本文選題：鯽魚(yú) + 中國(guó)對(duì)蝦��； 參考：《浙江大學(xué)》2014年博士論文

【摘要】：水產(chǎn)品由于其低脂肪、高蛋白的特點(diǎn),已成為合理膳食營(yíng)養(yǎng)結(jié)構(gòu)中不可替代的組分,隨著人們生活水平的提高,鮮活水產(chǎn)品越來(lái)越受到人們的青睞。近年來(lái),開(kāi)發(fā)高效的水產(chǎn)品�；畋ｕr技術(shù)研究已經(jīng)成為人們關(guān)注的焦點(diǎn)。 本文探索了丁香酚麻醉對(duì)于鯽魚(yú)無(wú)水保活的可行性,并測(cè)定了鯽魚(yú)無(wú)水�；钋昂蟮钠焚|(zhì)變化和生化特性。丁香酚麻醉的鯽魚(yú)裝袋充入90%的氧氣放在8℃、相對(duì)濕度95%-100%的環(huán)境下可無(wú)水�；�38h,隨后轉(zhuǎn)入清水中可完全復(fù)活。保活前后持水性沒(méi)有明顯的變化,休眠下的鯽魚(yú)TVB-N值、TBA值明顯高于鮮活的鯽魚(yú)。休眠過(guò)程中血清皮質(zhì)醇濃度、GOT、AKP、ACP活性明顯升高,但是復(fù)活后會(huì)立即下降,回到正常水平。實(shí)驗(yàn)證明,丁香酚麻醉無(wú)水�；铞a魚(yú)的肌肉品質(zhì)并不會(huì)受到影響,麻醉時(shí)產(chǎn)生的脅迫在復(fù)活后會(huì)立即消失。 魚(yú)蝦類冷血?jiǎng)游锒加幸粋�(gè)固定的生態(tài)冰溫,在生態(tài)冰溫區(qū)內(nèi),采用適當(dāng)?shù)慕禍?可使魚(yú)蝦處于假死的休眠狀態(tài),隨后進(jìn)行保活運(yùn)輸。鯽魚(yú)在低溫休眠狀態(tài)下,血清中皮質(zhì)醇濃度、溶菌酶活力和GOT活性顯著上升,蘇醒后恢復(fù)到正常狀態(tài)。血清AKP活性在休眠狀態(tài)下下降,蘇醒后立即上升,而低溫不會(huì)影響GPT和ACP的活性。結(jié)果表明低溫?zé)o水�；钕脉a魚(yú)受到了應(yīng)激脅迫,并做出了相應(yīng)的脅迫響應(yīng),當(dāng)放入清水中復(fù)活后,這種脅迫響應(yīng)就會(huì)解除,恢復(fù)到正常狀態(tài)。低溫可能造成鯽魚(yú)肝細(xì)胞的損傷和免疫能力的下降,但是,在放入清水中復(fù)活后,這種傷害會(huì)立即消失。經(jīng)過(guò)低溫休眠、復(fù)活后的鯽魚(yú)與鮮活的鯽魚(yú)狀態(tài)一致。 鯽魚(yú)經(jīng)低溫?zé)o水保活后,血清過(guò)氧化氫含量先下降再上升,超氧陰離子產(chǎn)生速率沒(méi)有明顯的變化。休眠狀態(tài)下SOD、CAT和POD活性均明顯地上升,復(fù)活后CAT活性下降,而SOD和POD活性沒(méi)有變化。GSH-Px活性一直沒(méi)有明顯的差異。低溫休眠下鯽魚(yú)血清中SOD、CAT和GSH-Px的基因表達(dá)量均顯著上升,放入清水中蘇醒后,SOD和GSH-Px的基因表達(dá)量顯著性降低,而CAT的表達(dá)量并沒(méi)有明顯差異。實(shí)驗(yàn)證明,鯽魚(yú)在低溫誘導(dǎo)休眠的過(guò)程中,體內(nèi)的抗氧化防御系統(tǒng)被激活,這可能是其應(yīng)對(duì)抗冷休克的主要機(jī)制,需要大量抗氧化酶表達(dá)來(lái)調(diào)整體內(nèi)的動(dòng)態(tài)平衡。 低溫?zé)o水�；顚�(duì)鯽魚(yú)的代謝水平也具有一定的影響。低溫休眠下鯽魚(yú)血液葡萄糖和乳酸濃度均有所升高,蘇醒后恢復(fù)到正常狀態(tài)。從新鮮到休眠再到復(fù)活后,LDH活性先降低后升高；而PK活性的變化趨勢(shì)正好相反；HK活性一直呈現(xiàn)上升的趨勢(shì)；PFK活性并沒(méi)有顯著性變化。結(jié)果表明低溫降低鯽魚(yú)的呼吸頻率,對(duì)機(jī)體的供氧不足,體內(nèi)組織轉(zhuǎn)換為無(wú)氧代謝。在低溫?zé)o水條件下�；�38h,將鯽魚(yú)放入清水中蘇醒后,鯽魚(yú)開(kāi)始正常呼吸,各個(gè)指標(biāo)逐漸恢復(fù)到新鮮水平,體內(nèi)重新進(jìn)行有氧代謝。 利用蛋白質(zhì)組學(xué)技術(shù)篩選中國(guó)對(duì)蝦在無(wú)水保活過(guò)程出現(xiàn)的差異蛋白并探討其作用機(jī)制。通過(guò)雙向電泳技術(shù),每張凝膠圖譜上大約有380-430個(gè)蛋白點(diǎn)被分離,其中,14個(gè)差異蛋白點(diǎn)被切取進(jìn)行酶解和MALDI-TOF-MS分析。11個(gè)蛋白點(diǎn)被成功地鑒定,包括血藍(lán)蛋白、血淋巴凝固蛋白、肌球蛋白輕鏈和基質(zhì)鈣結(jié)合蛋白。血藍(lán)蛋白下調(diào),血淋巴凝固蛋白和肌球蛋白輕鏈上調(diào)的共同作用使得對(duì)蝦在低溫下進(jìn)入休眠狀態(tài)并在無(wú)水條件下保持存活,而且,基質(zhì)鈣結(jié)合蛋白的上調(diào)使得對(duì)蝦能夠在溫水中蘇醒。本研究為對(duì)蝦的低溫?zé)o水保活提供了理論基礎(chǔ)。 5%NaCl+5%CaCl2+2.5%山梨醇復(fù)配的冰點(diǎn)調(diào)節(jié)劑處理鮮活的中國(guó)對(duì)蝦能有效地降低冰點(diǎn),并抑制細(xì)菌的生長(zhǎng)繁殖。冰點(diǎn)降低的對(duì)蝦放在-2.0±0.2℃貯藏其肌肉的微觀結(jié)構(gòu)與新鮮的相比并沒(méi)有什么變化,而對(duì)照組對(duì)蝦肌肉內(nèi)生成大量冰晶。以細(xì)菌總數(shù)、TVB-N值、TMA-N值和感官評(píng)定為指標(biāo),對(duì)蝦冰點(diǎn)從-1.3℃降低到-2.5℃后放在-2.0±0.2℃貯藏,貨架期可延長(zhǎng)2天,同時(shí)具有較高的持水性、鹽溶性蛋白含量和Ca2+-ATP激酶活性。實(shí)驗(yàn)證明,控制冰溫貯藏具有很好的應(yīng)用前景,即可保持對(duì)蝦原有的鮮度,又可延長(zhǎng)其貨架期。
[Abstract]:Due to its low fat and high protein, aquatic products have become an irreplaceable component in the rational dietary structure. With the improvement of people's living standards, fresh aquatic products are becoming more and more popular. In recent years, the research on the development of efficient aquatic product preservation technology has become the focus of attention.
In this paper, the feasibility of anaesthesia for Carassius carassius was explored and the quality and biochemical characteristics of Carassius auratus before and after the anhydrous preservation of Carassius auratus were measured. The Carassius auratus anaesthetized carp was filled with 90% oxygen at 8, and the relative humidity of 95%-100% could live 38h without water, and it could be completely resurrected with the water in the water. The TVB-N value of Carassius auratus under dormancy was significantly higher than that of fresh crucian carp. The serum cortisol concentration, GOT, AKP, ACP activity in the dormancy process increased obviously, but it would drop immediately after the resurrection, and returned to the normal level. The experiment proved that the muscle quality of the Carassius auratus was not affected by the anaesthesia of eugenol anaesthesia, and the production of the Carassius carassius was produced in the anaesthesia. The stress of birth will disappear immediately after the resurrection.
Fish and shrimp cold-blooded animals have a fixed ecological ice temperature. In the ecological ice temperature area, proper cooling can make fish and shrimps in the dormant state of death, and then carry on the living and transportation. In the low temperature dormancy state, the concentration of cortisol, the activity of lysozyme and the activity of GOT in the serum, and the recovery to the normal state after the awakening. The serum AK The activity of P decreased in the dormancy state and rose immediately after awakening, and the low temperature did not affect the activity of GPT and ACP. The results showed that the crucian carp was subjected to stress stress under the low temperature and water conservation, and made the corresponding stress response. After the resurrection in water, the stress response would be removed and returned to normal. The damage of the cells and the decrease of immune ability, but after the resurrection in water, the injury will disappear immediately. After the low temperature dormancy, the crucian carp after the resurrection is in accordance with the living crucian carp.
After the Carassius auratus was kept alive at low temperature, the content of serum hydrogen peroxide decreased first and then increased, and the rate of superoxide anion production had no obvious change. The activity of SOD, CAT and POD increased obviously in dormancy, and the activity of CAT decreased after the resurrection, while the activity of SOD and POD did not change the.GSH-Px activity. The gene expression of SOD, CAT and GSH-Px increased significantly, and the gene expression of SOD and GSH-Px decreased significantly, and there was no significant difference in the expression of CAT. The experiment proved that the antioxidant defense system in the crucian carp was activated in the process of low temperature induced dormancy, which may be the main resistance to cold shock. The mechanism requires a large number of antioxidant enzymes to regulate the homeostasis in vivo.
At low temperature, the concentration of glucose and lactic acid in the blood of crucian carp increased and recovered to the normal state after the low temperature dormancy. From fresh to dormant to resurrection, the activity of LDH first decreased and then increased; and the change trend of PK activity was just the opposite; the activity of HK had been rising. The results showed that there was no significant change in the activity of PFK. The results showed that the respiration rate of Carassius auratus was reduced at low temperature, the oxygen supply to the body was insufficient and the tissues of the body were converted into anaerobic metabolism in the body. The 38h was preserved under the condition of low temperature and water. After the Carassius auratus was put into clear water, the crucian carp began to breathe normally, and the indexes gradually recovered to the fresh level, and the body was re carried out in the body. Aerobic metabolism.
The proteomics technology was used to screen the differential proteins of Chinese Penaeus chinensis in the process of water free preservation. Through two-dimensional electrophoresis, about 380-430 protein points were separated on each gel map. Among them, 14 differential proteins were identified by enzymolysis and MALDI-TOF-MS analysis, and.11 protein points were identified successfully. It includes hemocyanin, hemolymph coagulating protein, myosin light chain and matrix calcium binding protein. Down regulation of hemocyanin and up regulation of hemolymph coagulin and myosin light chain make shrimp enter dormant state at low temperature and keep alive under anhydrous condition, and the up regulation of matrix calcium binding protein makes prawns able. This study provides a theoretical basis for the preservation of penaeid shrimp at low temperature and without water.
The ice point regulator of 5%NaCl+5%CaCl2+2.5% sorbitol compound can effectively reduce the freezing point and inhibit the growth and reproduction of the bacteria. The microstructures of the shrimps lowered by the freezing point at -2.0 + 0.2 C are not changed compared with the fresh ones, and a large number of ice crystals are produced in the muscles of the shrimp. The total number, TVB-N value, TMA-N value and sensory evaluation were the indexes. The freezing point of shrimp was lowered from -1.3 to -2.5 C and stored at -2.0 0.2 C. The shelf life could be extended for 2 days, while the water holding capacity, salt soluble protein content and Ca2+-ATP kinase activity were higher. The experiment proved that the control of ice temperature storage had a good application prospect and could keep the original shrimp. The freshness can also extend its shelf life.

【學(xué)位授予單位】：浙江大學(xué)
【學(xué)位級(jí)別】：博士
【學(xué)位授予年份】：2014
【分類號(hào)】：TS254.4

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