Abstract:

The microstructure and texture of crisp grass carp and grass carp muscle frozen under -18 ℃ for three days were
examined by optical microscope, scanning electron microscope and texture analyzer. The results showed that ice crystals
were formed during freezing, resulting in damage of the cell membrane and juice loss. The cooking weight loss rates of both
fishes were increased, and the cooking weight loss rate of crisp grass carp muscle was higher than that of grass carp muscle.
The texture of crisp grass carp and grass carp muscle was significantly influenced by freezing, and the effect on grass carp
muscle was more significant than that on crisp grass carp muscle. Elasticity, resilience and chewiness of the muscle of the
two fishes were decreased significantly. The shear force, hardness and adhesiveness of grass carp muscle were decreased
significantly, while those of crisp grass carp muscle remained almost unchanged. It was also observed that the differences in
texture between the frozen and fresh fish muscle after cooking were not significant.

Key words: crisp grass carp, grass carp, microstructure, texture