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. 2024 Sep 22;13(18):3005.
doi: 10.3390/foods13183005.

Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail (Trichiurus haumela) during Thermal Processing

Wenxiong Zheng  1 , Ronglin Yang  1 , Shanshan Shui  1   2 , Hongbo Yan  1   3 , Jia Song  1 , Xiaoguo Ying  1   3 , Soottawat Benjakul  4 , Bin Zhang  1   3
Affiliations

Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail (Trichiurus haumela) during Thermal Processing

Wenxiong Zheng et al. Foods. .

Abstract

To investigate and compare the changes in muscle quality of hooked, trawl-net, and radar-net hairtail (Trichiurus haumela, HH, TH, and RH) during thermal processing, the physicochemical properties of three kinds of hairtail were determined under heating at 30, 50, 70 and 90 °C for 10 min. Additionally, the muscle tissues were observed via Oil Red O (ORO) staining, Masson staining, and scanning electron microscopy (SEM). The results showed that with increased heating temperature, pH, L*, b*, chewiness, and gumminess in hairtail muscle increased, while a* and shearing force decreased. The springiness, relative contents of hydrophobic and disulfide bonds, myosin surface hydrophobicity, and TCA-soluble peptide content increased first and then decreased. However, the relative contents of ionic and hydrogen bonds showed an opposite trend. Histological observations revealed that heating disrupted hairtail muscle tissue, manifested by the blurriness and disorder of myofibrils and breakage of myofibrillar bundle membranes. The RH muscle exhibited the highest chewiness, gumminess, and chemical force levels, accompanied by the lowest content of TCA-soluble peptide. Furthermore, the RH muscle presented the greatest fat droplet content, diffusivity, and integrity of collagen and myofibers. Correlation analysis revealed a close correlation between muscle quality and protein function in HH, TH, and RH. This study provides a theoretical basis for the difference in muscle quality in three different types of hairtail.

Keywords: hairtail; microstructure; muscle quality; thermal processing.

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Conflict of interest statement

The authors confirm that they have no conflicts of interest or personal relationships that may influence the work reported in this article.

Figures

Figure 1
Figure 1
pH value (A), L* (B), a* (C), and b* (D) in hairtail muscles during thermal processing. HH, hooked hairtail; TH, trawl-net hairtail; RH, radar-net hairtail. Different lowercase letters in different heating temperatures for the same hairtail sample indicate significant differences (p < 0.05), and different uppercase letters in different hairtail samples for the same heating temperature indicate significant differences (p < 0.05).
Figure 2
Figure 2
Springiness (A), chewiness (B), gumminess (C), and shearing force (D) in hairtail muscles during thermal processing. HH, hooked hairtail; TH, trawl-net hairtail; RH, radar-net hairtail. Different lowercase letters in different heating temperatures for the same hairtail sample indicate significant differences (p < 0.05), and different uppercase letters in different hairtail samples for the same heating temperature indicate significant differences (p < 0.05).
Figure 3
Figure 3
Relative contents of ionic bonds (A), hydrogen bonds (B), hydrophobic bonds (C), and disulfide bonds (D) in hairtail muscles during thermal processing. HH, hooked hairtail; TH, trawl-net hairtail; RH, radar-net hairtail. Different lowercase letters in different heating temperatures for the same hairtail sample indicate significant differences (p < 0.05), and different uppercase letters in different hairtail samples for the same heating temperature indicate significant differences (p < 0.05).
Figure 4
Figure 4
Myosin surface hydrophobicity (A) and TCA-soluble peptide content (B) in hairtail muscles during thermal processing. HH, hooked hairtail; TH, trawl-net hairtail; RH, radar-net hairtail. Different lowercase letters in different heating temperatures for the same hairtail sample indicate significant differences (p < 0.05), and different uppercase letters in different hairtail samples for the same heating temperature indicate significant differences (p < 0.05).
Figure 5
Figure 5
Histological microstructures of hairtail muscle tissues. (A1–A6): ORO staining micrographs; (B1–B6): Masson staining micrographs; and (C1–C6): scanning electron microscopy (SEM) micrographs. (A1,B1,C1): hooked hairtail (HH) heated at 50 °C for 10 min; (A2,B2,C2): trawl-net hairtail (TH) heated at 50 °C for 10 min; (A3,B3,C3): radar-net hairtail (RH) heated at 50 °C for 10 min; (A4,B4,C4): HH heated at 90 °C for 10 min; (A5,B5,C5): TH heated at 90 °C for 10 min; (A3,B3,C3): RH heated at 90 °C for 10 min.
Figure 6
Figure 6
Pearson correlation analysis of muscle quality and protein function in (A) hooked hairtail (HH), (B) trawl-net hairtail (TH), and (C) radar-net hairtail (RH) during thermal processing.
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