Effects of bleeding treatment on quality of fresh silver carp fillets

NIU Yongxin; XIONG Qing; YANG Qin; AN Yueqi; HU Yang; LIU Ru; XIONG Shanbai

doi:10.13300/j.cnki.hnlkxb.2025.05.022

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Effects of bleeding treatment on quality of fresh silver carp fillets

Food science and agricultural engineering | 更新时间：2026-11-05

- Effects of bleeding treatment on quality of fresh silver carp fillets
- Journal of Huazhong Agricultural University Vol. 44, Issue 5, Pages: 218-228(2025)
- 作者机构：
  
  华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心（武汉），武汉 430070
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2025.05.022
  CLC： TS254.4
- Received：26 April 2024，
  
  Published：15 September 2025
- 稿件说明：
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牛永鑫，熊青，杨琴，等.放血处理对生鲜鲢鱼片品质的影响［J］.华中农业大学学报，2025，44（5）：218‐228.

NIU Yongxin,XIONG Qing,YANG Qin,et al.Effects of bleeding treatment on quality of fresh silver carp fillets[J].Journal of Huazhong Agricultural University,2025,44(05):218-228.
牛永鑫，熊青，杨琴，等.放血处理对生鲜鲢鱼片品质的影响［J］.华中农业大学学报，2025，44（5）：218‐228. DOI： 10.13300/j.cnki.hnlkxb.2025.05.022.

NIU Yongxin,XIONG Qing,YANG Qin,et al.Effects of bleeding treatment on quality of fresh silver carp fillets[J].Journal of Huazhong Agricultural University,2025,44(05):218-228. DOI： 10.13300/j.cnki.hnlkxb.2025.05.022.

摘要

为开发高品质预制调理鱼制品，以鲜活鲢为研究对象，测定不同放血方式（颈动脉、尾动脉）、不同放血水温（4、10 ℃）和不同放血时间（0、0.5、1.0、1.5 h）条件下宰杀制备生鲜鲢鱼片的基本化学成分、质构特性、色泽、僵直特性及感官评分，以研究放血处理对生鲜鲢鱼片品质的影响。结果显示，放血处理显著降低了生鲜鲢鱼片的脂肪含量、过氧化值及脂肪氧合酶活性（

0.05），并显著提高了鱼片的

值（

0.05）。尾动脉放血宰杀组与颈动脉放血宰杀组生鲜鲢鱼片的酸价和脂肪酶活性无显著差异，但尾动脉放血宰杀组样品中过氧化值和脂肪氧合酶活性低于颈动脉放血宰杀组样品。与击昏即杀（CK）相比，放血宰杀增强了生鲜鲢鱼片的硬度、弹性、咀嚼性，且尾动脉放血宰杀组生鲜鲢鱼片的硬度、弹性、咀嚼性高于颈动脉放血宰杀组。与10 ℃放血水温相比，4 ℃水温尾动脉放血宰杀生鲜鲢鱼片的弹性、咀嚼性、肌肉持水性、总游离氨基酸含量较高，而过氧化值较低。随着放血时

间延长，生鲜鲢鱼片的感官品质呈现先上升后下降趋势，在放血时间1 h时生鲜鲢鱼片的感官综合评分最高。以上结果表明，放血方式、放血水温及放血时间对生鲜鲢鱼片的鱼肉品质均有显著影响，于4 ℃水温下尾动脉放血1 h，然后宰杀可显著提高生鲜鲢鱼片的食用品质。

Abstract

To develop high-quality prefabricated conditioned fish products， silver carp was selected as the research subject. The basic chemical composition， texture features， color， rigor properties， and sensory scores of silver carp fillets were measured under different bleeding methods （neck artery， tail artery）， bleeding water temperatures （4，10 ℃）， and bleeding durations （0，0.5，1.0， 1.5 h）， so as to investigate the influence of different bleeding treatments on the quality of fresh carp fillets. The bleeding treatment significantly reduced the fat content， peroxide value， and lipoxygenase activity of the fillets （

0.05）， while significantly increased the whiteness （

0.05）. There was no significant difference in acid value and lipase activity between the artery bleeding group and the neck artery group； however， the peroxide value and lipoxygenase activity in the tail artery bleeding group were lower than those in the neck artery bleeding group. Compared with the hit slaughter group， bleeding slaughter significantly increased the hardness， elasticity， and chewiness of fresh silver carp fillets. The tail artery bleeding slaughter group exhibited higher levels of hardness， elasticity， and chewiness than those in the neck artery bleeding slaughter group. In comparison to bleeding water at a temperature of 10 ℃， bleeding water temperature at 4 ℃ from the tail artery resulted in increased elasticity， chewiness， muscle water-holding capacity， and total free amino acid content in fresh silver carp fillets， as well as a lower peroxide value. Additionally， as the duration of bleeding increased， there was an initial improvement in the sensory quality of fresh silver carp fillets， followed by a decline. The sensory comprehensive score of the fillets peaked at a bleeding time of 1 hour. The above

results indicated that the bleeding methods， water temperatures during bleeding， and bleeding durations significantly affected the quality of fresh silver carp fillets. Tail artery bleeding at a water temperature of 4 ℃ for 1 hour significantly improved the edible quality of fresh carp.

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references

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