Abstract

   The crisp grass carp (CGC; Ctenopharyngodon idellus C. et V.), known
   for its unique texture and flavour, is a culinary delicacy whose
   quality is significantly influenced by thermal processing. This study
   employed 4D label-free proteomics and data mining techniques to
   investigate the proteomic changes in CGC muscle tissue induced by
   various heating temperatures. CGC samples were subjected to a series of
   heat treatments at increasing temperatures from 20 °C to 90 °C.
   Proteins were extracted, digested, and analysed using high-resolution
   mass spectrometry. The proteomic data were then subjected to extensive
   bioinformatics analysis, including GO and KEGG pathway enrichment. We
   identified a total of 1085 proteins, 516 of which were shared across
   all the temperature treatments, indicating a core proteome responsible
   for CGC textural properties. Differential expression analysis revealed
   temperature-dependent changes, with significant alterations observed at
   90 °C, suggesting denaturation or aggregation of proteins at higher
   temperatures. Functional enrichment analysis indicated that proteins
   involved in amino acid metabolism, glutathione metabolism, and
   nucleotide metabolism were particularly affected by heat. Textural
   analysis correlated these proteomic changes with alterations in CGC
   quality attributes, pinpointing 70 °C as the optimum temperature for
   maintaining the desired texture. A strong positive correlation between
   specific upregulated proteins was identified, such as the tubulin alpha
   chain and collagen alpha-1(IV) chain, and the improved textural
   properties of CGC during thermal processing, suggesting their potential
   as the potential biomarkers. This study offers a comprehensive
   proteomic view of the thermal stability and functionality of CGC
   proteins, delivering invaluable insights for both the culinary
   processing and scientific management of CGC. Our findings not only
   deepen the understanding of the molecular mechanisms underpinning the
   textural alterations in CGC during thermal processing but also furnish
   practical insights for the aquaculture industry. These insights could
   be leveraged to optimize cooking techniques, thereby enhancing the
   quality and consumer appeal of CGC products.

   Keywords: Crisp grass carp, Thermal processing, 4D label-free
   proteomics, Multidimensional data analysis

Graphical abstract

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Highlights

     * •
       Employed 4D label-free proteomics to explore the effects of thermal
       processing on Crisp Grass Carp (CGC) proteins.
     * •
       Identified 1085 proteins, with a core proteome of 516 shared across
       all temperature treatments.
     * •
       Uncovered the optimal temperature for CGC textural properties is
       70 °C, correlating proteomic data with quality attributes.
     * •
       Applied extensive bioinformatics analysis, including GO and KEGG
       pathway enrichment, to interpret the complex data.
     * •
       Provided insights for the culinary processing and scientific
       management of CGC, with implications for the food industry.

1. Introduction

   The crisp grass carp (CGC; Ctenopharyngodon idellus C. et V.), a
   cultivated variant of the common grass carp, was selectively bred to
   feed exclusively on faba beans (Vicia faba L.), resulting in a
   distinctive textural profile that is noticeably firmer and more brittle
   compared to its traditional counterpart ([42]Li et al., 2022a). This
   specialized diet not only influences the growth patterns of the CGC but
   also enhances its muscle firmness, chewiness, and elasticity, leading
   to a product with increased market value and unique sensory attributes.
   The improved textural qualities of the CGC have garnered significant
   consumer appeal. Despite extensive research into the textural
   characteristics and gut microbiota of CGC throughout its farming cycle
   ([43]Li et al., 2018), there is a notable lack of scientific
   understanding regarding how heat treatment affects CGC crispness.
   Thermal processing markedly affects the organoleptic properties of fish
   products, including texture, flavor, and aroma, thereby influencing
   consumer acceptance and preferences ([44]Lin et al., 2016; [45]Xu et