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
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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(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 5 h 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.
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 5 h 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.
引文
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[22]何蓉,谢晶,苏辉,等.不同温度对无水保活条件下的中华鳖肌肉营养成分及血液生化指标影响[J].食品科学,2014,35(6):194-199.
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[26]ZENG P,CHEN T J,SHEN J. Effects of cold acclimation andstorage temperature on crucian carp(Carassius auratus gibelio)in a waterless preservation[J]. Fish Physiology Biochemistry,2014,40:973-982.
[27]刘伟东,薛长湖,殷邦忠,等.低温下大菱鲆有水和无水保活过程中生理生化变化的研究[J].渔业科学进展,2009,30(9):69-74.
[28]LI S Z,YUAN X J,YANG Y Y,et al. Effect of cold stress byimmersing in water on some enzyme activities and digestive tractmucosal hyperemia in chicken[J]. Chinese Journal of Appliedand Environmental Biology,2001,7(3):267-270.
[29]汤元睿,谢晶,李念文,等.不同冷链物流对金枪鱼品质及组织形态的影响[J].农业工程学报,2014,30(5):285-292.
[30]KRISTOFFERSEN S,TOBIASSEN T R,STEINSUND V,et al.Slaughter stress,postmortem muscle p H and rigordevelopment infarmed Atlantic cod(Gadus morhua L.)[J]. International Journalof Food Science and Technology,2006,41(7):861-864.
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[32]曾鹏,陈天及,申江.鲫鱼冰温离水保活及氨基酸分析[J].广东农业科学,2015(2):108-113.
[33]DRIEDZIC W R,EWART K V. Control of glycerol productionby rainbow smelt(Osmerus mordax)to provide freeze resistanceand allow foraging at low winter temperatures[J]. ComparativeBiochemistry and Physiology Part B:Biochemistry&MolecularBiology,2004,139(3):347-357.
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[35]FYHN H J. First feeding of marine fish larvae:Are free aminoacids the source of energy[J]. Aquaculture,1989,80(1/2):111-120.
[2]张瑞霞.运前处理对鲫鱼生化特性及肉质的影响[D].武汉:华中农业大学,2008.
[3] PATERSON B D,RIMMER M A,MEIKLE G M,et al.Physiological responses of the Asian sea bass,Lates calcarifer towater quality deterioration during simulated live transport:acidosis,red-cell swelling,and levels of ions and ammonia inthe plasma[J]. Aquaculture,2003,218(1):717-728.
[4]范兴.麻醉对罗非鱼和金鲳鱼离水保活的影响[D].南宁:广西大学,2014.
[5]刘骁,谢晶,黄硕琳.鱼类保活运输的研究进展[J].食品与发酵工业,2015,41(8):255-260.
[6]白艳龙.黄颡鱼保活技术研究[D].上海:上海海洋大学,2013.
[7] KAISER H,BRILL G,CAHILL J,et al. Testing clove oil as ananaesthetic for long-distance transport of live fish:the case ofthe Lake Victoria cichlid Haplochromis obliquidens[J]. Journalof Applied Ichthyology,2010,22(6):510-514.
[8]杜浩,危起伟,杨德国,等. MS-222、丁香油、苯唑卡因对养殖美洲鲥幼鱼的麻醉效果[J].大连水产学院学报,2007,22(1):20-26.
[9] JEYAGOBY B,THIPRAMALAI T A K,SANJEEVI P,et al.Clove extract:A potential source for stress free transport of fish[J]. Aquaculture,2016(454):171-175.
[10]TACCHI L,LOWREY L,MUSHARRAFIEH R,et al. Effectsof transportation stress and addition of salt to transport water onthe skin mucosal homeostasis of rainbow trout(Oncorhynchusmykiss)[J]. Aquaculture,2015(435):120-127.
[11]周翠平,白洋,秦小明,等.二氧化碳麻醉技术在罗非鱼无水保活运输中的应用研究[J].渔业现代化,2014,41(4):21-25.
[12]米红波.鲫鱼和中国对虾的无水保活及冰温保鲜技术研究[D].杭州:浙江大学,2014.
[13]白艳龙.黄颡鱼保活技术研究[D].上海:上海海洋大学,2013.
[14]GB 5009. 5—2016.食品中蛋白质的测定[S].
[15]GB 5009. 6—2016.食品中脂肪的测定[S].
[16]GB 5009. 124—2016.食品中氨基酸的测定[S].
[17]HARIKRISHNAN R, KIM M C, KIM J S, et al.Immunomodulatory effect of probiotics enriched diets on Uronemamarinum infected olive flounder[J]. Fish&ShellfishImmunology,2011,30(3):964-971.
[18]聂小宝,吴波,侯梦然,等.无水保活条件下不同温度对鲟鱼生理生化指标的影响[J].食品科技,2017,42(12):147-152.
[19]周翠萍.罗非鱼二氧化碳麻醉无水保活技术研究[D].湛江:广东海洋大学,2015.
[20]JYOTHI B,NARAYAN G. Effect of phorate on certain proteinprofiles of serum in freshwater fish,Clarias batrachus(Linn.)[J].Journal of Environmental Biology,2001,22(3):233-235.
[21]刘骁,谢晶,杨茜,等.无水保活条件下团头鲂生理应激及鱼肉品质的变化[J].农业工程学报,2016,32(3):295-300.
[22]何蓉,谢晶,苏辉,等.不同温度对无水保活条件下的中华鳖肌肉营养成分及血液生化指标影响[J].食品科学,2014,35(6):194-199.
[23]MI H B,QIAN C L,MAO L C. Quality and biochemicalproperties of artificially hibernated crucian carp for waterlesspreservation[J]. Fish Physiology and Biochemistry,2012,38:1721-1728.
[24]SANO T. Haematological studies of the culture fishes in Japan.6. Variation in blood constituents of Japanese eel,Anguillajaponica,during starvation[J]. Tokyo University of Fisheries,1962(48):105-109.
[25]白艳龙,谭昭仪,邸向乾,等.黄颡鱼无水保活技术研究[J].食品工业科技,2013(1):334-337.
[26]ZENG P,CHEN T J,SHEN J. Effects of cold acclimation andstorage temperature on crucian carp(Carassius auratus gibelio)in a waterless preservation[J]. Fish Physiology Biochemistry,2014,40:973-982.
[27]刘伟东,薛长湖,殷邦忠,等.低温下大菱鲆有水和无水保活过程中生理生化变化的研究[J].渔业科学进展,2009,30(9):69-74.
[28]LI S Z,YUAN X J,YANG Y Y,et al. Effect of cold stress byimmersing in water on some enzyme activities and digestive tractmucosal hyperemia in chicken[J]. Chinese Journal of Appliedand Environmental Biology,2001,7(3):267-270.
[29]汤元睿,谢晶,李念文,等.不同冷链物流对金枪鱼品质及组织形态的影响[J].农业工程学报,2014,30(5):285-292.
[30]KRISTOFFERSEN S,TOBIASSEN T R,STEINSUND V,et al.Slaughter stress,postmortem muscle p H and rigordevelopment infarmed Atlantic cod(Gadus morhua L.)[J]. International Journalof Food Science and Technology,2006,41(7):861-864.
[31]HULTMANN L,PHU T,TOBIASSEN T,et al. Effects of pre-slaughter stress on proteolytic enzyme activities and musclequality of farmed Atlantic cod(Gadus morhua)[J]. FoodChemistry,2012,134(3):1399-1408.
[32]曾鹏,陈天及,申江.鲫鱼冰温离水保活及氨基酸分析[J].广东农业科学,2015(2):108-113.
[33]DRIEDZIC W R,EWART K V. Control of glycerol productionby rainbow smelt(Osmerus mordax)to provide freeze resistanceand allow foraging at low winter temperatures[J]. ComparativeBiochemistry and Physiology Part B:Biochemistry&MolecularBiology,2004,139(3):347-357.
[34]SCHRAG J D,O'GRADY S M,DEVRIES A L. Relationship ofamino acid composition and molecular weight of antifreezeglycopeptides to non-colligative freezing point depression[J].Biochimica et Biophysica Acta,1982,717(2):322-326.
[35]FYHN H J. First feeding of marine fish larvae:Are free aminoacids the source of energy[J]. Aquaculture,1989,80(1/2):111-120.