Changes in and correlations between textural properties and chemical components of grass carp during broad bean feeding

被引：0

作者：

An, Yue-Qi ^{[1
]}

Xu, Wen-Jie ^{[1
]}

Li, Dao-You ^{[1
]}

Xong, Shan-Bai ^{[1
]}

机构：

[1] College of Food Science and Technology, National R&D Branch Center For Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan

来源：

Modern Food Science and Technology | 2015年 / 31卷 / 05期

关键词：

Chemical components; Correlational analysis; Grass carp; Textural properties;

D O I：

10.13982/j.mfst.1673-9078.2015.5.017

中图分类号：

学科分类号：

摘要：

Changes in textural properties and chemical components of grass carp during broad bean feeding and their correlations were investigated. The start and end times of grass carp crisping were determined. Experimental results indicated that the hardness and chewiness of grass carp increased significantly with the duration of feeding. After 80 days of feeding, hardness was equivalent to that of common carp and after 100 days of feeding, it was of crisping standard. Chewiness and springiness were stable after 80 days of feeding, wherein the springiness of the dorsal muscles increased significantly during feeding. The maximum level of resilience was at 40 days of feeding and subsequently, decreased significantly. Content of crude protein, matrix protein, collagen, and alkali-soluble protein of grass carp dorsal muscle increased significantly during feeding. Moisture content showed a decreasing trend with maximum level at 20 days of feeding. Content of crude fat, soluble solid, water-soluble protein, and salt-soluble protein of grass carp dorsal muscle were maximum at 40 to 60 days of feeding. Variations in chemical components of grass carp abdominal muscle were similar to that of the dorsal muscle. Correlational analysis showed that changes in the textural properties of grass carp correlated significantly with changes in crude protein, salt-soluble protein, matrix protein, and collagen content. ©, 2015, South China University of Technology. All right reserved.

引用

页码：102 / 108and261

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