The digestion properties of sturgeon myofibrillar protein (MF) treated by low temperature vacuum heating (LTVH) at different processing temperatures and times were studied and compared with those of sturgeon MF treated by traditional cooking (TC).

• Rosemary acid (RA) and ultrasonic (US) have synergistic effect on delaying lipid oxidation of fish during storage. • The inhibitory mechanism of RA and US on endogenous LOX in Large yellow croaker was studied in vitro. • The effects of RA alone and in the presence of US on LOX were evaluated by multi-spectroscopic methods. • Hydrogen bonding and hydrophobic interaction are the main driving forces of bonding.