| The technology of controlled freezing-point preservation for keeping crucian carp (Carassius auratus)alive without water was investigated. Physiological freezing-point was defined as the freezing-point of organs; rigormortis was regarded as an index for vitality after crucian carp leaving water; hydrolyzed and free amino acids of fishpreserved under controlled freezing-point preservation were compared with those preserved under refrigerated storage(4) for nutrition absorption and flavor. The results showed that cold acclimation contributed to delaying rigor mortisrise after crucian carp leaving water, which suggested a ATP expense reduction. Crucian carp could live withoutwater for 32 h at around -0.3 after 1per hour cooling, and hydrolytic amino acids and free amino acidsincreased compared to the crucian carp after 32 h for 4 refrigerated storage. Cold acclimation reduced rigor mortisafter crucian carp leaving water. After 32 h controlled freezing-point storage, some hydrolyzed and free amino acidsincreased, thus elevating nutrition absorption and flavor. |
