The impact of collagen on softening of grass carp (<i>Ctenopharyngodon idella</i>) fillets stored under superchilled and ice storage

Jiang, Xiaoqing; Xu, Yanshun; Ge, Lihong; Xia, Wenshui; Jiang, Qixing

doi:10.1111/ijfs.12909

Cited by 20 publications

(20 citation statements)

References 29 publications

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“…In addition to volatile flavors of grass carp, most of them focused on the influence of storage conditions on the texture and quality changes of grass carps fillets. (Ge, Xu, & Xia, ; Jiang, Xu, Ge, Xia, & Jiang, ; Yin, Luo, Fan, Wu, & Feng, ). To our best knowledge, no previous study on volatile flavor components in different parts of grass carp.…”

Section: Introductionmentioning

confidence: 99%

Volatile components present in different parts of grass carp

et al. 2018

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This study examined the dorsal meat, belly meat, red meat, skin, intestines and gills of grass carp to determine the volatile compounds present in different parts using the monolithic material sorptive extraction gas chromatography–mass spectrometry and the electronic nose. Although the electronic nose was able to distinguish the flavors of the red meat, skin, intestines and gills, the dorsal and belly meat could not be differentiated. For dorsal meat, belly meat, red meat, fish skin, fish intestines and fish gills, 56, 55, 58, 67, 59, and 68 volatile compounds, respectively, were identified, the majority of which were aldehydes and alcohols. There were 9, 7, 9, 12, 7, and 9 predominant components were identified in dorsal meat, belly meat, red meat, fish skin, fish intestines, and fish gills. The fishy smell detected from strongest to weakest were: fish gills, fish intestines, fish skin, red meat, and dorsal meat/belly meat. Practical applications Freshwater fish generally have an unattractive fishy, earthy odor thus not favored by consumers. The present study reveals volatile components present in different parts of grass carp using monolithic material sorptive extraction gas chromatography–mass spectrometry (MMSE–GC–MS) and electronic nose. The results demonstrated that combination of electronic nose response, principle component analysis, and MMSE–GC–MS can be applied to distinguish the flavors of the red meat, fish skin, fish intestines and fish gills, the dorsal meat and belly meat successfully and this method could be used for the identification of different compounds in similar gas chromatography–mass spectrometry analysis. The findings of this study will enrich our theoretical knowledge of flavor chemistry of fish products.

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Section: Introductionmentioning

confidence: 99%

Volatile components present in different parts of grass carp

et al. 2018

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“…Previous studies have also found that the decreasing tendency of collagenase activity was more obvious in superchilled fillets than in ice‐stored samples (Jiang et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…This result was in accordance with previous reports that stated that the total collagen content tended to decline, and this declining trend was more significant during ice storage (Jiang et al . ). The different changes in collagen contents in fillets treated with different additives may be attributed to the difference in the inhibitory activity on collagenase in fillets.…”

Section: Resultsmentioning

confidence: 97%

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Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets

Jiang

et al. 2016

Journal of Food Processing and Preservation

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This study examined the inhibitory effects of catechin, tea polyphenols, gallic acid and Na‐citrate on the collagenase activity, collagen degradation and texture change of grass carp (Ctenopharyngodon idella) fillets over a period of 21 days under superchilling (−1.5C ± 0.2C) and ice storage (0.2C ± 0.1C) conditions. The results showed that catechin was the most effective inhibitor of collagenase activity, followed by tea polyphenol and gallic acid. Na‐citrate exhibited the lowest inhibitory effect on collagenase activity. All additives were able to suppress the softening of chilled fillets to varying degrees. Catechin effectively retarded the softening of grass carp fillets under both conditions. The firmness of chilled fillets treated with catechin were 72.6 (superchilling storage) and 75.8% (ice storage) higher than of the firmness of control fillets after 3 days of storage, respectively. However, treatments with Na‐citrate showed no obvious inhibitory effect on textural deterioration. Practical Applications The texture of fillets when stored in chilled conditions inevitably deteriorated, represented by gapping and decreases in hardness. Recent studies have found that muscle softening is highly associated with collagen degradation induced by collagenase. Thus, the inhibition of collagenase and the stabilization of collagen are of great importance for controlling the autolytic degradation of fish muscle, thus alleviating the texture deterioration of chilled fillets. The inhibitory effect of four selected edible additives on the collagenase activity and texture deterioration of chilled grass carp fillets was investigated. Catechin effectively retarded the softening of chilled grass carp fillets. The present study provides a promising method for maintaining the texture quality of chilled fillet and extending the post‐mortem shelf‐life.

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Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets

Zhao

Yang

et al. 2021

Mar Life Sci Technol

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Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (−3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets.

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The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

Cited by 20 publications

References 29 publications

Volatile components present in different parts of grass carp

Volatile components present in different parts of grass carp

Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets

Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets

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