草鱼冷藏过程中肌原纤维超微结构及质构的变化  

Ultrastructure and Texture Change in Grass carp during the Processing of Chill Storage

作　　者：黄鸿兵[1,2] 王道营[1] 张牧晗[1] 卞欢[1] 孙冲[1] 徐为民[1] 刘芳[1] 诸永志[1] 耿志明[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]江苏省淡水水产研究所,江苏南京210017

出　　处：《天津农业科学》2015年第12期58-60,共3页Tianjin Agricultural Sciences

基　　金：国家自然科学基金资助项目(31271891)

摘　　要：为研究草鱼冷藏过程中肌原纤维超微结构及质构的变化,将草鱼在冷藏条件下,于0,2,4,6,8,10和12 h后,利用透射电镜和质构仪对草鱼的超微结构和质构进行比较分析。结果表明,冷藏时间超过10 h时超微结构变化明显(P<0.05),质构有一定程度的变化,其中弹性在冷藏10 h时最好,硬度、胶性和咀嚼性在冷藏0 h时最低(P<0.05)。由此可见,冷藏条件下,草鱼肌原纤维超微结构以及质构会发生一定程度的改变。To investigate the ultrastructure and texture change in Grass carp during the processing of chill storage, Grass carp was under chill storage, after 0, 2, 4, 6, 8, 10 and 12 h, the ultrastructure and texture were evaluated. The results showed that the ultrastructure was significantly changed after 10 h（P〈0.05）, and the texture was changed to certain extent, the springiness was the biggest at10 h, hardness, gumminess and chewiness were at the lowest in the raw. It can be concluded that ultrastructure and texture were changed to certain extent in Grass carp during the processing of chill storage.

关 键 词：草鱼 超微结构 质构 

分 类 号：S965.112[农业科学—水产养殖]