Abstract
ABSTRACTThe effect of heating temperature and duration on the texture and protein composition of bighead carp (Aristichthys nobilis) muscle was investigated. Samples were heated at 90°C, 100°C, 110°C, and 120°C for different times. The results showed that cooking loss increased significantly with increasing temperature and heating time, and a fractional conversion model was used to describe the increase. Hardness, chewiness, and gumminess exhibited a similar four-phase change with two peaks at 90°C, 100°C, and 110°C, and the trend was not observed at 120°C. Analysis of sodium dodecyl sulfate polyacrylamide gel electropheresis (SDS-PAGE) revealed that contents of myosin heavy chain decreased entirely to disappear and contents of actin significantly decreased. Increasing the intensity of the heavy molecular weight bands indicated the aggregation of myosin. Content of water-soluble proteins presented an increasing trend, which reflected the protein degradation and the release of low-molecular-weight compounds.
Highlights
Bighead carp (Aristichthys nobilis) is one of the most important commercial aquaculture fish in China
The results showed that cooking loss increased significantly with increasing temperature and heating time, and a fractional conversion model was used to describe the increase
The changes of equilibrium cook loss C∞ with heating temperature followed the below relationship: C∞ = 0.206t + 10.12, R2 = 0.9994 (4)
Summary
Bighead carp (Aristichthys nobilis) is one of the most important commercial aquaculture fish in China. There is a growing demand for convenient foods, which do not need to undergo any treatment before consumption and are popular among consumers,[2,3] such as braised fish head in casserole cans and anchovies in tomato sauce on flexible packaging forms To produce these instant products, longtime shelf life is a very important goal, which can be realized by sterilization. Hightemperature treatments damaged the main secondary protein (random coil) and protein fractions (MHC and actin) of the Pollock gels as temperature increases from 100°C to 120°C, leading to the protein aggregation and fragile network frames with bigger holes.[3,4] pieces of research of high temperature heating processing on freshwater fish are rare
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