张坤,周结倩,范秀萍,魏帅,孙钦秀,夏秋瑜,刘书成.海水温度对金鲳鱼保活过程中应激和代谢的影响[J].包装工程,2022,43(9):92-99.
ZHANG Kun,ZHOU Jie-qian,FAN Xiu-ping,WEI Shuai,SUN Qin-xiu,XIA Qiu-yu,LIU Shu-cheng.Effect of Temperature on Stress and Metabolism of Golden Pompano during Keep-alive Transportation[J].Packaging Engineering,2022,43(9):92-99.
海水温度对金鲳鱼保活过程中应激和代谢的影响
Effect of Temperature on Stress and Metabolism of Golden Pompano during Keep-alive Transportation
投稿时间:2021-09-19  
DOI:10.19554/j.cnki.1001-3563.2022.09.012
中文关键词:  金鲳鱼  保活  低温休眠  血清生化指标  酶活性
英文关键词:golden pompano  keep alive  low temperature dormancy  serum biochemical index  enzyme activity
基金项目:南方海洋科学与工程广东省实验室(湛江)资助(ZJW-2019-06);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)
作者单位
张坤 南方海洋科学与工程广东省实验室湛江,广东 湛江 524025;广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东省海洋食品工程技术研发中心,广东 湛江 524088;广东省海洋生物制品工程重点实验室,广东 湛江 524088 
周结倩 南方海洋科学与工程广东省实验室湛江,广东 湛江 524025;广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东省海洋食品工程技术研发中心,广东 湛江 524088;广东省海洋生物制品工程重点实验室,广东 湛江 524088 
范秀萍 南方海洋科学与工程广东省实验室湛江,广东 湛江 524025;广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东省海洋食品工程技术研发中心,广东 湛江 524088;广东省海洋生物制品工程重点实验室,广东 湛江 524088;大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034 
魏帅 南方海洋科学与工程广东省实验室湛江,广东 湛江 524025;广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东省海洋食品工程技术研发中心,广东 湛江 524088;广东省海洋生物制品工程重点实验室,广东 湛江 524088;大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034 
孙钦秀 南方海洋科学与工程广东省实验室湛江,广东 湛江 524025;广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东省海洋食品工程技术研发中心,广东 湛江 524088;广东省海洋生物制品工程重点实验室,广东 湛江 524088;大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034 
夏秋瑜 南方海洋科学与工程广东省实验室湛江,广东 湛江 524025;广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东省海洋食品工程技术研发中心,广东 湛江 524088;广东省海洋生物制品工程重点实验室,广东 湛江 524088;大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034 
刘书成 南方海洋科学与工程广东省实验室湛江,广东 湛江 524025;广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东省海洋食品工程技术研发中心,广东 湛江 524088;广东省海洋生物制品工程重点实验室,广东 湛江 524088;大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034 
AuthorInstitution
ZHANG Kun Southern Marine Science and Engineering Guangdong Laboratory, Guangdong Zhanjiang 524025, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Zhanjiang 524088, China;Guangdong ProvincialKey Laboratory of Aquatic Products Processing and Safety, Guangdong Zhanjiang 524088, China;Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Zhanjiang 524088, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Zhanjiang 524088, China 
ZHOU Jie-qian Southern Marine Science and Engineering Guangdong Laboratory, Guangdong Zhanjiang 524025, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Zhanjiang 524088, China;Guangdong ProvincialKey Laboratory of Aquatic Products Processing and Safety, Guangdong Zhanjiang 524088, China;Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Zhanjiang 524088, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Zhanjiang 524088, China 
FAN Xiu-ping Southern Marine Science and Engineering Guangdong Laboratory, Guangdong Zhanjiang 524025, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Zhanjiang 524088, China;Guangdong ProvincialKey Laboratory of Aquatic Products Processing and Safety, Guangdong Zhanjiang 524088, China;Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Zhanjiang 524088, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Zhanjiang 524088, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning Dalian 116034, China 
WEI Shuai Southern Marine Science and Engineering Guangdong Laboratory, Guangdong Zhanjiang 524025, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Zhanjiang 524088, China;Guangdong ProvincialKey Laboratory of Aquatic Products Processing and Safety, Guangdong Zhanjiang 524088, China;Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Zhanjiang 524088, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Zhanjiang 524088, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning Dalian 116034, China 
SUN Qin-xiu Southern Marine Science and Engineering Guangdong Laboratory, Guangdong Zhanjiang 524025, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Zhanjiang 524088, China;Guangdong ProvincialKey Laboratory of Aquatic Products Processing and Safety, Guangdong Zhanjiang 524088, China;Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Zhanjiang 524088, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Zhanjiang 524088, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning Dalian 116034, China 
XIA Qiu-yu Southern Marine Science and Engineering Guangdong Laboratory, Guangdong Zhanjiang 524025, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Zhanjiang 524088, China;Guangdong ProvincialKey Laboratory of Aquatic Products Processing and Safety, Guangdong Zhanjiang 524088, China;Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Zhanjiang 524088, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Zhanjiang 524088, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning Dalian 116034, China 
LIU Shu-cheng Southern Marine Science and Engineering Guangdong Laboratory, Guangdong Zhanjiang 524025, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Zhanjiang 524088, China;Guangdong ProvincialKey Laboratory of Aquatic Products Processing and Safety, Guangdong Zhanjiang 524088, China;Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Zhanjiang 524088, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Zhanjiang 524088, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning Dalian 116034, China 
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中文摘要:
      目的 低温休眠是鱼类保活运输中的关键技术之一,以金鲳鱼为对象,探讨海水温度对其保活过程中应激和代谢的影响,确定保活运输的重要温度参数。方法 对鱼体进行梯度降温使之休眠,在不同温度下进行保活,得出最佳保活温度,对保活过程中的各项指标进行测定。结果 在金鲳鱼保活过程中,鱼体代谢会使水体中氨氮总含量和pH值上升;金鲳鱼受低温胁迫会产生应激反应,血清的皮质醇含量上升,血糖含量下降,尿素氮和总胆固醇含量上升,乳酸脱氢酶活性稍有升高,谷草转氨酶活性显著升高,肌肉中糖原含量下降,乳酸含量上升;将金鲳鱼在(25±2)℃下暂养6 h后,梯度降温至13~14 ℃时金鲳鱼逐渐进入休眠状态,然后再移入15~17 ℃海水中进行保活;在15 ℃和17 ℃保活36 h存活率均为100%,保活48 h存活率分别为83%和75%。结论 海水温度对金鲳鱼保活过程中应激和代谢具有重要影响,且为金鲳鱼的有水保活运输提供了理论指导和关键温度参数。
英文摘要:
      Low temperature dormancy is one of the key technologies in fish keep-alive transportation. The influences of seawater temperature on the stress and metabolism of golden pompano (Trachinotus ovatus) were studied in the process of keep-alive transportation, to obtain the important temperature parameters for keep-alive transportation. Gradient cooling of the fish body was implemented to make it dormant, keep the fish alive at different temperatures, obtain the best keep-alive temperature, and measure various indicators in the keep-alive process. The results showed that the fish metabolism increased the total ammonia nitrogen content and pH value in seawater in the process of keep-alive transportation. Golden pompano had a stress response under low temperature:the cortisol content in serum increased, the blood sugar content decreased, the urea nitrogen and total cholesterol content increased, lactate dehydrogenase activity increased slightly, and aspartate aminotransferase activity increased significantly; the glycogen content in muscle decreased, and lactic acid content increased. Golden pompano was kept temporarily at (25±2)℃ for 6 h, and the temperature was gradually lowered to 13-14 ℃ , at this time, the fish was in a dormant state. Then the fish was moved to seawater of 15-17 ℃ to keep alive. The survival rates at 15 ℃ and 17 ℃ for 36 h were both 100%, and the survival rates for 48 h were 83% and 75% respectively. The results showed that seawater temperature has an important influence on the stress and metabolism of golden pompano. We can get theoretical guidance and key temperature parameters for the keep-alive transportation of golden pompano.
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