食品科学 ›› 2021, Vol. 42 ›› Issue (7): 311-318.doi: 10.7506/spkx1002-6630-20200302-036

• 专题论述 • 上一篇    下一篇

运输应激对鱼类生理特性和肌肉品质影响的研究进展

尤孝鹏,汪兰,熊光权,乔宇,吴文锦,李新,丁安子,孙卫青   

  1. (1.长江大学生命科学学院,湖北 荆州 434025;2.湖北省农业科学院农产品加工与核农技术研究所,湖北 武汉 430064)
  • 出版日期:2021-04-15 发布日期:2021-05-17
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0901001);现代农业产业技术体系建设专项(CARS-46); 湖北省技术创新专项(重大项目)(2018ABA100)

A Review of Studies on the Effects of Transportation Stress on Fish Physiological Characteristics and Meat Quality

YOU Xiaopeng, WANG Lan, XIONG Guangquan, QIAO Yu, WU Wenjin, LI Xin, DING Anzi, SUN Weiqing   

  1. (1. College of Life Sciences, Yangtze University, Jingzhou 434025, China; 2. Institute for Products Processing and Nuclear-Agriculture Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
  • Online:2021-04-15 Published:2021-05-17

摘要: 应激反应是生物界中普遍存在的一种生理反应,它会直接影响生物的代谢过程和理化状态,并可能对动物的肌肉品质造成不利影响。运输是鱼类生产过程中必不可少的中间环节,也是引发鱼体应激的重要原因。因此,本文结合已有文献中应激对鱼类生理特性、肌肉品质以及代谢的影响,同时对应激状态下运输如何影响肌肉品质代谢途径进行讨论,并列举目前缓解鱼类应激和提高鱼类抗应激能力的相关措施,此外,初步介绍了转录组学在鱼类应激反应研究中的应用,并阐释了鱼类应激基础研究和应激调控机理研究的重要性和必要性。

关键词: 运输;应激;生理;肌肉品质

Abstract: Stress response is a widespread physiological reaction in nature. It directly affects the metabolic process and physicochemical conditions of living organisms, and is likely to adversely affect the meat quality of food animals. The transportation of live fish is an indispensable intermediate link in the production process of fish products, and it is also a major factor triggering stress response in live fish. Accordingly, this article reviews the existing literature on the effects of stress response on fish physiological characteristics, flesh quality and metabolism, and on how fish transportation affects the metabolic pathways related to flesh quality. Next, it describes the application of transcriptomics in studies on stress response in fish. This review highlights the importance and necessity of fundamental studies on stress response and its regulatory mechanism in fish.

Key words: transportation; stress; physiology; flesh quality

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