鲫鱼冰温离 保活及氨基酸分析

为研究鲫鱼(Carassius auratus)冰温无水保活技术,通过冰点测定确定了鲫鱼的生理冰温,采用僵硬指数作为离水后鲫鱼的活力指数,并通过比较冰温及冷藏(4℃)保鲜鲫鱼的氨基酸变化分析了冰温技术对鲫鱼营养吸收及口感的影响。结果表明,-0.3℃为鲫鱼生理冰点,在水中经过1℃/h由室温18℃降至冰温,离水后僵硬指数上升缓慢,可以在无水冰温状态下存活32h;并且水解及游离氨基酸中部分氨基酸含量得到提高。降温处理可能提高了鱼体的抗冻能力,显示经过冰温储藏后蛋白质易于消化吸收,并提高了风味口感。

Study on controlled freezing-point preservation of Carassius auratus without water and amino acids analysis

The technology of controlled freezing-point preservation for keeping crucian carp (Carassius auratus)alive without water was investigated. Physiological freezing-point was defined as the freezing-point of organs; rigormortis was regarded as an index for vitality after crucian carp leaving water; hydrolyzed and free amino acids of fishpreserved under controlled freezing-point preservation were compared with those preserved under refrigerated storage(4) for nutrition absorption and flavor. The results showed that cold acclimation contributed to delaying rigor mortisrise after crucian carp leaving water, which suggested a ATP expense reduction. Crucian carp could live withoutwater for 32 h at around -0.3 after 1per hour cooling, and hydrolytic amino acids and free amino acidsincreased compared to the crucian carp after 32 h for 4 refrigerated storage. Cold acclimation reduced rigor mortisafter crucian carp leaving water. After 32 h controlled freezing-point storage, some hydrolyzed and free amino acidsincreased, thus elevating nutrition absorption and flavor.