This study aimed at limiting hemolysis of fish red blood cells (RBCs) as a strategy to limit hemoglobin (Hb)-induced lipid oxidation during post-mortem handling and processing. Effects of varying temperature, salinity, and mechanical impact were studied using washed resuspended RBCs (wr-RBCs) and whole blood (WB) from rainbow trout (Oncorhynchus mykiss) and herring (Clupea harengus). The wr-RBCs were most stable avoiding mechanical stress, keeping isotonic conditions (0.9–1.3% NaCl) and low temperature 0–6 °C, with predicted minimum at 2.5 °C. When compared at the same salinity, it was found that hemolysis was more pronounced in herring than trout wr-RBCs. Furthermore, WB was more stable than wr-RBCs, showing protecting the effects of blood plasma. Studying individual plasma components, stabilizing effects were found from glucose, proteins, and ascorbic acid. This study indicates that small adjustments in the early handling and processing of fish such as changing salinity of storage and rinsing solutions could minimize Hb contamination of the fish muscle and thereby improve quality.

这项研究旨在限制鱼红细胞（RBC）的溶血，作为在验尸处理和加工过程中限制血红蛋白（Hb）诱导的脂质氧化的一种策略。研究人员使用虹鳟鱼（Oncorhynchus mykiss）和鲱鱼（Clupea harengus）的洗涤过的悬浮RBC（wr-RBCs）和全血（WB）研究了温度，盐度和机械冲击的影响）。wr-RBC最稳定，可避免机械应力，保持等渗条件（0.9-1.3％NaCl）和0-6°C低温，预计最低温度为2.5°C。当在相同盐度下进行比较时，发现鲱鱼的溶血作用比鳟鱼wr-RBC更为明显。此外，WB比wr-RBC更稳定，显示出对血浆作用的保护。研究单个血浆成分后，发现葡萄糖，蛋白质和抗坏血酸具有稳定作用。这项研究表明，在鱼类的早期处理和加工中进行一些小的调整，例如改变储存和冲洗溶液的盐度，可以使鱼肉对Hb的污染最小化，从而提高质量。