王利娟，程守坤，张饮江，黄硕琳，谢 晶，陈舜胜
(上海海洋大学食品学院，上海201306)

摘要：研究了加州鲈鱼在水温4℃、10℃、15℃、20℃下模拟运输0 h、3 h、10 h、17 h、24 h后的存活率、生理变化、肌肉品质变化及水质变化，以寻求最佳的加州鲈鱼有水保活运输温度。结果显示：加州鲈鱼的临界温度为4℃；血清皮质醇的含量在运输3h后达到了最大值，之后逐渐降低；运输过程中，肌糖元含量不断降低，肌肉中乳酸含量与pH变化呈负相关，脂肪、蛋白质含量呈下降趋势，而水中氨氮值和pH则不断上升；随着运输时间的延长和运输水温的降低，存活率和呼吸频率都在不断下降。研究表明，加州鲈鱼在有水运输时，水温必须在临界温度之上；短途、中途运输时水温要控制在10℃以上，长途运输水温要控制在15~20℃。
关键词：加州鲈鱼；保活运输；应激反应；环境胁迫

Effect of water temperature on keep-alive transportation
for black bass (Micropterus salmoides)
WANG Lijuan, CHENG Shoukun, ZHANG Yinjiang, HUANG Shuolin, XIE Jing, CHEN Shunsheng
（College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China）

Abstract: To seek the optimum water temperature of black bass in keep-alive transportation with water，survival rate, physiological changes, quality changes of muscle and water in black bass were studied after it was simulated transported for 0h, 3h, 10h, 17h, 24h at 4℃, 10℃ ,15℃ , 20℃ respectively. The result showed that critical temperature for black bass was 4℃. Serum cortisol content reached a maximum after it was transported for 3h, then it decreased gradually. During transportation, muscle glycogen declined continuously, and content of lactic acid in muscle was negatively related to muscle pH, and fat content and protein content showed a decrease trend, while ammonia nitrogen and water pH rose continuously. Survival rate and breath frequency declined with falling of water temperature and continuing transportation. The study showed , water temperature must be above the critical temperature, and it should be above 10℃ during short-distance and midway transportation, and 15~20℃ during long-distance transportation of black bass in keep-alive transportation with water.
Key words: black bass; keep-alive transportation; stress response; environmental stress

（来源：《渔业现代化》2014,41(2):23-27,37）