以pH值、挥发性盐基氮(TVB-N)、盐溶性蛋白含量和巯基含量为指标,研究了蒸馏水、4g/dL海藻糖糖、4 g/dL海藻糖+0.4 g/dL多聚磷酸钠以及4％海藻糖+0.4 g/dL多聚磷酸钠+0.05 g/dLε-聚赖氨酸等各不同成分的抗冻剂对暗纹东方魨在-18℃和-25℃下冻藏180 d的抗冻效果.结果表明,两种温度下海藻糖和多聚磷酸钠复合加入都可有效抑制河豚鱼肉蛋白的冷冻变性,其效果要好于单用海藻糖作为抗冻剂,蒸馏水效果最差.-25℃时ε-聚赖氨酸和海藻糖及多聚磷酸钠复合所产生的抗冻效果要比-18℃时要好,能够有效抑制鱼肉蛋白的变性和分解,提高冷冻河豚鱼的品质.%The cryoprotective effects of distilled water, 4 g/dL trehalose, 4 g/dL trehalose + 0.4 g/dL sodium polyphosphate, and 4 g/dL trehalose + 0. 4 g/dL sodium polyphosphate + 0. 05 g/dL ε-polylysine in puffer fish (Takifugu obscures) were studied during storage at —18 ℃and—25 ℃ for up to 180 d using pH value, total volatile basic nitrogen(TVB-N), salt-ex-tractable protein content and sulfhydryl (SH) content as indicators. The results showed the addition of trehalose and sodium polyphosphate could retard the protein denaturation of frozen puffer fish. This effect was better than that of cryoprotectant only included of trehalose, and the effect of distilled water was the worst. The antifreeze effect of e-polylysine, trehalose and sodium polyphosphate compound produces at —25 ℃ was better than that at —18 ℃, which could restrain the protein denaturation and decomposition, and then improve the quality of frozen puffer fish.
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