研究草鱼饲喂蚕豆过程中草鱼质构特性和化学成分的变化及关联性，确定草鱼脆化开始和达到商品脆性的时间。随饲喂时间的延长，草鱼肌肉的硬度、咀嚼性显著增大，硬度在饲喂80天后，基本与普通鲩鱼相同，鱼肉开始脆化，继续饲喂20天，硬度达到商品鱼的脆化标准。咀嚼性和弹性在饲喂80天时基本稳定，且熟制的背肌肌肉弹性随饲喂时间的延长显著增加，回复性在饲喂40天达到最大值。草鱼背肌粗蛋白、基质蛋白、胶原蛋白、碱溶性蛋白含量随饲喂时间的延长显著增加，均在饲喂100天时达到峰值。水分含量基本呈下降趋势，在饲喂20天时最大。粗脂肪、可溶性固形物、水溶性蛋白和盐溶性蛋白在饲喂40~60天时达到最大值。草鱼腹肌化学成分的含量变化与背肌基本一致。经相关性分析，草鱼肌肉质构特性的变化与粗蛋白、碱溶性蛋白、胶原蛋白和基质蛋白含量的变化显著相关。

Changes in textural properties and chemical components of grass carp during broad bean feeding and their correlations were investigated. The start and end times of grass carp crisping were determined. Experimental results indicated that the hardness and chewiness of grass carp increased significantly with the duration of feeding. After 80 days of feeding, hardness was equivalent to that of common carp and after 100 days of feeding, it was of crisping standard. Chewiness and springiness were stable after 80 days of feeding, wherein the springiness of the dorsal muscles increased significantly during feeding. The maximum level of resilience was at 40 days of feeding and subsequently, decreased significantly. Content of crude protein, matrix protein, collagen, and alkali-soluble protein of grass carp dorsal muscle increased significantly during feeding. Moisture content showed a decreasing trend with maximum level at 20 days of feeding. Content of crude fat, soluble solid, water-soluble protein, and salt-soluble protein of grass carp dorsal muscle were maximum at 40 to 60 days of feeding. Variations in chemical components of grass carp abdominal muscle were similar to that of the dorsal muscle. Correlational analysis showed that changes in the textural properties of grass carp correlated significantly with changes in crude protein, salt-soluble protein, matrix protein, and collagen content.

国家现代农业产业技术体系专项基金(CARS-46-23)；“十二五”国家科技支撑计划(2013BAD19B10)