Regulation of Muscle Quality of Tilapia by Embrittlement
This study systematically evaluated the effects of embrittling duration on the quality of tilapia muscle through sensory evaluation, physicochemical analysis, microstructural observation, and myofibrillar protein (MP) structure analysis. The results demonstrated that prolonged embrittling time signi...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070129 |
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| author | Junmeng YAN Sili XIAO Qiaoyu LIU Weidong BAI Ting WU Qingxiu WANG Ling YANG Baiqiao OU |
| author_facet | Junmeng YAN Sili XIAO Qiaoyu LIU Weidong BAI Ting WU Qingxiu WANG Ling YANG Baiqiao OU |
| author_sort | Junmeng YAN |
| collection | DOAJ |
| description | This study systematically evaluated the effects of embrittling duration on the quality of tilapia muscle through sensory evaluation, physicochemical analysis, microstructural observation, and myofibrillar protein (MP) structure analysis. The results demonstrated that prolonged embrittling time significantly enhanced muscle hardness, springiness, adhesiveness, and chewiness (P<0.05). Water-holding capacity improved by 6.47% (embrittlement for 90 days), while water distribution analysis revealed decreased free water content and increased bound water content (P<0.05). Microstructural observations indicated that extended embrittling time led to tighter myofibrillar connections and significantly enhanced connective tissue and collagen fibers (P<0.05). In the MP structure, total sulfhydryl content significantly decreased, hydrophobicity increased, α-helix relative content reduced, and β-sheet relative content elevated (P<0.05). Additionally, fluorescence intensity declined, accompanied by a blue shift in the emission wavelength. SDS-PAGE analysis showed that embrittling treatment weakened the expression of MHC, AC, and TM bands and formed high-molecular-weight aggregates. Correlation analysis revealed that the proportion of bound water in muscle, connective tissue proliferation, protein hydrophobic interactions, and intermolecular forces were positively correlated with muscle quality attributes, including hardness, springiness, adhesiveness, and chewiness. Overall, tilapia muscle embrittled for 90 days exhibited optimal sensory attributes, texture, and water distribution, suggesting that 90 days was the recommended duration for embrittling in production. |
| format | Article |
| id | doaj-art-8ea58880d8b144409fef5e3bb3d1a74e |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-8ea58880d8b144409fef5e3bb3d1a74e2025-08-20T03:43:55ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-014615768510.13386/j.issn1002-0306.20240701292024070129-15Regulation of Muscle Quality of Tilapia by EmbrittlementJunmeng YAN0Sili XIAO1Qiaoyu LIU2Weidong BAI3Ting WU4Qingxiu WANG5Ling YANG6Baiqiao OU7School of Light Industry and Food, Zhongkai College of Agricultural Engineering, Guangzhou 510225, ChinaSchool of Light Industry and Food, Zhongkai College of Agricultural Engineering, Guangzhou 510225, ChinaSchool of Light Industry and Food, Zhongkai College of Agricultural Engineering, Guangzhou 510225, ChinaSchool of Light Industry and Food, Zhongkai College of Agricultural Engineering, Guangzhou 510225, ChinaSchool of Information Science and Technology, Zhongkai College of Agricultural Engineering, Guangzhou 510225, ChinaSchool of Information Science and Technology, Zhongkai College of Agricultural Engineering, Guangzhou 510225, ChinaSchool of Information Science and Technology, Zhongkai College of Agricultural Engineering, Guangzhou 510225, ChinaMaoming Dayu Aquatic Products Co., Ltd., Maoming 525000, ChinaThis study systematically evaluated the effects of embrittling duration on the quality of tilapia muscle through sensory evaluation, physicochemical analysis, microstructural observation, and myofibrillar protein (MP) structure analysis. The results demonstrated that prolonged embrittling time significantly enhanced muscle hardness, springiness, adhesiveness, and chewiness (P<0.05). Water-holding capacity improved by 6.47% (embrittlement for 90 days), while water distribution analysis revealed decreased free water content and increased bound water content (P<0.05). Microstructural observations indicated that extended embrittling time led to tighter myofibrillar connections and significantly enhanced connective tissue and collagen fibers (P<0.05). In the MP structure, total sulfhydryl content significantly decreased, hydrophobicity increased, α-helix relative content reduced, and β-sheet relative content elevated (P<0.05). Additionally, fluorescence intensity declined, accompanied by a blue shift in the emission wavelength. SDS-PAGE analysis showed that embrittling treatment weakened the expression of MHC, AC, and TM bands and formed high-molecular-weight aggregates. Correlation analysis revealed that the proportion of bound water in muscle, connective tissue proliferation, protein hydrophobic interactions, and intermolecular forces were positively correlated with muscle quality attributes, including hardness, springiness, adhesiveness, and chewiness. Overall, tilapia muscle embrittled for 90 days exhibited optimal sensory attributes, texture, and water distribution, suggesting that 90 days was the recommended duration for embrittling in production.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070129embrittlementtilapiamuscle qualityregulation |
| spellingShingle | Junmeng YAN Sili XIAO Qiaoyu LIU Weidong BAI Ting WU Qingxiu WANG Ling YANG Baiqiao OU Regulation of Muscle Quality of Tilapia by Embrittlement Shipin gongye ke-ji embrittlement tilapia muscle quality regulation |
| title | Regulation of Muscle Quality of Tilapia by Embrittlement |
| title_full | Regulation of Muscle Quality of Tilapia by Embrittlement |
| title_fullStr | Regulation of Muscle Quality of Tilapia by Embrittlement |
| title_full_unstemmed | Regulation of Muscle Quality of Tilapia by Embrittlement |
| title_short | Regulation of Muscle Quality of Tilapia by Embrittlement |
| title_sort | regulation of muscle quality of tilapia by embrittlement |
| topic | embrittlement tilapia muscle quality regulation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070129 |
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