摘要
为研究充氧包装方式中CO_2对鳜(Siniperca chuatsi)的麻醉效果和充氧量对鳜的运输存活影响,在泡沫箱中放入鳜和水,环境温度为18℃,先后通入0.1 MPa分压的CO_2和O_2气体,研究CO_2对鳜的麻醉和复苏效果。鳜麻醉后在每个充氧式包装中单独放1尾鳜和水,封口后充入不同气压量的氧气,研究充氧量对鳜存活时间和水质的影响。结果表明,在通入0.1 MPa分压CO_2过程中,水体溶氧量下降,游离CO_2浓度上升,在360 s时可有效麻醉鳜;采用充氧式包装,随着充氧气压的增大,水体溶氧量增大,鳜存活时间延长。随着鳜存活时间的延长,鳜死亡时水体的溶氧量差异不显著,氨氮含量增大,亚硝酸盐氮含量、pH差异不显著,充氧量和水体的氨氮含量影响鳜的存活时间。因此,在18℃环境通入0.1 MPa分压CO_2 360 s,可有效麻醉鳜;在充氧式包装、氧气压为15 kPa的条件下,鳜的存活时间较久。
To study the anesthetic effect of CO2 on mandarin fish(Siniperca chuatsi)and oxygenation on survival of mandarin fish,mandarin fish was held at boxes filled with water.CO2 gas and then O2 gas with partial pressure of 0.1 MPa were injected to water to anesthetize the fish at water temperature of 18℃,which was to evaluate the anesthetic effect on the mandarin fish by CO2 gas and the recovery of the mandarin fish by O2 gas.When the mandarin fish was anesthetized,a mandarin fish and water were closed in a package filled with different pressure of oxygen until the fish died to study the effect of oxygenation on survival time of mandarin fish and water quality in the oxygen filled package.The results showed that the dissolved oxygen levels were decreased,the free CO2 levels were increased in water in the boxes filled with CO2 gas with partial pressure of 0.1MPa,and the fish was anesthetized effectively at 360 s by CO2.The dissolved oxygen levels were found to be increased in water,and the survival period of the mandarin fish was increased significantly in oxygen filled package as the oxygen pressure increased.There was no significant differences in dissolved oxygen,nitrite nitrogen and pH in water as the mandarin fish survival period prolonged,with the increased of the ammonia nitrogen in water,even the fish died,which indicated that the oxygenation and nitrogen content in water affected the survival period of the mandarin fish.Therefore,the mandarin fish was effectively anesthetized in the water filled with CO2 gas with partial pressure of 0.1 MPa at water temperature of 18℃for 360 s,and the mandarin fish had high survival in the oxygen filled package filled with O2 gas with partial pressure of 15 kPa.
作者
陈玲
郑华
李航宇
陈智兵
林捷
史易明
CHEN Ling;ZHENG Hua;LI Hangyu;CHEN Zhibing;LIN Jie;SHI Yiming(Guangdong Ocean and Fishery Technology Extension Station,Guangzhou 510220;College of Food Science,South China Agricultural University,Guangzhou 510642)
出处
《食品工业》
CAS
北大核心
2019年第2期173-176,共4页
The Food Industry
基金
2016年省级渔港建设和渔业发展专项(水产养殖方向-水产品标识与产地溯源建设)(粤财农[2016]11号)