为研究草鱼冷藏过程中肌原纤维超微结构及质构的变化,将草鱼在冷藏条件下,于0,2,4,6,8,10和12 h后,利用透射电镜和质构仪对草鱼的超微结构和质构进行比较分析。结果表明,冷藏时间超过10 h时超微结构变化明显(P<0.05),质构有一定程度的变化,其中弹性在冷藏10 h时最好,硬度、胶性和咀嚼性在冷藏0 h时最低(P<0.05)。由此可见,冷藏条件下,草鱼肌原纤维超微结构以及质构会发生一定程度的改变。 In order to investigate the changes of myofibrillar ultrastructure and texture during the storage of grass carp, the grass carp were stored at 0, 2, 4, 6, 8, 10 and 12 h after cold storage. Grass carp ultrastructure and texture comparative analysis. The results showed that the ultramicrostructure changes obviously when the refrigerated time is over 10 h (P <0.05), the texture changes to a certain degree, the elasticity is the best at 10 h of refrigeration, the hardness, gum and chew are stable at 0 h Lowest (P <0.05). Thus, under refrigeration conditions, grass carp myofibrillar ultrastructure and texture will be a certain degree of change.