温度对黑鲷无水保活工艺的影响  

Effects of Temperatures on Waterless Storage of Live Black Seabream

作　　者：吴云辉[1] 邱松林[1] 蔡真珍[1] 张媛[1] 庞杰[2] WU Yunhui QIU Songlin CAI Zhenzhen ZHANG Yuan PANG Jie(Biotechnology Department, Xiamen Ocean Vocational College, Xiamen, Fujian 361002, China Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China)

机构地区：[1]厦门海洋职业技术学院生物技术系,福建厦门361102 [2]福建农林大学食品科学学院,福州350002

出　　处：《热带生物学报》2016年第3期314-317,共4页Journal of Tropical Biology

基　　金：福建省重点项目"食品中几种重要有害物残留精准快速检测技术研究"(2012Y0003);厦门市科技计划项目"水产品无水保活关键技术研发"(3502Z20143039)

摘　　要：比较了-2,0,2,4,6℃等5种不同无水保活温度下,黑鲷(Sparus macarocephlus)的成活率、O2消耗量、CO2排放量、血清皮质醇及肌糖原的变化趋势。结果表明:在0℃条件下,无水保活36 h后,黑鲷成活率为100%,0℃组在整个无水保活过程中耗氧量最少,CO2释放量上升最缓慢,其皮质醇含量始终接近正常值,因此,0℃为黑鲷最佳无水保活温度。Live fish of black seabream（ Sparus macrocephlus） were stored without water at respective temperatures of- 2 ℃,0 ℃,2 ℃,4 ℃ and 6 ℃,and their survival rate,O2 consumption,CO2release,serum cortisol and muscle glycogen were determined and compared to choose an optimum temperature for waterless storage of the live fish. The results showed that the live fish of the black seabream stored without water at 0 ℃ had a survival rate of 100% even after 36 h,the least consumption of O2,and the slowest release of CO2,with their serum cortisol content always being closest to the normal value of the live fish. The temperature of 0 ℃ is hence optimal for waterless storage of the live fish of the black seabream.

关 键 词：黑鲷 无水保活 温度 

分 类 号：S981.1[农业科学—捕捞与储运]