中华绒螯蟹肌肉组织特性及其肉质嫩度的比较

The histology characteristics and meat tenderness comparison of muscle fiber of Chinese mitten crab(Eriocheir sinensis)

采用肌原纤维小片化指数（MFI）、胶原蛋白（总胶原蛋白、热溶性胶原蛋白、热残留胶原蛋白）和肌纤维直径3种评定方法，分别测定了4个地区中华绒螯蟹肌肉的组织特性，并初步探讨了采用综合指数法比较肉质的嫩度。结果表明，中华绒螯蟹肌肉的肌纤维小片化指数为50～90；肌纤维直径为350～560μm；总胶原蛋白含量为0．1～0．18g／100g；热溶性胶原蛋白含量为0．03～0．12g／100g；热残留胶原蛋白含量为0．04-0．1g／100g。与牛肉相比，中华绒螯蟹肌肉的肌纤维较粗，胶原蛋白含量较低。3种评定方法均可以划分出不同地区河蟹间肌肉嫩度等级，但各指标间的嫩度排序有差异。肌纤维直径的分辨率最高，而胶原蛋白的分辨率最低。采用综合指数法评定肉质嫩度从大到小的顺序为：B〉C〉A〉D（雄）；A〉C〉B〉D（雌）。

Myofibril fragmentation index, contents of collagen （total collagen, heat soluble collagen, heat insoluble collagen） and muscle fiber diameter were used to evaluate the histology characteristics, and meat tenderness of Chinese mitten crab from 4 different locations was analyzed by using the method of combination index. The results showed that： myofibril fragmentation index was 50 -90, muscle fiber diameter 350 - 550 μm; total collagen 0.1 - 0.18 g/100 g; heat soluble collagen 0.03 - 0.12 g/100 g, heat insoluble collagen 0.04 - 0.1 g/100 g. Compared to beef, the muscle fiber diameter of crab muscle was large, and collagen content was low. These three methods can be used to classify the crab meat tenderness, but there was disagreement in the orders of the Chinese mitten crabs from different locations. Muscle fiber diameter was the most effective tenderness evaluation method, and content of collagen was the least effective tenderness evaluation method. Meat tenderness of Chinese mitten crabs by using combination index in order of large to small was B, C, A, D （male） ; A, C, B, D （female）.