水温对加州鲈鱼保活运输的影响  

Effect of water temperature on keep-alive transportation for black bass( Micropterus salmoides)

作　　者：王利娟[1] 程守坤 张饮江[1] 黄硕琳[1] 谢晶[1] 陈舜胜[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《渔业现代化》2014年第2期23-27,37,共6页Fishery Modernization

基　　金："十二五"国家科技支撑计划"鲜活农产品安全低碳物流技术与配套装置"(2012BAD38B00)子课题"淡水水产品保活冷鲜冷链物流关键技术研发"(2012BAD38B04)

摘　　要：研究了加州鲈鱼在水温4℃、10℃、15℃、20℃下模拟运输0 h、3 h、10 h、17 h、24 h后的存活率、生理变化、肌肉品质变化及水质变化,以寻求最佳的加州鲈鱼有水保活运输温度。结果显示：加州鲈鱼的临界温度为4℃;血清皮质醇的含量在运输3 h后达到了最大值,之后逐渐降低;运输过程中,肌糖元含量不断降低,肌肉中乳酸含量与pH变化呈负相关,脂肪、蛋白质含量呈下降趋势,而水中氨氮值和pH则不断上升;随着运输时间的延长和运输水温的降低,存活率和呼吸频率都在不断下降。研究表明,加州鲈鱼在有水运输时,水温必须在临界温度之上;短途、中途运输时水温要控制在10℃以上,长途运输水温要控制在15~20℃。To seek the optimum water temperature of black bass in keep-alive transportation with water, survival rate, physiological changes, quality changes of muscle and water in black bass were studied after it was simulated transported for0 h, 3 h, 10 h, 17 h, 24 h at4 ℃, 10 ℃ ,15 ℃ , 20 ℃ respectively. The result showed that critical temperature for black bass was 4 ℃. Serum cortisol content reached a maximum after it was transported for 3 h, then it decreased gradually. During transportation, muscle glycogen declined continuously, and content of lactic acid in muscle was negatively related to muscle pH, and fat content and protein content showed a decrease trend, while ammonia nitrogen and water pH rose continuously. Survival rate and breath frequency declined with falling of water temperature and continuing transportation. The study showed , water temperature must be above the critical temperature, and it should be above 10 ℃ during shortdistance and midway transportation, and 15 -20 ℃ during long-distance transportation of black bass in keepalive transportation with water.

关 键 词：加州鲈鱼 保活运输 应激反应 环境胁迫 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]