无水保活温度对斑点叉尾鮰生化指标和肌肉品质的影响  

Effects of waterless alive preservation temperature on biochemical parameters and muscle quality of Ictalurus punctatus

作　　者：白婵[1] 熊光权[1] 刘磊 李宁[1] 饶丹华[1] 耿胜荣[1] 鉏晓艳[1] 廖涛[1] BAI Chan;XIONG Guang-quan;LIU Lei;LI Ning;RAO Dan-hua;GENG Sheng-rong;ZU Xiao-yan;LIAO Tao(Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Hubei Engineering Research Center for Farm Products Irradiation, Wuhan 43006)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所湖北省农产品辐照工程技术研究中心,武汉430064

出　　处：《食品科技》2018年第4期128-135,共8页Food Science and Technology

基　　金：现代农业产业技术体系专项资金项目(CARS-46);湖北省重大科技创新计划项目(2015ABA038);湖北省农业科技创新中心项目(2018-620-000-001-036)

摘　　要：为探讨无水保活温度对斑点叉尾鮰生理应激和鱼肉品质的影响,研究了MS-222麻醉的斑点叉尾鮰无水保活5 h所需的较佳温度范围,测定了不同保活温度(0、2、4、6℃)下,保活前(对照)、保活中(5 h)和保活后3种状态下斑点叉尾鮰的血液生化及鱼肉蛋白质、脂肪、水分、质构和游离氨基酸等品质指标。结果表明:MS-222麻醉斑点叉尾鮰在(2~6)℃下可以保活5 h,在清水中恢复24 h后存活率达到100%;无水保活5 h后,血液中谷丙转氨酶、谷草转氨酶明显高于未处理值(P<0.05),恢复24 h后,基本都恢复至未处理组值,但0、2℃保活组仍明显高于未处理组值(P<0.05);肌酐和尿素氮在保活5 h后都显著升高,恢复24后很难回到初始水平,无水保活对肾脏造成的影响是不可逆的,4℃保活组尿素氮增量最大,达7.22 mmol/L;0、2℃下,鱼肉中蛋白质和脂肪含量保活5 h后下降,而在4、6℃下有所上升,24 h后基本恢复至未处理组值;保活温度越低,对鱼肉质构影响越大,在6℃下,质构变化较小。因此,研究表明,6℃下保活,无水保活对鱼肉的生理生化指标和肌肉品质影响较小,且在无水保活中产生的应激反应在恢复24 h后基本消除,而较低温度下0、2℃,会对斑点叉尾鮰造成不可恢复的损伤。该研究结果为无水保活在淡水鱼活鱼运输中的应用提供参考。Ictalurus punctatus was narcotized by MS-222 and kept alive without water by incubation in a thermostatic chamber set at different temperatures（0, 2, 4 ℃ and 6 ℃） for 5 h. The changes in the aspartate aminotransferase（GOT）, alanine aminotransferase（GPT）, creatinine（CREA） and blood urea nitrogen（BUN） in blood, the contents of protein, lipid and water in muscle, and the concentrations of amino acid were examined before, in（5 h） and after（24 h in fresh water） waterless alive preservation. The results indicated that the 100% survival rate of Ictalurus punctatus could be achieved at（2-6）℃ after 5 h waterless preservation. Blood GOT, GPT, CREA and BUN of fish kept alive 5 h in waterless were significantly higher than normal level（p〈0.05） at all four temperatures. After recovery 24 h, most blood biochemical values returned to normal level（except preserved at 0 ℃） while the BUN was also higher, especially at 4 ℃, reaching 7.22 mmol/L. The protein and lipids in muscles were higher than the control at 4 ℃ and 6 ℃, while significantly lower at 0 ℃ and 2 ℃. Furthermore, the higher the temperature, the more impact of waterless preservation on the muscle texture. Most flesh quality also returned to normal level after 24 h in fresh water. These results suggested that the nutrient consumption of Ictalurus punctatus at 6 ℃ was lower, while the lower temperature（0, 2℃） stress had a harmful effect on the metabolism. The results could provide theoretical foundation for waterless alive transport of Ictalurus punctatus.

关 键 词：斑点叉尾鮰 无水保活 温度 生化指标 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]