为了探讨影响脆肉鲩肌肉不同部位质构的因素，以基本营养成分、氨基酸、脂肪酸、矿物质为对象进行了研究。结果显示，三个部位的硬度、弹性和咀嚼性之间的差异性显著（p<0.05）。腹部的水分、粗蛋白和灰分均比背部和尾部低，而脂肪含量却最高，说明背部的脆性与低水分、高蛋白、低脂肪含量有关。对于氨基酸，背部的甘氨酸和脯氨酸含量分别比腹部和尾部高11.45%、25.49%和8.08%、6.67%，且含硫氨基酸含量最高，但含羟基氨基酸的含量却最低，而背部和尾部的疏水性氨基酸含量分别比腹部高出3.96%和2.88%，说明了高甘氨酸、脯氨酸、含硫氨基酸和疏水性氨基酸是决定脆肉鲩不同部位特殊脆性的关键因素。三个部位的油酸、棕榈油酸和亚油酸与质构存在极强的相关性；对于矿物质，K、Na和Ca是脆肉鲩肌肉中主要的矿物质，不同部位的K、Na和Ca具有显著性差异（p<0.05），而尾部的Fe、Zn、Cu含量与背部和腹部具有非常显著差异（p<0.01），进一步说明脆肉鲩不同部位的脆性与金属含量的差异有关。总而言之，脆肉鲩不同部位肌肉质构特征的差异与肌肉中的物质密切相关。

In order to investigate the factors affecting textural characteristics in different parts muscles of crisp grass carps (CGC), the basic nutritional compositions, amino acids, fatty acids and minerals were compared. The results indicated that the differences in the hardness, springiness and chewiness among the back, abdomen and tail in CGC muscles were significant (p<0.05). Compared to the back and tail in CGC muscles, the contents of water, crude protein and ash in abdomen were lower, whereas the content of crude fat of the abdomen was the highest. These results illustrated that the textural characteristics of the back muscle might be related with the higher protein content and lower water, fat contents of CGC. For amino acid composition, the contents of glycine and proline in the back muscle were higher by 11.45%, 25.49% and 8.08%, 6.67%, respectively, than that of the abdomen and the tail. The content of sulfur amino acids in the back muscle was the highest, whereas the content of hydrophilic amino acids in the back was the lowest. Moreover, compared to the abdomen muscle, the contents of hydrophobic amino acids of the back and the tail muscle were higher by 3.96% and 2.88%, respectively. The results of amino acid composition further indicated that the higher contents of glycine, proline, sulfur amino acids and hydrophobic amino acids might be the key factors to determine the textural characteristics of CGC. In addition, the oleic acid, palmitic acid and linoleic acid of the back muscle, abdomen and tail muscle were highly correlated with their texture characterisics. For minerals, K, Na, and Ca were the major minerals in CGC muscle, and thees three minerals in the back, the abdomen and the tail muscle had significant differences(p<0.05). Moreover, the differences of the contents of Fe, Zn and Cu among the tail and the back, the abdomen muscle were very significant (p<0.01). These results further illustrated the differences in texture of the three parts of CGC. Concludly, the differences of texture in CGC muscle among the three parts were closely related to the substances in the CGC muscle.

国家自然科学基金资助项目（31972108）