草鱼脆化过程中肌肉品质变化

为了研究草鱼(Ctenopharyngodon idellus)脆化过程中肌肉品质变化对脆肉鲩(C.idellusC.et V)脆性形成规律的影响，在草鱼脆化过程中定期采样，比较研究了肌肉基本化学成分、质构特性、鱼肉蛋白质组成、肌肉氨基酸组成及营养价值评价等的变化规律。结果显示：脆肉鲩的水分、粗脂肪质量分数均显著低于普通草鱼(P0.05)，粗蛋白、粗灰分质量分数比普通草鱼高；与普通草鱼相比，脆化后肌肉的肌原纤维蛋白、肌浆蛋白和基质蛋白质量分数分别增加了10.88%、15.41%和80.53%；脆肉鲩的硬度、咀嚼性、弹性和粘着性显著高于普通草鱼(P0.05)；脆肉鲩肌肉的TAA、EAA、UAA最高分别为203.5gL-1、85.6 gL-1、79.1 gL-1，均显著高于普通草鱼(P0.05)。研究表明在草鱼脆化过程中，肌肉品质指标均有不同程度的变化，且这些变化是导致脆肉鲩脆性改变的重要因素。

Quality change of grass carp (Ctenopharyngodon idellus) muscle during crisping process

To study the influence of quality change of muscleof grass carp(Ctenopharyngodon idellus) on brittleness mechanism of crisp grass carp (C.idellus C.et V) during crisping process, we periodically aquired samplesand compared differences in general chemical components, TPA value, muscle protein components, amino acid components and nutritional evaluation. The results show that moisture and fat contents ofcrisp grass carpwere significantly lower than those ofgrass carp(P0.05), while the contents of protein and ash in the former were higher than those in the latter. Besides, the contents of myofibrillar protein, sarcoplasmic protein and stroma protein ofcrisp grass carp increased by 10.88%, 15.41% and 80.53%, respectively, compared with those of grass carp. Hardness, chewiness, springiness and adhesiveness ofcrisp grass carp were significantly higher than those ofgrass carp(P0.05). Furthermore, the maximum contents of TAA, total EAA and UAA ofcrisp grass carp were 203.5gL-1, 85.6gL-1 and 79.1gL-1, respectively,which were significantly higher than those ofgrass carp(P0.05).The study indicates that the above indices ofcrisp grass carp andgrass carpexperienced changes at different degrees during crisping process, which was important for affecting the changes of brittleness.