Dong Yixuan, Zhang Hongzhi, Mei Jun, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
J Sci Food Agric. 2023 Dec;103(15):7747-7756. doi: 10.1002/jsfa.12859. Epub 2023 Aug 16.
Improper stunning methods before slaughter could cause fish to deteriorate more quickly during cold storage. However, it is unclear how stunning methods affect the mitochondrial structure and the role of mitochondria in oxidation in muscle-based food.
This study explored the potential mechanism of oxidation induced by different stunning methods (hit on the head, T ; gill cut, T ; immersion in ice/water slurry, T ; CO asphyxiated, T ; 40% CO + 30% N + 30% O , T ) in large yellow croaker during cold storage. The results showed that T samples had the minimum stress response and the mitochondrial membrane potential and permeability were less damaged. Besides, the mitochondrial functional structure and peroxisome of T samples were less damaged compared with other samples, which was reflected in higher total superoxide dismutase, catalase and glutathione peroxidase activities. In terms of oxidation indices, the T samples showed higher pH values and iron myoglobin contents and lower total volatile basic nitrogen and thiobarbituric acid reactive substances after 168 h cold storage, indicating that the T samples significantly maintained oxidative stability of large yellow croaker.
The CO asphyxiation had the least oxidative damage to large yellow croaker during cold storage, possibly because it had the least effect on mitochondrial structure, reactive oxygen species and antioxidant enzyme activity. © 2023 Society of Chemical Industry.
屠宰前不当的致昏方法可能导致鱼类在冷藏过程中更快变质。然而，尚不清楚致昏方法如何影响线粒体结构以及线粒体在肌肉类食品氧化中的作用。
本研究探究了不同致昏方法（击头，T；割鳃，T；冰/水浆浸泡，T；一氧化碳窒息，T；40%一氧化碳+30%氮气+30%氧气，T）对大黄鱼冷藏期间氧化的潜在机制。结果表明，T样本的应激反应最小，线粒体膜电位和通透性受损较小。此外，与其他样本相比，T样本的线粒体功能结构和过氧化物酶体受损较小，这体现在总超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶活性较高。在氧化指标方面，冷藏168小时后，T样本的pH值和高铁肌红蛋白含量较高，总挥发性盐基氮和硫代巴比妥酸反应物含量较低，表明T样本显著维持了大黄鱼的氧化稳定性。
一氧化碳窒息对冷藏期间的大黄鱼氧化损伤最小，可能是因为它对线粒体结构、活性氧和抗氧化酶活性的影响最小。©2023化学工业协会。
