生姜对脆肉鲩在活体运输过程中抗缺氧能力的影响及冷藏保鲜效果的研究  

Anti-hypoxia Effect of Ginger on Crisp Flesh Grass Carp during Live Transportation and Fresh-keeping Effect of Ginger on the Fish

作　　者：李晓璐[1] 王琼[1] 刘妍[1] 淮亚红[1] 郭艳峰[1] LI Xiao-lu WANG Qiong LIU Yan HUAI Ya-hong GUO Yan-feng(Department of Biomedicine of Zhongshan Torch Polytechnic, Zhongshan 528436, Chin)

机构地区：[1]中山火炬职业技术学院中山市淡水产品技术服务协同创新中心,广东中山528436

出　　处：《保鲜与加工》2017年第3期53-59,63,共8页Storage and Process

基　　金：广东省科技计划项目(2013B020411003);中山市科技计划项目(2015B2352)

摘　　要：为提高脆肉鲩在运输过程中的存活率并降低其冷藏中产生的腥臭,本文研究了生姜对脆肉鲩活体运输过程中抗疲劳、抗缺氧的作用及其在脆肉鲩死亡后对鱼体保鲜的效果。分别采用0.02、0.04、0.08、0.16、0.32 mg/L生姜汁溶液浸泡驯化养殖后置于缺氧环境下的脆肉鲩测定其低氧耐受时间、鱼肉生化指标,同时在不同水温(10、15、20、25℃)条件下用0.08 mg/L生姜汁进行活体运输试验,监测其存活率,并在4℃冷藏条件下对活体运输窒息死亡的脆肉鲩关键保鲜指标和肉质的变化进行分析。结果表明,采用0.08 mg/L生姜汁浸泡处理可显著延长脆肉鲩的低氧耐受时间(P<0.05),提高脆肉鲩活体运输24 h的存活率,体内乳酸含量、乳酸脱氢酶(LDH)活性均降低(P<0.05);4℃冷藏条件下,在0.8 mg/L生姜汁溶液驯化养殖后的脆肉鲩活体运输死亡后其微生物菌落总数、挥发性盐基氮(TVBN)、K值、三甲胺含量均较对照组低,且肉质品质明显优于不用生姜汁浸泡的对照组,延长保鲜期或货架期6 d以上。因此,将生姜运用于淡水鱼类活体运输具有可行性,但仍需对其他淡水鱼品种进行验证,并进一步探索生姜的作用机理。To increase the survival rate of crisp flesh grass carp during live transportation and reduce the fishy odor during chilled storage, the anti-fatigue and anti-hypoxia effect of ginger on the fish during live transportation and the fresh-keeping effect of ginger on the fish after death were investigated. Crisp flesh grass carp was soaked in ginger juice at a concentration of 0.02, 0.04, 0.08, 0.16 and 0.32 mg/L respectively for domestication and breeding, and then stored in an oxygen-deficient environment, and the hypoxia-tolerance and biochemical indicators of fish meat were detected. In addition, live transportation experiments of crisp flesh grass carp were carried out with 0.08 mg/L of ginger juice at different water temperature （10,15,20,25 ℃ ）, and the survival rate was monitored. Then the key preservation indexes and meat quality changes of the crisp flesh grass carps died of suffocation during live trans- portation at 4 ℃ were analyzed. The results showed that, 0.08 mg/L of ginger juice could significantly prolong the duration of hypoxia-tolerance of crisp flesh grass carp（P〈0.05）, improve survival rate within 24 h during live transportation, and reduce lactic acid content in vivo and LDH activity（P〈0.05 ）. Total bacterial count, total volatile basic nitrogen（TVB-N）, K value and trimethylamine content of the dead crisp flesh grass carp treated with 0.08 mg/L of ginger juice were lower than control, and the meat quality was higher than control, the shelf life was prolonged for more than 6 days. Therefore, the application of ginger in freshwater fish live transportation is feasible; however, verification in other freshwater fish species and further exploration of the mechanisms of ginger are still necessary.

关 键 词：脆肉鲩 生姜 活体运输 抗缺氧 保鲜 挥发性盐基氮 

分 类 号：S98[农业科学—捕捞与储运]