RELATION BETWEEN PROTEIN CHARACTERISTICS AND TPA TEXTURE CHARACTERISTICS OF CRISP GRASS CARP (CTENOPHARYNGODON IDELLUS C. ET V) AND GRASS CARP (CTENOPHARYNGODON IDELLUS)

Abstract

This article focuses on the study of textural and protein characteristics of crisp grass carp (CGC) and grass carp (GC) fillets. The higher texture profile analysis (TPA) texture characteristics of CGC are related to a higher content of myofibrillar, sarcoplasmic, stromal proteins, sulfur amino acids and hydrophobic amino acids. Raman spectroscopy further revealed that the secondary and tertiary structural changes in the two fish meat proteins relate to the differences in TPA texture characteristics of the fillets. Lower α‐helix contents and higher β‐sheet contents are closely correlated to the special mastication properties of CGC fillets. More importantly, the disulfide bond content is another factor that affects the texture of CGC fillets. Furthermore, differential scanning calorimetry revealed that the special mastication properties of CGC fillets result from the greater stabilization afforded by proteins. Overall, the results show that the special texture characteristics of CGC fillet correlates positively with the protein characteristics found in fish muscle tissue. PRACTICAL APPLICATIONS Textural characteristics are an important quality for seafood products, which affects acceptability and mechanical processing of fillets. Crisp grass carps (CGCs), broadbean‐fed grass carp (GC), have special mastication. In previous studies, we have found that the differences of texture between both carp's muscles were highly significant. More importantly, the different texture correlated closely with their ultrastructures. Hence, CGC and GC muscles, as the objects for study, will be able to better reflect the relationship between texture and protein characteristics. The research aimed at revealing the mechanism of mastication in CGC muscle to resolve the mastication of CGC decreasing after freezing process.

Molecular cloning of type I collagen cDNA and nutritional regulation of type I collagen mRNA expression in grass carp

“…It was clear that the collagen content in the muscles of crisp grass carp was greater than that of grass carp in this paper, a fact that has been documented in another previous study (Lin et al., ). This likely plays an important role in the increased hardness of crisp grass carp muscles and the resultant texture characteristics (Lin et al., ; Zhu et al., ). Moreover, the expression of the main genes encoding collagen, including COL1A1 and COL1A2 , was also up‐regulated in the muscles of crisp grass carp compared with those of grass carp.…”

“…Its production in China reached 4.08 million tons in 2009 and constitutes 21.4% of the total freshwater‐cultured fish annual output (Chu et al., ). Results from previous studies have demonstrated that, when grass carp of 1–1.5 kg were solely fed faba beans ( Vicia faba L.) for 100 days, the muscle density, hardness and elasticity of these fish were much higher than those of normal grass carp (Lin et al., ; Zhu et al., ; Lin et al., ). In China, these bean‐fed fish are referred to as crisp grass carp.…”

Physiochemical and Textural Alterations in Indian Squid (Loligo duvauceli) Mantle During Frozen Storage and Cooking

“…These shifted and varied with frozen storage period; Downloaded by [New York University] at 05:59 23 July 2015 toughening was strongly associated with gelation and collagen shrinkage that lead to curling-in of the tissue and longitudinal mantle toughness. Squid mantle texture is dependent on MY and collagen fibrils (Lin et al, 2011). Collagen, however, undergoes denaturation at low temperature and shows the tendency to retain its native structure, while it is completely denatured at higher temperature (60 • C) with gelatinization.…”

“…Squid meat is typically hard and elastic. Structural and functional characteristics of muscle proteins are the principal factors that contribute to this typical texture (Raman and Lin et al, 2011). Ofstad et al (2006) reported that postmortal changes in muscle texture depend chiefly on the structure of connective tissue and muscle fibers.…”

“…Time-temperature profile is, therefore, highly critical, and overcooking squid meat can lead to hard, leathery texture. Lin et al (2011) associated sarcoplasmic, myofibrillar, and stroma proteins, sulfur amino acids, and hydrophobic amino acids to muscle texture in crisp grass carp and grass carp. However, studies pertaining to the combined effect of frozen-storage and cooking on squid mantle texture and protein characteristics are lacking.…”