Effects of Salinity and Freezing on Freshness of Crucian  

盐度及冰冻对鲫鱼保鲜效果的影响（英文）

作　　者：高桂生[1] 史秋梅[1] 葛慕湘[1] 陈娟[1] 苏咏梅[1] 董玉玲[1] 韩红升 宋青春 

机构地区：[1]河北科技师范学院/河北省预防兽医学重点实验室,河北秦皇岛066600 [2]秦皇岛粮丰海洋生态科技股份有限公司,河北秦皇岛066600 [3]河北皓海生物科技有限公司,河北秦皇岛066004

出　　处：《Agricultural Science & Technology》2015年第12期2791-2794,2800,共5页农业科学与技术（英文版）

基　　金：Supported by Incentive Program Subsidized by Department of Science and Technology of Hebei Province(15926620H);Key Technology Research and Development Program of Science and Technology Bureau of Qinhuangdao City(201401A067;201402B043)~~

摘　　要：Salt tolerance and freeze preservation of crucian are always important concerns of people. There are rare reports on effect of different salinity on fresh- ness and quality. However, water salinity will directly affect osmotic pressure in fish, thereby affecting meat quality. In this study, the tolerance of crucian to different salinities （1‰, 2‰, 5‰, 8‰, 10‰ and 15‰） was investigated. In addition, the ef- fect of different salinity on freezing freshness and quality of crucian was studied. The results showed that the tolerance threshold of crucian to salinity was about 8‰, and the freezing quality of crucian in water with salinity of ‰ was significantly better than that in fresh water.淡水鲫鱼的耐盐性及冰冻保鲜一直是人们关注的一个重要问题。而不同盐度对保鲜品质的影响很少报道。但水体盐度直接影响鱼体渗透压进而影响肉质品质。该试验研究了鲫鱼对盐度1‰、2‰、5‰、8‰、10‰、15‰的耐盐性,以及不同盐度的冷冻保鲜效果。研究结果表明,鲫鱼的耐盐性为8‰以下,在8‰的水体中进行冷冻保存效果明显高于淡水保存的鲫鱼。

关 键 词：Crucian SALINITY Salt tolerance FRESHNESS 

分 类 号：S983[农业科学—捕捞与储运]