期刊
FOOD RESEARCH INTERNATIONAL
卷 42, 期 2, 页码 271-278出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2008.11.005
关键词
Crisp grass carp; Texture profile analysis (TPA); Ultrastructure; Heating
资金
- Program for Guangdong Province Finance and Agriculture [2007A02010001-8]
In order to Study special mastication of Crisp grass carp (CCC), the relationships between the texture and Ultrastructure in raw fresh and heated CGC and grass carp (GC) were studied. In raw samples, all textural results of raw CGC (RCGC) were higher than those of raw GC (RGC). From the ultrastructural results, short muscle fiber diameter, dense fiber density, large collagen amounts, narrow intermyofibrillar spaces and gaps determined the texture of fillets. In the heated samples, the hardness, chewiness. resilience and springiness of heated CGC (HCGC) were higher than in heated CS (HCG). Compared to raw samples, the hardness, fracturability, springiness and chewiness of HCGC were higher than those of RCGC. However, all textural results of HGC were significantly reduced. The ultra-structural results showed that the better mastication of HCGC was connected with denaturation and coagulation of myofibrillar and sarcoplasmic proteins, the low ratio of shrinking in inter-muscular connective tissue, large interstitial material, Much less fiber-fiber detachments and myofiber-myocommata detachments. Crown Copyright (c) 2008 Published by Elsevier Ltd. All rights reserved.
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