{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T02:34:10Z","timestamp":1789266850497,"version":"build-2803163510"},"reference-count":47,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2022,2,11]],"date-time":"2022-02-11T00:00:00Z","timestamp":1644537600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Zhoushan Science and Technology Project of China","award":["2020C21019"],"award-info":[{"award-number":["2020C21019"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>We explore the feasibility of the long-term transportation of live large yellow croakers (Pseudosciaena crocea) using the combined method of CO2 anesthesia and hypothermia hibernation, and its effect on the quality of recovered fish stored at 4 \u00b0C. Fish treated with CO2 anesthesia at a 2 ppm\/s aeration rate were cooled at 3 \u00b0C\/h to hibernate survived for 36 h at 8 \u00b0C in seawater. This method resulted in better survival rates and time, and a lower operational time than hypothermia hibernation or CO2 anesthesia methods. The results of a blood analysis indicated that the stress experienced by the fish during hibernation was mitigated, but existent after recovery. The drip loss rate of the ordinary muscle of hibernated fish was significantly different from that of the control group at 4 \u00b0C, but there was no significant difference in the pH, lactic acid content, and color during early storage. Furthermore, hibernation did not affect springiness and chewiness. Thus, the combination of CO2 anesthesia and hibernation may improve the survival and operation efficiency of fish in long-term transportation. However, this method affects the quality of fish after long-term storage. Thus, hibernated fish should be consumed after appropriate domestication or immediately after recovery.<\/jats:p>","DOI":"10.3390\/foods11040514","type":"journal-article","created":{"date-parts":[[2022,2,13]],"date-time":"2022-02-13T21:08:43Z","timestamp":1644786523000},"page":"514","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["The Influence of Hypothermia Hibernation Combined with CO2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea)"],"prefix":"10.3390","volume":"11","author":[{"given":"Nanfeng","family":"Tan","sequence":"first","affiliation":[{"name":"Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanpei","family":"Gao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yueke","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shanggui","family":"Deng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6394-4063","authenticated-orcid":false,"given":"Pengxiang","family":"Yuan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China"},{"name":"College of Biosystems and Engineering and Food Science, Zhejiang University, Hangzhou 310000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tong","family":"Jiang","sequence":"additional","affiliation":[{"name":"National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanyuan","family":"Zheng","sequence":"additional","affiliation":[{"name":"Zhejiang Industrial Group Co., Ltd., Zhoushan 316000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Zhao, T.F., Benjakul, S., Sanmartin, C., Ying, X.G., Ma, L.K., Xiao, Z.S., Yu, J., Liu, G.Q., and Deng, S.G. 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