Influence Of Regulating Superchilling On The Quality And Physicochemical Properties Of Yellow Croaker Muscle During Storage

Superchilling preservation technology is an important preservation method in the current storage and circulation of aquatic products.In this study,we studied the changes of fish meat quality,protein structure,functional properties and gel properties of large yellow croaker under superchilling preservation and freezing conditions.Furthermore,the effects of superchilling preservation on fish quality and myofibrillar protein were described.By regulating the freezing point to observe the extent of changes of fish quality and the protein denaturation,thus further understand the mechanism of regulating the fish freezing point.At -1.5?superchilling storage of Yellow croaker muscle,with increasing the time of storage,the L*values and whiteness decreased significantly?P<0.05?,thiobarbituric acid number?TBARS values?,volatile base nitrogen?TVB-N?and total colonies number increased?P<0.05?,Ca²⁺-ATPase activity,the active sulfhydryl and total sulfhydryl content decreased,while the carbonyl content increases?P<0.05?;at-3°C,the total number of colonies,TRBAS value and TVB-N content was significantly lower than-1.5??P<0.05?,myofibrillar protein Ca²⁺-ATPase activity,the active sulfhydryl and total sulfhydryl content and carbonyl content of Yellow croaker muscle?P<0.05?.Superchilling storage has changed the structure of the Yellow croaker protein,thus affecting the myofibrillar protein functional.With the extension of storage time,add freezing point regulator storage of Yellow croaker muscle,the emulsifying activity,emulsion stability,a lower surface hydrophobicity of the Yellow croaker protein was significantly decreased at-1.5?superchilling conditions during storage?P<0.05?.Storage of superchilling weakening of myofibrillar protein gel-forming ability,causing the decline of the gel hardness and elastic,gel micro-structure is a more direct description of this result.Fresh fish protein to form a dense,uniform of network structure,the gel formed to loose structure,the aperture increases,micelles rough,the gel whiteness value becomed smaller after a period of storage.However,regulating freezing point to improve the deterioration of the quality of the gel.