Multi-scale analysis of thermal processing-induced textural changes in fish muscle with distinct ecological...

This study compared three fish species with distinct ecological habits-freshwater silver carp (HM), skipjack tuna (KP), and Pacific mackerel (SJ) to elucidate species-specific mechanisms of texture change during thermal processing. Multi-scale analyses integrating texture measurements, microstructural observation, and proteomics revealed divergent thermal responses. The results showed that the shear force of KP increased 7.62-fold to 960.77 g after heating, leading to thick filament aggregation, increased abundance of glycolytic enzymes, and enhanced protein cross-linking, resulting in a hardened texture. SJ exhibited marked softening associated with thermal destabilization and solubilization of the collagen network and depolymerization of the actin cytoskeleton. Following thermal processing, HM displayed the highest muscle fiber density and the smallest average muscle fiber length. The differentially abundant proteins were significantly enriched in autophagy and mitochondrial function, maintaining the homeostasis of muscle cells. It facilitated buffering of heat-induced denaturation and regulation of texture flexibility.