影响脆肉鲩鱼背肌质构特性的因素  

Factors Affecting Textural Characteristics of Dorsal Muscle of Crisp Grass Carp

作　　者：林婉玲[1] 关熔[1] 曾庆孝[1] 朱志伟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2009年第4期134-137,共4页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省科技计划项目(06B20401004)

摘　　要：为了探讨影响脆肉鲩鱼脆性的因素,研究了水分、脂肪含量、蛋白质成分和肌肉纤维平均大小对脆肉鲩鱼与鲩鱼背肌质构特性的影响.结果表明,脆肉鲩鱼肌肉的硬度、弹性、咀嚼性和回复性比鲩鱼分别高出11.14%、3.43%、15.75%和14.27%.脆肉鲩鱼的这些质构特征与其肌肉中低的水分含量、高的基质蛋白含量、短的肌肉纤维平均直径和高的肌纤维密度有关,其中肌肉纤维的平均直径和肌纤维密度对脆肉鲩鱼肌肉的硬度影响较大.In order to reveal the factors affecting the brittleness of crisp grass carp, the textural characteristics of crisp grass carp and its dorsal muscle were investigated at various moisture contents, fat contents, protein compositions, and the average muscle fiber size. The results indicate that （ 1 ） the hardness, springiness, chewiness and resilience of crisp carp grass are respectively 11.14% ,3.43%, 15.75 % and 14.27% higher than those of grass carp; （2） the special textural characteristics of crisp grass carp are due to its low moisture content, high matrix protein content, small average muscle fiber diameter, and high muscle fiber density, especially to the last two factors.

关 键 词：脆肉鲩鱼 水分 蛋白质组成 肌肉纤维 质构 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]