Changes in and Correlations between Textural Properties and Chemical Components of Grass Carp during Broad Bean Feeding
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Changes in textural properties and chemical components of grass carp during broad bean feeding and their correlations were investigated. The start and end times of grass carp crisping were determined. Experimental results indicated that the hardness and chewiness of grass carp increased significantly with the duration of feeding. After 80 days of feeding, hardness was equivalent to that of common carp and after 100 days of feeding, it was of crisping standard. Chewiness and springiness were stable after 80 days of feeding, wherein the springiness of the dorsal muscles increased significantly during feeding. The maximum level of resilience was at 40 days of feeding and subsequently, decreased significantly. Content of crude protein, matrix protein, collagen, and alkali-soluble protein of grass carp dorsal muscle increased significantly during feeding. Moisture content showed a decreasing trend with maximum level at 20 days of feeding. Content of crude fat, soluble solid, water-soluble protein, and salt-soluble protein of grass carp dorsal muscle were maximum at 40 to 60 days of feeding. Variations in chemical components of grass carp abdominal muscle were similar to that of the dorsal muscle. Correlational analysis showed that changes in the textural properties of grass carp correlated significantly with changes in crude protein, salt-soluble protein, matrix protein, and collagen content.
