对鱼对臭氧微纳米气泡和超声波洗的生理和代谢反应的比较研究
Xinyan Tong1, Lingxiang Bao1, Hanbin Lin1
1School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, PR China.
Ultrasonics sonochemistry
|October 16, 2025
概括
臭氧微纳米泡泡洗 (OMW) 为准备活提供了一种比超声波洗 (UW) 更温和,更有效的方法. OMW增强活力和清洁性,同时减少身体损伤和压力,改善水生食物质量.
科学领域:
- 水产产品质量水产品质量
- 食品加工技术 食品加工技术
- 生物技术是生物技术.
背景情况:
- 维护活水产品的福祉对于食品质量至关重要.
- 鱼是经济上重要的淡水水产品.
- 传统的加工方法可能会造成身体损伤和压力.
研究的目的:
- 为了比较臭氧微纳米气泡洗 (OMW) 和超声波洗 (UW) 对活福利的影响.
- 评估OMW作为水生食品加工的潜在预处理技术.
- 评估洗方法对生理参数的影响.
主要方法:
- 活鱼接受了OMW和UW治疗.
- 评估了身体损伤,活力,肠道疏散和表面清洁.
- 分析了包括肝酶和乳酸盐水平在内的生化标志物.
主要成果:
- 与UW相比,OMW导致身体损伤减少,活力提高.
- OMW增强了肠道内容的疏散和表面的清洁.
- 紫外线导致严重的肝损伤和肝酶升高,而OMW减少了氧化应激并预防了酸性疾病.
结论:
- OMW是一种比UW更温和,更有效的替代品,可以改善活的福祉.
- OMW增强生理参数,减少压力,保持水产品质量.
- OMW在水产食品行业中显示出作为预处理技术的巨大潜力.
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