Abstract: To study the influence of quality change of muscleof grass carp(Ctenopharyngodon idellus) on brittleness mechanism of crisp grass carp (C.idellus C.et V) during crisping process, we periodically aquired samplesand compared differences in general chemical components, TPA value, muscle protein components, amino acid components and nutritional evaluation. The results show that moisture and fat contents ofcrisp grass carpwere significantly lower than those ofgrass carp(P0.05), while the contents of protein and ash in the former were higher than those in the latter. Besides, the contents of myofibrillar protein, sarcoplasmic protein and stroma protein ofcrisp grass carp increased by 10.88%, 15.41% and 80.53%, respectively, compared with those of grass carp. Hardness, chewiness, springiness and adhesiveness ofcrisp grass carp were significantly higher than those ofgrass carp(P0.05). Furthermore, the maximum contents of TAA, total EAA and UAA ofcrisp grass carp were 203.5gL-1, 85.6gL-1 and 79.1gL-1, respectively,which were significantly higher than those ofgrass carp(P0.05).The study indicates that the above indices ofcrisp grass carp andgrass carpexperienced changes at different degrees during crisping process, which was important for affecting the changes of brittleness.