摘要：通过研究不同宰杀方式对大菱鲆鱼肉鲜度指标的影响，以寻找一种较好的宰杀方式来提高大菱鲆保鲜效果。实验采用4种方式宰杀大菱鲆：脉冲电击，CO2麻醉，放血，打头；宰杀后置于0 ℃下保藏，测定各组样品的K值、乳酸含量、pH值随时间的变化。实验结果：在保藏过程中，打头致死组K值升高最缓慢，0 h时乳酸含量最低为1.536 2 mg/g（电击组、CO2麻醉组、放血组的乳酸含量分别为1.741 5 mg/g、2.464 6 mg/g、1.991 2 mg/g），0 h 时pH值最高为7.14（电击组、CO2麻醉组、放血组的pH值分别为6.99、6.78、6.91）。打头致死最有利于保鲜，其次为电击。

关键词：宰杀方式；大菱鲆；保鲜；K值；乳酸；pH值
　　
              

Effects of killing methods on fresh quality of turbot

 Abstract: The effect of different killing methods on the fresh quality of turbot (Scophthlmus maximus) was researched in this article. Turbots were distributed into four groups and treated respectively as follows: (1) stimulated electrically with 80 Hz pulsed direct current (PDC) for 1 min (M1); (2) choked the turbot to death in a box filled with CO2 (M2); (3) exsanguinated lively into bins of ice slurry for 1 h (M3); (4) killed directly by a percussive blow to the head and stored in ice(M4). After killed all fishes were stored in a thermostat container of 0 ℃. K-value,lactic acid and pH-value were measured in different time. The results showed that M4 was the best killing method to keep fish fresh which had a slow change of K-value, the minimal K-value in 72 h (M1 36.19%, M2 55.46%, M3 57.11%, M4 35.93%), the minimal lactic acid content (M1 1.741 5 mg/g, M2 2.464 6 mg/g, M3 1.991 2 mg/g, M4 1.536 2 mg/g) and the max pH-value (M1 6.99, M2 6.78, M3 6.91, M4 7.14) when they just died.

Key words: killing methods, Scophthlmus maximus, keep fresh, K-value, lactic acid, pH-value

基金项目：“十一五”国家科技支撑计划“生鲜海水产品的冰温气调保鲜技术研究”（2006BAD30B01）

作者简介：牛宝卫（1984—），男，硕士，主要从事水产品保鲜研究。E-mail: nbw-868@163.com

通讯作者：曾名湧（1965—），男，教授，博士，主要从事水产品加工、高值化利用与水产品保鲜方面的研究。E-mail: mingyz@mail.ouc.edu.cn 

                                       （《渔业现代化》 2008，35（3），38-41）