以新鲜泥鳅为原料，研究了丁香提取物、植酸、油菜粉、2,6-二叔丁基对甲苯酚(BHT)和VE处理在24 d内对微冻贮藏(-2.5 ℃)泥鳅肌原纤维蛋白(myofibrillar protein,MP)功能性质的影响。结果表明，所有处理组泥鳅MP的功能性质随着时间延长均逐渐变弱，但与对照组相比,抗氧化剂处理组的羰基含量、表面疏水性上升趋势以及巯基含量、溶解度、EAI和ESI、热诱导凝胶的硬度、弹性、保水性以及白度下降的趋势受到抑制。添加抗氧化剂能够显著抑制MP氧化，更好地维持MP的功能性质，其中丁香提取物、植酸与人工合成抗氧化剂BHT的抗氧化效果最好,油菜粉和VE抗氧化效果相对较弱。

The effects of different treatments including clove extract, phystic acid, rapeseed, BHT and VE on the functional properties of myofibrillar protein were studied using fresh loach as raw material. The results showed that with the prolongation of storage time, the functions in all loach MP were gradually weakened, but compared with the control group, the carbonyl content of antioxidants and surface hydrophobicity were increased in the treatment group, and the decreased of sulphur content, solubility, EAI and ESI, thermal induced gel hardness, elasticity, water retention, and browning were all controlled to a certain degree. The addition of antioxidants can significantly inhibit the oxidation of myofibrillar protein, and better maintain the functional properties of myofibrillar protein. The antioxidant ability of clove extract, phytic acid and synthetic antioxidant BHT was better than rapeseed and VE.