Carp Muscle Protein Patterns and Textural Properties as Affected by Starch Additions to The Mince Protein Gels Made From Wild Grass Carp

Authors: WU, YUWEI - Mississippi State University; CHANG, SAM - Mississippi State University; TAN, YUQING - Mississippi State University; ZHANG, YIN - Mississippi State University; MAHMOUD, BARAKAT - Mississippi State University

Submitted to: International Journal of Food And Nutritional Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/13/2020
Publication Date: 2/5/2020
Citation: Wu, Y., Chang, S., Tan, Y., Zhang, Y., Mahmoud, B. 2020. Carp Muscle Protein Patterns and Textural Properties as Affected by Starch Additions to The Mince Protein Gels Made From Wild Grass Carp . International Journal of Food And Nutritional Sciences. 2(1):1-18.

Interpretive Summary: Asian carp deeply affects the local fishery and ecology. In order to overcome the problem of overgrowth, one of the best ways is to use Asian carp as food. We used two main types of invasive carp (grass carp and silver carp) and one local carp (Bigmouth buffalo) with six food-grade starches to prepare gels to study the effects of fish species, starch species and starch content. We found differences in the muscle proteins of these three fishes, and also mastered the characteristics of these three fishes when mixed with different types of starch. The knowledge of using fish meat and starch provided a foundation for carp processing industry to make minced fish products such as fish balls and fish cakes.

Technical Abstract: To compare the effects of the type of carp meat gel and starch addition on the gel property, two major invasive carp species (grass carp and silver carp) and a native freshwater fish (bigmouth buffalo) were used for preparing fish meat paste and fish meat gel. Six different types of starches were assayed for their gelatinization profile and added to partially replace fish meat paste at different concentrations (0, 2, 4, and 6 g/100 g) for making fish meat gel on equal moisture (80 %) and salt (3 %). Bigmouth buffalo had higher-intensity bands of tropomodulin (38.8 Kda) and tropomyosin a (33-37 kDa) than the other two fishes. Grass carp exhibited lower band intensity at 47.9 KDa, and the myosin light chain at 15.9 KDa was missing in both of the fish meat and fish meat paste. The result of the texture analysis is in line with the temperature sweep test data, confirming the higher plasticity of silver carp gel than that of either bigmouth buffalo or grass carp. The meat paste of silver carp had a significantly higher G’ (storage modulus) value at Peak 2 (77 ') than the other two fishes, in contrast, bigmouth buffalo had a significant higher G’ value at peak 1 (48 '). The breaking force (611.8 g) and deformation distance (11.7 mm) of silver carp cooked meat gel were significantly higher than those of grass carp and bigmouth buffalo. The addition of starches to the grass carp or silver carp paste lowered the breaking force of the cooked gels in a dose-responsive manner as compared to the control without adding starch (p<0.05), but no differences were found between the bigmouth buffalo paste with the same starch except the samples containing FirmtexTM starch, which is derived from a mixture of starchy crops. Pearson correlation coefficient analysis showed that Myosin light chain-1 (18.5 kDa band) was correlated to loss factor and gel strength among three kinds of fishes.