Texture Analysis of Different Parts of Mucsles in Crisp Grass Carp (Ctenopharyngodon idellus C. et V)
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Abstract:
In order to investigate the factors affecting textural characteristics in different parts muscles of crisp grass carps (CGC), the basic nutritional compositions, amino acids, fatty acids and minerals were compared. The results indicated that the differences in the hardness, springiness and chewiness among the back, abdomen and tail in CGC muscles were significant (p<0.05). Compared to the back and tail in CGC muscles, the contents of water, crude protein and ash in abdomen were lower, whereas the content of crude fat of the abdomen was the highest. These results illustrated that the textural characteristics of the back muscle might be related with the higher protein content and lower water, fat contents of CGC. For amino acid composition, the contents of glycine and proline in the back muscle were higher by 11.45%, 25.49% and 8.08%, 6.67%, respectively, than that of the abdomen and the tail. The content of sulfur amino acids in the back muscle was the highest, whereas the content of hydrophilic amino acids in the back was the lowest. Moreover, compared to the abdomen muscle, the contents of hydrophobic amino acids of the back and the tail muscle were higher by 3.96% and 2.88%, respectively. The results of amino acid composition further indicated that the higher contents of glycine, proline, sulfur amino acids and hydrophobic amino acids might be the key factors to determine the textural characteristics of CGC. In addition, the oleic acid, palmitic acid and linoleic acid of the back muscle, abdomen and tail muscle were highly correlated with their texture characterisics. For minerals, K, Na, and Ca were the major minerals in CGC muscle, and thees three minerals in the back, the abdomen and the tail muscle had significant differences(p<0.05). Moreover, the differences of the contents of Fe, Zn and Cu among the tail and the back, the abdomen muscle were very significant (p<0.01). These results further illustrated the differences in texture of the three parts of CGC. Concludly, the differences of texture in CGC muscle among the three parts were closely related to the substances in the CGC muscle.
