Chune Liu, Aiqi Lin, Zixuan Li, Zheng Ma, Feng Liu
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引用次数: 0
摘要
无水运输是活体水产品的一种替代方法。然而,运输后鱼体发生的变化尚不清楚。在此,我们研究了不同运输方法对多宝鱼(Scophthalmus maximus)质量的影响。鱼被分为四组:A 组(有水,17°C)、B 组(无水,3°C)、C 组(有水,3°C)和 D 组(对照组,17°C)。与对照组相比,处理组的粗蛋白和粗脂肪均显著下降(p <0.05)。与对照组相比,各处理组的乳酸脱氢酶(LDH)、乳酸(LA)和血清皮质醇(COR)均明显升高(p < 0.05)。鱼恢复后,LDH、LA 和 COR 值均明显低于未恢复组(p < 0.05)。与对照组相比,低温无水组肌肉运动和应激能力相关蛋白质的表达均有所下降。综上所述,无论采用哪种运输方式,当运输时间达到 40 h 时,大菱鲆的肉质、肝脏和心脏都会受到明显的损伤。
Effects of live transport methods on the survivability, physiological responses, and flesh quality of turbot (Scophthalmus maximus)
Waterless transport is an alternative method for live aquatic products. However, the changes that occur in the fish body after transportation are not known. Herein, the effects of different transport methods on quality of turbot (Scophthalmus maximus) were investigated. Fish were divided into four groups: Group A (water, 17°C), Group B (waterless, 3°C), Group C (water, 3°C), and Group D (control, 17°C). In the case of 100% survival, the maximum transport time was 40 h for Group A, 55 h for Group B, and 90 h for Group C. Both crude protein and crude fat decreased significantly (p < 0.05) in the treatment groups compared with the control group. Compared with control group, lactic dehydrogenase (LDH), lactic acid (LA), and serum cortisol (COR) increased significantly (p < 0.05) in all treatment groups. After fish recovered, LDH, LA, and COR values were all significantly (p < 0.05) lower than their corresponding non-recovered group. Compared with the control group, the expression of proteins related to muscle motility and stress capacity both decreased in the low-temperature, waterless group. Together, obvious damage may occur to flesh quality, liver, and heart of turbot when the transport time is >40 h, regardless of the transport method.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)