title: Effect of Ultrastructure on Changes of Textural Characteristics between Crisp Grass Carp (Ctenopharyngodon Idellus C.Et V) and Grass Carp (Ctenopharyngodon Idellus) Inducing Heating Treatment.
abstract: The research studies the ultrastructure effect on texture of crisp grass carp (CGC) and grass carp (GC) fillets inducing heating for 15, 25, and 40 min with boiling water. After heating, the hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC were higher than that of raw CGC, whereas the all textural characteristics of heating GC were lower obviously than that of raw GC. The hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC for heating 15 min were higher by 6.3%, 9.0%, 27.0%, 71.8%, 9.4%, and 23.9%, respectively, than that of raw CGC (RCGC). The hardness increasing of CGC flesh with the extension of heating time related closely to more coagulating connective tissue in interstitial spaces, especially relating to smaller muscle fiber diameter and denser muscle fiber density. The more and larger spaces between fiber and fiber with the extension of heating time results in the decrease of cohesiveness and resilience of CGC flesh. For chewiness, the stronger chewiness of cooked CGC associated with more detachment of myofiber-myocommata and fiber-fiber. Overall, the results show that the changes of texture characteristics of CGC fillet with extension of heating time correlates positively with the ultrastructure.
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Wan-Ling
authors.initials: WL
authors.lastname: Lin
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Xian-Qing
authors.initials: XQ
authors.lastname: Yang
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Lai-Hao
authors.initials: LH
authors.lastname: Li
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Shu-Xian
authors.initials: SX
authors.lastname: Hao
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Jin-Xu
authors.initials: JX
authors.lastname: Wang
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Hui
authors.initials: H
authors.lastname: Huang
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Ya
authors.initials: Y
authors.lastname: Wei
authors.affiliation: Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst, Chinese Academy of Fishery Sciences, Guangzhou, 510300, P.R. China.
authors.forename: Yan-Yan
authors.initials: YY
authors.lastname: Wu
mesh_terms: D000818:Animals; D002347:Carps; D003238:Connective Tissue; D003296:Cooking; D006244:Hardness; D006361:Heating; D006358:Hot Temperature; D006801:Humans; D009132:Muscles / Q000648:ultrastructure*; D017747:Seafood / Q000032:analysis*; D013045:Species Specificity
keywords: TPA; crisp grass carp; grass carp; heating treatment; ultrastructure