微咸水通过调节中华绒螯蟹在临时育肥过程中的肌肉蛋白特性来稳定其质地质量。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-19 DOI:10.1002/jsfa.14379

Wenqing Zhai, Renyue Zhang, Siqi Zhou, Fengyi Qiao, Xugan Wu, Xichang Wang, Long Zhang

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引用次数: 0

摘要

背景：本研究旨在研究微咸水临时饲养对中华绒螯蟹（Eriocheir sinensis）生肌和熟肉质构的影响。结果：在2周的临时饲养期间，微咸水稳定了生肌的质地（82.22±2.19 mm min-1），抑制了熟肉的嫩度（51.07±3.80 mm min-1）的增加。肌束的形态比粗微丝的形态对压痛的影响更大。磷酸化蛋白组学分析表明，差异磷酸化蛋白主要是糖酵解酶、肌纤维蛋白和细胞骨架蛋白，这解释了原始肌肉嫩度的差异。磷酸葡萄糖转化酶-1、丙酮酸激酶、糖原磷酸化酶、肌球蛋白重链和副肌球蛋白可以作为评估生肌质地质量的潜在标记物。结论：微咸水临时饲养2周可通过调节中华鄂蚌肌肉蛋白特性，稳定其生肉和熟肉的质性波动。本研究为改善淡水养殖鱼种的质地提供了理论参考。©2025化学工业协会。

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Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis during temporary fattening.

Background: This study aimed to investigate the effects of brackish-water temporary rearing on the textural quality of raw muscle and cooked meat of the Chinese mitten crab, Eriocheir sinensis.

Results: Brackish-water stabilized the textural quality of raw muscle (82.22 ± 2.19 mm min^-1) and suppressed the increase in tenderness of cooked meat (51.07 ± 3.80 mm min^-1) during 2 weeks of temporary rearing. The morphology of muscle bundles has a greater influence on tenderness than the morphology of thick microfilaments. Phosphoproteomic analysis showed that the differentially phosphorylated proteins were predominantly glycolytic enzymes, myofibrillar proteins, and cytoskeletal proteins, which explains the differences in raw muscle tenderness. Phosphoglucose convertase-1, pyruvate kinase, glycogen phosphorylase, myosin heavy chain, and paramyosin may serve as potential markers for assessing the textural quality of raw muscle.

Conclusion: Brackish-water temporary rearing for 2 weeks stabilized textural fluctuations in raw muscle and cooked meat by regulating muscle protein properties of E. sinensis. This study provides a theoretical reference for the improvement of the texture of freshwater aquaculture species. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.