低温处理对鲫生化特性及肉质的影响

Effects of Low-Temperature Treatment on Biochemical Chracteristic and Meat Quality of Crucian

通过测定3.5℃、6.5℃、9.5℃和20.0℃4种水温下鲫的存活率、血液生化指标、排泄物氨态氮含量以及鱼体肌肉质构、色度和理化指标的变化,观察低温处理对鲫生化特性及肉质的影响。结果表明,鲫的氨氮排泄量随温度升高而增加,且20.0℃的氨氮排泄量显著高于其它3种温度的。在4种水温下暂养5 d后,鲫的存活率分别为85.0%、100.0%、94.7%和75.0%,在6.5℃水温下暂养保活效果最好。20℃暂养5 d后,鲫血液的乳酸脱氢酶、谷草转氨酶、血糖和皮质醇均高于低温试验组的鲫。低温处理对鱼肉的弹性和粗蛋白无影响,而对鱼肉的持水力、粘聚性、回弹性、pH值以及可溶性蛋白、粗脂肪含量有显著影响。低温处理对鲫的存活率、生化特性和肉质有明显影响,选择6.5℃的水温有利于其保活贮运。

The effects of low-temperature treatment on biochemical characteritic and meat quality of crucian were studied through determining the survival rate, blood biochemical index, texture, color, physical and chemical index of crucian and the contents of ammonia-N excretion at four different temperatures. The objective of this work was to obtain the optimum hauling water temperature. The results showed that the ammonia-N excretion increased with the increasing temperature, and was signiciantly higher at 20. 0℃ than that at the other three temperatures. The survival rates of crucian after being kept for 5 days were 85.0%,100. 0%,94. 7% and 75.0% at 3. 5℃,6. 5℃, 9. 5℃ and 20. 0℃ respectively, the optimum temperature for keeping crucian alive was 6. 5℃. The contents of LDH, AST, glucose and cortioal in the experiment groups at 9. 5℃ were lower than thoes at 20. 0℃. The low-temperature treatment had no significant effects on the meat elasticity and the content of crude protein, but had significant effects on the water-holding capacity, the cohesiveness, the resilience, pH value, the contents of soluble protein and fat. Besides the low-temperature treatment had significant effects on the survival rate,the biochemical characteristic and and meat quaulity of crucian, so water temperature at 6.5℃ was suitable for keeping crucian alive during transportation.