Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis

Yang, Shihui; Li, Laihao; Bo, Qi; Wu, Yanyan; Hu, Xiao; Wanling, Lin; Su, Hao; Huang, Hui

doi:10.1007/s12161-015-0101-2

Cited by 24 publications

(18 citation statements)

References 16 publications

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“…Approximately 29.60 million tons of freshwater products were produced in China in 2018, of which grass carp was the most cultured (18.60%, 5.50 million tons) (Fisheries Bureau of Ministry of Agriculture, 2019). In the last decades, faba bean-fed grass carp (FBFG) has gradually taken a role as a flagship fish of sorts, not only welcomed in China, but also United States and various countries in Southeast Asia and Latin America (Yang et al, 2015). FBFGs display increased muscle hardness and crispness after they are fed faba bean for 90 to 120 days (Tian et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Feeding Faba Beans (Vicia faba L.) Reduces Myocyte Metabolic Activity in Grass Carp (Ctenopharyngodon idellus)

Tian

et al. 2020

Front. Physiol.

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In this study, we aimed to explore the effects of faba bean (Vicia faba L.) on the energy metabolism of grass carp (Ctenopharyngodon idellus). A total of 180 fish (∼2900 g) were randomly assigned to six tanks (2.5 × 2.5 × 1.2 m; 30 individuals per tank) and fed either faba bean (Vicia faba L.) or a commercial diet for 120 days (3% body weight, twice per day). The results showed that faba bean-fed grass carp (FBFG) had significantly lower growth and higher fat accumulation in the mesenteric adipose tissue and hepatopancreas than commercial diet-fed grass carp (CDFG). Compared with CDFG, FBFG exhibited no significant difference in proximate composition of the muscle; however, an obvious decrease in muscle fiber size and significantly higher hardness, chewiness, and gumminess were observed. Transcriptome results showed that a total of 197 genes were differentially regulated in the dorsal muscle. Down-regulated genes included four genes annotated with myocyte development and 12 transcripts annotated with components of myofibrils. In addition, the FBFG group exhibited significantly lower expression of genes associated with oxygen transport, the mitochondrial respiratory chain, and creatine metabolism, suggesting reduced energy availability in the muscle of the FBFG. Moreover, using western-blotting and enzyme assays, we found decreased protein levels in the mitochondrial electron transport respiratory chain and creatine metabolism activities, as well as increased expression of autophagy marker protein levels, in the muscle of FBFG. Overall, our results suggest that an abnormal energy distribution may exist in grass carps after feeding with faba bean, which is reflected by a mass of fat deposition in the adipose tissue and hepatopancreas and subdued metabolic activity in the muscle.

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Section: Introductionmentioning

confidence: 99%

Feeding Faba Beans (Vicia faba L.) Reduces Myocyte Metabolic Activity in Grass Carp (Ctenopharyngodon idellus)

Tian

et al. 2020

Front. Physiol.

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“…; Yang et al. ), and the data can be obtained by texture profile analysis (TPA). Myosin heavy chain ( MyHC* ), myogenic regulatory factor 5 ( Myf5* ), troponin, myogenin ( MyoG* ), tropomyosin, tubulin, ubiquitin‐specific peptidase 19 ( USP19* ), and β‐actin genes are related to the proliferation, differentiation, and metabolism of muscles in rats and fish (Aguiar et al.…”

mentioning

confidence: 99%

Effects of High Dietary Levels of Cottonseed Meal and Rapeseed Meal on Growth Performance, Muscle Texture, and Expression of Muscle‐Related Genes in Grass Carp

et al. 2019

N American J Aquac

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A 10‐week feeding experiment was conducted to estimate the effects of rapeseed meal (RSM) and cottonseed meal (CSM) as a replacement for equal proportions of fish meal and soybean meal for Grass Carp Ctenopharyngodon idella. Two isonitrogenous and isoenergetic diets were formulated; a basic commercial formula was fed to the control (CT) group, while the RSM and CSM diet was fed to the experimental (ET) group. The results showed that the survival rates were 98% (CT group) and 99% (ET group), which were not significantly different. Compared with the CT group, the weight gain rate of Grass Carp in the ET group was significantly decreased; hardness, gumminess, and chewiness of muscle in the ET group showed significant increases; and adhesiveness of muscle was significantly increased. The expression levels of the myosin heavy chain (MyHC*) and myogenic regulatory factor 5 (Myf5*) genes in the muscle of the ET group were significantly increased compared with those in the CT group. Moreover, the expression level of the troponin gene in the ET group muscle was significantly increased compared with that in CT fish. This study indicated that a high proportion of CSM (27%) and RSM (27%) in feed had negative effects on the growth performance and muscle texture of Grass Carp.

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“…The unit gram was used to record and analyze the force–time curve. The parameter of hardness which was defined as the peak force observed at the maximum compression (Yang et al, ) was used to describe the crispness of the fried products. Fried samples were stored in self‐sealing plastic bags and put into desiccators to prevent water absorption from the outer environment.…”

Section: Methodsmentioning

confidence: 99%

Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying

Qiu

Zhang

Wang

et al. 2018

J Food Process Engineering

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The research was focused on the quality of sweet potato chips fried by microwave‐assisted vacuum frying (MVF) pretreated by ultrasound. Fresh sweet potato slices were pretreated at two different ultrasonic conditions: (1) ultrasound power of 150, 300, and 450 W for 20 min and (2) ultrasound power of 300 W for 10, 20, and 30 min. The pretreated samples were then fried by MVF. The dielectric properties, drying time, moisture content, oil uptake, texture, color, and microstructure profiles of the fried sweet potato chips were measured to determine the effects of ultrasound pretreatments on the quality of the fried sweet potato slices. This study found that the dielectric properties of the fresh sweet potato slices was significantly (p < .05) changed by ultrasound pretreatments. The moisture content and oil uptake of the fried sweet potato chips was reduced constantly by increasing the ultrasound pretreatments power and prolonging the processing time. The stronger ultrasound power and the longer processing time resulted into a crispier texture property of the fried sweet potato chips. However, the strong ultrasound power level and the prolonged processing time also caused the negative effect on the color preservation and cell integrity of fried samples. In conclusion, a proper ultrasound power level and time have to be selected to produce fried sweet potato chips with less oil uptake, crisper texture, and better appearance. Practical applications Ultrasound pretreatments have great potential to improve the quality of fried food products. Ultrasound pretreatment before frying is a novel method for fabricating food products with healthier attributes, better appearance, more natural color and less frying time. The research found that, ultrasound pretreatments with proper ultrasound power level and processing time can produce higher quality products and shorten frying time.

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Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis

Cited by 24 publications

References 16 publications

Feeding Faba Beans (Vicia faba L.) Reduces Myocyte Metabolic Activity in Grass Carp (Ctenopharyngodon idellus)

Feeding Faba Beans (Vicia faba L.) Reduces Myocyte Metabolic Activity in Grass Carp (Ctenopharyngodon idellus)

Effects of High Dietary Levels of Cottonseed Meal and Rapeseed Meal on Growth Performance, Muscle Texture, and Expression of Muscle‐Related Genes in Grass Carp

Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying

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