Beijing:Standards Press of China, 2016:1−10.]

    National Health and Family Planning Commission of the People's Republic of China. GB 5009.228-2016 National food safety standard, determination of total volatile basic-Nitrogen in food[S]. Beijing: Standards Press of China, 2016: 1−10.
    [22]
    国家市场监督管理总局, 中国国家标准化管理委员会. GB/T 37062-2018水产品感官评价指南[S]. 北京:中国标准出版社, 2019:1−11. [State Administration for Market Regulation, Standardization Administration of China. GB/T 37062-2018 Guidelines for the sensory evaluation of aquatic products[S]. Beijing:Standards Press of China, 2019:1−11.]

    State Administration for Market Regulation, Standardization Administration of China. GB/T 37062-2018 Guidelines for the sensory evaluation of aquatic products[S]. Beijing: Standards Press of China, 2019: 1−11.
    [23]
    官缘, 蓝蔚青, 孙雨晴, 等. 超声-咖啡酸联合处理对海鲈鱼冷藏期间品质变化的影响[J]. 食品科学,2022,43(9):207−214. [GUAN Y, LAN W Q, XUN Y Q, et al. Effect of ultrasonic treatment combined with caffeic acid on the quality of sea bass (Lateolabrax japonicas) during refrigerated storage[J]. Food Science,2022,43(9):207−214.]

    GUAN Y, LAN W Q, XUN Y Q, et al. Effect of ultrasonic treatment combined with caffeic acid on the quality of sea bass （Lateolabrax japonicas） during refrigerated storage[J]. Food Science, 2022, 43（9）: 207−214.
    [24]
    ZHAO Y N, LAN W Q, SHEN J L, et al. Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker (Pseudosciaena crocea)[J]. LWT,2022,154:112615. doi: 10.1016/j.lwt.2021.112615
    [25]
    张海燕. 冷鲜调理海鲈鱼片加工技术研究[D]. 湛江:广东海洋大学, 2019:30−42. [ZHANG H Y. Study on processing technology of chilled prepared Lateolabrax japonicus[D]. Zhanjiang:Guangdong Ocean University, 2019:30−42.]

    ZHANG H Y. Study on processing technology of chilled prepared Lateolabrax japonicus[D]. Zhanjiang: Guangdong Ocean University, 2019: 30−42.
    [26]
    YONGSAWATDIGUL J, PARK J W. Thermal denaturation and aggregation of threadfin bream actomyosin[J]. Food Chemistry,2003,83(3):409−416. doi: 10.1016/S0308-8146(03)00105-5
    [27]
    朱文慧, 郭慧芳, 单春雨, 等. 微波纳米解冻对秘鲁鱿鱼保水性和蛋白结构的影响[J]. 中国食品学报,2022,22(8):145−152. [ZHU W H, GUO H F, SHAN C Y, et al. Effects of microwave nanoparticles thawing on water holding capacity and protein structure of jumbo squid (Dosidicus gigas)[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(8):145−152.]

    ZHU W H, GUO H F, SHAN C Y, et al. Effects of microwave nanoparticles thawing on water holding capacity and protein structure of jumbo squid （Dosidicus gigas）[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22（8）: 145−152.
    [28]
    贾娜, 林世文, 王乐田, 等. 没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响[J]. 食品科学,2020,41(22):1−7. [JIA N, LIN S W, WANG L T, et al. Effects of changes in sulfhydryl content and surface hydrophobicity of myofibrillar protein induced by gallic acid on its gel properties[J]. Food Science,2020,41(22):1−7.]

    JIA N, LIN S W, WANG L T, et al. Effects of changes in sulfhydryl content and surface hydrophobicity of myofibrillar protein induced by gallic acid on its gel properties[J]. Food Science, 2020, 41（22）: 1−7.
    [29]
    李昕. 绿球藻多糖的提取、抗氧化和复配保鲜液对冷鲜猪肉保鲜效果研究[D]. 延吉:延边大学, 2022:34−50. [LI X. Study on the effect of extraction, antioxidant and compound fresh-keeping solution of polysaccharide from Chlorella virescence on the fresh-keeping of chilled pork[D]. Yanji:Yanbian University, 2022:34−50.]

    LI X. Study on the effect of extraction, antioxidant and compound fresh-keeping solution of polysaccharide from Chlorella virescence on the fresh-keeping of chilled pork[D]. Yanji: Yanbian University, 2022: 34−50.
    [30]
    李亚丽, 许玉娟, 徐幸莲. 多酚对肌原纤维蛋白结构与功能特性的影响研究进展[J]. 食品与发酵工业,2021,47(19):296−306. [LI Y L, XU Y J, XU X L. Research progress on the effect of polyphenols on the structural and functional properties of myofibrillar protein[J]. Food and Fermentation Industries,2021,47(19):296−306.]

    LI Y L, XU Y J, XU X L. Research progress on the effect of polyphenols on the structural and functional properties of myofibrillar protein[J]. Food and Fermentation Industries, 2021, 47（19）: 296−306.
    [31]
    ABDEL-NAEEM H H S, TALAAT M M, IMRE K, et al. Structural changes, electrophoretic pattern, and quality attributes of camel meat treated with fresh ginger extract and papain powder[J]. Foods,2022,11(13):1876. doi: 10.3390/foods11131876
    [32]
    刘舒彦, 熊光权, 李海蓝, 等. 加州鲈优势腐败菌的分离鉴定[J]. 现代食品科技,2019,35(11):120−125,230. [LIU S Y, XIONG G Q, LI H L, et al. Isolation and identification of the dominant spoilage bacteria from california bass (Micropterus salmoides)[J]. Modern Food Science and Technology,2019,35(11):120−125,230.]

    LIU S Y, XIONG G Q, LI H L, et al. Isolation and identification of the dominant spoilage bacteria from california bass （Micropterus salmoides）[J]. Modern Food Science and Technology, 2019, 35（11）: 120−125,230.
    [33]
    LANG A, LAN W Q, GU Y J, et al. Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets[J]. Journal of the Science of Food and Agriculture,2022,103(1):152−163.
    [34]
    郑稳, 赵璐, 庄文静, 等. 复合生物保鲜剂对微冻大口黑鲈鱼保鲜效果的优化配比[J/OL]. 甘肃农业大学学报:1−13 [2023-11-21]. http://kns.cnki.net/kcms/detail/62.1055.s.20230912.1831.002.html. [ZHENG W, ZHAO L, ZHUNAG W J, et al. Optimal ratio of compound biopreservatives to the preservation effect of micro-frozen Micropterus salmoides[J/OL]. Journal of Gansu Agricultural University:1−13 [2023-11-21]. http://kns.cnki.net/kcms/detail/62.1055.s.20230912.1831.002.html.]

    ZHENG W, ZHAO L, ZHUNAG W J, et al. Optimal ratio of compound biopreservatives to the preservation effect of micro-frozen Micropterus salmoides[J/OL]. Journal of Gansu Agricultural University: 1−13 [2023-11-21]. http://kns.cnki.net/kcms/detail/62.1055.s.20230912.1831.002.html.
    [35]
    国家卫生和计划生育委员会. 食品安全国家标准 鲜、冻动物性水产品:GB 2733-2015[S]. 北京:中国标准出版社, 2015:1−4. [National Health and Family Planning Commission of the People's Republic of China. GB 2733-2015 National food safety standard, fresh and frozen animal aquatic products[S]. Beijing:Standards Press of China, 2015:1−4.]

    National Health and Family Planning Commission of the People's Republic of China. GB 2733-2015 National food safety standard, fresh and frozen animal aquatic products[S]. Beijing: Standards Press of China, 2015: 1−4.
    [36]
    TONG L, TANG H Q, CHEN J Y, et al. Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage:Microbial growth inhibition and protein structure stabilization[J]. Frontiers in Nutrition,2022,9:1066964. doi: 10.3389/fnut.2022.1066964
    [37]
    蓝蔚青, 张炳杰, 周大鹏, 等. 超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响[J]. 食品科学,2022,43(5):62−68. [LAN W Q, ZHANG B J, ZHOU D P, et al. Effect of ultrasonic combined with slightly acidic electrolyzed water treatment on quality changes of vacuum-packaged sea bass (Lateolabrax japonicas) during refrigerated storage[J]. Food Science,2022,43(5):62−68.]

    LAN W Q, ZHANG B J, ZHOU D P, et al. Effect of ultrasonic combined with slightly acidic electrolyzed water treatment on quality changes of vacuum-packaged sea bass （Lateolabrax japonicas） during refrigerated storage[J]. Food Science, 2022, 43（5）: 62−68.
    [38]
    HERNANDEZ M D, LOPEZ M B, ALVAREZ A, et al. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage[J]. Food Chemistry,2009,114:237−45. doi: 10.1016/j.foodchem.2008.09.045
    [39]
    CHEN L H, JIAO D X, LIU H M, et al. Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage[J]. Food Control,2022,132:108555. doi: 10.1016/j.foodcont.2021.108555
    [40]
    IVANE N M A, ELYSÉ F K R, HARUNA S A, et al. The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced fenton oxidation[J]. Journal of Proteomics,2022,269:104723. doi: 10.1016/j.jprot.2022.104723
    [41]
    MA T T, WANG Q, WEI P Y, et al. EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage[J]. Food Chemistry,2022,375:131662. doi: 10.1016/j.foodchem.2021.131662
    [42]
    罗翌元, 陈梁, 齐贺, 等. 不同添加物结合真空渗透处理对冻藏虾仁肌原纤维蛋白稳定性的影响[J]. 食品科学,2024,45(4):35−41. [LUO Y Y, CHEN L, QI H, et al. Effects of different additives combined with vacuum permeation treatment on the stability of myofibrillar proteins of peeled shrimp during frozen storage[J]. Food Science,2024,45(4):35−41.]

    LUO Y Y, CHEN L, QI H, et al. Effects of different additives combined with vacuum permeation treatment on the stability of myofibrillar proteins of peeled shrimp during frozen storage[J]. Food Science, 2024, 45（4）: 35−41.
    [43]
    MEHTA K N, CHOUKSEY K M, BALANGE K A, et al. Physicochemical and gel properties of myofibrillar protein from sin croaker (Johnius dussumieri) fish during ice storage[J]. Journal of Aquatic Food Product Technology,2016,26(1):71−85.
    [44]
    ZHANG L T, LI Q, BAO Y L, et al. Recent advances on characterization of protein oxidation in aquatic products:A comprehensive review[J]. Critical Reviews in Food Science and Nutrition,2022,64(6):1572−1591.
    [45]
    XU Y, QI J, YU M M, et al. Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels[J]. Food Chemistry,2023,423:136348. doi: 10.1016/j.foodchem.2023.136348
    [46]
    CHENG J R, LIN Y S, TANG D B, et al. Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals[J]. LWT,2022,156:113073. doi: 10.1016/j.lwt.2022.113073
    [47]
    CHEN J S, YING X G, DENG S G, et al. Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (Litopenaeus vannamei) muscle during frozen storage[J]. Journal of Food Processing and Preservation,2022,46(4):e16469.
    [48]
    LI N, ZHANG K X, DONG X H, et al. Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds[J]. Food Bioscience,2023,53:102676. doi: 10.1016/j.fbio.2023.102676
    [49]
    李红月, 王金厢, 李学鹏, 等. 竹荚鱼冻藏过程中肌肉品质与蛋白质理化性质的变化及其相关性分析[J]. 食品工业科技,2022,43(12):325−337. [LI H Y, WANG J X, LI X P, et al. Changes of trachurus japonicus muscle quality and protein physicochemical properties during frozen storage and correlation analysis[J]. Science and Technology of Food Industry,2022,43(12):325−337.]

    LI H Y, WANG J X, LI X P, et al. Changes of trachurus japonicus muscle quality and protein physicochemical properties during frozen storage and correlation analysis[J]. Science and Technology of Food Industry, 2022, 43（12）: 325−337.
    • Related Articles
  • Supplements (1)

  • Other Related Supplements

Catalog

    Get Citation
    PDF
    XML

    Article Metrics

    Article views (100) PDF downloads (22) Cited by()
    Address：No. 70, Shazikou Road, Yongding gate, BeijingPostcode：100101
    Tel：010-87244116 87244117Fax :010-87287944
    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return
    乐动在线 | 乐鱼网页版登录入口 | 开云集团官方网站 | 江南·体育（JN SPORTS）官方网站登录入口 | 星空手机网页版登录入口-星空(中国) | 千亿体育官方网站 | 开云登陆入口 | 乐鱼平台网页版 | 开云中国有限公司官网 |