采用微流水系统处理池塘养殖异育银鲫（Carassius auratus gibelio），测定不同处理时间(0～9 d)鲫肌肉的主要营养成分、滋味特征、气味特征和挥发性成分等参数，研究微流水处理对鲫肌肉品质的提升作用。结果显示，微流水处理对养殖鲫肌肉中水分、粗蛋白和粗脂肪含量的影响不大（P>0.05），但对鱼肉中灰分、肌糖原和总糖含量及滋味、气味及感官评分有显著影响(P<0.05)。随着微流水处理时间延长，鲫鱼肉中肌糖原、总糖含量显著下降，灰分明显增加(P<0.05)。电子舌和电子鼻检测结果显示，微流水处理可显著改变鲫肌肉的滋味特征、气味特征。随着微流水处理时间延长，鲫肌肉中异味挥发物含量明显减少、鱼肉自身代表性风味物质含量明显增加，且蒸熟后鱼肉的气味、滋味、质地和总分等评分明显升高，微流水处理7 d的鲫肌肉的感官评分优于0、1、3、5 d样品的，而与微流水处理9 d的样品无差异。综上可见，短时间微流水处理(≤7 d)不影响鲫鱼肉中粗蛋白和粗脂肪含量，但可显著改善养殖鲫肌肉品质，其适宜处理时间为7 d。
To study the effects of micro-flowing water treatment on the crucian carp flesh quality,the main nutritional components,taste characteristics,odour characteristics,and volatile components of the pond-cultured crucian carp (Carassius auratus gibelio) flesh processed by the micro-flowing system were measured after different treatment durations (0-9 d).The results showed that the micro-flowing water treatment hardly influenced the moisture,crude protein and crude fat contents in cultured crucian carp flesh(P>0.05),whereas it had significant effects on the ash,muscle glycogen,total sugar content in fish flesh as well as on the taste,odour and sensory scores (P<0.05). With the extension of micro-flowing water treatment time,the glycogen and total sugar contents significantly decreased while the ash content significantly increased (P<0.05). According to the results of electronic tongue and electronic nose detection,the micro-flowing water treatment can significantly change the taste and odour characteristics of crucian carp flesh. As the micro-flowing water treatment time extended,the content of odour volatiles in the flesh of the crucian carp significantly decreased,and the representative flavor substance in the fish significantly increased. Meanwhile,the odour,taste,texture,and the sum scores of steamed fish were also greatly raised. The sensory score of the crucian carp flesh processed for 7 d was higher than that of samples processed for 0 d,1 d,3 d,and 5 d. However,there was no difference between the samples processed for 7 d and 9 d with micro-flowing water treatment. In summary,the short-time micro-flowing water treatment (≤7 d) hardly affected the crude protein and crude fat contents of crucian carp flesh,but it could remarkably improve the flesh quality of crucian carp with the most suitable treatment duration (7 d).