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| Quality Changes during the Steaming Process of Different Cut-Up Parts of Low-Salt Brined Grass Carp (Ctenopharyngodon idellus) |
| LI Mingze, LI Qing, TAN Yuqing, HONG Hui, LUO Yongkang |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract Objective: To investigate the effects of different steaming durations on the eating quality of different cutup parts of brined grass carp (Ctenopharyngodon idellus) with 1.5% (m/m) salt and to assess its suitability for thermal processing. Methods: The different cut-up parts of grass carp namely back, abdomen, belly and tail were brined at a 1.5% salt concentration for 30 min. After being steamed at 2 100 W for 6, 9 and 12 min, each part was evaluated for cooking yield, color, sensory score, adenosine triphosphate (ATP)-related compounds, protein digestibility and molecular mass distribution of the digested products. Results: Compared to those steamed for 6 and 12 min, back and abdomen meat steamed for 9 min had significantly higher protein digestibility (P < 0.05). In comparison to steaming for 12 min, steaming for 6 min imparted tail meat higher overall sensory score and inosine monophosphate (IMP) content (P < 0.05). As the steaming time increased, the overall sensory score of tail meat significantly decreased, the color significantly deteriorated, becoming excessively red or yellow (P < 0.05) and the eating quality significantly declined. The redness (a*) and yellowness (b*) values of abdomen and belly meat steamed for 12 min were significantly higher than those of back and tail meat steamed for the same time (P < 0.05), and the eating quality notably decreased. Furthermore, the protein digestibility of belly meat significantly increased when steamed for 9 min compared to 6 min (P < 0.05). In summary, belly meat had better color and higher protein digestibility when steamed for 9 min. Conclusion: The optimal steaming duration varies among different cut-up parts of low-salt brined grass carp. Prolonged steaming should be avoided to prevent color deterioration, reduction in protein digestibility, and loss of IMP.
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XU Jinhua, MAO Yuan, QIAO Lu, YANG Zhen, HU Xin, XU Xiaodong, JIA Fanghui, LI Jincheng, MU Yingchun. Comparative Analysis of Eating Quality and Nutritional Quality in Whiteleg Shrimp (Litopenaeus vannamei) from Three Aquaculture Environments[J]. Meat Research, 2026, 40(4): 1-8. |
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2023, Vol. 37 
