Structural evaluation and formation regularities of garlic clove-like meat in prefabricated grass carp
文献类型： 外文期刊
作者： Yang, Qin 1 ; Xie, Junhong 1 ; Zhang, Yuting 1 ; Tian, Yiling 1 ; Song, Liang 2 ; Zhao, Yongqiang 3 ; Xiong, Jian 4 ; Liu, Ru 1 ; Rong, Jianhua 1 ; Xiong, Shanbai 1 ; Hu, Yang 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
2.Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, SKL Marine Food Proc & Safety Control, Dalian 116000, Liaoning, Peoples R China
3.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
4.Angel Yeast Co Ltd, Yichang 443000, Hubei, Peoples R China
关键词： Prefabricated grass carp; Garlic clove-like meat; Muscle fibers; Texture; Proteomic
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 478 卷
页码：
收录情况： SCI
摘要： Moderately marinated fish meat forms a garlic clove-like structure after cooking. However, this structure's formation mechanism and influencing factors are unclear. Therefore, this study explored the changes in protein components and potential protein markers during the formation of garlic clove-like structure. Results showed that the contents of free hydroxyproline,lysylpyridinoline, and hydroxylysylpyridinoline first increased and then decreased, the contents of decorin and elastin decreased, and TCA-soluble peptides increased slightly during the formation process of garlic clove-like structure. The Z-disk, M-line, and H bands in the myofibrils disappeared, and the myofibrils were interconnected. This was attributed to the effect of endogenous proteases (MMP, calpain, etc.) on myofibrils, collagen fibers, and proteoglycans. Proteomics data showed that the abundance of type I collagen chains, myosin, actin, and telethonin increased while proteoglycans decreased. Among them, telethonin on the Z-disk can be used as a potential protein biomarker for the formation of garlic clove-like structure.
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