Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Firenze, via delle Cascine 5, 50144 Firenze, Italy.
Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Firenze, via delle Cascine 5, 50144 Firenze, Italy.
Food Chem. 2016 Jan 1;190:5-11. doi: 10.1016/j.foodchem.2015.05.051. Epub 2015 May 14.
The consequences of slaughter on the formation of lipid metabolites and oxidative stability of fish muscle during long term frozen storage (-10 °C) were evaluated using farmed rainbow trout killed by asphyxia in air or percussion. The level of major adenine nucleotides and their related compounds was determined in order to check the stress level during slaughter. Plasma lipid metabolites were studied through the determination of eicosanoids and docosanoids such as prostaglandins, leukotrienes, thromboxanes, isoprostanes, resolvins, hydroxides, hydroperoxides, coming from eicosapentaenoic (EPA), arachidonic (ARA), and docosahexaenoic (DHA) acids. In addition, lipid oxidative stability of fillets was monitored. Results revealed that stress during slaughter can greatly influence oxidative stress and oxidative stability of rainbow trout fillets. In fact, asphyxia, which was the most stressful, induced a higher production of some lipid mediators such as hydroperoxides and EPA-derived prostaglandins, such as 12-HpHEPE/15-HpHEPE and PGD3/PGE3. As a consequence, fillets derived from asphyxiated fish were less stable in terms of oxidative stability and showed lower shelf-life.
采用空气窒息和冲击两种方法宰杀养殖虹鳟鱼，研究了宰后在-10℃长期冻藏过程中对鱼肌肉脂类代谢物形成和氧化稳定性的影响。通过测定主要腺嘌呤核苷酸及其相关化合物的水平来检查宰后应激水平。通过测定二十碳五烯酸（EPA）、花生四烯酸（ARA）和二十二碳六烯酸（DHA）衍生的前列腺素、白三烯、血栓烷、类二十烷酸、 resolvins、羟化物、氢过氧化物等类二十烷酸来研究血浆脂类代谢物。此外，还监测了鱼片的脂质氧化稳定性。结果表明，宰后应激会极大地影响虹鳟鱼片的氧化应激和氧化稳定性。事实上，作为最具应激性的窒息处理会诱导产生更多的一些脂类介质，如氢过氧化物和 EPA 衍生的前列腺素，如 12-HpHEPE/15-HpHEPE 和 PGD3/PGE3。因此，来源于窒息鱼的鱼片在氧化稳定性方面不太稳定，保质期也更短。
