孙协军¹，时广源¹，魏雅静²，张正慧¹，李秀霞^1*

（1.渤海大学食品科学与工程学院，辽宁锦州 121013；

2.阜新市产业技术研究院，辽宁阜新 123000）

摘要：本文以-20 ℃冰箱冷冻为对照，采用-20 ℃（320 W）超声波辅助冷冻海鲈鱼，比较海鲈鱼肉肌原纤维蛋白溶解度、总巯基含量、粒径、最大变性温度和焓值等变化。结果表明，冷冻处理导致鱼肉肌原纤维蛋白溶解度和总巯基含量降低，粒径增加，超声波辅助冷冻效果优于传统冰箱冷冻（P＜0.05）；DSC分析发现，超声波辅助冷冻组鱼肉肌原纤维蛋白的最大变性温度T_max和焓值ΔH显著低于冰箱冷冻组（P＜0.05），表明超声波辅助冷冻后的鱼肉热稳定性更好；且超声波辅助冷冻后的鱼肉肌原纤维蛋白的内源荧光强度变化更小。相比于冰箱冷冻处理，超声波辅助

冷冻的鱼肉蛋白质理化性质和结构更接近于新鲜鱼肉。

关键词：海鲈鱼；超声波辅助冷冻；肌原纤维蛋白；理化性质

中图分类号：TS254.4    文献标识码：A    文章编号：1674-506X（2022）04-0020-0005

Effect of Ultrasonic Assisted Freezing on Physicochemical Properties of Sea Bass Myofibrin

SUN Xiejun¹, SHI Guangyuan¹, WEI Yajing², ZHANG Zhenghui¹, LI Xiuxia^1*

（1.College of Food Science and Technology, Bohai University, Jinzhou Liaoning 121013, China;

2.Fuxin Industrial Technology Research Institute, Fuxin Liaoning 123000, China）

Abstract：- 20 ℃ refrigerator freezing (RF) treatment was used as the contrast, sea bass fillet was frozen by -20 ℃ ultrasonic assisted freezing (UAF, 320 W) treatment, and changes of myofibrin solubility, total sulfhydryl content, particle size, maximum denaturation temperature (T_max) and enthalpy (ΔH) were compared. Results showed freezing resulted in solubility and total sulfhydryl content of protein decreased, and myofibrin particle size increased, but the effect of UAF treatment was better than that of RF treatment (P＜0.05); DSC analysis showed that the denaturation temperature (T_m) and enthalpy (ΔH) of fish myofibrin of UAF treatment were significantly lower than those of RF treatment (P＜0.05), indicating the fish protein has better thermal stability treated by UAF than by RF; Change of endogenous fluorescence intensity of fish myofibrin was smaller than that of RF treatment after UAF treatment. Compared with RF treatment, physicochemical properties and structure of fish protein were more similar to that of fresh samples after UAF treatment.

Keywords：sea bass; ultrasonic assisted freezing; myofibrin; physicochemical properties

doi：10.3969/j.issn.1674-506X.2022.04-004

收稿日期：2021-11-12

基金项目：国家重点研发计划项目课题（2019YFD0901702）

作者简介：孙协军（1969-），男，学士，高级实验师。研究方向：食品保鲜与加工。

*通信作者：李秀霞（1973-），女，博士，副教授。研究方向：水产品保鲜与加工。

引用格式：孙协军,时广源,魏雅静,等.超声波辅助冷冻对海鲈鱼肌原纤维蛋白理化性质的影响[J].食品与发酵科技,2022,58(4):20-24.