有水与无水保活运输对大菱鲆生理应激及鱼肉品质的影响

为探究大菱鲆分别在有水及无水条件下运输过程中生理生化指标及肌肉品质的变化,为大菱鲆的保活运输提供参考。将大菱鲆进行暂养、降温、充氧包装后进行模拟运输,并在运输不同时间段取样,检测大菱鲆生理生化指标及肌肉指标。结果显示,模拟运输18 h后,有水运输组和无水运输组中的大菱鲆存活率仍为100%。大菱鲆肌肉中水分含量、粗脂肪、pH、糖原、三磷酸腺苷(ATP)和腺苷酸(AMP)含量显著降低,乳酸和肌苷酸(IMP)含量升高。其中,有水运输组中的大菱鲆AMP含量降低了38.65%,IMP含量增加了29.1%,无水运输组中的大菱鲆AMP含量降低了12.83%,IMP含量增加了28.47%。大菱鲆血液生化指标中,葡萄糖、尿素氮和皮质醇含量显著升高。运输过程后,无水运输组中大菱鲆生理应激及能量代谢指标的变化幅度均小于有水运输处理组中的大菱鲆。此外,低温无水运输组大菱鲆肌肉中呈味核苷酸IMP和AMP含量显著高于有水运输组,表明低温无水运输增加了大菱鲆呈鲜味物质的含量,提高了鱼肉风味。研究表明,低温无水保活技术在活鱼运输中具有广泛的应用前景。

Effects of transport in water and waterless transport on physiological stress and flesh quality of turbot (Scophthalmus maximus)

In this study, turbots were placed under water and waterless conditions for simulated transportation experiments to compare the changes of physiological and biochemical indexes and muscle quality of turbot in different transportation environments and to provide reference for the preservation of turbot for transportation. In the experiment, the purchased turbot was temporarily reared, cooled, oxygenated and packed for transport, and samples were taken from the turbot at different times of transport to test the physiological and biochemical indexes and muscle indexes of turbot. The results showed that after 18 hours of simulated transportation, the survival rate of turbot in the water transport group and the waterless transport group remained 100%. The levels of water content, crude fat, pH, glycogen, adenosine triphosphate (ATP) and adenosine monophosphate (AMP) in turbot muscle decreased significantly, and the levels of lactate and inosine monophosphate (IMP) increased; among the blood biochemical indexes of turbot, blood glucose (GLU), urea nitrogen (BUN) and cortisol levels (Crotisol) increased significantly. After transportation, the changes of physiological stress and energy metabolism indexes of turbot in the waterless transportation group were smaller than those in the water transportation treatment group, which was due to the reduction of metabolic activities in the physiological zone of fish under oxygenated low temperature conditions, and the anhydrous preservation transportation could reduce the stress stressful stress in turbot during transportation. In addition, the content of flavorful nucleotides IMP and AMP in the muscle of turbot in the low-temperature anhydrous transportation group was significantly higher than that of turbot in the water transportation group, indicating that the low-temperature anhydrous transportation increased the flavorful substances of turbot and improved the flavor of fish flesh. The application of low-temperature waterless keep-alive technology to live fish transportation has a wide range of prospects.