Abstract: In order to investigate the effect of pretreatment with polysaccharide from Flammulina velutipes (FVP) on the water distribution and chemical and rheological properties of myofibrillar proteins in whole fish and fillets of large yellow croaker during superchilled storage, FVP was used at three concentrations of 0.03, 0.06 and 0.09 g/L FVP, while sterile water was used as a control. The sensory evaluation, total volatile basic nitrogen (TVB-N) content, total sulfhydryl content, Ca2+-ATPase activity, rheological properties of myofibrillar protein and water migration of the samples during storage were analyzed. The results showed that FVP could effectively inhibit the increase in the TVB-N content and the decrease in the sensory score of whole fish, slow down the decrease in the total sulfhydryl content and Ca2+-ATPase activity of whole fish and fillets, and improve the water-holding capacity. In addition, FVP could retard the weakening of the gel-forming capacity of myofibrillar proteins in spoiled fish. In the concentration range used in this experiment, FVP treatment at 0.09 g/L had the best preservation effect on fish, which may provide a theoretical reference for the application of FVP in the quality preservation of aquatic products during storage and transportation.

Key words: polysaccharide from Flammulina velutipes; Pseudosciaena crocea; superchilled storage; water migration; quality