The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet

Abstract

The objective of this work was to analyse the role of desmin in texture softening and water-holding capacity (WHC) of ice-stored grass carp fillet. Results indicated that shear force of the fillet decreased sharply within 3 days, while drip loss increased during the whole ice storage. Water mobility and distribution were measured by low-field 1 H NMR T 2 relaxation that revealed a positive correlation (P < 0.01) between WHC and the mobility of the immobilised water (T 21 relaxation time). Meanwhile, negative correlation could be established between intact desmin and drip loss (P < 0.01). Intact desmin was extremely correlated with shear force (P < 0.01) and positively correlated with calpains activity (P < 0.05). This study demonstrated that the degradation of desmin was involved in the mobility of the myofibrillar water and softening of grass carp fillet during ice storage. Furthermore, calpains autolysis seemed to result in desmin degradation.Effect of desmin on the quality of grass carp J. Zang et al.

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

“…For all treatments, WHC values decreased first and then increased during frozen storage. The results were similar to that reported by Zang et al [21]. The decreasing of WHC was caused by the growth of ice crystals during frozen storage [24], and unglazed squid showed the lowest (p < 0.05) WHC at the second months of storage.…”

“…WHC was analyzed according to the method proposed by Zang et al [21] with the following modifications: portions of 2 × 1 cm (about 2 g) were cut from the carcass, weighed (W 0 ). Then samples were covered by filter paper and located within a flat-bottom round (50 mm diameter) polyethene tube, then centrifuged at 5000 r/min for 10 min in 4 • C The samples were removed from the filter paper and re-weighed (W 1 ).…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…WHC values were determined as per the method of Zang et al [80]. Three grams of sea bass muscle from the dorsal part was centrifuged at 3000 g for 10 min at 4 • C. The percentage of retained water after centrifugation was expressed as WHC.…”

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

“…In the ice-water phase transition, ice crystal formation disintegrates tissue membranes, resulting in moisture exudation during tempering ( Choi et al , 2016 ). High drip loss decreases both weight and protein amounts significantly, resulting in pork meat product defects and poor consumer acceptance ( Zang et al , 2017 ).…”