低压静电场协同微冻对小黄鱼贮藏过程中品质的影响

目的 探讨添加低压静电场对小黄鱼微冻贮藏保鲜过程中的鱼肉品质及理化特性的影响。方法 以纯低温微冻的小黄鱼组为对照，讨论添加低压静电场的低温环境对小黄鱼的持水率、挥发性盐基氮(total volatile basic nitrogen，TVB-N)、盐溶性蛋白、硫代巴比妥酸值(thiobarbituric acid，TBA)、钙离子-ATP酶(Ca2+-ATPase)活性、十二烷基硫酸钠-聚丙烯酰胺凝胶(SDS-PAGE)电泳、总巯基、菌落总数(total viable count, TVC)、质构特性等重要指标的影响。结果 添加低压静电场能有效减缓持水率的下降和TVB-N值的上升(延缓5 d上升至25 mg/100 g)；降低了盐溶性蛋白的变性程度(贮藏结束时含量比对照组高64.3%)，第35 d盐溶性蛋白含量为33.2 mg/g，远高于对照组(19.6 mg/g)；保持鱼肉更高的Ca2+-ATPase活性(相较于对照组的57.6%，只下降了26.2%)；有效减缓TBA的上升，第30 d时对照组和电场组的TBA值分别为0.96 mg/kg和0.43 mg/kg；有效抑制细菌的繁殖；减少了肌肉组织中裂隙的产生；减少了质构的破坏(贮藏期间硬度与咀嚼性下降更少)和色泽的变化(贮藏期间白度变化更小)。结论 低压静电场叠加微冻的贮藏效果明显优于普通微冻贮藏，通过低压静电场叠加微冻的贮藏方式有利于维持水产品品质。

Effect of low-voltage electrostatic field and micro-freezing on the quality of small yellow croaker during storage

Objective To investigate the effect of adding low-voltage electrostatic field on fishquality and physicochemical properties of small yellow croaker during storage and fresh-keeping.Methods A group of small yellow croakers underwent low-temperature superfine freezing and served as the control group. The study aimed to explore the effects of a low-temperature environment augmented by a low-voltage electrostatic field on critical indicators. These indicators included water holding capacity, total volatile basic nitrogen (TVB-N), salt-soluble protein, thiobarbituric acid (TBA), Ca2+-ATPase activity, sodium dodecyl sulfate - polyacrylamide gel (SDS-PAGE) electrophoresis, total thiol, total viable count (TVC), and texture characteristics. Results It was found that the inclusion of a low-voltage electrostatic field could effectively slow down the decline in water holding capacity and the increase in TVB-N value (delaying the rise to 25 mg/100 g by 5 days); it reduced the degree of denaturation of salt-soluble protein (the content at the end of storage was 64.3% higher than the control group), where on the 35th day, the salt-soluble protein content was 33.2 mg/g, far exceeding the control group (19.6 mg/g); it maintained higher Ca2+-ATPase activity in fish meat (only dropped by 26.2% compared to 57.6% in the control group); it effectively slowed down the increase in TBA, where on the 30th day, the TBA values for the control and electric field groups were 0.96 mg/kg and 0.43 mg/kg, respectively; it effectively inhibited the proliferation of bacteria; it reduced the formation of fissures in muscle tissue.; it reduced the damage to texture (less decline in hardness and chewiness during storage) and color changes (less decrease in whiteness during storage). Conclusions The storage effect of superfine freezing combined with a low-voltage electrostatic field was significantly superior to ordinary superfine freezing storage, and the storage method through superfine freezing with a low-voltage electrostatic field is conducive to maintaining the quality of aquatic products.