瘦身养殖过程中草鱼质构品质变化规律及其机制  

Patterns of texture quality changes in grass carp during slimming aquaculture process and their mechanisms

作　　者：曹涵锦 曹英楠 马良[1,2,3] 张宇昊 CAO Hanjin;CAO Yingnan;MA Liang;ZHANG Yuhao(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China;Key Laboratory of Condiment Supervision Technology for State Market Regulation,Chongqing 401121,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715 [3]国家市场监管重点实验室(调味品监管技术),重庆401121

出　　处：《食品与发酵工业》2024年第19期216-222,共7页Food and Fermentation Industries

基　　金：十四五国家重点研发计划项目(2021YFD21001005);重庆市农业农村委员会农业科技创新项目(CQFTIU2022-13);重庆市农业农村委员会农业科技创新项目(4322300197);国家自然科学基金项目(32372353)。

摘　　要：该文研究了瘦身鱼养殖过程中草鱼肉质构品质变化规律并探究其变化机制。结果显示,在瘦身养殖过程中,草鱼背部肌肉硬度、咀嚼性显著提升,弹性增加,但养殖8个月后,质构品质不再发生明显变化。SDS-PAGE电泳及胶原蛋白含量分析结果表明,瘦身养殖不会促进草鱼背部蛋白质的共价交联,但鱼肉中胶原蛋白含量呈逐渐增加的趋势。Masson染色结果表明瘦身养殖过程中胶原纤维逐渐增加,肌纤维和肌隔膜间隙增大,肌纤维直径显著减小。低场核磁共振结果显示,瘦身养殖超过5个月后,不易流动水含量显著增加,自由水含量显著降低,流动性减弱,结合性增强,使鱼肉具有良好的持水性。拉曼光谱和价键的结果表明,瘦身养殖处理可促进酪氨酸残基暴露在亲水环境中,氢键作用增强,蛋白结构整体向有序性转变,使得蛋白质结合水的能力提高。该研究表明合理的瘦身养殖可以提升草鱼肉质构品质,并为瘦身鱼在实际养殖中鱼肉质构品质控制提供了理论指导。The study investigated the changes in grass carp muscle texture and quality during the slimming aquaculture process,along with exploring the mechanisms behind alterations in grass carp muscle quality.Results showed that within the slimming aquaculture process,the dorsal muscle of the grass carp exhibited significant improvements in hardness,chewiness,and elasticity,accompanied by a noticeable enhancement in water-holding capacity.However,after 8 months of cultivation,there were no longer significant changes in texture quality.SDS-PAGE electrophoresis and collagen content analyses revealed that the slimming aquaculture did not induce covalent cross-linking of proteins in the dorsal muscle,yet there was a gradual increase in collagen content in the fish flesh.Masson’s staining demonstrated a gradual increase in collagen fibers during the slimming aquaculture process,leading to larger muscle fiber and intermuscular space dimensions,alongside a notable reduction in muscle fiber diameter.Low-field nuclear magnetic resonance analysis indicated that after more than 5 months of slimming aquaculture,the content of immobilized water significantly increased,while free water content considerably decreased.This brought about reduced fluidity and enhanced cohesion,resulting in improved water retention properties within the fish flesh.Raman spectroscopy and valence bond analysis showed that the slimming aquaculture treatment exposed tyrosine residues to a hydrophilic environment,thereby strengthening hydrogen bonding and causing an overall transition of protein structure towards orderliness,consequently enhancing the protein’s ability to bind with water.This study suggests that well-designed slimming aquaculture practices can enhance grass carp muscle texture and quality,offering theoretical guidance for controlling muscle texture quality in real-world cultivation scenarios.

关 键 词：草鱼 瘦身养殖 肌肉品质 质构分析 机理 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] S965.112[轻工技术与工程—食品科学与工程]