不同脆化阶段草鱼肌肉的显微结构观察和质构特性分析

脆肉鲩作为广东特色水产品之一,其养殖中常出现"不脆"、"半脆"现象,严重制约其产业发展。为探索可鉴定脆度的指标,文章结合生产(饲喂120 d蚕豆+30 d饲料),每30 d采集1次肌肉,检测其感官脆度、肌纤维结构、质构特性的变化。随着脆化时间增加,蚕豆组草鱼感官脆度不断增加(P0.05),肌纤维直径逐渐减小、密度逐渐增大(P0.05);60 d后蚕豆组草鱼质构特性(硬度、弹性、咀嚼性、内聚性、胶黏性)均显著高于对照组(P0.05)。转投30 d饲料对感官脆度、肌纤维结构、质构特性均无显著影响(P0.05)。相关性分析表明,硬度、弹性、咀嚼性、胶黏性与感官脆度的相关性更高(R~20.90,P0.05)。结果表明,硬度、弹性、咀嚼性、胶黏性可用于脆肉鲩的脆度评价,转投30 d饲料不影响其脆度。

Microstructure and texture characteristics analysis of grass carp (Ctenopharyngodon idellus) muscle at different stages of crispness

Crisp grass carp (Ctenopharyngodon idellus) is one of the characteristic fishery products in Guangdong Province,but its "no crispness" and "semi crispness" have seriously restricted the industry's development.In order to explore the evaluation method of crispness,we combined a production process (120 d faba bean + 30 d artificial feed).The muscle samples were collected once every 30 d,and the changes of sensory crispness,texture characteristics and muscle fiber structure were detected.The results demonstrate that sensory crispness of grass carp increased continuously with the increase of production time (before 120 d) in faba bean group,while the diameter of muscle fiber decreased and the density increased gradually (P<0.05);after 60 d,the texture characteristics (hardness,springiness,chewiness,cohesiveness and gumminess) in faba bean group were significantly better than those of the control (P<0.05).Feeding artificial diet of 30 d did not affect the sensory crispness,texture characteristics and muscle fiber structure (P>0.05).The correlation analysis shows that the correlation among hardness,springiness,chewiness,gumminess and sensory crispness was much higher (R2>0.90,P<0.05).It is concluded that the hardness,springiness,chewiness and gumminess can be used to evaluate the crispness,and 30-day feed did not affect the crispness.