拟穴青蟹软壳蟹与硬壳蟹营养品质和风味差异综合比较分析

为明确在最佳收集时间段内不同时间点的软壳蟹和硬壳蟹营养与风味物质的差异,本试验采用顶空固相微萃取(SPME)、气质联用(GS-MS)方法比较了拟穴青蟹硬壳蟹与蜕壳后0~48 h软壳蟹肌肉和肝胰腺2种组织中水分、灰分、氨基酸、矿物质元素、脂肪酸及挥发性物质含量。结果表明,软壳蟹2种组织在蜕壳0 h水分含量最高,硬壳蟹灰分含量显著(P<0.05)高于各时间点软壳蟹。除肝胰腺中胱氨酸和丙氨酸外,2种组织硬壳蟹其他氨基酸含量均高于软壳蟹,其中亮氨酸含量差异显著(P<0.05);在肌肉和肝胰腺组织中,分别有12和14种氨基酸含量均在蜕壳后6 h最高。软壳蟹2种组织Ca、Mg和Fe含量高于硬壳蟹,但差异不显著;蜕壳0 h 软壳蟹肝胰腺组织中Ca含量显著高于其他时间点(P<0.05)。蜕壳后24 h软壳蟹肌肉和0 h肝胰腺组织中∑PUFA均高于其他时间点。2种组织中挥发性物质包括烷烃类、醛类、酮类、醇类、芳香烃类、酯类、酚类和醚类化合物,总体相对含量有差异,但差异不显著。综上比较,拟穴青蟹软壳蟹蜕壳后0~6 h肝胰腺和肌肉比其他时间点更具营养、风味更加,是制取软壳蟹最佳时间。本研究结果为软壳蟹生产、营养和风味评价、市场价值评估提供了一定的参考。     

冷藏和冻藏对牦牛瘤胃平滑肌氧化稳定性及加工品质的影响

为探明4℃冷藏和-18℃冻藏对牦牛瘤胃平滑肌脂肪和蛋白质氧化及其加工特性的影响,以PE薄膜和PE真空包装的牦牛瘤胃为研究对象,分别测定其在贮藏过程中的脂肪氧化(硫代巴比妥酸)、蛋白质氧化(羰基值、总巯基、表面疏水性)和加工品质(失水率、蒸煮损失率、剪切力、质构特性)的变化。结果表明,不同贮藏温度和包装方式下的瘤胃均发生了不同程度的脂肪和蛋白质氧化,与薄膜包装相比,真空包装可延缓牦牛瘤胃脂肪和蛋白质氧化的发生,且-18℃冻藏下更为显著。此外,冷(冻)藏条件下不同包装牦牛瘤胃的失水率和蒸煮损失率均显著增大(P<0.05),剪切力值显著降低(P<0.05),硬度先减小后增大,且薄膜包装在冷藏0~5 d和冻藏0~28 d时,其加工特性均优于真空包装。综上表明,2种包装下的牦牛瘤胃在冷(冻)藏过程中均发生了脂肪和蛋白质氧化,但真空包装可以有效地延缓氧化反应的发生。此外,在冷藏0~5 d和冻藏0~28 d时,薄膜包装更有利于改善瘤胃的加工特性,增加其嫩度和弹性,但长时间贮藏会导致瘤胃加工特性下降,冷藏条件下薄膜包装瘤胃的变化表现最为显著。本研究可为瘤胃贮藏过程中食用品质的控制提供参考。     

低O2高CO2贮藏环境对马铃薯块茎淀粉-糖代谢的影响

为明确低O₂高CO₂贮藏环境对马铃薯块茎淀粉-糖代谢的影响,本试验以大西洋马铃薯为试验材料,研究体积分数为5%O₂+2%CO₂(CA1)、5%O₂+4%CO₂(CA2)、5%O₂+6%CO₂(CA3)、5%O₂+8%CO₂(CA4)及5%O₂+10%CO₂(CA5)的气体环境对马铃薯在4℃贮藏期间块茎中糖类、淀粉及淀粉-糖代谢相关酶[腺苷二磷酸葡萄糖焦磷酸化酶(AGPase)、尿苷二磷酸葡萄糖焦磷酸化酶(UGPase)、淀粉磷酸化酶(SP)及转化酶(INV)]活性的影响,并对块茎中还原糖含量的变化与淀粉-糖代谢相关因子进行相关性分析。结果表明,适宜的低O₂高CO₂贮藏环境可有效抑制淀粉含量、AGPase活性、UGPase活性的下降,并且能够抑制还原糖、蔗糖、果糖、葡萄糖含量及SP、INV活性的上升,CA1环境贮藏的马铃薯块茎在整个贮藏期间淀粉含量显著高于CK(P<0.05),还原糖、蔗糖、果糖及葡萄糖含量显著低于CK(P<0.05),AGPase、UGPase活性显著高于CK(P<0.05),而SP、INV活性均显著低于CK(P<0.05);相关性分析结果表明,还原糖含量与淀粉含量、AGPase活性、UGPase活性呈极显著负相关(P<0.01),与葡萄糖含量、果糖含量、SP活性及INV活性呈极显著正相关(P<0.01)。综上,马铃薯在CA1(5%O₂+2%CO₂)环境下贮藏可有效延缓块茎低温贮藏期间“糖化”现象的出现,AGPase、UGPase、SP、INV在贮藏过程中起到了一定的调控作用。本研究结果为加工型马铃薯的安全贮藏及明确“低温糖化”机理提供了理论依据。     

大肠杆菌对藏羊子宫内膜上皮细胞相关炎性因子表达的影响

为了探究大肠杆菌(Escherichia coli)对藏羊子宫内膜上皮细胞(EECs)相关炎性因子表达的影响,本研究采用组织块贴壁法和酶消化法培养藏羊EECs;用不同感染复数(MOI)进行E. coli感染试验,通过实时荧光定量PCR(qRT-PCR)及酶联免疫(ELISA)技术,分析白细胞介素1β(IL-1β)、白细胞介素6(IL-6)、白细胞介素8(IL-8)和肿瘤坏死因子α(TNF-α)等炎性因子的RNA和蛋白表达水平。结果表明,培养液中加入50 ng·mL^-1表皮生长因子(EGF)能成功培养出藏羊EECs,纯度达到98%以上;E. coli感染试验中,当MOI为1:1时,IL-1β、IL-6和IL-8基因和蛋白的表达量与对照组相比差异不显著,而TNF-α表达量显著升高(P<0.05);当MOI为20:1时,IL-8基因和蛋白的表达量显著升高(P<0.05);当MOI为50:1时,IL-1β、IL-6基因和蛋白的表达量显著升高(P<0.05),而TNF-α表达量与对照组差异不显著(P>0.05)。结果表明,酶消化法可成功培养藏羊EECs;不同MOI E.coli感染后,藏羊EECs中IL-1β、IL-6、IL-8和TNF-α等炎性因子的表达量较对照组均显著升高(P<0.05),它们可作为识别子宫内膜炎病理变化程度的指标。本研究结果为预防子宫内膜炎、提高藏羊的生产性能以及生态养殖提供了理论依据。     

脉冲强光处理对双孢蘑菇贮藏品质的影响

为探索脉冲强光(IPL)处理对采后食用菌贮藏品质的影响,本试验以新鲜双孢蘑菇为原料,采用不同强度(28.8、48.0、67.2 mJ·cm^-2)的IPL进行前处理,研究其在25℃贮藏期间生理指标及品质的变化。结果表明,随着贮藏时间的延长,IPL处理能有效延缓双孢蘑菇开伞、质量损失、褐变及脂膜氧化,在一定程度上保持原有硬度。同时,IPL处理可显著抑制双孢蘑菇中过氧化物酶(POD)和多酚氧化酶(PPO)活性(P<0.05),可减缓其总酚和维生素C含量的下降(P<0.05),其中48.0 mJ·cm^-2处理组效果最佳;贮藏第8天,总酚和维生素C含量分别较对照提高39.06%、53.63%。本研究结果为IPL技术在控制食用菌品质方面的应用提供了一定的理论依据。     

减压贮藏对去壳黄甜竹笋的保鲜效果及其生理和分子机制

为了探讨减压贮藏延缓采后去壳黄甜竹笋木质化和褐变的效果及其作用机制,本试验以黄甜竹笋为试验材料,笋剥壳后于温度6 ±1℃、相对湿度80%~85%、55 kPa减压环境下贮藏10 d,测定其品质指标、竹笋木质化和褐变关键酶的活性和相关基因的相对表达量。结果表明,减压贮藏(中后期)显著抑制了黄甜竹笋基部切面的褐变(P<0.05),显著延缓了黄甜竹笋的呼吸速率、电导率、硬度,以及丙二醛、纤维素和木质素含量的上升(P<0.05),同时也显著抑制了苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、肉桂醇脱氢酶(CAD)、多酚氧化酶(PPO)的活性及其编码基因的相对表达量(P<0.05)。本研究结果为减压贮藏在黄甜竹笋采后保鲜的应用提供了理论依据。     

高温杀菌对预浸泡豆杆货架期品质变化的影响

为研究高温杀菌对预浸泡豆杆产品在货架期内品质变化的影响,本试验对经过105℃、15 min和110℃、10 min 2个杀菌条件处理的预浸泡豆杆在货架期内的主要微生物、感官和理化指标的变化情况及相关性进行了分析。结果表明,随着储存时间的延长,2个杀菌条件处理的预浸泡豆杆的菌落总数、硬度和咀嚼性均显著增加(P<0.05),水分含量、pH值、感官评分和亮度L^*值均显著降低(P<0.05),蛋白质含量、脂肪含量和弹性变化不显著(P>0.05)。对2个杀菌条件下的各项指标进行相关性分析,其结果与各指标在货架期内的变化趋势基本一致,预浸泡豆杆的表观指标和内部理化指标存在显著的相关性,并确定感官品质和色泽是储存过程中影响预浸泡豆杆品质的关键指标。本研究证实经110℃、10 min杀菌处理的预浸泡豆杆在货架期内能更好地保留预浸泡豆杆的品质。该研究结果为预浸泡豆杆货架期内产品品质的稳定和货架期的延长等问题提供了理论依据。     

秋葵微粉对小鼠肠道内环境的影响

为研究不同剂量秋葵微粉对小鼠肠道内环境的影响,将小鼠随机分为4组,即对照组、高剂量组(1 800 mg·kg^-1·d^-1)、中剂量组(900 mg·kg^-1d^-1)以及低剂量组(450 mg·kg^-1d^-1),灌胃6周后,检测其粪便、结肠、盲肠相关的肠道指标。结果表明,与对照组相比,各剂量组小鼠粪便含水量均增加,且高剂量组粪便含水量显著高于对照组(P<0.05);各剂量组粪便pH值均极显著降低(P<0.01);各剂量组盲肠内容物 pH 值和结肠内容物pH值均降低。各剂量组盲肠内容物菌群OTU数量均极显著高于对照组(P<0.01),中剂量组Chaol值显著高于对照组(P<0.05);各剂量组结肠内容物菌群的OTU数量较对照组均有增加,中剂量组和低剂量组Chaol值极显著(P<0.01)和显著(P<0.05)高于对照组。各剂量组盲肠、结肠内容物中短链胎肪酸(SCFA)含量均较对照组增加。秋葵微粉可以提高小鼠肠道中的益生菌比例,降低有害菌比例,促进肠道乙酸、丙酸和丁酸等SCFA含量明显升高。本研究结果为秋葵微粉用于改善动物肠道健康提供了理论依据。     

LED蓝光对辣椒采后色泽及品质的影响

为探究LED蓝光处理对辣椒采后贮藏过程中品质的影响,采用强度为14 μmol·m^-2·s^-1的LED蓝光(470 nm),在温度25℃、相对湿度80%条件下,对采后新鲜绿辣椒和红辣椒分别进行蓝光照射、避光处理(对照组),测定贮藏过程中辣椒色泽、叶绿素含量、辣椒红素含量、辣椒碱含量、维生素C(Vc)含量和Ccs基因表达量等的变化。结果表明,与对照组相比,LED蓝光处理会加速绿辣椒退绿,使其叶绿素含量在第8天时降为初始值(0 d)的17%(P<0.01);LED蓝光处理可有效提高辣椒中辣椒红素的含量,红、绿辣椒中的辣椒红素含量在第8天时分别是对照组的1.60倍和5.59倍(P<0.01);LED蓝光处理可显著增加辣椒中辣椒碱含量,处理第8天时红、绿辣椒中的辣椒碱含量分别是对照组的1.53倍和1.85倍(P<0.01),Ccs基因的表达量分别为对照组的1.35倍和4.01倍(P<0.01)。此外,LED蓝光可促使辣椒中Vc含量显著升高,处理第8天时,红、绿辣椒中Vc含量分别为对照组的1.25倍和1.58倍(P<0.01)。综上,在采后贮藏过程中,LED蓝光照射可以加速绿辣椒退绿,并促使红、绿辣椒变红,显著提高辣椒红素、辣椒碱和Vc含量。本研究结果为LED蓝光在辣椒采后贮藏过程中品质保持,尤其是增加辣椒红素含量及改善辣椒色泽提供了新思路。     

增氧灌溉对氧气扩散速率和冬小麦养分利用的改善研究

为研究土壤氧气扩散速率(ODR)和作物养分利用对不同增氧灌溉方式的响应,以地下滴灌为供水方式,设置循环曝气(VAI)、H₂O₂(HP30、HP3K)和常规水对照(CK)4种灌溉处理,通过盆栽冬小麦试验,系统分析ODR、作物产量和养分利用规律。结果表明,VAI和HP30处理后48 h内20 cm土层深度的ODR较CK均有明显改善,拔节期、抽穗期和灌浆期经VAI处理后的ODR分别提高60.45%、73.77%和87.88%(P<0.05),拔节和抽穗期经HP30处理的ODR分别提高21.37和23.61%(P<0.05)。VAI和HP30处理后的产量、水分利用效率分别较CK显著提高了36.27%、38.98%和23.37%、21.47%。增氧灌溉促进了作物养分的利用,与CK相比,VAI冬小麦的N、P、K吸收总量分别提高了53.23%、107.41%和72.94%(P<0.05),HP3K冬小麦的P、K吸收总量提高了39.51%、56.19%(P<0.05),HP30冬小麦的N、P吸收总量提高了50.32%、29.63%(P<0.05);VAI和HP30冬小麦N的养分吸收效率较CK提高了43.64%和34.55%(P<0.05),VAI和HP3K籽粒的N素分配率较CK增加了8.33%和6.94%(P<0.05)。相关性分析表明,ODR与冬小麦的N、P吸收总量呈显著正相关;VAI和HP30籽粒的N吸收量和产量呈显著正相关。综上,增氧灌溉改善了ODR,提高了作物的产量和水分利用效率,促进了作物对养分的吸收利用,VAI效果最为显著。本研究结果为增氧灌溉技术提供了理论依据和技术支撑。     

贮藏温度对炝蟹品质的影响

为阐明不同贮藏温度下炝蟹品质的变化和食用安全性,本试验以三疣梭子蟹为材料制作炝蟹,探讨冻藏(-18℃)和冷藏(4℃)条件下炝蟹感官品质、菌落总数(TVC)、挥发性盐基氮(TVB-N)和生物胺的变化规律,并对其生物胺与其他品质指标进行相关性分析。结果表明,贮藏温度对炝蟹感官品质TVC、TVB-N等指标的劣变具有显著的影响。-18℃冻藏和4℃冷藏条件下,炝蟹感官品质分别于第10天和第6个月超出可接受限值;随着贮藏时间的延长,4℃冷藏条件下炝蟹TVC值显著增加,但至贮藏16 d时仍小于5 lg(CFU·g^-1),TVB-N值于贮藏12 d时超出一级鲜度临界值;-18℃冻藏过程中炝蟹TVC值略有增加,但变化不显著,TVB-N值于第6个月超出一级鲜度临界值。4℃冷藏过程中炝蟹中共检测出8种生物胺,而-18℃冻藏过程中共检测出5种生物胺。此外,色胺、腐胺和酪胺是炝蟹贮藏过程中产生的主要生物胺,且与其他品质均具有显著相关性。本研究结果为炝蟹在贮藏过程中的安全性和货架期预测提供了理论依据。     

Associations Between Dioxins/Furans and Dioxin-Like PCBs in Estuarine Sediment and Blue Crab

The objective of the present study was to evaluate the relationships between the quantity, toxicity, and compositional profile of dioxin/furan compounds (PCDD/Fs) and dioxin-like polychlorinated biphenyls (DL-PCBs) in estuarine sediment and in the blue crab (Callinectes sapidus). Sediment and blue crab samples were collected in three small urban estuaries that are in relatively close proximity to each other. Results show that differences between PCDD/F and DL-PCB mass concentrations and total toxic equivalents (TEQ) toxicity in sediments of the three estuaries are reflected in those of the blue crab. TEQs are higher in the hepatopancreas of the crabs than in the sediment, but the concentration factor is inversely proportional to the TEQ in the sediments. Congener profiles in the crabs are systematically different from those in the sediments, and the difference is more pronounced for PCDD/Fs than for DL-PCBs, possibly due to differences in metabolization rates. Compared with sediment profiles, more lesser-chlorinated PCDD/Fs that have higher TEFs accumulate in crab hepatopancreas. This selective bioaccumulation of PCDD/Fs results in a TEQ augmentation in crab hepatopancreas compared with sediments. The bioaccumulation in the blue crab is also selective for PCDD/Fs over DL-PCBs.     

Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit

The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just frozen, and during long-term frozen storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term frozen storage were minimal. Only a significant increase in extraction capacity was obtained for alpha-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of storage. The stability of anthocyanins to freezing and frozen storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term frozen storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the storage period.     

不同热处理大豆分离蛋白凝胶冻藏特性

为探究冻藏过程中不同加热温度处理大豆分离蛋白(soybean isolate protein,SPI)凝胶特性变化及评估不同热处理对SPI凝胶冻藏特性的影响。该文以65、90和135℃3个不同温度处理所得SPI为研究对象(分别记为65SPI、90SPI和USPI),采用离心法、质构分析法、可溶蛋白含量测定和电泳等方法对其冻藏过程中的凝胶持水性、凝胶硬度、凝胶弹性、可溶蛋白含量及亚基组成和凝胶作用力进行了分析研究。结果表明:随冻藏时间延长,不同温度处理SPI凝胶持水性、凝胶弹性和凝胶可溶蛋白含量呈下降趋势,而凝胶硬度呈增大趋势。凝胶持水性、弹性的下降和凝胶硬度的升高标志着凝胶品质的劣变。不同温度处理对SPI凝胶的冻前凝胶特性和冻藏特性有较大影响,65和90℃的温度处理降低了冻前SPI凝胶的持水性,增强了冻前SPI凝胶硬度,有更多的β和B亚基参与了凝胶形成,冻藏前后的亚基组成没有变化;超高温瞬时加热(ultra high temperature,UHT)处理则降低了冻前SPI凝胶硬度,冻藏过程中可溶蛋白含量大幅下降且可溶蛋白中β和B亚基含量下降。3种温度处理SPI的凝胶劣变程度均高于未处理SPI。加热处理会造成SPI发生部分或完全变性,变性后疏水基团的暴露会加快蛋白凝胶形成过程中聚集速率,进而增大粗糙凝胶结构形成的几率,而粗糙凝胶网络在冻藏过程中其劣变程度更甚于未加热SPI。由此可知,加热处理尽管在一定程度上增大了凝胶硬度,但会加速其凝胶品质冻藏劣变。     

Implications of intraguild predation for sea turtle nest protection

In the United States, raccoons Procyon lotor are often removed from sea turtle nesting beaches to decrease egg mortality. However, raccoons also consume ghost crabs Ocypode quadrata, another common egg predator. Reducing predator populations can benefit secondary predators, inflating total predation pressure and leading to a decline in prey species. We used track and burrow counts to compare raccoon and ghost crab abundance at four beaches in Florida, USA, that differ in management activity and determined predation rates on loggerhead Caretta caretta nests by each predator. Mean raccoon abundance (range 0.12-0.46 tracks plot⁻¹ night⁻¹) and ghost crab density (0.09-0.19 burrows m⁻²) were inversely correlated. Ghost crabs were largest at the site with the fewest raccoons. The stable nitrogen isotope ratios of ghost crabs (mean 9.8‰) were positively correlated with body mass, indicating larger ghost crabs feed at a higher trophic level and suggesting large ghost crabs may consume more loggerhead eggs. The highest rates of egg predation by both predators (31%) occurred where raccoon abundance was lowest and ghost crab abundance was highest, suggesting ghost crab burrows may facilitate predation by raccoons. Our data suggest that predation by raccoons limits ghost crabs and that removing raccoons can increase ghost crab abundance and sea turtle egg mortality. Although predator removal can be effective when nest predation rates are quite high, maintaining moderate raccoon densities may be important for controlling ghost crabs. These results highlight the importance of understanding food web connectivity in developing management strategies to achieve conservation goals, especially when the species of concern are threatened or facing extinction.     

Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber

The global market for frozen bread dough is rising; however, its quality could deteriorate during extended storage. Our previous study indicated that undesirable changes caused by freezing could be reduced by adding arabinoxylan‐rich fiber sources. The present study investigated the changes in arabinoxylan properties of yeasted dough during frozen storage. Dough samples made from refined, whole, and fiber‐enriched (15% either wheat aleurone or bran) flours were stored at –18°C for nine weeks, and structural properties of arabinoxylan were probed during storage. Water‐extractable arabinoxylan (WEAX) content in dough samples increased by about 19–33% during the first three weeks of storage. Prolonged storage of dough (weeks 6 and 9), however, correlated with a decline in WEAX content. Average molecular weight and intrinsic viscosity of WEAX decreased during storage for all frozen dough samples. Arabinose‐to‐xylose ratios also decreased by 11 and 6% for control and composite dough samples, respectively. There was a significant positive correlation (r = 0.89, P < 0.0001) between WEAX content of dough and bread quality throughout the storage period. The results demonstrated that changes in dough quality during frozen storage were related to changes in the content and structure of WEAX that took place during frozen storage.     

Effect of freezing and frozen storage of doughs on bread quality

The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.     

Structural and Physical Changes in Ultrasound‐Assisted Frozen Wet Gluten

Ultrasound‐assisted freezing is a novel food‐freezing technique which is of benefit to frozen food quality. Studies of the structural and physical changes in the ultrasound‐assisted frozen wet gluten system illustrate how the ultrasound irradiation improves the frozen dough quality. The microtopography of ice crystals in frozen wet gluten was observed indirectly by scanning electron microscopy; the ice crystals were smaller and more uniform in wet gluten frozen using the ultrasound‐assisted technique than in wet gluten frozen without ultrasound. Fourier transform infrared spectroscopy was used to monitor the changes in the secondary structure of a frozen gluten heavy water system during frozen storage. It was determined that there were no noticeable changes in the structure of the wet gluten frozen using the ultrasound‐assisted technique. However, the structure of the wet gluten frozen without ultrasound became unordered. The freezable water content in the frozen wet gluten was determined by differential scanning calorimetry. Compared with conventional freezing, more water was frozen using ultrasound‐assisted freezing. Furthermore, the freezable water content in the wet gluten frozen using the ultrasound‐assisted technique did not increase during frozen storage. Ultrasonic cavitation promoted the primary and secondary nucleation of ice in the wet gluten and loosened the weak interactions between the gluten and the water. Consequently, the existence of a microstructure with small and uniform ice crystals was noted, which was determined to be beneficial with regard to reducing the deterioration of the gluten network and, hence, improving the quality of the frozen food.