Effect of Vanillin on the Anaesthesia of Crucian Carp: Effects on Physiological and Biochemical Indices, Pathology, and Volatile Aroma Components
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Experimental Methods
2.2.1. Determination of Effective Concentration of Vanillin for Anaesthesia of Crucian Carp
2.2.2. Determination of Behavioural Characteristics during the Recovery Phases of Anaesthesia, at the Optimal Vanillin Concentration
2.2.3. Effect of Vanillin Concentration on Blood and Serum Parameters of Crucian Carp
2.2.4. H&E Staining and Histological Examination of Liver and Gill Tissues
2.2.5. E-nose Analysis
2.2.6. Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Analysis of Flavour Volatile Compounds
2.2.7. Statistical Analysis
3. Results
3.1. Determination of the Effective Vanillin Anaesthesia Concentration Range for Crucian Carp
Behavioural Characteristics of Crucian Carp during the Five Stages of Anaesthesia Onset and the Four Stages of Recovery
3.2. Effect of Vanillin Concentration on Blood and Serum Parameters of Crucian Carp
3.2.1. Effect of Vanillin Concentration on the Blood Composition Index of Crucian Carp
3.2.2. Effect of Vanillin Concentration on Blood Serum Enzymes in Crucian Carp
3.2.3. Effect of Vanillin Concentration on the Blood Serum Ion Concentrations of Crucian Carp
3.2.4. Effect of Vanillin Concentration on the Blood Serum Concentrations of Organic Components in Crucian Carp
3.3. Histopathological Examination
3.4. Effect of Vanillin Concentration on the Volatile Flavour Compound Profile of Carp Muscle, Determined by E-Nose Analysis
3.4.1. Radar Fingerprinting of the E-Nose Sensor Responses to Carp-Muscle Flavour Volatiles
3.4.2. Linear Discriminant Analysis (LDA) of E-Nose Data
3.5. GC-IMS Analysis of Aroma Volatiles from Crucian Carp Muscle at Different Vanillin Treatment Concentrations
4. Discussion and Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Serial Number | Sensor Name | Sensor Response Characteristics |
---|---|---|
1 | LY2/LG | chlorine, fluorine, nitrogen oxides, sulfides |
2 | LY2/G | ammonia, amine compounds, carbon oxides |
3 | LY2/AA | ethanol, acetone, ammonia |
4 | LY2/GH | ammonia, amine compounds |
5 | LY2/gCTL | hydrogen sulfide |
6 | LY2/gCT | propane, butane |
7 | T30/1 | polar compounds, hydrogen chloride |
8 | P10/1 | nonpolar; hydrocarbons, ammonia, chlorine |
9 | P10/2 | nonpolar; methane, ethane |
10 | P40/1 | fluorine, chlorine |
11 | T70/2 | toluene, xylene, carbon monoxide |
12 | PA/2 | ethanol, ammonia, amine compounds |
13 | P30/1 | hydrocarbons, ammonia, ethanol |
14 | P40/2 | chlorine, hydrogen sulfide, hydrogen fluoride |
15 | P30/2 | hydrogen sulfide, ketones |
16 | T40/2 | chlorine |
17 | T40/1 | fluorine |
18 | TA/2 | ethanol |
Vanillin Concentration/(g/L) | Test the Number of Fish/Tail | Length/cm | Body Mass/g | Anaesthesia Time/min | Recovery Time/min | Recovery Rate/100% |
---|---|---|---|---|---|---|
0.25 | 10 | 16.1 ± 0.35 | 271.7 ± 37.86 | 33.00 ± 8.54 | 2.58 ± 0.13 | 100 |
0.50 | 10 | 16.3 ± 0.95 | 273.3 ± 79.11 | 2.48 ± 0.03 | 2.13 ± 0.12 | 100 |
0.75 | 10 | 16.6 ± 0.96 | 291.6 ± 68.07 | 1.64 ± 0.35 | 2.21 ± 0.22 | 100 |
1.00 | 10 | 15.8 ± 0.41 | 263.4 ± 70.71 | 1.42 ± 0.52 | 2.46 ± 0.07 | 100 |
1.25 | 10 | 16.6 ± 0.80 | 288.3 ± 25.65 | 1.36 ± 0.13 | 2.48 ± 0.02 | 100 |
1.50 | 10 | 17.8 ± 0.72 | 310.1 ± 13.22 | 1.24 ± 0.09 | 4.59 ± 0.27 | 100 |
Stages | Behavioural Characteristics | Minute |
---|---|---|
A0 stress period | A stress response occurs, swimming is accelerated, and operculum opening and closing are accelerated | 0.40 ± 0.06 |
A1 sedation period | The response to external stimuli is weakened, the ability to swim is weakened, the body is slightly out of balance, and the breathing rate is further increased | 0.75 ± 0.12 |
A2 Mild anaesthesia phase | The body rolls on its side, the ability to respond to external stimuli continues to weaken, swimming slowly, and the rate of operculum opening and closing decreases | 1.09 ± 0.15 |
A3 anaesthesia period | The body of the fish is out of balance, ventral face up, stationary, and the operculum opening is reduced but continuous | 2.60 ± 0.13 |
A4 deep anaesthesia period | The body of the fish is stationary, and the operculum opens and closes extremely slowly and irregularly | 4.45 ± 0.42 |
R1 recovery stage 1 | The ventral side of the fish is stationary and breathing begins to slowly resume continuously | 1.44 ± 0.12 |
R2 recovery stage 2 | The fish can swim slowly laterally, but the sense of direction is not clear, and the frequency of operculum opening is close to that before anaesthesia | 1.91 ± 0.10 |
R3 recovery stage 3 | The fish body was completely restored to its preanaesthesia state, and the operculum and upper and lower jaw opening frequency returned to normal | 3.61 ± 0.18 |
R4 recovery stage 4 | The operculum opens and closes normally, fully returns to normal swimming, and responds rapidly to stimuli | 4.78 ± 0.27 |
Category | Characteristic Peak Number | Name of the Compound | CAS# | Retention Index | Retention Time/min | Migration Time/min | Description of the Incense |
---|---|---|---|---|---|---|---|
Aldehydes | 1 | Nonanal | C124196 | 1107.9 | 512.244 | 1.47608 | grease, cucumber and sweet orange flavours |
5 | (E,E)-2,4-heptadienal | C4313035 | 1012.9 | 368.968 | 1.19232 | aroma of grass and chicken | |
8 | 5-methylfurfural | C620020 | 974.9 | 328.377 | 1.47055 | cocoa, almonds | |
11 | Octanal | C124130 | 989.8 | 342.276 | 1.41258 | fat, soap | |
15 | (E)-2-hexenal | C6728263 | 844.7 | 233.629 | 1.5202 | fruity, green and vegetable | |
16 | (E)-hept-2-enal | C18829555 | 955.1 | 310.888 | 1.25698 | aroma of grass and oil | |
22 | Hexanal-D | C66251 | 788.4 | 204.748 | 1.56613 | grassy flavour | |
39 | Hexanal-M | C66251 | 787.5 | 204.354 | 1.26096 | grassy flavour | |
Alcohols | 2 | 1-octen-3-ol- M | C3391864 | 982.7 | 335.632 | 1.15976 | mushroom, lavender, rose and hay aromas |
3 | 1-octen-3-ol-D | C3391864 | 982.2 | 335.107 | 1.60295 | mushroom, lavender, rose and hay aromas | |
10 | n-Hexanol-D | C111273 | 865.2 | 245.133 | 1.64596 | herbal flavour | |
12 | n-Hexanol-M | C111273 | 867 | 246.147 | 1.32588 | herbal flavour | |
13 | 3-Methyl-1-pentanol | C589355 | 852.3 | 237.822 | 1.31307 | fermented taste | |
21 | ethanol | C64175 | 421.1 | 99.501 | 1.13351 | alcohol | |
28 | 2-methylbutan-1-ol | C137326 | 714.7 | 171.67 | 1.23403 | aromatic with wine and ether | |
31 | 2,3-Butanediol | C513859 | 788.4 | 204.748 | 1.36608 | fermented taste | |
32 | pent-1-en-3-ol | C616251 | 684.2 | 159.959 | 0.94764 | fruity aroma | |
36 | 1-Pentanol,2-methyl | C105306 | 845.8 | 234.228 | 1.29357 | fermented taste | |
38 | (E)-2-hexen-1-ol | C928950 | 851.7 | 237.511 | 1.50757 | grassy, fruity | |
Ketones | 9 | 3-Octanone | C106683 | 987.9 | 340.428 | 1.71197 | fruity aroma |
14 | 2-nonanone | C821556 | 1094.4 | 488.937 | 1.40882 | fruity, sweet and green notes | |
17 | 3-hydroxybutan-2-one | C513860 | 717.3 | 172.744 | 1.33455 | aromatic smell | |
20 | 2,3-butanedione | C431038 | 580.2 | 132.579 | 1.17293 | Fermented aroma, sweet aroma | |
24 | 3-Pentanone | C96220 | 693.3 | 163.079 | 1.36017 | sweet scent | |
25 | 2-Butanone | C78933 | 576.6 | 131.72 | 1.24487 | aromatic smell | |
34 | 2,3-pentanedione | C600146 | 697 | 164.522 | 1.22074 | Caramel aroma, diluted with a creamy smell | |
35 | 2-heptanone | C110430 | 890.4 | 260.017 | 1.26204 | fruity aroma | |
37 | 2-Hexanone | C591786 | 779 | 200.268 | 1.50009 | spicy smell | |
40 | 3-Penten-2-one, 4-methyl | C141797 | 790.2 | 205.63 | 1.45009 | sweet scent | |
Esters | 18 | ethyl acetate | C141786 | 610.7 | 140.096 | 1.34145 | pineapple flavour |
19 | methyl acetate | C79209 | 548.8 | 125.276 | 1.19757 | pineapple flavour | |
Furans | 6 | 2-pentyl furan | C3777693 | 993.6 | 345.924 | 1.25402 | fruity, grassy |
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Jiang, L.; Tang, J.; Huang, B.; Zhang, C.; Jiang, P.; Chen, D. Effect of Vanillin on the Anaesthesia of Crucian Carp: Effects on Physiological and Biochemical Indices, Pathology, and Volatile Aroma Components. Foods 2023, 12, 1614. https://doi.org/10.3390/foods12081614
Jiang L, Tang J, Huang B, Zhang C, Jiang P, Chen D. Effect of Vanillin on the Anaesthesia of Crucian Carp: Effects on Physiological and Biochemical Indices, Pathology, and Volatile Aroma Components. Foods. 2023; 12(8):1614. https://doi.org/10.3390/foods12081614
Chicago/Turabian StyleJiang, Lexia, Jiaming Tang, Baosheng Huang, Changfeng Zhang, Peihong Jiang, and Dongjie Chen. 2023. "Effect of Vanillin on the Anaesthesia of Crucian Carp: Effects on Physiological and Biochemical Indices, Pathology, and Volatile Aroma Components" Foods 12, no. 8: 1614. https://doi.org/10.3390/foods12081614