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丁香酚麻醉斑点叉尾鮰在不同无水保活温度下生理生化变化的研究

  

  1. （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）
  • 出版日期:2019-02-20 发布日期:2019-05-13
  • 通讯作者: 廖涛（1979—），男，研究员，博士，研究方向：水产品加工与安全。E-mail：17418431@qq.com
  • 作者简介:白婵（1990—），女，研究实习员，硕士，研究方向：水产品保鲜。E-mail：baichan09@163.com
  • 基金资助:
    现代农业产业技术体系专项资金资助（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资助（FZBC2018002）；湖北省农业科技创新中心项目（2018-620-000-001-036）资助

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

  1. (1 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;
    2 Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu 610101, Sichuan, China)
  • Online:2019-02-20 Published:2019-05-13

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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（GPT）和谷草转氨酶（GOT）显著高于保活前（P<0.05），复苏24 h后， 2℃保活组GPT和GOT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。

关键词: 斑点叉尾鮰, 丁香酚, 温度, 保活, 生化指标

Abstract: 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 5h at different temperatures (0℃, 2℃, 4℃, 6℃ and 8℃) and 24h 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 24h after recovery could be ≥ 80%; after preserved for 5h, GPT and GOT in blood were significantly higher than those before preservation (P<0.05) , and 24h after recovery, at 2℃, GPT and GOT 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.

Key words: Ictalurus punctatus, eugenol, temperature, preservation, biochemical parameters