@article{LI2023, 
author = {Mingze LI and Qing LI and Yuqing TAN and Hui HONG and Yongkang LUO},
title = {Quality Changes during the Steaming Process of Different Cut-Up Parts of Low-Salt Brined Grass Carp (Ctenopharyngodon idellus)},
year = {2023},
journal = {Meat Research},
volume = {37},
number = {11},
pages = {1-7},
keywords = {grass carp, steaming, fish body segmentation, eating quality},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20231122-106},
doi = {10.7506/rlyj1001-8123-20231122-106},
abstract = {ObjectiveTo investigate the effects of different steaming durations on the eating quality of different cut-up parts of brined grass carp (Ctenopharyngodon idellus) with 1.5% (m/m) salt and to assess its suitability for thermal processing.MethodsThe 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 2100 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.ResultsCompared 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.ConclusionThe 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.}
}