Effect of Ultrastructure on Changes of Textural Characteristics between Crisp Grass Carp (Ctenopharyngodon Idellus C.Et V) and Grass Carp (Ctenopharyngodon Idellus) Inducing Heating Treatment

Abstract

The research studies the ultrastructure effect on texture of crisp grass carp (CGC) and grass carp (GC) fillets inducing heating for 15, 25, and 40 min with boiling water. After heating, the hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC were higher than that of raw CGC, whereas the all textural characteristics of heating GC were lower obviously than that of raw GC. The hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC for heating 15 min were higher by 6.3%, 9.0%, 27.0%, 71.8%, 9.4%, and 23.9%, respectively, than that of raw CGC (RCGC). The hardness increasing of CGC flesh with the extension of heating time related closely to more coagulating connective tissue in interstitial spaces, especially relating to smaller muscle fiber diameter and denser muscle fiber density. The more and larger spaces between fiber and fiber with the extension of heating time results in the decrease of cohesiveness and resilience of CGC flesh. For chewiness, the stronger chewiness of cooked CGC associated with more detachment of myofiber-myocommata and fiber-fiber. Overall, the results show that the changes of texture characteristics of CGC fillet with extension of heating time correlates positively with the ultrastructure.

Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets

“…VP samples showed a significantly higher springiness value on the first day of storage followed by a steep decline and remained at a lower side till 11th day of chilled storage. Among the treated samples, CR showed comparatively higher springiness values than CL samples, indicating lesser alterations in the muscle ultrastructure in CR samples compared with CL sample during chilled storage (Lin et al, ). Similar to springiness values, the VP samples showed a significantly higher chewiness value on first day, followed by a sharp decline, indicating rapid loss of muscle integrity toward the end of storage period.…”

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

“…The tenderness of the chicken breast meat was determined by measuring the shear force (toughness). 1d) (Lin et al 2016). The shear force value increased by 186.1% from the control to the sample stewed for 1 h (from 11.27 to 32.34 N).…”

“…After 1 h of stewing, the gaps between the endomysium and myofibrils and the rupture of endomysium became evident (Fig. The forming gel of sarcoplasmic reticulum and the denaturation of myofibrils play important roles in contributing to the increased toughness (Lin et al 2016). Since some insoluble collagen remained, as they shrank they squeezed the heat-denatured myofibrils, resulting in gaps between the endomysium and myofibrils and in moisture loss.…”

“…With increased cooking, the M and Z lines become ambiguous (Huang et al 2011;Dai et al 2014). In general, the changes in the meat ultrastructure correlate with the cooking loss, texture, and color of meat or meat products (Lin et al 2016;Feng et al 2017). In general, the changes in the meat ultrastructure correlate with the cooking loss, texture, and color of meat or meat products (Lin et al 2016;Feng et al 2017).…”

Physical and Flavor Characteristics, Fatty Acid Profile, Antioxidant Status and Nrf2-Dependent Antioxidant Enzyme Gene Expression Changes in Young Grass Carp (Ctenopharyngodon idella) Fillets Fed Dietary Valine

“…Grass carp is a native Chinese freshwater fish that is widely cultured in China because of its good taste and high nutritional value [2]. However, the deterioration of flesh quality is one of the most important issues facing the aquaculture industry, as it leads to sensory, physical and nutritional quality losses and generates off-flavors, thereby causing tremendous economic losses [3].…”