Zhang Yin, Wang Linguo, Mu Yunlong, Zeng Qing, Jia Jianlin, Zhang Pengcheng, Pan Zhongli
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA.
Foods. 2023 Feb 13;12(4):792. doi: 10.3390/foods12040792.
To extend the survival of crucian carp () during transportation, the effect of deep dormancy temperature (DDT) cultivation on the crucian carp was investigated by measuring the respiratory rate, survival time, and effect of cooling speed on the meat quality. The results of the respiratory rate and survival time indicated that the DDT of the crucian carp was 1.6 °C. The cooling speed had a significant ( < 0.05) influence on the quality of the crucian carp meat, with a faster cooling speed resulting in a lower pH, L* value, a* value, gumminess, springiness, cohesiveness, stickiness, chewiness, CMP, and UMP content for the crucian carp meat, thus resulting in a lower sensory score for the crucian carp meat. A possible reason for the decrease in the quality of the crucian carp meat is that the faster cooling speed led to a strong stress response and higher anaerobic metabolism in the crucian carp. This can be supported by the contents of the blood glucose and lactic acid in the crucian carp treated with higher cooling speed being significantly ( < 0.05) higher than that of the control. Combining all the results of the cooling speed on the eating quality of the crucian carp meat, a cooling speed of 2 °C/h followed by 1 °C/h was suggested for the survival of crucian carp in transit.
为延长鲫鱼在运输过程中的存活时间，通过测量呼吸速率、存活时间以及冷却速度对鱼肉品质的影响，研究了深度休眠温度（DDT）养殖对鲫鱼的作用。呼吸速率和存活时间的结果表明，鲫鱼的DDT为1.6℃。冷却速度对鲫鱼肉品质有显著（P<0.05）影响，冷却速度越快，鲫鱼肉的pH值、L值、a值、胶黏性、弹性、内聚性、黏性、咀嚼性、CMP和UMP含量越低，从而导致鲫鱼肉的感官评分越低。鲫鱼肉品质下降的一个可能原因是，较快的冷却速度导致鲫鱼产生强烈的应激反应和更高的无氧代谢。这可以通过冷却速度较高处理的鲫鱼的血糖和乳酸含量显著（P<0.05）高于对照组得到支持。综合冷却速度对鲫鱼肉食用品质的所有结果，建议采用2℃/h随后1℃/h的冷却速度以确保鲫鱼在运输过程中的存活。
