Different Temperatures of Frozen Storage Effects on Proteins of Crisp Grass Carp (<i>Ctenopharyngodon idellus</i> C.et V)

Abstract

This article focused on the study of frozen storage temperatures effect on protein of crisp grass carp, and then induced changes of texture of crisp grass carp muscle. During frozen storage, lower temperature, better texture of crisp grass carp muscle. The little changes of texture characteristics of crisp grass carp were related to lower changes of drip loss, cooking loss, protein solubility and thermal stability. The results indicated that lower temperature of frozen storage was beneficial to maintain the mastication of crisp grass carp.

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

“…However, the unique eating quality of raw CGC muscle becomes worse easily due to freezing denaturation after frozen storage (Lin and others ). The frozen denaturation of protein and the degree of hydration of protein decreased the textural characteristics of CGC muscle, which resulted in decline of acceptance of frozen CGC muscle.…”