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首页> 外文期刊>Fisheries Research >Capture induced stress and live storage of Atlantic cod ( Gadus morhua) caught by trawl: consequences for the flesh quality.
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Capture induced stress and live storage of Atlantic cod ( Gadus morhua) caught by trawl: consequences for the flesh quality.

机译：捕获由拖网捕捞的大西洋鳕（Gadus morhua）引起的压力并对其进行实时贮藏：对肉质的影响。

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Stress associated with commercial trawling of Atlantic cod was evaluated together with the effects of live storage (0, 3 and 6 h) on the blood pH, glucose, lactate, muscle pH, and mortality. Additionally, the commercial method of direct gutting, used to process fish on-board, was compared to live storage fish that was percussively killed, bled by throat cutting and exsanguinated for 30 min prior to gutting. Visual quality defects related to capture, such as discoloration, net marks and blood spots were evaluated both on whole fish and fillets. The haul duration influenced the survival rate (meanSD: 73.219.6%), elevated the lactate levels (meanSD: 5.222.54 mmol L -1) and declined the blood pH (meanSD: 7.050.16) and muscle pH (6.970.16). The hauls with the highest mortality, the lowest initial blood pH (meanSD: 7.050.16; P<0.05) and the ones that showed an elevated blood lactate (meanSD: 5.222.54 mmol L -1; P<0.05), were the longest hauls in duration (>5 h) and had the highest catch (>10 tonnes). The fish recovered during live storage, but the haul size and duration influenced the blood and muscle pH significantly even after 6 h. After slaughter, it was observed that 52% of examined fish had catch related damages; red discoloration, net markings and skin scratches. The commercial processing method resulted in a significant ( P<0.05) increased in muscle discoloration, compared to fish that was bled immediately. The 3 h live storage increased the muscle discoloration significantly ( P<0.05). However, after 6 h live storage, most of the red discoloration was removed and the fillets were considerable lighter. This clearly shows that fish are able to redistribute blood from the white muscle during recovery and that the haul duration influenced the mortality, muscle and blood chemistry. Thus, the time from capture to bleeding and recovery are important factors in order to improve flesh colour of trawl caught cod.
机译：评估了与商业捕捞大西洋鳕鱼相关的压力，以及活体储存（0、3和6小时）对血液pH，葡萄糖，乳酸，肌肉pH和死亡率的影响。此外，将用于在船上加工鱼的直接肠胃的商业方法与活体储存鱼进行了比较，该活体鱼类被击杀，通过割喉放血并在肠胃中放血了30分钟。在整条鱼和鱼片上都评估了与捕获有关的视觉质量缺陷，例如变色，网纹和血斑。运输时间影响存活率（平均值±SD：73.219.6％），乳酸水平升高（平均值±SD：5.222.54 mmol L -1），血液pH（平均值±SD：7.050.16）和肌肉pH（6.970.16）降低。 ）。死亡率最高，初始血液pH最低（平均值SD：7.050.16; P <0.05）和血液乳酸水平升高（平均值SD：5.222.54 mmol L -1; P <0.05）的检拖运时间最长（> 5小时），渔获量最高（> 10吨）。鱼在活体存储期间恢复了，但捕捞的大小和持续时间甚至在6 h后仍显着影响血液和肌肉的pH值。屠宰后，观察到有52％的受检鱼有与捕捞有关的损害;红色变色，网纹和皮肤划痕。与立即放血的鱼相比，商业加工方法导致肌肉变色显着增加（P <0.05）。 3 h的实时储存显着增加了肌肉的变色（P <0.05）。但是，在6小时的现场储存之后，大部分的红色变色被消除了，并且鱼片变轻了。这清楚地表明，鱼类能够在恢复过程中从白肌中重新分配血液，并且拖钓时间会影响死亡率，肌肉和血液化学。因此，从捕获到出血和恢复的时间是改善拖网捕获的鳕鱼肉色的重要因素。

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