Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

Abstract

The effect of heating temperature and duration on the texture and protein composition of bighead carp (Aristichthys nobilis) muscle was investigated. Samples were heated at 90°C, 100°C, 110°C, and 120°C for different times. The results showed that cooking loss increased significantly with increasing temperature and heating time, and a fractional conversion model was used to describe the increase. Hardness, chewiness, and gumminess exhibited a similar four-phase change with two peaks at 90°C, 100°C, and 110°C, and the trend was not observed at 120°C. Analysis of sodium dodecyl sulfate polyacrylamide gel electropheresis (SDS-PAGE) revealed that contents of myosin heavy chain decreased entirely to disappear and contents of actin significantly decreased. Increasing the intensity of the heavy molecular weight bands indicated the aggregation of myosin. Content of water-soluble proteins presented an increasing trend, which reflected the protein degradation and the release of low-molecular-weight compounds.

Low‐temperature steaming improves eating quality of whitefish

“…As the steam continued, the hardness went up again mainly due to thermal denaturation of the MFPs leading to random aggregation and dehydration among them. At last, denaturation of proteins and dissolution of collagen led to partial or complete disintegration of the muscle fiber structure, the hardness and springiness decreased alongside with other textural attributes (Jiang et al, 2018; Kong et al, 2007; Vasanthi, Venkataramanujam, & Dushyanthan, 2007). All these changes were dependent on the steaming temperature.…”

“…The springiness and cohesiveness were maintained better at low temperature steaming. Texture (Jiang et al, 2018;Kong et al, 2007;Vasanthi, Venkataramanujam, & Dushyanthan, 2007). All these changes were dependent on the steaming temperature.…”

Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

“…A TA.XT Plus Texture analyzer (Stable Micro Systems, Ltd., Surrey, U.K.) equipped with a flat‐ended cylindrical probe P/25 (25 mm diameter) was used for texture determination, according to the method of the previous work (Jiang et al, ). The color was analyzed using a CR‐400 Minolta colorimeter (Konica Minolta Sensing Inc., Osaka, Japan) as described by Secci et al ().…”

Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

“…[6] However, in contrast to marine fish and animal meat, sturgeon, as afreshwater fish, has asmaller muscle fiber diameter, less connective tissue, and atender taste . [7] This means that the sturgeon fillets have poor thermal tolerance and their fiber muscles are much more easily broken during thermal processing. The natural features of the protein molecules are denatured during thermal treatment, and the reactive groups of proteins are exposed, resulting in loss of water, soluble vitamins, and proteins, and ultimately leading to changes in the surface and taste of food .…”