水分、脂肪含量、蛋白质组成和肌肉纤维的大小对脆肉鲩鱼背肌质构特性的影响

通过对生脆肉鲩鱼背肌和生草鱼背肌的质构特性、水分含量、脂肪含量和蛋白质不同成分的测定，结合扫描电镜技术，研究水分、脂肪含量、蛋白质成分和肌肉纤维的平均大小对质构特性的影响。研究结果表明，脆肉鲩鱼肌肉的硬度、弹性、咀嚼性和回复性均比草鱼高，分别高出11.14%，3.4%， 15.75%和14.27%，但粘聚性比草鱼低16.16%。而脆肉鲩鱼的这些特征与其肌肉中的水分含量、基质蛋白的含量和肌肉纤维的平均直径与密度有关，特别是肌肉纤维的平均直径对脆肉鲩鱼肌肉的硬度影响更大，但是在本研究中脂肪含量对脆肉鲩鱼的硬度影响不大。

Effect of moisture, fat, protein components and muscle average fibre diameters on texture of crisp grass carp (Ctenopharyngodon idellus C.et V)

Moisture content, fat content, protein components and TPA of dorsal position in crisp grass carp and grass carp were measured, based on which the effects on textural properties. The results showed that hardness, springiness, chewiness and resilience of crisp carp grass were higher than grass carp’s at 11.14%，3.4%，15.75 % and 14.27%，respectively. However, adhesiveness of crisp carp grass was lower than grass carp’s at 16.16 %. The higher moisture content and stromal protein content and shorter fibre diameter, the more hardness between crisp grass carp and grass carp, especially the average fibre muscle diameter effect on hardness of crisp grass carp. However, the fat content didn’t determine the hardness of crisp grass carp.