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为了研究干藏与湿藏对活品虾夷扇贝生化代谢的影响,探讨捕后干露、碰撞和温度3个胁迫因素对活品虾夷扇贝生化代谢的影响。将采捕后的虾夷扇贝分别进行干藏和湿藏处置,干藏采取冰藏方式,保藏时间为4 d;湿藏采取循环海水方式,同时施加温度与碰撞2种胁迫因素作对比,保藏时间为7 d。以闭壳肌中糖原、ATP及其关联物、AEC值、p H值和水溶性蛋白为指标,对4个处置组的活品虾夷扇贝进行跟踪分析。干藏条件下扇贝p H值、ATP含量和AEC值均迅速下降,生理状态快速恶化,短期内(1~3 d)扇贝陆续死亡。湿藏(5和10°C)条件下,扇贝闭壳肌可保持较高的ATP含量、AEC值和p H值,且5°C较10°C湿藏条件下糖原含量更高;相同温度下(10°C),增加碰撞会导致扇贝ATP含量和AEC值下降,糖原消耗增多。研究表明,捕后处置方式与活品虾夷扇贝的生化代谢有密切联系,干露是虾夷扇贝活品流通过程中比较突出的胁迫因素,温度和碰撞也会在一定程度上影响扇贝的生理状态。 相似文献
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为探究商品虾夷扇贝规格与其活品耐藏特性之间的关联,对春季上市虾夷扇贝的规格及质量进行分组,再将各组置于4 ℃下湿布覆盖进行3 d冷却干露贮藏,分别于0、1、2 d和3 d采样进行生化代谢指标分析。试验结果显示,市售春季虾夷扇贝依据壳长大致可分成(105.8±1.5) mm、(98.4± 2.3 ) mm及(90.5±1.7) mm 3个规格组,各规格单贝质量相差20~30 g;(98.4±2.3) mm组扇贝的肥满度及闭壳肌出成率较其他两组高,(90.5±1.7) mm组三磷酸腺苷初始含量最高,表明其捕后胁迫耐力好于较大规格扇贝,(90.5±1.7) mm组扇贝同样表现出更好的耐干露特性,干露3 d 三磷酸腺苷含量和核苷酸能荷均明显优于其他两组;糖原含量各组无明显差异。此外,各组扇贝冷却干露2 d后存活率均为100%,干露至第3 d各组开始出现死亡,其中(90.5±1.7) mm组扇贝耐干露特性最好;各组闭壳肌pH与体腔液pH差异不显著;氨基酸分析结果发现,甘氨酸和精氨酸是扇贝闭壳肌游离氨基酸中含量最丰富的氨基酸,其余游离氨基酸变化趋势不明显;体腔液含氮物中,氨含量较高,其余氨基酸含量均较低并在干露期间无明显变化趋势。 相似文献
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《渔业现代化》2019,(6)
为研究不同贮藏条件对活品扇贝营养及品质的影响,将无水低温保活运输后的鲜活虾夷扇贝(Patinopecten yessoensis)置于海水贮藏和干露冰藏贮藏条件下分别贮藏96 h,测定贮藏过程中虾夷扇贝的营养成分、糖原、乳酸等含量变化,并对感官等进行评价。结果显示:随贮藏时间的延长,两组虾夷扇贝的水分、粗蛋白质和粗脂肪含量略微下降;糖原含量均呈下降趋势,贮藏96 h后干露冰藏组的糖原含量较海水贮藏组的高;干露冰藏贮藏组的乳酸含量呈上升趋势,海水贮藏组呈先升后降趋势,96 h后海水贮藏组较干露冰藏组的低;挥发性盐基氮(TVB-N)呈上升趋势,贮藏96 h后两组的TVB-N含量均未超过海产贝类TVB-N可接受限;贮藏48 h内干露冰藏组的感官品质较好,48 h后低于海水贮藏组。结合扇贝品质指标分析及感官评价,贮藏时间在48 h内,(0±2)℃干露冰藏贮藏下虾夷扇贝营养和风味损失较小;贮藏时间超过48 h,采用海水温度(10±1)℃、溶氧(8±0.5)mg/L的海水贮藏能更好保持虾夷扇贝的品质和风味,且存活率更高。 相似文献
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刚采捕的活品虾夷扇贝立即进行4℃冷却干藏,分别于0、48、72、96、120 h采5只样本,分离出横纹肌与平滑肌,测定其三磷酸腺苷及其关联化合物含量,同时测定贮藏0、48、120 h扇贝肌肉的蛋白溶解性,以探究肌肉蛋白溶解性与扇贝活品品质的关系。试验结果表明,冷却干藏期间扇贝活力呈下降趋势,三磷酸腺苷在贮藏120 h后几乎消耗殆尽,而蛋白溶解性在高离子浓度范围内有明显上升趋势,120 h后表现出最好的溶解性。此外,三磷酸腺苷酶活性受到乙二醇双(2-氨基乙基醚)四乙酸(EGTA)抑制时肌肉匀浆表现较好的溶解性,碎肉经漂洗处理会导致肌肉三磷酸腺苷含量下降,肌原纤维蛋白溶解性升高。最后,对比肌肉均质前后三磷酸腺苷含量,发现均质处理导致肌肉三磷酸腺苷全部降解。虾夷扇贝闭壳肌蛋白质的溶出机制受三磷酸腺苷影响,对于捕后早期活力状态较好的扇贝,其三磷酸腺苷含量与蛋白溶解性的关联需要进一步系统探索。 相似文献
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为探索捕后初期处置对虾夷扇贝活品品质的延迟效应,将捕后虾夷扇贝分易逝期及后易逝期两个阶段进行研究,分别模拟海上及陆基两个处置环节。易逝期处置条件为冷却干露,分别设置12、24及48 h 3个处理组,即E12、E24及E48;后易逝期处置是将经易逝期的活体扇贝重新置于海水中复水24 h,分别为E12’及E24’。以失重率、存活率、闭壳肌pH、糖原、ATP关联化合物、AEC值及超氧化物歧化酶(SOD)活性等为指标,对活品品质进行跟踪分析。结果显示:①易逝期干露处置的扇贝品质有不同程度下降,E48全部死亡;E12和E24具有100%的存活率,糖原含量在易逝期初期快速下降,由初始点的18.95降至12 h时的14.66 mg/g。②易逝期处置对后易逝期的扇贝活体有延迟效应,复水12 h内,体质量和糖原显著恢复,同时SOD活性显著下降,表明了应激状态的缓解;随着复水时间的延长,各项生化指标反映出活体再次进入应激状态时,E12’的活品货架期明显优于E24’。研究表明,扇贝从采捕至陆基暂养净化存在一个品质易逝期,易逝期处置对后易逝期的活品品质有延迟效应。经易逝期处置的扇贝可恢复,短时间12 h的易逝期处置更有助于扇贝恢复。有效控制易逝期条件参数,复水后活品可表现出很好的恢复性;易逝期胁迫程度越大,即便在易逝期结束时仍具有良好指标,但在后易逝期会呈现持续衰竭趋势,其活力、品质及活品货架期亦将会受影响。 相似文献
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以虾夷扇贝闭壳肌重量与脂肪酸组成为主要筛选指标,通过对不同选育家系的生长性状进行比较,在筛选出闭壳肌高出柱率家系的同时,以EPA、DHA和ω-3/ω-6脂肪酸比值等重要营养性状作为参考指标进行家系筛选。结果显示,在12个选育家系中,B04、B05、B10家系的出柱率优势最显著;各家系闭壳肌的EPA+DHA占总脂肪酸45%以上,ω-3/ω-6脂肪酸比值范围为10.94~12.69,家系B03、B05、B06、B07、B10、B11与B12在闭壳肌脂肪酸含量上具有更高选育价值;综合分析,判定B05和B10为虾夷扇贝闭壳肌高出柱率且高品质脂肪酸家系。研究表明,虾夷扇贝的生长与闭壳肌的主要脂肪酸组成没有显著相关性,以闭壳肌脂肪酸含量与生长性状指标进行虾夷扇贝复合性状选育是可行的,本研究结果可以为扇贝选择育种工作的深入开展提供科学依据。 相似文献
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为探究虾夷扇贝原料特性的季节差异,分别对春(4月)、夏(7月)、秋(10月)和冬(1月)产活品虾夷扇贝的商品属性及闭壳肌ATP与ATPase分布进行了分析比较;以肌原纤维蛋白(Myofibrillar protein ,Mf)-Ca2+ATPase活性为检测指标,重点探索闭壳肌蛋白热稳定性的季节性差异,并对闭壳肌两种肌肉即横纹肌与平滑肌的蛋白热稳定性做了对比分析。结果显示：春季虾夷扇贝最肥满,生殖腺占总重的比率高达6.96%,其他三个季节仅为1.79%~2.95%。主要可食部位闭壳肌的蛋白质、脂肪和ATP含量的季节性差异都不明显,闭壳肌富含蛋白质,含量占干基75%~80%,脂肪含量很低,仅为0.63%~1.00%;值得关注的是,在春和夏两个季节闭壳肌总糖含量分别为11.14%和13.84%,显著高于秋冬两季,,而冬季含量最低,仅为2.67%。横纹肌ATP含量在各个季节都高于平滑肌,二者分别为4.3-5.0 μmol/g和1.2-1.6 μmol/g;横纹肌与平滑肌的ATP及其关联物含量的季节性差异均不明显;此外,横纹肌与平滑肌具有相似的热稳定性,在30℃和35℃下加热30min后,Mf-Ca2+ATPase活性均并未有显著变化,而40℃加热Mf-Ca2+ATPase酶活开始降低,45℃酶活下降加剧,50℃加热10min内二者的Mf-Ca2+ATPase活力均丧失殆尽。春季虾夷扇贝的肌肉蛋白热稳定性最差,其横纹肌与平滑肌Mf-Ca2+ATPase易于失活,且横纹肌失活速率略高于平滑肌;秋冬和夏季则差异不大;研究还发现,肌肉蛋白Mf存在两种热变性速率,推测在虾夷扇贝闭壳肌蛋白中具有两种稳定性不同的肌球蛋白,尚需进一步分析探明。 相似文献
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高温对虾夷扇贝体腔液免疫酶活力的影响 总被引：3，自引：4，他引：3
在实验室内检测了虾夷扇贝对高温突变的耐受能力及在不同高温水平下的存活与相关免疫酶活力.实验分两个阶段:实验Ⅰ,15℃暂养的虾夷扇贝分别被驯化到20、22、24及26℃,检测虾夷扇贝的存活及相关免疫指标.结果表明,15～22℃处理组虾夷扇贝存活率均大于85.21％,且组间无显著差异(P＞0.05),26℃处理组存活率最低,为26.33％.随温度升高,虾夷扇贝体腔液中T-AOC和MDA含量变化显著(P＜0.05),SOD活力差异不显著(P＞0.05),CAT活力随温度升高呈先下降后上升趋势.实验Ⅱ,15℃暂养的虾夷扇贝分别被放到20、22、24及26℃,并在1、2、4、8、12、24、48和96 h时检测其存活和相关免疫指标.结果显示,经96 h胁迫,15 ～ 24℃处理组间虾夷扇贝的存活率无显著差异(P＞0.05),且均大于82.29％,但26℃处理组虾夷扇贝在经12h胁迫后,其存活率降为0.2龄虾夷扇贝在8、12、24、48和96 h半致死温度(LT50)分别为27.52、24.41、24.37、24.24和23.81℃. 相似文献
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Elisabete Maria Macedo Viegas Maria Regina Barbieri de Carvalho Paulo Roberto Campagnoli de Oliveira Filho Peter Gaberz Kirschnik Felipe Shindy Aiura Sheyla Cristina Vargas 《Journal Of Aquatic Food Product Technology》2013,22(2):192-200
This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock (1:1) in a temperature of approximately 2°C for 30 min, and stored refrigerated at 4°C in polystyrene boxes containing ice. The fish were filleted, and filets were weighed and frozen. The drip loss and protein were determined after 23 days of frozen storage. After 4 h of storage, all fish were in full rigor mortis. The pH of the muscles decreased for up to 45 h of the storage period. The fillets obtained from tilapia stored for more than 72 h lost more weight and protein. Thus, the filleting or processing of tilapia should be done before 72 h of cold storage, since deterioration of the fish starts to occur after this period. 相似文献
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Turid Mrkre Pablo I. Mazo T. Vildana Tahirovic Olai Einen 《Aquaculture (Amsterdam, Netherlands)》2008,277(3-4):231-238
Farmed Atlantic salmon (Salmo salar L) were fed to satiation or starved for 35 d, and subjected to acute pre-slaughter stress or careful handling before slaughtering. Rigor development, post-mortem energy metabolism and quality variations were analysed during 72 h cold storage. The body weight averaged 2.9 and 3.5 kg of the fed and starved salmon, respectively. The starved salmon had lower condition factor (0.99 vs. 1.11) and higher slaughter yield (92.6 vs. 87.5%), but the fat content was similar (11.8–12.9%) in the fed and starved salmon. The initial glycogen level was lower in the starved salmon (21 vs. 29 μmol g− 1), whereas initial ATP levels (6.4–6.6 μmol g− 1) were not affected by starvation. Pre-slaughter stress accelerated rigor development, stimulated lactate formation through post-mortem glycolysis, and increased the breakdown of ATP and CP. The effect of stress on rigor development was less pronounced in starved salmon, and a significant interaction was observed between nutritional status and stress. Rigor development was closely correlated to ATP breakdown, especially in fillets. Acute stress accelerated flesh softening during ice storage. After 72 h storage, the fillets of the starved salmon exposed to careful slaughter handling had the significantly firmest texture, whereas the most intense fillet colour was observed in the starved/stressed salmon. Liquid leakage from the muscle during cold storage was lower in the starved salmon, but pre-slaughter stress had no significant impact. It is concluded that a starvation period of five weeks can improve the resistant to acute stress prior to slaughtering of Atlantic salmon that in turn hampers rigor development. 相似文献
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Toby G Knowles Steve N Brown Paul D Warriss Jeff Lines Ambrose Tinarwo re Bravo Hélia Carvalho & Amparo Gonçalves 《Aquaculture Research》2007,38(16):1732-1741
Food quality aspects of farmed sea bass (Dicentrarchus labrax) were compared following two methods of slaughter: the normal commercial method of killing, by immersion in an ice slurry, or by first electrically stunning the fish, before immersion in an ice slurry. Quality was assessed for up to 10 days of storage on ice after slaughter. No differences were found between the slaughter methods in terms of an overall sensory evaluation of cooked fillets, or in terms of overall carcass quality: overall appearance, internal and external haemorrhage, fin damage, burst gall bladder, staining of the body cavity by leakage from the gut or damage to the spine. Using objective measurements of colour, no differences between fish from either treatment were found in terms of external colour or colour of the fillets. A chemical analysis of flesh nucleotide breakdown products as well as the freshness indicator Ki value did not differentiate the two treatments nor did the industry standard freshness scoring technique (QIM, quality index method), over 10 days of storage on ice. Flesh pH was marginally lower in electrically stunned fish at 4 h post mortem (6.42 cf 6.56) but by 24 h, pH in fish from both treatments had decreased to a similar level (6.22). Humane electrical stunning of sea bass at slaughter neither measurably improved nor decreased product quality for between 1 and 10 days of storage on ice. Electrical stunning accelerated the pattern of onset and resolution of rigor mortis. If electrical stunning were to be widely adopted, re‐education of buyers would be necessary as rigor mortis is currently used by buyers as a proxy measure of fish freshness. 相似文献
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Hanne Digre Ulf Erikson Ekrem Misimi Bert Lambooij Hans Van De Vis 《Aquaculture Research》2010,41(8):1190-1202
An industrial and experimental electrical method for stunning farmed Atlantic cod in air and seawater (SW), respectively, were compared. The impacts of sedation with AQUI‐S? and exercise to exhaustion before electrical stunning were also assessed to monitor the possible depletion of rested muscle energy levels by electrical stunning. Stress (blood glucose, haematocrit, muscle pH, muscle excitability, high‐energy phosphates and rigor mortis) and flesh quality (fillet texture, colour, liquid leakage (LL), gaping, residual blood and K‐value) were assessed. For the industrial stunning method, an average of 41 V, 0.2 A dc was applied to individual cod for 18–27 s. For the SW method, a bipolar square wave current (170 Hz, 33% duty cycle) was applied for 5 s. After stunning, recovery was prevented by exsanguination in chilled SW. There were no differences (P>0.05) between the two stunning methods except for a higher ultimate fillet pH for cod stunned in air 8 days postmortem. Exercise before stunning depleted muscle energy levels at slaughter, increased LL and fillets had redder and darker flesh after storage on ice for 8 days. Electrical stunning (in air) of AQUI‐S?‐treated fish partly depleted muscle energy levels (pH 7.3, ATP 18.7 μmol g?1, PCr 70.1 μmol g?1). However, flesh quality was not affected. Unless pre‐rigor filleting is the chosen processing strategy, electrical stunning of cod seems to be a promising stunning method. 相似文献
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以菲律宾蛤仔为研究对象,对其活品贮藏特性进行探索。分别采取冷却干藏和常规湿藏两种方式,进行3个处理组贮藏特性的分析比较,即4℃干藏充气组、4℃干藏充氧组以及室温湿藏组;以存活率、磷酸精氨酸、三磷酸腺苷及其关联物、糖原以及pH为指标,跟踪分析各个处理组在10d保藏期间的代谢变化情况。研究结果显示,4℃冷却条件下的干藏保活效果总体好于常规湿藏,其中干藏充氧组的保藏效果最好,10d后存活率仍达到52%,其次为干藏充气组,7d后全部死亡;而湿藏组3d内全部死亡。生化指标分析结果进一步佐证了冷却干藏较常规湿藏有更好的保活效果,冷却干藏条件下肌肉pH、三磷酸腺苷及磷酸精氨酸水平均高于湿藏组,显示出较活跃的生命代谢状态;同时,冷却干藏组的活贝在保藏期间均维持较稳定的糖原水平。 相似文献
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The aim of this study was to investigate the effect of prehandling stress on the flesh quality of Atlantic cod (Gadus morhua). In order to stress the animal, water was reduced in the tank before a total of 30 fish were caught five at a time using a dipnet and held for 3 min, causing stress by hypoxia. This fish was compared with a control group (n=30) of fish exposed to anaesthetics directly in the tank. All fish were killed by a percussive blow to the head and exsanguinated and stored on ice before flesh quality was measured. Immediately after death and after ice storage for 3 and 8 days, 10 fish per group were measured for muscle pH, texture, fillet gaping, colour, drip loss and cathepsin D. Handling stress resulted in an initial increased fillet lightness, drip loss and decreased fillet shear force, although these differences did level off during ice storage. Stress caused by handling resulted in earlier onset of rigour mortis as compared with the control group, which reached maximum rigour tensions within 26 and 36 h postmortem respectively. We conclude that handling before harvest results in reduced time before entering rigour. After 8 days of ice storage, no effect of handling stress was seen on the muscle pH, flesh colour, fillet shear force, gaping score, drip loss or cathepsin D activity. 相似文献
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U. Erikson T. Sigholt T. Rustad I.E. Einarsdottir L. Jørgensen 《Aquaculture International》1999,7(2):101-115
White muscle high-energy phosphate levels showed that the bleeding procedure applied during slaughter of Atlantic salmon (Salmo salar) did not overshadow the total pre-slaughter handling stress. The energy status of the muscle seemed to increase as a result of bleeding and the bleeding per se did not have adverse effects on flesh freshness resulting from excessive handling stress. The time for onset of rigor mortis and rigor strength were clearly related to the initial stress level and the rate of ATP depletion. The onset of rigor in stressed fish occurred about one day earlier compared with rested fish and the stressed fish also became stiffer. 相似文献
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ABSTRACT: The low salt extract from scallop striated adductor muscle contained extra proteins in addition to sarcoplasmic proteins and was turned into a gel upon standing or immediately by the addition of Ca2+ . The amount of extra protein, which was composed of a large amount of actin and a small amount of myosin, decreased with a decrease in adenosine triphosphate (ATP) content in the muscle during storage at 5°C. Actin was easily extracted from scallop myofibrils in low salt solution with ATP at 1 mM or above. Furthermore, ATP was required to induce the gelation of the low salt extract. A visual observation of the gelation of low salt extract is therefore a simple and easy method to inspect prerigor state of scallop adductor muscle. 相似文献