Effect of Citric Acid-Modified Sweet Potato Starch on Meat Quality of Schizothorax prenanti Tchang

doi:10.7506/spkx1002-6630-201613035

Abstract

Abstract:

Objective: To explore the effect of citric acid-modified sweet potato starch (CSPS) on meat quality of
Schizothorax prenanti Tchang. Methods: The Schizothorax prenanti Tchang with body weights of approximately 75 g
were divided randomly into five groups with 48 fish in each group. After feeding for 60 days, 8 fish were randomly picked
from each tank and meat quality indicators of Schizothorax prenanti Tchang were determined. Results: The intramuscular
fat content of Schizothorax prenanti Tchang was significantly reduced by dietary addition of CSPS at 14% and 28%
(P < 0.05). The intramuscular pH was significantly increased by dietary supplementation of CSPS at 3.5% but was
significantly reduced at 14% (P < 0.05); however, there were no significant changes in the contents of protein, moisture,
hydroxyproline and collagen or water loss rate. The hardness of muscle was significantly increased by adding CSPS at 7%
and 14% to the bait for Schizothorax prenanti Tchang (P < 0.05), addition of CSPS at 28% to the bait led to a significant
increase in the adhesiveness (P < 0.05), and CSPS at 14% likewise resulted in a significant in the gumminess compared with
the control group (P < 0.05). Moreover, the chewiness of muscle was significantly increased by dietary addition of CSPS at
7% and 14% (P < 0.05). On the other hand, no significant changes were noted in the elasticity, cohesiveness or resilience of
muscle. Conclusion: Dietary supplementation of CSPS at 7% and 14% could result in a reduction in fat content in muscle
of Schizothorax prenanti Tchang and an increase in the hardness, adhesiveness, gumminess, chewiness and compactness of
muscle, therefore improving the meat quality of fish.

Key words: citric acid-modified sweet potato starch, Schizothorax prenanti Tchang, meat quality, hydroxyproline, collagen

CLC Number:

TS254.1

XIANG Shiqiong, WU Yinglong. Effect of Citric Acid-Modified Sweet Potato Starch on Meat Quality of Schizothorax prenanti Tchang[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613035.

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