Comparison Of Muscle Tissue Characteristics And Meat Tenderness Of Chinese Mitten Crab
Keywords
Muscle, Chinese Mitten Crab, Tenderness, Collagen, Muscle Fiber
Abstract
Abstract: Using three evaluation methods: myofibril fragmentation index (mfi), collagen (total collagen, hot-soluble collagen, thermal residual collagen) and muscle fiber diameter, the tissue of Chinese mitten crab muscles in 4 regions were measured. characteristics, and preliminarily discussed the use of comprehensive index method to compare meat tenderness. The results show that the muscle fiber fragmentation index of Chinese mitten crab muscle is 50-90; the muscle fiber diameter is 350-560 ¦Ìm; the total collagen content is 0.1-0.18g? (100g)-1; The content of hot-soluble collagen is 0.03~0.12g? (100g)-1; The thermal residual collagen content is 0.04~0.1g? (100g)-1. Compared with beef, Chinese mitten crab muscles have thicker muscle fibers and lower collagen content. All three evaluation methods can classify the muscle tenderness levels among river crabs in different regions, but the tenderness rankings among each index are different. Muscle fiber diameter has the highest resolution, while collagen has the lowest resolution. The comprehensive index method is used to evaluate the meat tenderness in descending order: b>c>a>d (male); a>c>b>d (female).
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Original research was done by Zheng Haibo, Xia Wenshui
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