CO2麻醉致死对草鱼生理应激和肌肉品质的影响OA北大核心

This study aimed to explore the effect of CO2 anesthesia as a humane slaughtering method on the physiological stress and meat quality of grass carp.Three anesthetic factors including CO2 anesthesia concentration,anesthesia time,and anesthesia temperature were set to treat grass carp,and serum biochemical indexes,rigor index,whiteness,and water holding capacity were measured.Additionally,the effects of CO2 treatment on the quality of grass carp muscle during storage was explored,taking traditional stunning methods as a control.The results showed that:1)Different factors had varying impact on the stress level and meat quality of grass carp.According to the measurement results and actual production needs of the factory,the optimal settings were determined to be a CO2 concentration of(650±50)mg/L,anesthesia time of 70 minutes,and water temperature of 4 ℃.These settings resulted in reduced stress levels for the grass carp and improved fish meat quality.2)During storage,compared with the stunning group,CO2 treatment significantly delayed in rigor onset and resolution,and further delayed the decomposition of IMP and the formation of Hx,better ensuring the freshness of the fish meat.In summary,under appropriate parameters,CO2 treatment is an effective and humane method of slaughtering grass carp,which can reduce stress response and improve the quality of fish meat compared to traditional stunning methods.This study provides new theoretical support and research ideas for the application of CO2 technology in the aquatic processing industry,with significant implications for the development of slaughter technology to enhance the quality of freshwater fish,protect fish welfare,and advance processing and production practices.