无水保活下鲫鱼生理生化指标的变化
目的 研究开发鲫鱼的无水保活运输技术。方法 在(1±0.5)℃低温无水条件下, 对鲫鱼的存活率, O2和CO2含量, 肌肉指标中的质构, pH, 肌糖原和总蛋白含量以及血液指标进行监测, 研究其生理生化指标的变化。结果 鲫鱼在低温1.5 ℃纯氧状态下可保活24 h, 在20 ℃水中可完全复苏, 存活率为100%; O2消耗和CO2产生速率升高; 肌肉咀嚼性值、弹性值、pH、总蛋白含量、肌糖原含量呈先下降后上升趋势, 除总蛋白和肌糖原含量外, 其余肌肉指标在复苏12 h后与对照组无显著性差异(P>0.05); 血液中ALT、LDH和GLU含量, 随保活时间增加呈逐渐上升趋势, 显著高于对照组(P<0.05), AST含量呈先下降后上升趋势, 显著高于对照组(P<0.05)。结论 无水保活对鲫鱼肉品质无影响, 为鲫鱼的日常运输提供科学参考。
Objective To study and develop the transportation technology of Crucianauratus waterless keep-alive. Methods Under the conditions of low temperature (1±0.5) ℃ and anhydrous, the survival rate, content of O2 and CO2, texture of the muscle, pH, content of muscle glycogen and total protein, and blood indexes were monitored, the changes of physiological and biochemical indexes were studied. Results Under the conditions of low temperature 1.5 ℃ and pure oxygen, the Crucianauratus could keep alive for 24 h, and revived completely at 20 ℃ water. The survival rate was 100%. The rates of O2 consumption and CO2 production were increased. The masticatory value, elastic value, pH, total protein content and myoglycogen content of muscles showed a trend of decreasing first and then rising, except for the total protein and myoglycogen content, there was no significant difference between the rest muscle indexes after 12 hours of resuscitation and the control group (P>0.05). The content of ALT, LDH and GLU in the blood gradually increased with the increase of the survival time, significantly higher than the control group (P<0.05), and the content of AST showed a trend of decreasing first and then rising, significantly higher than the control group (P<0.05). Conclusion Waterless keep-alive has no effect on the quality of Crucianauratus meat, which provides a scientific reference for the daily transportation of Crucianauratus.
标题：无水保活下鲫鱼生理生化指标的变化
英文标题：Changes of physiological and biochemical properties of Crucianauratus waterless keep-alive during the transportation
作者：
吴胜泽 广东产品质量监督检验研究院
熊波 广东产品质量监督检验研究院
黄钟标 广东产品质量监督检验研究院
梁祖培 广东产品质量监督检验研究院
苏焕斌 广东产品质量监督检验研究院
刘辉 广东产品质量监督检验研究院
聂小宝 山东省农产品贮运保鲜技术重点实验室
中文关键词:无水保活,鲫鱼,生理生化,变化,
英文关键词:waterless keep-alive,Carassiusauratus,physiological and biochemical,change,
发表日期：2018-04-08
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