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生姜对脆肉鲩在活体运输过程中抗缺氧能力的影响及冷藏保鲜效果的研究 --以朱光潜翻译思想与实践为例
Anti-hypoxia Effect of Ginger in the Transport of Live Crisp Flesh Grass Carp and the Fresh-keeping Effect of Ginger in Fish after Death
  
DOI:
中文关键词:  脆肉鲩;生姜;活体运输;抗缺氧;保鲜;挥发性盐基氮;肉质
英文关键词:crisp flesh grass carp,ginger,live fish transportation,anti-hypoxia,fresh keeping,TVB-N,meat quality
基金项目:国家863计划项目(No.2013AA102802-05);广东省科技计划项目(2013B020411003);中山市科技计划项目(2015B2353) 。
作者单位
李晓璐 中山火炬职业技术学院 生物医药系,广东 中山 
王 琼 中山火炬职业技术学院 生物医药系,广东 中山 
刘 妍 中山火炬职业技术学院 生物医药系,广东 中山 
淮亚红 中山火炬职业技术学院 生物医药系,广东 中山 
郭艳峰 中山火炬职业技术学院 生物医药系,广东 中山 
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中文摘要:
      为提高脆肉鲩在运输过程中的存活率并降低其冷藏中产生的腥臭,本文研究了生姜在脆肉鲩活体运输过程中抗疲劳、抗缺氧的作用,及其在脆肉鲩死亡后对鱼体持续保鲜的效果。分别采用0.02、0.04、0.08、0.16、0.32 mg/L生姜汁溶液浸泡驯化养殖后置于缺氧环境下测定其低氧耐受时间、生化指标,并在不同的水温条件下用0.08 mg/L生姜汁进行活体运输试验,监测其存活率,并在4 ℃冷藏条件下对用生姜汁浸泡运输窒息死亡的脆肉鲩关键保鲜指标和肉质的变化进行分析。结果表明,采用0.08 mg/L生姜汁浸泡处理可显著延长脆肉鲩的低氧耐受时间(P<0.05),提高脆肉鲩活体运输24 h的存活率,体内乳酸含量、LDH活性均降低(P<0.05);运输窒息死亡的脆肉鲩在冷藏过程中挥发性盐基氮(TVB-N)和微生物菌落总数在第9天时才达到水产品生食标准的上限,货架期延长5天;冷藏期肉质明显优于不用生姜汁浸泡的对照组。所以将生姜运用于淡水鱼类活体运输可行,但仍需对其他淡水鱼品种进行验证,并进一步探索生姜的作用机理。
英文摘要:
      This paper tends to systematically investigate the anti-fatigue and anti-hypoxia effect of ginger in the transport of live crisp flesh grass carp and the fresh-keeping effect of ginger in fish after the death of crisp flesh grass carp. Crisp flesh grass carp was soaked in ginger juice at a concentration of 0.02, 0.04, 0.08, 0.16 and 0.32 mg/L respectively for domestication and breeding. Then, in an oxygen-deficient environment, the duration of hypoxia-tolerance and biochemical indicators were detected. In addition, under different water temperature conditions, ginger juice at a concentration of 0.08 mg/L was applied for the transport of live crisp flesh crisp flesh grass carp, with survival rate monitored. Finally, under a cold-storage condition at 4℃, key preservation indexes and changes in meat quality of crisp flesh grass carp transported with ginger juice were analyzed after death by suffocation. Ginger juice at a concentration of 0.08 mg/L could apparently prolong the duration of hypoxia-tolerance (P<0.05) in crisp flesh grass carp, improve survival rate within 24 h after the transport of live crisp flesh grass carp, and reduce lactic acid content in vivo and LDH activity (P<0.05). After death by suffocation during the transport, Total volatile basic nitrogen (TVB-N) and aerobic bacterial count in crisp flesh grass carp reached the upper limit of the raw food standards for aquatic products till the 9th day under the cold-storage condition, with shelf life prolonged for 5 days. Meat quality during the cold-storage period was significantly superior to the control group without ginger juice. Therefore, the application of ginger in the transport of live freshwater fishes is feasible; however, verification in other freshwater fish species and further exploration of the mechanisms of ginger are still needed.
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