This study aimed to analyze the effect of vitamin E addition in water on physiological and biochemical indices, muscle texture, and flavor of crucian carp and its effect on the mitigation of cooling stress. The effect of vitamin E treatment on the mitigation of cooling stress in crucian carp was investigated by measuring the changes in the organism after treatment with aqueous vitamin E solution under cooling stress. Firstly, the crucian carp were put into aqueous solutions of vitamin E at concentrations of 0, 50, 100, 200 mg/L and negative control groups M1, M2, and M3, respectively, and cooled down from 20 ℃ to 5 ℃ by cold domestication intelligent cooling device for water-free preservation, and the survival rate was counted. Secondly, samples were taken at three temperature points of 20 ℃, 10 ℃ and 5 ℃, respectively, and the samples from the aqueous vitamin E solution treatment group were tested and analyzed. Results showed that the best survival effect of 100 mg/L vitamin E aqueous solution treated crucian carp without water for 72 h was achieved with a 100% survival rate, while the survival rate of all other treatment groups decreased to 66.7%. During the cooling process, the levels of serum aspartate aminotransferase, cortisol, and epinephrine showed a trend of first increasing and then decreasing, among which, the serum aspartate aminotransferase levels of each concentration of the vitamin E treatment group corresponded to the concentrations of 100, 200, 50, and 0 mg/L in descending order, which was 458.27, 700.67, 792.13, and 1 192.90 U/L. Serum aspartate aminotransferase level in the 100 mg/L treatment group was the minimum and its level was highly significantly lower than that in the 0, 50, and 200 mg/L treatment groups (P<0.01). Content of serum malondialdehyde, lactate dehydrogenase, liver glycogen, and other indicators showed a trend of first decreasing and then increasing, in which, the serum malondialdehyde content of each concentration of vitamin E treatment group from small to large corresponding concentrations were 100, 200, 50, and 0 mg/L, respectively, which were 3.09, 4.15, 4.54, and 4.69 nmol/mL. Serum malondialdehyde level in the 100 mg/L treated group was the minimum and its level was highly significantly lower than that in the 0, 50, and 200 mg/L treated groups (P<0.01). Serum biochemical indexes in the 100 mg/L treated group were highly significantly lower than that in the 0, 50, and 200 mg/L treated groups (P<0.01). Values of hardness, elasticity, and chewiness in the 0 mg/L treatment group were significantly higher than those in the 50, 100, and 200 mg/L treatment groups (P<0.05). Electronic nose analysis showed that vitamin E treatment had different effects on the muscle flavor of crucian carp. Treatment with aqueous vitamin E solution at a concentration of 100 mg/L was able to alleviate the stress response of crucian carp under cooling stress, providing a theoretical reference for the application of vitamin E to relieve fish stress.
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