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

JIANG Lexia; HUA Maozhen; ZHANG Changfeng; HUANG Baosheng; TANG Jiaming; ZHANG Jiaguo

doi:10.19303/j.issn.1008-0384.2022.010.003

Volume 37 Issue 10

Oct. 2022

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Article Navigation > Fujian Journal of Agricultural Sciences > 2022 > 37(10): 1256-1265

JIANG L X, HUA M Z, ZHANG C F, et al. Effects of Vitamin C Pretreatment on Physiology, Biochemistry, and Meat Quality of Scophthalmus maximus Under Cold Stress [J]. Fujian Journal of Agricultural Sciences，2022，37（10）：1256−1265 doi: 10.19303/j.issn.1008-0384.2022.010.003

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JIANG L X, HUA M Z, ZHANG C F, et al. Effects of Vitamin C Pretreatment on Physiology, Biochemistry, and Meat Quality of Scophthalmus maximus Under Cold Stress [J]. Fujian Journal of Agricultural Sciences，2022，37（10）：1256−1265 doi: 10.19303/j.issn.1008-0384.2022.010.003

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

doi: 10.19303/j.issn.1008-0384.2022.010.003

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

Received Date: 2021-11-22
Accepted Date: 2021-11-22
Rev Recd Date: 2022-05-01

Available Online: 2022-08-29

Publish Date: 2022-10-30

Abstract

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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References(44)

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