丁香酚麻醉斑点叉尾鮰在不同无水保活温度下的生理生化变化  

Study on physiological-biochemical changes of Ictalurus punctatus anesthetized by eugenol at different waterless preservation temperatures

作　　者：白婵[1] 熊光权[1] 黄敏[2] 曲畅 廖涛[1] 张金木[1] BAI Chan;XIONG Guangquan;HUANG Min;QU Chang;LIAO Tao;ZHANG Jinmu(Institute of Agro-Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Hubei Engineering Research Center for Farm Products Irradiation,Wuhan 430064,Hubei,China;Irradiation Preservation Technology Key Laboratory of Sichuan Province,Sichuan Institute of Atomic Energy,Chengdu 610101,Sichuan,China)

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,湖北武汉430064 [2]四川省原子能研究院辐照保藏四川省重点实验室,四川成都610101

出　　处：《渔业现代化》2019年第1期60-66,共7页Fishery Modernization

基　　金：现代农业产业技术体系专项资金(CARS-46);四川省原子能研究院辐照保藏四川省重点实验室开放基金(FZBC2018002);湖北省农业科技创新中心项目(2019-620-000-001-036)

摘　　要：为寻求丁香酚麻醉斑点叉尾鮰(Ictalurus punctatus)无水保活的最佳条件,研究了不同无水保活温度(0℃、2℃、4℃、6℃和8℃)下斑点叉尾鮰保活5 h以及复苏24 h后的存活率及各生理生化指标的变化。结果显示,丁香酚麻醉斑点叉尾鮰无水保活5 h的最佳保活温度在2℃～6℃,复苏24 h后存活率≥80%;保活5 h后,血液中谷丙转氨酶(ALT)和谷草转氨酶(AST)显著高于保活前(P <0. 05),复苏24 h后,2℃保活组ALT和AST分别可恢复至12. 52 U/L和16. 13 U/L;肌酐和尿素氮含量显著升高(P <0. 05),尤其在6℃下;鱼肉总蛋白、粗脂肪、硬度、咀嚼性呈下降趋势(P <0. 05)。研究表明,在2℃下无水保活,对鱼肉的生理生化指标影响较小。In order to seek for the best conditions for waterless preservation of Ictalurus punctatus anesthetized by eugenol,the survival rate and changes on physiological-biochemical parameters of Ictalurus punctatus after preserved for 5 h at different temperatures(0 ℃,2 ℃,4 ℃,6 ℃ and 8 ℃)and 24 h after recovery were studied.The result indicated that the optimum temperature for 5h waterless preservation of Ictalurus punctatus anesthetized by eugenol was 2 ℃-6 ℃,at which the survival rate 24 h after recovery could be≥80%;after preserved for 5 h,ALT and AST in blood were significantly higher than those before preservation(P<0.05),and 24 h after recovery,at 2 ℃,ALT and AST could respectively recovered to 12.52 U/L and 16.13 U/L;the content of CREA and BUN increased dramatically(P<0.05),especially at 6 ℃;total fish protein,crude fat,hardness and chewiness were on a downtrend(P<0.05).The study suggested that waterless preservation at 2 ℃had less effect on physiological-biochemical parameters of fish.

关 键 词：斑点叉尾鮰 丁香酚 温度 保活 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]