Abstract Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi. Ultrasound-assisted immersion freezing (UF) process was observed from 0 °C to −15 °C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at −18 °C. The Ca2+-ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.

中文翻译：

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超声与可溶性大豆多糖对草鱼冷冻鱼糜的协同作用

摘要 超声和水溶性大豆多糖（SSPS）在草鱼鱼糜的冷冻过程中被应用。从0°C到-15°C观察到超声辅助浸没冷冻（UF）过程。根据鱼糜的特征冷冻时间、回火阶段冷冻速度和14天储存期后鱼糜的质量变化，最佳超声处理在300 W下进行5次，每次10 s，间隔40 s。随后研究了 SSPS 含量对鱼糜肌原纤维蛋白的冷冻保护作用，在 -18°C 下冷冻 28 天期间进行了研究。加入SSPS（0%、1%、3%和5%）后测定冷冻鱼糜的Ca2+-ATPase活性、总巯基含量、活性巯基含量、盐可提取蛋白含量、白度和持水能力。结果表明SSPS和UF发生了协同作用。