The effects on the quality of frozen red sea bream, which were pretreated by soaking in solutions containing trehalose, carboxymethyl chitosan magnetic nanoparticles (CCMN), and glycerin or 0.1% herring antifreeze protein (hAFP), were investigated. In this study, the viscoelastic properties of protein studied with the dynamic rheology, Raman and intrinsic fluorescence spectrometry were used to explore the conformation changes of MFP. Surface hydrophobicity, particle size, and zeta potential were carried out to analyze protein aggregation. Solubility, the content of total sulfhydryl/disulfide bond/carbonyl/dityrosine, and the Ca²⁺-ATPase activity were measured to explore the degree of protein oxidation. SDS-PAGE was conducted to analyze the protein denaturation. Results showed that the pretreatment of red sea bream with soak solutions could improve the viscoelasticity of fillets protein, stabilize the secondary and tertiary conformation of the MFP, inhibit the protein aggregation and oxidation, and decrease the degree of protein denaturation compared with the control (4 °C thawing), especially the soak solutions containing hAFP could minimize the freeze-thaw damage. To summarize, the hAFP helped to retain the above characteristics of frozen fillets much better than that of conventional cryoprotectants (glycerin) to improve the quality of the frozen product after thawing.

中文翻译：

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羧甲基壳聚糖磁性纳米粒子加鲱鱼抗冻蛋白对冻融处理后红鲷（大gro鱼）肌原纤维蛋白构象和氧化的影响

研究了通过浸泡在含有海藻糖，羧甲基壳聚糖磁性纳米颗粒（CCMN）和甘油或0.1％鲱鱼防冻蛋白（hAFP）的溶液中进行预处理对冷冻红鲷鱼的质量的影响。在这项研究中，通过动态流变学，拉曼光谱和固有荧光光谱法研究了蛋白质的粘弹性质，以探讨MFP的构象变化。进行表面疏水性，粒度和ζ电势以分析蛋白质聚集。溶解度，总巯基/二硫键/羰基/二酪氨酸的含量以及Ca ²⁺测量-ATP酶活性以探索蛋白质氧化的程度。进行SDS-PAGE以分析蛋白质变性。结果表明，与浸泡溶液相比，红鲷鱼预处理可以改善鱼片蛋白的粘弹性，稳定MFP的二级和三级构象，抑制蛋白质聚集和氧化，并降低蛋白质变性程度（4） °C解冻），特别是包含hAFP的浸泡溶液可以最大程度地减少冻融损坏。总之，hAFP与传统的冷冻保护剂（甘油）相比，能更好地保留冷冻鱼片的上述特性，从而改善了融化后冷冻产品的质量。