茶多酚抑制冷冻金鲳鱼蛋白质氧化与脂质劣变的机制研究进展

Research Advances on the Mechanisms of Tea Polyphenols against Protein Oxidation and Lipid Deterioration in Frozen Golden Pomfret during Frozen Storage

摘要: 冷冻贮藏是金鲳鱼长期保鲜的核心手段，但冰晶损伤、蛋白质冷冻变性、脂质氧化及微生物增殖等过程会导致鱼肉品质持续劣变。茶多酚作为一种天然多酚类活性物质，在冷冻金鲳鱼保鲜中展现出多维度、协同性的保护作用。在蛋白质层面，茶多酚通过清除活性氧自由基抑制蛋白质氧化，并通过氢键、疏水相互作用及π-π堆积等非共价作用稳定肌原纤维蛋白的空间构象，从而延缓其冷冻变性；在冰晶调控层面，茶多酚分子可能通过羟基与冰晶表面发生氢键吸附，抑制冰晶重结晶与大冰晶形成，减轻对肌纤维的机械损伤；在脂质氧化层面，茶多酚通过自由基链式阻断与金属离子螯合，有效抑制多不饱和脂肪酸的氧化降解，减少丙二醛等次级产物对蛋白质的交联损伤；此外，茶多酚还通过抑菌与抑制酶活性，显著降低挥发性盐基氮的积累，延缓腐败气味的产生。当前研究趋势表明，茶多酚与壳聚糖、抗菌肽、气调包装及冰衣技术等的联合应用可进一步提升保鲜效果。尽管茶多酚在冷冻金鲳鱼品质保持中具有广阔前景，但在适宜添加浓度、风味影响及挥发性风味物质调控机制等方面仍需深入探索。本文系统综述了茶多酚对冷冻金鲳鱼的保鲜机制，以期为高品质冷冻水产品加工提供理论参考。

Abstract: Frozen storage is a fundamental method for the long-term preservation of golden pompano. However, processes such as ice crystal damage, protein freezing denaturation, lipid oxidation, and microbial proliferation continuously compromise the quality of the fish meat. Tea polyphenols, a type of natural polyphenolic active substance, exhibit multi-dimensional and synergistic protective effects in the preservation of frozen golden pompano. At the protein level, tea polyphenols inhibit protein oxidation by scavenging reactive oxygen species and stabilize the spatial conformation of myofibrillar proteins through non-covalent interactions, such as hydrogen bonding, hydrophobic interactions, and π-π stacking, thereby delaying freeze-induced denaturation. In terms of ice crystal regulation, tea polyphenol molecules may adsorb onto the ice crystal surface through hydrogen bonding with hydroxyl groups, inhibiting recrystallization and the formation of large ice crystals, thus reducing mechanical damage to muscle fibers. At the lipid oxidation level, tea polyphenols effectively inhibit the oxidative degradation of polyunsaturated fatty acids through free radical chain termination and metal ion chelation, minimizing cross-linking damage to proteins caused by secondary products such as malondialdehyde. Furthermore, tea polyphenols significantly reduce the accumulation of volatile basic nitrogen through antibacterial activity and inhibition of enzyme activity, thereby delaying the production of spoilage odors. Current research trends indicate that the combined application of tea polyphenols with chitosan, antimicrobial peptides, modified atmosphere packaging, and ice-glazing technology can further enhance preservation effects. Although tea polyphenols hold great promise in maintaining the quality of frozen golden pompano, further exploration is needed regarding appropriate addition concentrations, effects on flavor, and the regulatory mechanisms of volatile flavor compounds. This paper systematically reviews the preservation mechanism of tea polyphenols on frozen golden pompano, aiming to provide a theoretical reference for the processing of high-quality frozen aquatic products.