Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes

Wang, Yao; Liang, Jia; Miyazaki, Ryoichi; Sun, Hanying; Zhao, Xianxian; Hirasaka, Katsuya; Hamada, Yuki; Tachibana, Kunihide; Liu, Baolin; Taniyama, Shigeto

doi:10.1111/jtxs.12587

Cited by 5 publications

(3 citation statements)

References 44 publications

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“…Some studies have also highlighted that textural features have a substantial favorable association with the muscle fiber density (28,29). Both connections between the density of muscle fibers and muscle hardness showed a clear positive correlation (13,30). Tilapia muscle fiber density rose at appropriate levels of dietary faba bean, showing that these levels promoted muscle fiber growth and that the rise in density may be linked to hyperplasia.…”

Section: Discussionmentioning

confidence: 99%

Improvement of muscle quality in tilapia (Oreochromis niloticus) with dietary faba bean (Vicia faba L.)

Huang

Zhang

et al. 2023

Front. Nutr.

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Tilapia (Oreochromis niloticus) is a freshwater fish which is farmed worldwide. Improving the muscle quality of fish has become a major goal while maintaining a sustainable aquaculture system. This research attempts to assess the effect of 0% (FB0), 40%(FB40), 50%(FB50), 60%(FB60) and 70% (FB70) faba bean on the texture parameter, histological analysis, proximate, amino acids, and fatty acids composition in tilapia fed 90 days. The results showed that hardness, chewiness, and shear force of tilapia muscle fed FB60, and FB70 were considerably more in comparison to fish fed FB0 at 90 days (p < 0.05). Tilapia fed faba beans had higher muscle fiber density, wider spaces between muscle fibers and smaller fiber diameter, with the greatest difference in tilapia fed FB60. The total protein content in tilapia fed FB40 was considerably more in comparison to in fish fed FB70 (p < 0.05), where the total protein content in muscle first increased and then reduced with increasing dietary faba bean level. The muscle ∑TAA, ∑EAA, valine, tyrosine, cysteine, aspartic acid, methionine, isoleucine, glutamic acid, leucine, arginine, and serine, contents in tilapia fed FB60 were much more in contrast to in fish fed FB0 (p < 0.05), which initially increased and then reduced with increasing dietary faba bean level. The muscle ∑PUFA content in tilapia fed dietary faba beans was greater compared with fish fed FB0, whereas the ∑SFA contents in tilapia fed FB50 and FB60 were lower in contrast to in fish fed FB0. In summary, dietary faba beans can improve muscle texture, muscle fibers, amino acids content and fatty acids content in tilapia. The research’s results make a contribution to the improved knowledge of the association among muscle quality in tilapia and dietary faba beans.

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Section: Discussionmentioning

confidence: 99%

Improvement of muscle quality in tilapia (Oreochromis niloticus) with dietary faba bean (Vicia faba L.)

Huang

Zhang

et al. 2023

Front. Nutr.

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show abstract

“…In addition, the muscle texture is one of key indexes to show the characteristics of muscle quality in fish species. The texture characteristics of muscle is closely related to the nutritional composition, protein structure, and the diameter and density of muscle fibers ( Wang et al, 2021 ). In addition, the muscle hardness and springiness are the main factors affecting the meat quality ( Pałka, Otwinowska-Mindur, Migdał, Kmiecik, & Wojtysiak, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Dietary iron affects lipid deposition, nutritional element, and muscle quality in coho salmon (Oncorhynchus kisutch)

Liu

Shan

et al. 2022

Food Chemistry: X

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“…Perform a TPA test on each group of samples to select hardness, elasticity and chewiness for analysis (Wang et al, 2021). As shown in Figure 2, the hardness, elasticity and chewiness of the snakehead filets gradually decreased with the increase of F-T cycle.…”

Section: Tpamentioning

confidence: 99%

The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles

Huang

Liu

Zhang

et al. 2023

Journal of Texture Studies

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In this study, we investigated the effect of trehalose in concert with NaCl on the flesh of snakehead fish that had undergone freeze-thaw cycles. Four groups of treatments were compared in this study, including distilled water, 3% NaCl, antifreeze (4% wt/vol) with 3% NaCl, and 4% trehalose (wt/vol) with 3% (wt/vol) NaCl. The results showed that the addition of 4% trehalose (wt/vol) with 3% (wt/vol) NaCl reduced the cracks between muscle fibers and the pores on muscle fiber bundles caused by freeze-thaw cycles during frozen storage of snakehead fish, thus reducing mechanical damage to the fish tissue structure. Moreover, the treatment was able to reduce the thawing loss of snakehead fillets, reduce cooking loss, and help maintain the color of the fish. Further, 4% trehalose (wt/vol) + 3% (wt/vol) NaCl (T) could slow down the reduction of hardness, elasticity, and chewiness of fish fillets during frozen storage. This study provides a theoretical basis for reducing the freeze-thaw cycle on the quality changes of snakehead fish during transportation and marketing.freeze-thaw cycles, microstructure, myofibrillar protein content, snakehead fish, trehalose, water-holding capacity | INTRODUCTIONSnakehead (Channa argus) is an important freshwater fish in China with a wide market due to its adaptability, fast growth, high protein, and low-fat characteristics (Cao et al., 2020;Song, Munian, Abd Rashid, & Bhassu, 2013). Currently, snakehead fish are mainly processed and marketed as fresh fish. With the improvement in living standards, frozen snakehead filets have become a high-quality choice for prepared foods due to their tender meat and high protein content (Hongmanee, Wongmaneeprateep, Boonyoung, & Yuangsoi, 2022;Sinh, Navy, & Pomeroy, 2014). Temperature fluctuations during frozen storage and distribution can lead to repeated freezing and thawing of frozen filets (Ali et al., 2015), a process that inevitably results in damage to the tissue structure of the fish, which in turn reduces the water-holding capacity (WHC) of the product and affects its quality (Zhang, Li, Diao, Kong, & Xia, 2017). To suppress the effect of temperature fluctuations on the quality of frozen fish fillet products, in addition to controlling temperature changes during frozen storage, products can be added with cryoprotectants (Nikoo, Benjakul, & Rahmanifarah, 2016;Tan, Ding, Yang, & Xie, 2022). It has been shown that salting can promote the recovery of tuna meat microstructure and optimized salting can achieve enhanced WHC, high yield, and good freezing stability .Carbohydrates have also been widely used as cryoprotectants, including cellobiose (Tan et al., 2022), kappa-carrageenan oligosaccha-

show abstract

Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes

Cited by 5 publications

References 44 publications

Improvement of muscle quality in tilapia (Oreochromis niloticus) with dietary faba bean (Vicia faba L.)

Improvement of muscle quality in tilapia (Oreochromis niloticus) with dietary faba bean (Vicia faba L.)

Dietary iron affects lipid deposition, nutritional element, and muscle quality in coho salmon (Oncorhynchus kisutch)

The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles

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