Quantitative phosphoproteomic analysis of soft and firm grass carp muscle

Chen, Lunjian; Liu, Jie; Kaneko, Gen; Xie, Jun; Wang, Guangjun; Yu, Deguang; Li, Zhifei; Ma, Lingling; Qi, Da; Tian, Jingjing; Gong, Wangbao; Zhang, Kai; Yu, Ermeng

doi:10.1016/j.foodchem.2019.125367

Cited by 39 publications

(25 citation statements)

References 38 publications

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“…The sarcolemma is the most important intramuscular connective tissue. Previous studies of crisp grass carp reported that the thickening of intramuscular connective tissue enhanced the texture properties of the muscle [1,29]. Therefore, the thickening and increase of the sarcolemma in GC3 and GC6 likely explain the better muscle-texture properties found in these groups compared to GC0.…”

Section: Discussionmentioning

confidence: 83%

“…Texture is an important indicator of muscle quality, which is crucial for producers and processors and for customer satisfaction and acceptance of fish products [1,15]. Previous studies demonstrated that muscle from wild-caught fish had higher hardness and springiness values compared to cultured fish, and higher values are more attractive to the consumer [14,15,28].…”

Section: Discussionmentioning

confidence: 99%

“…The grass carp (Ctenopharyngodon idellus) is an economically important freshwater fish in China, and its production is the highest among aquaculture fish species worldwide [1,2]. As the production of this species continues to grow, improving muscle quality has become an important goal for further development of the aquaculture industry [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

“…As the production of this species continues to grow, improving muscle quality has become an important goal for further development of the aquaculture industry [3][4][5]. Fish growth and muscle quality are affected by external and internal factors, including culture environment, nutrition, and genetics [1,[5][6][7]. To date, most studies of grass carp muscle quality have focused on nutrition [1,3,5,8], and little is known about the effects of environmental conditions on grass carp muscle quality.…”

Section: Introductionmentioning

confidence: 99%

“…The aminoacid composition is important for nutrition and flavor, as the total amino-acid (TAA) composition affects the nutritional value of the food, and the free amino acids (FAAs) affect its flavor [16]. Additionally, texture is one of the most important quality indicators of fish-muscle products for producers, processors, and consumers [1,17]. Therefore, these indicators are generally used for comprehensive evaluations of muscle quality of fish.…”

Section: Introductionmentioning

confidence: 99%

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Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

Zhang

Shen

et al. 2021

Fishes

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Fish muscle quality is an important parameter in the aquaculture industry. In this study, we analyzed and compared the muscle quality of grass carp (Ctenopharyngodon idellus) cultured at salinities of 0‰, 3‰, and 6‰ (GC0, GC3, GC6). There was no significant difference in crude protein and crude fat content of muscle between GC0 and GC3. Crude fat was significantly lower in GC6 compared to the other groups. GC3 and GC6 had higher hydroxyproline content, which suggested that these groups had higher collagen content. GC3 and GC6 had higher contents of free amino acids and umami amino acids than GC0, but there was no significant difference in sweet or sour amino-acid content among groups. GC3 and GC6 had better texture properties, including hardness, gumminess, chewiness, resilience, and springiness, than GC0. GC3 had the highest water-holding capacity among the groups. As the salinity increased, the diameter of muscle fibers decreased and the sarcolemma showed a thickening trend. These results suggest that a slight increase in salinity (i.e., 3‰) can effectively improve the muscle quality of grass carp.

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Section: Discussionmentioning

confidence: 83%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

Zhang

Shen

et al. 2021

Fishes

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Textural dynamic crisping mechanism of crisp grass carp: Oxidative stress, apoptosis, collagen filling, and cross‐linking

Tang,

Shao,

et al. 2024

Food Frontiers

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Feeding faba beans to freshwater fish could crisp its muscle texture to avoid softening. However, the dynamic crisping mechanism was unclear. Herein, a 120‐day feeding trial was conducted to systemically investigate the textural crisping mechanism of crisp grass carp (CGC) via molecular‐level, gene/protein expression analysis. In the early crisping stage (0–30 days), the total antioxidant capacity significantly decreased (by 16.79%), TUNEL staining and qRT‐PCR results revealed that apoptosis occurred, which was induced by oxidative stress validating by proteomics. Meanwhile, the content of dityrosine and hydroxylysyl pyridinoline rose, thereby substantially increasing the hardness and chewiness of CGC by 37.51% and 40.84%, respectively. With further crisping (30–90 days), Masson staining exhibited collagen gradually filling the gap between myofibrils, the content and cross‐linking degree of collagen further increased, finally elevating the hardness and chewiness of CGC. This study laid a theoretical foundation for producing and supplying aquatic raw materials with different texture characteristics.

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Muscle growth and plasticity in teleost fish: the significance of evolutionarily diverse sarcomeric proteins

Joyce

2023

Rev Fish Biol Fisheries

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Quantitative phosphoproteomic analysis of soft and firm grass carp muscle

Cited by 39 publications

References 38 publications

Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

Textural dynamic crisping mechanism of crisp grass carp: Oxidative stress, apoptosis, collagen filling, and cross‐linking

Muscle growth and plasticity in teleost fish: the significance of evolutionarily diverse sarcomeric proteins

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