食品与发酵工业 >

2025 , Vol. 51 >Issue 7: 204 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039494

研究报告

CO2麻醉对草鱼冻藏品质和蛋白特性的影响

  • 贾世亮 ,
  • 汪芳 ,
  • 常杰 ,
  • 王彦波 ,
  • 周绪霞 ,
  • 丁玉庭
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(全省深蓝渔业资源绿色低碳高效开发重点实验室,浙江 杭州,310014)
    3(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
    4(北京工商大学 食品与健康学院,北京,100048)
    5(靖海集团,山东 威海,264307)
第一作者:博士,副教授(丁玉庭教授为通信作者,E-mail:dingyt@zjut.edu.cn)

收稿日期: 2024-04-08

  修回日期: 2024-05-28

  网络出版日期: 2025-04-29

基金资助

浙江省“领雁”研发攻关计划项目(2022C02025);国家自然科学基金青年项目(32302177);浙江省自然科学基金资助项目(ZCLQ24C2003);中国博士后基金面上项目(2023M740161)

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Effect of CO2 anesthesia on quality and protein characteristics of grass carp (Ctenopharyngodon idella) during frozen storage

  • JIA Shiliang ,
  • WANG Fang ,
  • CHANG Jie ,
  • WANG Yanbo ,
  • ZHOU Xuxia ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    4(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
    5(Jinghai Group Co.Ltd., Weihai 264307, China)

Received date: 2024-04-08

  Revised date: 2024-05-28

  Online published: 2025-04-29

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摘要

为探究CO2麻醉对草鱼冻藏期间品质和蛋白特性的影响,该研究设置4种宰杀方式(击头-剖肚、击头-断尾、CO2麻醉-剖肚、CO2麻醉-断尾),分析不同宰杀条件下鱼肉冻藏期间质构特性、总挥发性盐基氮值、三氯乙酸可溶性肽含量、巯基和羰基含量、蒸煮损失、Ca2+-ATPase活性、SDS-PAGE蛋白谱等指标变化。结果表明,CO2麻醉处理能够一定程度延缓蛋白及非蛋白类含氮化合物的降解,保持肌肉的持水能力,延缓肌原纤维蛋白的氧化程度,其中,CO2麻醉-断尾处理的鱼肉在冻藏期间的硬度和弹性变化率更低。根据鱼肉冻藏过程中品质和蛋白特性的变化结果,推荐CO2麻醉-断尾放血作为冻藏草鱼的优先宰杀方式。

关键词： 草鱼; CO2麻醉; 宰杀方式; 冻藏品质; 蛋白特性

本文引用格式

贾世亮 , 汪芳 , 常杰 , 王彦波 , 周绪霞 , 丁玉庭 . CO2麻醉对草鱼冻藏品质和蛋白特性的影响[J]. 食品与发酵工业, 2025 , 51(7) : 204 -212 . DOI: 10.13995/j.cnki.11-1802/ts.039494

Abstract

This study aimed to investigate the effect of CO2 anesthesia on the quality and protein characteristics of grass carp during storage.Four slaughter methods including percussion-direct gutting, percussion-tail cutting, CO2 anesthesia-direct gutting, and CO2 anesthesia-tail cutting were set up.Texture characteristics, total volatile basic nitrogen value, trichloroacetic acid soluble peptide content, total sulfhydryl and carbonyl content, cooking loss, Ca2+-ATPase activity, and SDS-PAGE protein profile of grass carp during frozen storage were analyzed.Results showed that CO2 anesthesia could delay the degradation of protein and non-protein nitrogen compounds to some extent, maintain the water-holding capacity of muscle, and delay the oxidation of myofibrillar protein.The change rate of hardness and springiness of fish treated with CO2 anesthesia-tail cutting was lower during frozen storage in comparison with other three treatments.According to the changes in quality and protein characteristics of fish during frozen storage, CO2 anesthesia-tail cutting was recommended as the preferred slaughter method of grass carp.

Key words： grass carp; CO2 anesthesia; slaughter method; frozen storage quality; protein characteristic

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