In this study, large yellow croaker () was frozen using multi-frequency ultrasound-assisted freezing (MUIF) with different powers (160 W, 175 W, and 190 W, respectively) and stored at −18 °C for ten months. The effect of different ultrasound powers on the myofibrillar protein (MP) structures and lipid oxidation of large yellow croaker was investigated. The results showed that MUIF significantly slowed down the oxidation of MP by inhibiting carbonyl formation and maintaining high sulfhydryl contents. These treatments also held a high activity of Ca-ATPase in the MP. MUIF maintained a higher ratio of α-helix to β-sheet during frozen storage, thereby protecting the secondary structure of the tissue and stabilizing the tertiary structure. In addition, MUIF inhibited the production of thiobarbituric acid reactive substances value and the loss of unsaturated fatty acid content, indicating that MUIF could better inhibit lipid oxidation of large yellow croaker during long-time frozen storage.

中文翻译：

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多频超声辅助浸泡冷冻处理对长期冻藏大黄鱼肌原纤维蛋白结构及脂质氧化的影响


在这项研究中，使用不同功率（分别为160 W、175 W和190 W）的多频超声辅助冷冻（MUIF）对大黄鱼进行冷冻，并在-18°C下保存十个月。研究了不同超声功率对大黄鱼肌原纤维蛋白（MP）结构和脂质氧化的影响。结果表明，MUIF通过抑制羰基形成并保持较高的巯基含量，显着减缓MP的氧化。这些处理还使 MP 中的 Ca-ATP 酶保持高活性。 MUIF在冷冻保存过程中保持较高的α螺旋与β折叠比例，从而保护组织的二级结构并稳定三级结构。此外，MUIF还抑制了硫代巴比妥酸反应物质值的产生和不饱和脂肪酸含量的损失，表明MUIF能较好地抑制大黄鱼在长期冻藏过程中的脂质氧化。