草鱼脆化过程中肌肉品质变化

摘要

To study the influence of quality change of muscle of grass carp(Ctenopharyngodon idellus)on brittleness mechanism of crisp grass carp(C. idellus C. et V)during crisping process,we acquired samples periodically and 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 of crisp grass carp were significantly lower than those of grass carp(P ﹤ 0. 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 stromal protein of crisp grass carp increased by 10. 88% ,15. 41% and 80. 53% ,respectively,compared with those of grass carp. Hardness,chewiness,springiness and adhesiveness of crisp grass carp were significantly higher than those of grass carp(P ﹤0. 05). Furthermore,the maximum contents of TAA,total EAA and total UAA of crisp grass carp were 203. 5 g·L - 1 ,85. 6 g·L - 1 and 79. 1 g·L - 1 ,respectively,which were significantly higher than those of grass carp(P ﹤ 0. 05). The study indicates that the a-bove indices of both crisp grass carp and grass carp experienced changes at different degrees during crisping process,which was impor-tant for affecting the changes of brittleness.%为了研究草鱼（Ctenopharyngodon idellus）脆化过程中肌肉品质变化对脆肉鲩（C. idellus C. 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（P ﹤0.05），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（P ﹤0.05）；脆肉鲩肌肉的氨基酸总量（TAA）、必需氨基酸（EAA）总量、鲜味氨基酸（UAA）总量最高分别为203.5 g·L -1、85.6 g·L -1和79.1 g·L -1，均显著高于普通草鱼（P ﹤0.05）。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。