不同脆化阶段草鱼肌肉的显微结构观察和质构特性分析

不同脆化阶段草鱼肌肉的显微结构观察和质构特性分析

As one of the characteristic aquatic products in Guangdong, the phenomenon of "not crispy" and "semi-crispy" often occurs in the cultivation of crisp grass carp, which seriously restricts the development of its industry. In order to explore the indexes that can identify the crispness, combined with production (120 days of broad beans + 30 days of feed), the muscles were collected every 30 days in this article to detect the changes in sensory crispness, muscle fiber structure and texture characteristics. The results showed that with the increase of crisping time, the sensory crispness of grass carp in the broad bean group continuously increased (P < 0.05). The correlation analysis showed that hardness, elasticity, chewiness and gumminess had a higher correlation with sensory crispness (R2 > 0.90, P < 0.05). Conclusion: Hardness, elasticity, chewiness and gumminess can be used for the crispness evaluation of crisp grass carp, and changing to 30 days of feed does not affect its crispness. The research results provide a scientific basis for the crispness evaluation and the formulation of feeding strategies of crisp grass carp.

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（120 d蚕豆+ 30 d饲料），每30d采集一次肌肉，检测其感官脆度、肌纤维结构、质构特性的变化。结果表明：随着脆化时间增加，蚕豆组草鱼感官脆度不断增加（P 0.05）。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（R2 >0.90，P < 0.05）。结论：硬度、弹性、咀嚼性、胶黏性可用于脆肉鲩的脆度评价，转投30d饲料不影响其脆度。该研究结果为脆肉鲩的脆度评价、投喂策略制定提供了科学依据。