【摘要】 目的：揭示不同蒸制时间对添加1.5%食盐腌制草鱼肉（Ctenopharyngodon idellus）不同分割部位食用品质的影响，并评价其加工适宜性。方法：将草鱼肉分割为4个部分，包括背部、腹部、腩部和尾部，并用1.5%食盐湿腌30 min，通过得率、色泽、感官评分、三磷酸腺苷（adenosine triphosphate,ATP）关联产物、蛋白质消化率和分子质量分布对2 100 W下蒸制6、9、12 min的各部位鱼肉进行研究。结果：与蒸制6、12 min相比，蒸制9 min的背部和腹部肉的蛋白质消化率显著最高（P<0.05）。与蒸制12 min相比，尾部肉在蒸制6 min时感官总评分和肌苷酸（inosine monophosphate,IMP）含量均显著较高（P<0.05）。随着蒸制时间的延长，尾部肉的感官总评分显著降低、色泽显著劣变，表现为过红、过黄（P<0.05），食用品质明显下降。蒸制12 min时腹部和腩部肉的红度值（a~*）和黄度值（b~*）显著高于相同蒸制时间下的背部和尾部（P<0.05），食用品质严重降低；此外蒸制9 min时，相比于蒸制6 min的腩部蛋白质消化率显著增加（P<0.05），综合来说腩部肉在蒸制9 min时色泽较好，蛋白质消化率较高。结论：不同低盐湿腌草鱼分割部位的最佳蒸制时间不同，但都应避免长时间的蒸制防止色泽劣变、蛋白质消化率降低和IMP水溶性鲜味物质流失。更多还原

【Abstract】 Objective: To investigate the effects of different steaming durations on the eating quality of different cutup parts of brined grass carp(Ctenopharyngodon idellus) with 1.5%(m/m) salt and to assess its suitability for thermal processing. Methods: The different cut-up parts of grass carp namely back, abdomen, belly and tail were brined at a 1.5%salt concentration for 30 min. After being steamed at 2 100 W for 6, 9 and 12 min, each part was evaluated for cooking yield,color, sensory score, adenosine triphosphate(ATP)-related compounds, protein digestibility and molecular mass distribution of the digested products. Results: Compared to those steamed for 6 and 12 min, back and abdomen meat steamed for 9 min had significantly higher protein digestibility(P < 0.05). In comparison to steaming for 12 min, steaming for 6 min imparted tail meat higher overall sensory score and inosine monophosphate(IMP) content(P < 0.05). As the steaming time increased,the overall sensory score of tail meat significantly decreased, the color significantly deteriorated, becoming excessively red or yellow(P < 0.05) and the eating quality significantly declined. The redness(a~*) and yellowness(b~*) values of abdomen and belly meat steamed for 12 min were significantly higher than those of back and tail meat steamed for the same time(P < 0.05), and the eating quality notably decreased. Furthermore, the protein digestibility of belly meat significantly increased when steamed for 9 min compared to 6 min(P < 0.05). In summary, belly meat had better color and higher protein digestibility when steamed for 9 min. Conclusion: The optimal steaming duration varies among different cut-up parts of low-salt brined grass carp. Prolonged steaming should be avoided to prevent color deterioration, reduction in protein digestibility, and loss of IMP.更多还原