Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum-packaged sea bass (Lateolabrax japonicas) during refrigerated storage

被引：8
作者：
Lan, Weiqing [1 ,2 ,3 ]
Zhang, Bingjie [1 ]
Zhou, Dapeng [1 ]
Xie, Jing [1 ,2 ,3 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Shanghai Aquat Prod Proc & Storage Engn Technol R, Shanghai, Peoples R China
[3] Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai, Peoples R China
来源：
JOURNAL OF FOOD SAFETY | 2022年 / 42卷 / 06期
基金：
国家重点研发计划;
关键词：
QUALITY; CONTAMINATION; INTENSITY; MECHANISM; EFFICACY; MUSCLE; SAFETY; MEAT; ICE;
D O I：
10.1111/jfs.13009
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
This study evaluated the synergistic effects of ultrasound (US) and slightly acidic electrolyzed water (SAEW) treatment on the myofibril protein structure of vacuum-packed sea bass (Lateolabrax japonicas) during refrigerated storage. Fresh sea bass fillets were treated with US, SAEW, US combined with SAEW treatment (US + SAEW), and sterile water (Control) for 10 min, respectively. Different indexes, such as hardness, myofibril fragmentation index (MFI), water activity (a(w)), and surface hydrophobicity, which also combined with protein characteristic (intrinsic fluorescence intensity) were analyzed. The results showed that the US treatment increased the MFI and surface hydrophobicity of sea bass. Compared with the control group, the bactericidal effect of US + SAEW treatment made the sample better water holding capacity, water activity, and higher fluorescence intensity. Differential scanning calorimetry spectrum results showed that samples treated by US had loose myofibrillary structure, which was convenient for SAEW to act more effectively. US + SAEW treatment retarded the degradation of protein. These results provided evidence that US + SAEW treatment could maintain the quality of fish.
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页数：10
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