鱼类保活运输及其对肌肉和血液生理生化指标影响研究进展

随着水产品冷链物流技术的发展, 作为其重要组成部分, 保活运输的关注点已不仅是成活率和生理生化指标, 其运输过程对水产动物营养和品质的影响也至关重要。本文综述了不同鱼类有水保活和无水保活运输方法, 分析了保活过程对鱼肉蛋白质、脂肪、糖原以及pH的影响机制, 同时概述了保活运输后鱼体内主要生理生化指标的变化。研究表明, 温度对保活运输鱼类存活的影响非常大, 最佳存活温度与鱼类品种密切相关; 保活运输过程中, 鱼体的三大供能物质及血液生化指标都会发生较大变化, 大多数指标在运输结束鱼体复苏后, 基本都有所恢复, 恢复的程度取决于鱼种、运输方法、运输温度以及运输时长。本文对鱼类保活运输品质控制的相关研究进行了概述和总结, 以期为改善鱼类保活运输技术提供重要的参考依据和指导方案。

Research progress on the live transportation of fish and its effect on muscle and physiological and biochemical indexes of blood

With the development of cold chain logistics technology of aquatic products, the focus of the live transportation is not only on the survival rate and biochemical indicators, but also on the nutrition and quality of aquatic products affected by the transportation process. This paper reviewed different fish live transport methods with and without water conservation, and analyzed the influence mechanism of the preservation process on fish quality, including protein, fat, glycogen and pH. The changes of the main physiological and biochemical indexes of fish after the preservation transport were also summarized. The study showed that temperature was very important to the survial of fish and the best survial temperature was closely related to the fish species. The energy and blood biochemical indicators of fish would change a lot during the live transportation. Most indicators would basically recover at the end of the transport, and the degree of recovery depended on the species, methods, temperature and transportation time. This study provides reference for improving the technology of fish live transport.