Effects of ultrasound pretreatment on the quality and protein characteristics in Japanese sea bass (Lateolabrax japonicas) during refrigeration
ZHOU Dapeng1, LAN Weiqing1,2,3*, MO Yaxian1, MEI Jun1,2,3, FENG Haojie1, XIE Jing1,2,3*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China) 3(National Experimental Teaching Demonstration Center of Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
Abstract: In order to study the effects of ultrasound time on the quality and protein characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage, fresh samples were treated with ultrasound at 20 kHz and 600 W for 5 min (U1), 10 min (U2) and 20 min (U3) respectively, which treated with sterile water as the control group (CK). Then different groups were drained, put into PE bags and stored in a refrigerator at 4 ℃. Different parameters, such as microbial [psychrophilic bacteria counts (PBC), total viable counts (TVC)], physicochemical [pH, total volatile base nitrogen (TVB-N), texture profile analysis (TPA)], protein characteristics (myofibril fragmentation index (MFI), Ca2+-ATPase activity, total sulfhydryl content), combined with protein fluorescence intensity and sensory evaluation, were used to evaluate the effects of different ultrasound time on the quality and protein characteristics of Lateolabrax japonicas during cold storage at two days interval. The results showed that the increase rate of TVC, PBC, pH and TVB-N value in ultrasound (US) samples were significantly slower than those of CK group; the increase rate of MFI value in US samples was higher than that of CK group, the hardness value in US groups was greatly reduced, which can be seen that the ultrasound treatment could make the tenderness of samples increase. However, the results of Ca2+-ATPase activity and total sulfhydryl content were negatively correlated with ultrasound time, which indicated that ultrasound treatment could destroy the protein structure of samples. The increase of fluorescence intensity in US groups could be delayed by ultrasonic treatment during storage, especially for the U2 treatment. Above all, the quality of samples treated with ultrasound for 10 minutes is better, which can extend the shelf life of Lateolabrax japonicas during refrigerated storage for another two days.
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