除肾髓静脉血处置对褐牙鲆的锁鲜增强效应研究

Study on the enhancement effects of kidney-off with venous blood removal handling on freshness-lock of Paralichthys olivaceus

中文关键词:  褐牙鲆  除肾髓静脉血  冷藏  锁鲜

英文关键词:Paralichthys olivaceus  kidney-off handling  cold storage  freshness-lock

中文摘要:

      目的 为探讨肾组织静脉血残留对鱼肉品质的影响。方法 将健康养殖褐牙鲆分为除肾髓静脉血处理组（kidney-off, K-off）与未除肾髓静脉血对照组（kidney-on, K-on），对鱼体僵直、肌肉白度、断裂强度、质构特性、血红蛋白、三磷酸腺苷（adenosine triphosphate, ATP）及其关联物、糖原和pH等指标进行分析。结果 两组样品均在冷藏44 h达到100%最大僵直，且K-off组开始解僵时间较K-on组延缓10 h；冷藏5 d，K-off组的白度值显著低于K-on组（P＜0.05），而断裂强度显著高于K-on组（P＜0.05）；在冷藏期间K-off组鱼肉中血红蛋白含量显著低于K-on组（P＜0.05），第5 d两组血红蛋白含量分别为0.067 mg/g、0.110 mg/g；两组鱼肉中ATP和糖原含量不断下降，冷藏1 d的K-off组ATP含量显著高于K-on组（P＜0.05），分别为62.33 μg/g、42.46 μg/g，且两组肌苷酸（inosine monophosphate, IMP）值在整个冷藏期间均处于较高水平。K-off组的糖原含量在冷藏1 d极显著高于K-on组（P＜0.01），分别为0.38 mg/g、0.19 mg/g。结论 褐牙鲆死后立即进行除肾髓静脉血处置能够使肌肉呈现优越的冷藏稳定性，即清除鱼体肾组织静脉血具有显著增强锁鲜效应。本研究优化了鱼类捕后处置方式，为高质量水产行业发展提供了理论和数据支撑。

英文摘要:

      Objective To investigate the effect of vein blood residue from kidney tissue on the quality of fish Methods Healthy cultured Paralichthys olivaceus were divided into two groups: kidney-off handling group (kidney-off, K-off) and control group without kidney-off handling (kidney-on, K-on). The rigor mortis, whiteness, breaking strength, texture, hemoglobin, ATP（adenosine-triphosphate）-related compounds, glycogen and pH of fish were analyzed. Results Both groups reached 100% maximum rigor index after 44 h of cold storage, and the time of rigor off in K-off group was 10 h later than that in K-on group. After 5 d of refrigeration, the whiteness value in K-off group was significantly lower than that in K-on group (P<0.05), while the breaking strength of K-off group was significantly higher than that in K-on group (P<0.05). During the cold storage, the hemoglobin content of fish in K-off group was significantly lower than that in K-on group (P<0.05). And at 5 d, the hemoglobin contents of two groups were 0.067 mg/g and 0.110 mg/g, respectively; The contents of ATP and glycogen in fish of two groups were decreased during the cold storage. At 1 d, the content of ATP in K-off group was significantly higher than that in K-on group (P<0.05), with 62.33 μg/g and 42.46 μg/g, respectively. The contents of IMP（inosine monophosphate） in both groups were at higher levels during the whole cold storage. The content of glycogen in K-off group was significantly higher than that in K-on group after 1 d of refrigeration (P<0.01), with 0.38 mg/g and 0.19 mg/g, respectively. The result indicates that the removal of kidney with vein in fish immediately after slaughter can make the muscles showing superior cold storage stability. Conclusion Removing of vein blood from kidney tissue of fish has a significant effect on enhancing the freshness-lock of fish.This study optimizes the post-harvest handling of fish, and provides theoretical and data support for the development of high-quality fisheryindustry.