维生素C对降温胁迫下大菱鲆生理生化指标及其肉质的影响

蒋乐霞; 华茂圳; 张长峰; 黄宝生; 唐家铭; 张家国

doi:10.19303/j.issn.1008-0384.2022.010.003

维生素C对降温胁迫下大菱鲆生理生化指标及其肉质的影响

doi: 10.19303/j.issn.1008-0384.2022.010.003

蒋乐霞^{1, 2,},
华茂圳^{2, 3},
张长峰^{2, 4, ,},
黄宝生^{2, 4, ,},
唐家铭^{1, 2},
张家国^{2, 4}

1.
广东海洋大学食品科技学院，广东　湛江　524088
2.
山东商业职业技术学院/山东省农产品贮运保鲜技术重点实验室，山东　济南　250103
3.
上海海洋大学水产科学国家级实验教学示范中心，上海　201306
4.
国家农产品现代物流工程技术研究中心，山东　济南　250103

基金项目: 国家重点研发计划项目（2021YFD2100504-4）；泰山学者特聘专家项目（2020–2024年）；农业农村部淡水渔业与种质资源利用重点实验室开放课题（XKQKF201901）

详细信息

作者简介:
蒋乐霞（1996−），女，硕士研究生，研究方向：食品加工与安全（E-mail：2394715967@qq.com）

通讯作者:
张长峰（1976−），男，博士，教授，研究方向：水产品冷链物流（E-mail：zcf202@163.com）

黄宝生（1984−），男，博士，教授，研究方向：水产品冷链物流（E-mail：18396898921@163.com）

中图分类号: S 983
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出版历程
- 收稿日期: 2021-11-22
- 录用日期: 2021-11-22
- 修回日期: 2022-05-01
- 网络出版日期: 2022-08-29
- 刊出日期: 2022-10-30

Effects of Vitamin C Pretreatment on Physiology, Biochemistry, and Meat Quality of Scophthalmus maximus Under Cold Stress

JIANG Lexia^{1, 2
,},
HUA Maozhen^{2, 3},
ZHANG Changfeng^{2, 4
, ,},
HUANG Baosheng^{2, 4
, ,},
TANG Jiaming^{1, 2},
ZHANG Jiaguo^{2, 4}

1.
College of Food Science and Technology, Zhanjiang, Guangdong　524088, China
2.
Shandong Institute of Commerce and Technology/Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, Shandong　250103, China
3.
National Demonstration Center for Experimental Fishery Science Education, Shanghai Ocean University, Shanghai　201306, China
4.
National Engineering Research Center for Agricultural Products Logistics, Jinan, Shandong　250103, China

摘要

摘要: 目的为缓解大菱鲆（Scophthalmus maximus）在降温过程中的应激反应，提高肌肉品质，研究水体中添加维生素C对大菱鲆降温胁迫下生理生化指标及肌肉品质的影响。方法首先，将大菱鲆分别放入含0 、25 、50 、100 mg·L⁻¹维生素C溶液处理12 h，然后经制冷循环水系统降温至3 ℃，无水保活0、12 、24 、36、48 、60、72 h，观察其存活率并筛选最适维生素C浓度；其次，以最适浓度维生素C处理大菱鲆12 h后，进行降温至18、13、8、3 ℃，分别在4个温度点取样测定白细胞、肾上腺素、皮质醇等生理生化以及肌肉质构指标。结果 50 mg·L⁻¹维生素C溶液处理的大菱鲆无水保活72 h存活率最高，为40.0%。维生素C处理的大菱鲆血液白细胞、红细胞、血红蛋白和血小板浓度均显著高于未处理组（P＜0.05）；降温过程中，血清肾上腺素、皮质醇、总蛋白等指标含量呈上升趋势，而血清血糖、肝脏肝糖原、肌肉pH呈下降趋势，维生素C处理组生理生化指标变化幅度均显著小于对照组（P＜0.05）；维生素C处理组硬度、弹性、咀嚼性等指标明显大于对照组（P＜0.05）。结论经50 mg·L⁻¹维生素C处理后，大菱鲆的应激程度及肝肾脏损伤程度得到缓解，能量代谢和肌肉品质方面也更为稳定。表明适当的维生素C处理可在一定程度上缓解降温胁迫对大菱鲆的负面影响。
- 维生素C /
- 大菱鲆 /
- 生理生化指标 /
- 肌肉品质
Abstract: Objective Effects of vitamin C addition in water to improve cold-tolerance of turbot ( Scophthalmus maximus ) on the physiology, biochemistry, and muscles of the fish in chilling preservation were studied. Method Live turbots were kept in water containing 0, 25, 50, or 100 mg·L⁻¹ of vitamin C for 12 h prior to chilling to 3 ℃ by circulating the water through a refrigeration system and holding for 0, 12, 24, 36, 48, 60, or 72 h out of water to observe the survival rate of the fish and determine the optimal vitamin C concentration for the pretreatment. In water with the optimized vitamin C concentration, turbots were kept for 12 h followed by cooling the water to 18, 13, 8, and 3 ℃ to measure the physiological and biochemical indexes, such as white blood cells, epinephrine, cortisol, and muscle texture, of the turbots under cold stress. Result The turbots kept in water containing 50 mg·L⁻¹ vitamin C then chilled to 3 ℃ for 72 h had the highest survival rate at 40.0%. The white blood cells, red blood cells, hemoglobin, and platelets of the vitamin C-treated fish were significantly higher than those of control (P＜0.05). During cooling from 18 ℃ to 3 ℃, the contents of serum epinephrine, cortisol, and total protein in fish were on an increasing trend, while serum glucose, liver glycogen, and muscle pH decreasing; the physiological and biochemical indexes changed significantly less on the pretreated turbots than control (P＜0.05); and the muscle firmness, elasticity, and chewiness of the treatment fish were significantly higher than those of control (P＜0.05). Conclusion With a 50 mg·L⁻¹ vitamin C pretreatment, the negative impacts of cold stress on liver and kidney of the chilled turbots were significantly reduced and the energy metabolism and meat quality of the fish relatively unaffected.
- Vitamin C /
- Scophthalmus maximus /
- physiological and biochemical indexes /
- muscle quality

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表 1 不同维生素C用量处理下大菱鲆无水保活不同时间的存活率

Table 1. Survival rates of turbots pretreated by vitamin C in different concentrations prior to out-of-water chilling

维生素C Vitamin C/(mg·L⁻¹)	不同处理时间的存活率Survival rates/%
维生素C Vitamin C/(mg·L⁻¹)	0 h	12 h	24 h	36 h	48 h	60 h	72 h
0	100.00±0.00 a	100.00±0.00 a	95.33±3.85 ab	64.45±3.85 d	48.89±3.85 d	8.89±7.70 c	0.00±0.00 c
25	100.00±0.00 a	100.00±0.00 a	91.11±3.85 b	64.45±3.85 d	53.33±0.00 cd	28.89±3.85 b	0.00±0.00 c
50	100.00±0.00 a	100.00±0.00 a	100.00±0.00 a	100.00±0.00 a	91.11±3.85 a	77.77±3.85 a	42.22±3.85 a
100	100.00±0.00 a	100.00±0.00 a	100.00±0.00 a	71.11±3.85 c	62.22±3.85 b	13.33±0.00 c	15.55±3.86 b
200	100.00±0.00 a	100.00±0.00 a	82.22±7.70 c	82.22±3.85 b	55.55±3.95 c	28.89±7.70 b	0.00±0.00 c
同列数据后不同小写字母代表有显著性差异（P＜0.05），相同则无显著性差异（P>0.05）。 Data with different lowercase letters on same column indicate significant differences at P＜0.05; those with identical letter, no significant difference(P >0.05).

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表 2 维生素C对降温胁迫下大菱鲆血液中红细胞、血红蛋白、血小板、白细胞的影响

Table 2. Effects of vitamin C pretreatment on red blood cells, hemoglobin, platelets, and leukocytes of turbots under cold stress

指标 Index	组别 Group	温度 Temperature/ ℃
指标 Index	组别 Group	18	13	8	3
红细胞 RBC/（×10¹² 个·L⁻¹）	对照组 Control	1.67±0.02 a	1.62±0.05 a	1.48±0.06 b	1.23±0.04 b
红细胞 RBC/（×10¹² 个·L⁻¹）	试验组 Treatment	1.71±0.01 a	1.65±0.02 a	1.56±0.02 a	1.34±0.03 a
血红蛋白 HGB/（g·L⁻¹）	对照组 Control	55.40±0.06 a	51.20±1.13 a	42.00±0.86 b	39.30±0.30 b
血红蛋白 HGB/（g·L⁻¹）	试验组 Treatment	54.80±0.40 a	52.30±1.02 a	46.00±0.41 a	41.10±0.80 a
血小板 PLT/（×10⁹ 个·L⁻¹）	对照组 Control	15.60±0.28 a	14.70±0.27 b	11.30±0.13 b	8.60±0.01 b
血小板 PLT/（×10⁹ 个·L⁻¹）	试验组 Treatment	16.20±0.02 a	16.10±0.41 a	14.30±0.21 a	10.8±0.03 a
白细胞 WBC/（×10⁹ 个·L⁻¹）	对照组 Control	8.01±0.44 a	7.87±0.12 a	7.35±0.25 b	5.36±0.11 a
白细胞 WBC/（×10⁹ 个·L⁻¹）	试验组 Treatment	8.06±0.30 a	7.96±0.25 a	7.65±0.21 a	5.51±0.13 a
不同小写字母表示同一指标同一温度下不同处理组之间差异显著（P＜0.05）；下同。 Data with different lowercase letters indicate significant differences among groups with identical indices at same temperature under different treatments at P＜0.05. Same for following tables.

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表 3 维生素C对降温胁迫下大菱鲆血清皮质醇和肾上腺素浓度的影响

Table 3. Effects of vitamin C pretreatment on serum cortisol and epinephrine concentration in turbots under cold stress

指标 Index	组别 Group	温度 Temperature/℃
指标 Index	组别 Group	18	13	8	3
皮质醇 Cortisol/（ng·mL⁻¹）	对照组 Control	75.6±1.28 a	84.5±1.94 a	89.8±1.56 a	100.5±1.50 a
皮质醇 Cortisol/（ng·mL⁻¹）	试验组 Treatment	74.8±0.75 a	82.3±1.09 b	85.4±1.25 b	89.7±1.06 b
肾上腺素 Adrenaline/（ng·mL⁻¹）	对照组 Control	43.6±0.68 a	48.6±0.84 a	55.8±1.24 a	63.4±1.43 a
肾上腺素 Adrenaline/（ng·mL⁻¹）	试验组 Treatment	41.3±0.78 a	45.6±0.43 b	48.5±0.92 b	52.4±1.14 b

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表 4 维生素C对降温胁迫下大菱鲆血清TP、ALB、ALT、PCSK-9的影响

Table 4. Effects of vitamin C pretreatment on serum TP, ALB, ALT, and PCSK-9 of turbots under cold stress

指标 Index	组别 Group	温度 Temperature/ ℃
指标 Index	组别 Group	18	13	8	3
总蛋白 TP/ （g·L⁻¹）	对照组 Control	40.4±0.01 a	42.1±0.21 a	45.8±0.29 a	44.5±0.46 a
总蛋白 TP/ （g·L⁻¹）	试验组 Treatment	39.1±0.06 a	41.6±0.49 a	43.4±0.37 b	42.5±0.28 b
白蛋白 ALB/ （g·L⁻¹）	对照组 Control	17.8±0.10 a	18.5±0.11 b	19.3±0.14 a	18.1±0.08 b
白蛋白 ALB/ （g·L⁻¹）	试验组 Treatment	17.3±0.08 a	19.2±0.09 a	19.3±0.11 a	19.6±0.14 a
谷丙转氨酶 ALT/（U·L⁻¹）	对照组 Control	4.2±0.13 a	4.5±0.01 a	5.2±0.30 a	5.6±0.30 a
谷丙转氨酶 ALT/（U·L⁻¹）	试验组 Treatment	4.1±0.13 a	4.3±0.12 a	4.5±0.20 b	4.9±0.30 b
鱼前蛋白转化酶枯草溶菌素-9 PCSK-9/(U·L⁻¹)	对照组 Control	0.3±0.003 a	0.3±0.009 a	0.4±0.001 a	0.6±0.010 a
鱼前蛋白转化酶枯草溶菌素-9 PCSK-9/(U·L⁻¹)	试验组 Treatment	0.3±0.003 a	0.2±0.008 a	0.3±0.001 b	0.4±0.001 b

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表 5 维生素C对降温胁迫下大菱鲆血清AST、CK、LDH活性的影响

Table 5. Effects of vitamin C pretreatment on serum AST, LDH, and CK activities in turbots under cold stress

指标 Index	组别 Group	温度 Temperature/℃
指标 Index	组别 Group	18	13	8	3
谷草转氨酶 AST/(U·L⁻¹)	对照组 Control	33.9±0.27 a	38.2±0.48 a	45.6±0.46 a	51.6±0.41 a
谷草转氨酶 AST/(U·L⁻¹)	试验组 Treatment	34.5±0.41 a	36.7±0.55 a	42.8±0.38 b	50.3±0.30 a
肌酸激酶 CK/(U·L⁻¹）	对照组 Control	991.3±21.11a	1123.4±24.44 a	1756.7±32.22 a	1849.8±24.44 a
肌酸激酶 CK/(U·L⁻¹）	试验组 Treatment	1000.3±16.67 a	1098.6±25.56 a	1698.2±27.78 a	1704.3±22.22 b
乳酸脱氢酶 LDH/(U·L⁻¹)	对照组 Control	2.7±0.06 a	3.9±0.14 a	4.1±0.07 a	3.5±0.11 b
乳酸脱氢酶 LDH/(U·L⁻¹)	试验组 Treatment	3.1±0.03 a	3.4±0.14 b	3.8±0.13 b	3.7±0.14 a

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表 6 维生素C对降温胁迫下大菱鲆血清GLU、肝糖原、LAC的影响

Table 6. Effects of vitamin C pretreatment on serum GLU, liver glycogen, and LAC of turbots under cold stress

指标 Index	组别 Group	温度 Temperature/℃
指标 Index	组别 Group	18	13	8	3
血清葡萄糖 GLU/ （mmol·L⁻¹）	对照组 Control	2.4±0.07 a	2.2±0.09 a	1.9±0.04 a	1.5±0.08 b
血清葡萄糖 GLU/ （mmol·L⁻¹）	试验组 Treatment	2.3±0.00 a	1.8±0.08 b	1.6±0.06 b	1.9±0.04 a
肝糖原 Hepatic glycogen/(mg·g⁻¹)	对照组 Control	43.2±0.30 a	39.8±0.40 b	35.2±0.30 b	39.4±0.51 a
肝糖原 Hepatic glycogen/(mg·g⁻¹)	试验组 Treatment	43.6±0.39 a	41.8±0.30 a	39.5±0.71 a	36.9±0.50 b
乳酸 LAC/ （mmol·L⁻¹）	对照组 Control	0.8±0.04 a	1.5±0.03 a	2.1±0.03 a	2.5±0.04 a
乳酸 LAC/ （mmol·L⁻¹）	试验组 Treatment	0.9±0.03 a	1.3±0.04 b	1.7±0.03 b	2.0±0.03 b

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表 7 维生素C对降温胁迫下大菱鲆肌肉质构及pH的影响

Table 7. Effects of vitamin C pretreatment on meat texture and pH of turbots under cold stress

指标 Index	组别 Group	温度 Temperature/℃
指标 Index	组别 Group	18	13	8	3
硬度 Hardness/N	对照组 Control	6.84±0.24 a	6.80±0.15 a	6.76±0.23 a	6.72±0.17 a
硬度 Hardness/N	试验组 Treatment	6.83±0.13 a	6.82±0.18 a	6.80±0.17 a	6.77±0.09 a
胶黏性 Gumminess/N	对照组 Control	0.38±0.02 b	0.42±0.02 a	0.43±0.01 a	0.43±0.02 a
胶黏性 Gumminess/N	试验组 Treatment	0.41±0.02 a	0.39±0.05 b	0.44±0.02 a	0.44±0.03 a
弹性 Springiness/mm	对照组 Control	0.51±0.02 a	0.50±0.04 a	0.45±0.07 b	0.41±0.04 b
弹性 Springiness/mm	试验组 Treatment	0.52±0.02 a	0.50±0.02 a	0.48±0.04 a	0.45±0.02 a
咀嚼性 Chewiness/mJ	对照组 Control	0.30±0.03 a	0.31±0.02 a	0.27±0.01 a	0.25±0.01 b
咀嚼性 Chewiness/mJ	试验组 Treatment	0.29±0.02 a	0.32±0.04 a	0.29±0.04 a	0.28±0.02 a
回复性 Reversibility/mm	对照组 Control	0.20±0.01 a	0.23±0.03 a	0.19±0.02 a	0.20±0.01 a
回复性 Reversibility/mm	试验组 Treatment	0.22±0.02 a	0.21±0.01 a	0.18±0.04 a	0.22±0.02 a
pH值 pH value	对照组 Control	7.15±0.03 a	6.91±0.06 a	6.53±0.04 b	6.32±0.05 b
pH值 pH value	试验组 Treatment	7.21±0.08 a	6.93±0.03 a	6.79±0.07 a	6.57±0.08 a

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维生素C对降温胁迫下大菱鲆生理生化指标及其肉质的影响

doi: 10.19303/j.issn.1008-0384.2022.010.003

作者简介:
蒋乐霞（1996−），女，硕士研究生，研究方向：食品加工与安全（E-mail：2394715967@qq.com）

通讯作者:
张长峰（1976−），男，博士，教授，研究方向：水产品冷链物流（E-mail：zcf202@163.com）

黄宝生（1984−），男，博士，教授，研究方向：水产品冷链物流（E-mail：18396898921@163.com）

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Effects of Vitamin C Pretreatment on Physiology, Biochemistry, and Meat Quality of Scophthalmus maximus Under Cold Stress

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维生素C对降温胁迫下大菱鲆生理生化指标及其肉质的影响

doi: 10.19303/j.issn.1008-0384.2022.010.003

作者简介: 蒋乐霞（1996−），女，硕士研究生，研究方向：食品加工与安全（E-mail：2394715967@qq.com）

通讯作者: 张长峰（1976−），男，博士，教授，研究方向：水产品冷链物流（E-mail：zcf202@163.com） 黄宝生（1984−），男，博士，教授，研究方向：水产品冷链物流（E-mail：18396898921@163.com）

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Effects of Vitamin C Pretreatment on Physiology, Biochemistry, and Meat Quality of Scophthalmus maximus Under Cold Stress

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作者简介:
蒋乐霞（1996−），女，硕士研究生，研究方向：食品加工与安全（E-mail：2394715967@qq.com）

通讯作者:
张长峰（1976−），男，博士，教授，研究方向：水产品冷链物流（E-mail：zcf202@163.com）

黄宝生（1984−），男，博士，教授，研究方向：水产品冷链物流（E-mail：18396898921@163.com）