Mechanism on texture change of Wuchang bream (Megalobrama amblycephala) muscle during live transportation was explored by UPLC-QTOF-MS. The shear force (hardness) of fish muscle decreased gradually as the transportation time was extended from 3 to 24 h, with a maximum decrease of 43.49 %. With the extension of the time, the cellular and ultrastructure of fish muscle fiber were gradually disrupted. There was a significant difference between metabolites of the samples after transporting for 6, 12, 24 h versus 3 h, with organic acids and their derivatives upregulated while nucleotide metabolites downregulated. The texture deterioration might be related to metabolism of amino acids, purine, histidine, and choline. The results showed that the deterioration of Wuchang bream texture during live transportation might be mainly related to the changes of the above metabolic pathways caused by oxidative stress, which resulting in the destruction of the muscle cells and fibers.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2022.133796 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Quantitative analysis of 4-hydroxy-2-nonenal (HNE) in fish muscle by high-performance liquid chromatography with pre-column derivatization using (2,4-dinitrophenyl)-hydrazine.
Food Chem
February 2025
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:
4-Hydroxy-2-nonenal (HNE), a reactive compound produced during the peroxidation of polyunsaturated fatty acids, is implicated in numerous diseases and the degradation of food quality. Although the detection of HNE in meat has a long history, methods for detecting HNE in freshwater fish are inadequate due to the significant influence of matrix differences (i.e.
View Article and Find Full Text PDFStudy of Dietary Emodin on Immune Defense in against .
Vet Sci
September 2023
Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Ministry of Agriculture, No. 9 Shanshui East Road, Wuxi 214081, China.
This experiment aimed to investigate the effects of emodin on the total bacterial count and immune response in various tissues of Wuchang bream infected with . The experimental diets were made by supplementing emodin at 0, 30, 100, and 150 mg kg to basal (control) diet, respectively, and fed to fish with an initial weight of 50.4 ± 2.
View Article and Find Full Text PDFTraceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry.
Food Chem
January 2023
National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address:
The broad application prospect of fish gelatin makes the traceability and identification of fish gelatin imminent. High performance liquid chromatography and high-resolution mass spectrometry (HPLC-MS/MS) was used to identify fish gelatins in seven commercial cyprinid fishes, namely, black carp, grass carp, silver carp, bighead carp, common carp, crucian carp, and Wuchang bream. By comparison with theoretical mammalian collagen (bovine and porcine collagen), the common and unique theoretical peptides were found in the collagen of grass carp, silver carp, and crucian carp, respectively.
View Article and Find Full Text PDFInsight into the mechanism on texture change of Wuchang bream muscle during live transportation using a UPLC-QTOF-MS based metabolomics method.
Food Chem
January 2023
College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, PR China. Electronic address:
Mechanism on texture change of Wuchang bream (Megalobrama amblycephala) muscle during live transportation was explored by UPLC-QTOF-MS. The shear force (hardness) of fish muscle decreased gradually as the transportation time was extended from 3 to 24 h, with a maximum decrease of 43.49 %.
View Article and Find Full Text PDFEffect of Respite Time before Live Transportation on Muscle Quality of Blunt Snout (Wuchang) Bream.
Foods
July 2022
College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China.
To provide scientific support for improving the muscle quality of blunt snout bream, ultrahigh performance liquid chromatography, texture analyzer, and optical electron microscopy were applied to explore the effects of respite time (0, 24, 48, and 72 h) on the muscle quality of blunt snout bream before live transportation. The energy compounds (ATP and glycogen) of muscle significantly decreased with the respite time (p < 0.05).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!