草鱼脆化过程变化研究进展及其机理探讨

Advances in study of transformation of grass carp crisping process and mechanism discussion

脆肉鲩是在特定环境条件下经投喂蚕豆饲育而成的,具有味道鲜美,肉质紧实爽脆等特点。我国脆肉鲩产业发展规模不断扩大,关于脆肉鲩的生长特性、肌肉品质、血液生理生化指标变化等已有报道,但其形成机理还没有最终定论。本文综述了草鱼脆化过程中草鱼生长性能、肌肉品质、营养组成、微观结构、血液生理生化特性等方面的变化,探讨脆鲩形成机理,为脆肉鲩科学高产高效养殖提供理论与技术支持。

Crisped grass carp has been raised by broad bean in special environment,whose characteristics include delicious taste, tightened and crisped fresh quality. As the expending of development of crisped grass carp industry in China,growth performance,flesh quality and blood biochemical and physiological indexes change of crisped grass carp has been reported, but mechanism of crisped grass carp still has no final conclusion.The paper summarized influences on growth performance, flesh quality, composition of nutrition, microstructure and blood biochemical and physiological characteristic during grass carp crisping process, discussed formation mechanism of crisped grass carp and also provided support on theory and technology for how to scientifically raise crisped grass carp productively and efficiently.