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 |
|
| Author | Institution |
| 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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