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食精油调节鱼片中死后氧化损伤,鱼片在冷储存期间暴露于屠宰压力
Lucía Méndez1, Giulia Secci2, Lorena Barros1
1Instituto de Investigaciones Marinas, Consejo Superior de Investigaciones Científicas (IIM-CSIC), Vigo, Spain.
Journal of the science of food and agriculture
|January 17, 2026
概括
饮食中的精油并没有减少彩虹鱼屠宰期间的压力,但在冷储存期间保留了片质量. 用精油养的鱼类显示氧化损伤延迟,保持更好的质地和颜色.
科学领域:
- 水产养殖是水产养殖的一种方式.
- 动物福利 动物福利
- 食品科学 食品科学 食品科学
背景情况:
- 水产养殖中的屠宰压力通过生化降解和氧化损害影响鱼类福利和鱼片质量.
- 精油因其抗氧化和抗炎功效而受到探索,以减轻压力和保持肉质.
研究的目的:
- 调查饮食精油和屠宰方法 (空气窒息与敲击) 对彩虹鱼压力生物标志物,氧化过程和片质量的影响.
- 评估屠宰后立即发生的变化和冷储存期间的质量.
主要方法:
- 彩虹鱼的食补充了精油 (0.02%).
- 鱼类要么被空气窒息,要么被敲击屠宰.
- 片质量,压力生物标志物,ATP降解,脂质和蛋白质氧化,质地和颜色在屠宰后立即和经过45天冷储存后进行分析.
- 蛋白质组分析发现了应激反应的甘油酶.
主要成果:
- 与打击乐屠宰相比,空气窒息增加了ATP降解,脂质/蛋白质氧化和纹理损失.
- 升高的脂质调解剂 (12-HpEPE+15-HpEPE,PGD3+PGE3) 和特定的糖溶酶表明来自空气窒息的压力.
- 精油补充剂并没有减少即时的应激反应,但延迟了氧化损伤,改善了冷储存期间的纹理和颜色保留,特别是在空气窒息后.
结论:
- 饮食中的精油在减少彩虹鱼的屠宰引起的急性压力方面无效.
- 精油有效地保持鱼质量,延迟降解,并在冷储存期间保持质地和颜色.
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