Changes In Muscle Collagen, Mineral Content And Fatty Acid Composition During Grass Carp Embrittlement
Keywords
Crispy Grass Carp, Collagen, Mineral Content, Fatty Acid Composition, Grass Carp
Abstract
Study the changes in the main nutritional components of grass carp during the embrittlement process, take regular samples during the embrittlement breeding process of grass carp, and compare the changes in collagen, mineral content and fatty acid composition of fish meat at different embrittlement cycles. For fish meat at different sampling periods, graphite furnace atomic absorption spectrometry was used to determine muscle mineral content, and gas chromatography-mass spectrometry was used to determine muscle fatty acid composition. The results showed that the collagen content of ordinary grass carp muscles was 1.02 g/100 g, which was significantly lower than that of crispy grass carp. Compared with ordinary grass carp, the calcium and magnesium contents of the embrittled muscles increased by 269.43% and 46.05% respectively, but the iron and copper content decreased by 85.59% and 23.08% respectively. The zinc, chromium and cadmium contents of the muscles were different. Not significant (P>0.05). A total of 17 kinds of fatty acids were detected in the muscles with different embrittlement periods. The ratio of the total amount of polyunsaturated fatty acids to the total amount of saturated fatty acids ranged from 0.74 to 1.46, with common grass carp being the highest. With the prolongation of embrittlement time, the total amount of polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid in the muscle decreased. Research shows that during the embrittlement process of grass carp, the content of muscle collagen, calcium and magnesium increased significantly, while the content of iron, copper and total polyunsaturated fatty acids decreased.
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Original research was done by Wu Fangfang, Li Laihao, Yang Shaoling, Yang Xianqing, Lin Wanling, Wang Jinxu, Hu Xiao, Hao Shuxian, Wei Ya
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