Quality and biochemical properties of artificially hibernated crucian carp for waterless preservation.
The aim of this study was to explore the artificial hibernation of crucian carp for waterless preservation and to characterize the quality and biochemical properties during and after the hibernation. Anesthetized crucian carp using eugenol were stored at 8 °C with 90 % oxygen and 95-100 % relative humidity for 38 h and then transferred to fresh water to recover. Liquid loss and cooking loss had no significant changes (p > 0.05). The total volatile basic nitrogen content and 2-thiobarbituric acid value in hibernated fish were significantly higher (p < 0.05) than fresh and recovered groups. Serum cortisol, glutamic-oxaloacetic transaminase (GOT), alkaline phosphatase (AKP), and acid phosphatase (ACP) activities significantly increased (p < 0.05) during hibernation, while glutamic-pyruvic transaminase (GPT) had no significant change (p > 0.05). Both ACP and AKP activities decreased upon the fish recovered, but only the ACP activity returned to normal. However, there were increased serum glucose concentration, GOT and GPT activities in recovered fish. On the basis of these findings, it can be concluded that the artificially hibernated life of crucian carp was 38 h by the combination of anaesthetizing and low temperature. The muscle quality would not be influenced, and most of the stress responses would disappear after hibernated fish recovered.
Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of China.
Hongbo
H
Mi
Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of China.
Chunlu
C
Qian
Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of China. linchun@zju.edu.cn.
Linchun
L
Mao
D000818:Animals; D001786:Blood Glucose; D002347:Carps / Q000502:physiology; D003296:Cooking; D005519:Food Preservation / Q000379:methods*; D006605:Hibernation; D006854:Hydrocortisone; D008460:Meat / Q000592:standards*
D001786:Blood Glucose; D006854:Hydrocortisone