普通草鱼与脆化草鱼的肌肉特性比较

以9尾体重为（1 295.7±37.2）g的普通草鱼和9尾体重为（706.8±6.5）g脆化草鱼（脆肉鲩）为实验对象，对其肌肉理化及质构特性进行比较研究。结果显示：脆化草鱼肌肉粗蛋白含量高于普通草鱼（P<0.05），粗脂肪和铁含量比普通草鱼低（P<0.05），二者肌肉水分、粗灰分及钙、铬含量无显著差异；脆化草鱼肌肉pH、肌纤维密度和胶原蛋白含量均大于普通草鱼（P<0.05）；脆化草鱼在2 h和4 h的肌肉滴水损失低于普通草鱼（P<0.05），但8 h后差别不大；脆化草鱼肌肉硬度和咀嚼力均比普通草鱼高（P<0.05）。对肉质性状指标分析表明，在一定范围内，肌纤维密度、pH、胶原蛋白有提高肉质品质的作用趋势；肌肉脂肪含量与肌肉硬度，肌纤维密度与肌肉滴水损失之间均呈显著负相关（P<0.05）。

Muscle characteristics comparison between grass carp and crisped grass carp

The differences in physical and chemical characteristics and textural mechanical properties in muscles between 9 grass carps (body weight of 1295.7 ± 37.2 g) and 9 crisped grass carps (body weight of 706.8 ± 6.5 g) were investigated in the present study. The results indicated that the content of protein in crisped grass carp muscle was higher, while the contents of crude lipid and ferrum were lower than those in grass carp (P<0.05), and there were no significant differences in muscle moisture, crude ash, calcium and chromium contents in both groups. Crisped grass carp had higher pH value, muscle fiber density and collagen content in muscle than those of grass carp (P<0.05). Compared with grass carp, muscle drip loss of crisped grass carp at 2 h, 4 h, was significantly lower (P<0.05), but not at 8 h. The hardness and chewiness of crisped grass carp muscle were higher than those of grass carp in textural mechanical properties (P<0.05). Among meat quality indexes analyzed above, muscle fiber density, pH value and collagen contents played an important role to improve the meat quality within a certain range; the contents of lipid showed a negative correlation with muscle hardness (P<0.05), and muscle fiber density showed a negative correlation with muscle drip loss (P<0.05).