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Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp ( Ctenopharyngodon idellus ) fillets
Author(s) -
Shen Jiandong,
Yu Dawei,
Gao Pei,
Xu Yanshun,
Jiang Qixing,
Xia Wenshui
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14805
Subject(s) - softening , solubility , grass carp , chemistry , food science , biochemistry , biophysics , materials science , fish <actinopterygii> , biology , fishery , composite material , organic chemistry
Texture softening of freshwater fish always occurs seriously because of its abundant water content and high activity of endogenous proteinases, leading to the serious influences on quality and consumer acceptability. Our results indicated that the increase of collagen solubility by gelatinolytic proteinases played an important role in texture softening of grass carp fillets at the early stage of chilled storage.