冷藏和微冻条件下长丰鲢鱼片品质变化规律的研究

通过测定长丰鲢（ Changfeng silver carp ）鱼片在冷藏（4℃）和微冻（-3℃）条件下的感官品质、菌落总数（ TAC）、汁液流失率、 pH、电导率（ EC）、挥发性盐基氮（ TVB-N）以及K值等指标的变化,评价两种贮藏条件对长丰鲢鱼片品质的影响。结果表明：长丰鲢鱼片分别在4℃贮藏至第8天和-3℃贮藏至第25天时失去感官食用价值。4℃贮藏第6天菌落总数为6.75 lg cfu/g,-3℃贮藏第20天为5.89 lg cfu/g。 TVB-N值在4℃贮藏至第8天为29.1 mg/100 g,-3℃贮藏至第25天为21.1 mg/100 g。与冷藏相比,微冻贮藏下长丰鲢有较高的汁液流失率。综合各项指标变化,冷藏和微冻贮藏条件下长丰鲢鱼片的货架期分别为6 d和20 d,微冻贮藏较冷藏长丰鲢鱼片贮藏期延长了2.3倍。     

冷藏和冰藏条件下虹鳟鱼鱼片品质变化研究

为了科学地了解虹鳟鱼(Oncorhynchus mykiss)鱼片贮藏过程中的品质变化规律,以建立高效的品质控制技术,研究了虹鳟鱼鱼片在冷藏(3±1)℃和冰藏(0±1)℃条件下挥发性盐基氮(TVB-N)、色泽、腺苷三磷酸(ATP)关联物、K值及菌落总数(TAC)等指标的变化,评价不同温度对虹鳟鱼片品质的影响。结果显示:虹鳟鱼片TVB-N的增长速度在冷藏条件下显著高于冰藏条件,冷藏至第9天为20.72 mg/100g,冰藏至第15天为25.76 mg/100g;冷藏至第6天TAC为7.40 lg cfu/g,冰藏至第12天TAC为8.27 lg cfu/g;与冰藏相比,冷藏条件下虹鳟鱼片K值较高;肌苷酸(IMP)含量分别在冷藏8 h(8.36μmol/g)和冰藏24 h(8.70μmol/g)达到最大值,即冷藏和冰藏虹鳟鱼片的最佳食用时间分别是宰杀后的8 h和24 h。结合各项指标变化,冷藏和冰藏虹鳟鱼片的货架期分别为6 d和12 d。     

鱼肉酶解物及壳聚糖对鲤鱼涂膜保鲜效果的研究

以感官评分、挥发性盐基氮、菌落总数、K值为指标,研究比较了鱼肉酶解物和壳聚糖为原料的涂膜液对鲤(Cyprinus carpio)(4℃)冷藏过程中品质变化的影响。结果显示:贮藏期间,对照组的感官评分显著低于各涂膜组(P<0.05)。贮藏前8 d,涂膜组能够显著抑制K值的升高(P<0.05)。鱼肉酶解物和壳聚糖涂膜组均能够显著抑制细菌的生长,而贮藏2～6 d内鱼肉酶解物涂膜鲤鱼的菌落总数显著低于壳聚糖涂膜组(P<0.05)。贮藏后期,鱼肉酶解物组能延缓TVB-N值的升高,壳聚糖涂膜组能够显著抑制TVB-N值的升高(P<0.05)。鱼肉酶解物可作为一种新的可食性涂膜材料,用于延长鲤鱼的贮藏期。     

冷藏与微冻贮藏过程中鲟鱼肉品质变化

为了比较鲟鱼(Acipenser sinensis)肉在4℃冷藏与?3℃微冻过程中的品质变化,提供一种提高鲟鱼新鲜品质的贮藏方式,通过感官评分、菌落总数(TVC)、pH值、挥发性盐基氮值(TVB-N)、硫代巴比妥酸值(TBA)、质构、挥发性风味物质、水分分布状态与肌纤维微观结构等指标的测定,评价了2种温度贮藏对鲟鱼肉品质的影响。结果显示,随着贮藏时间的延长,2种低温保鲜方式下鲟鱼肉的自由水与结合水的比例、TVB-N、TBA和菌落总数均呈现上升趋势;质构指标硬度和弹性及感官评分均呈降低趋势;观察其微观结构发现,随着贮藏时间的延长,肌纤维之间出现黏连,肌节逐渐由清晰变为模糊,?3℃贮藏后期表现尤为明显。综合各指标的变化规律,确定了4℃冷藏和?3℃微冻条件下,鲟鱼肉的货架期分别为6 d和18 d。与冷藏相比,微冻可较好地保持鲟鱼肉品质,微生物对鲟鱼肉的腐败进程影响较小,而质构指标则是影响贮藏末期感官评分的最主要因素。     

花鲈冰藏过程中肌原纤维蛋白生化特性与新鲜度变化的相关性

【目的】为研究冰温贮藏期间海鲈鱼(Lateolabrax japonicus)鱼片的品质及蛋白质生化特性的变化,【方法】该研究通过感官评分、pH、质构、色差、硫代巴比妥酸值(TBA值)、挥发性盐基氮(TVB-N值)、菌落总数(TVC)的测定和肌原纤维蛋白含量、巯基、羰基含量变化及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析确定了冰温贮藏0 d、4 d、8 d、12 d、16 d、20 d下海鲈鱼片理化指标变化,并对肌原纤维蛋白生化特性与主要的新鲜度指标进行相关性分析。【结果】结果表明,海鲈鱼片冰温贮藏期间亮度值由57.92±0.66降低至46.62±1.54、红度值由-4.34±0.39降低至-5.21±0.08,硬度值由174.92±16.8显著降低至122.25±15.73(P<0.05),pH呈先降低后增加的趋势,TBA值、TVB-N值随贮藏时间的延长分别由0.35±0.01 mg/kg与9.41±1.03 mg/100 g增加至0.97±0.04 mg/kg与33.18±0.83 mg/100 g,贮藏至第16天时菌落总数达6.35±0.41 log10(CFU/g),已超过二级鲜度标准,且感官分值不可接受。贮藏期间肌原纤维蛋白含量、巯基含量分别由104.21±3.42 mg/g与145.81±1.02 mmol/g prot下降至72.03±5.25 mg/g与137.28±1.29 mmol/g prot,羰基含量由0.63±0.03 nmol/mg增加至1.45±0.06 nmol/mg。SDS-PAGE电泳图谱显示,在30 kDa附近产生新的蛋白条带。相关性分析表明TBA值、菌落总数、蛋白含量与羰基含量之间具有良好的相关性。【结论】研究表明：海鲈鱼片冰温贮藏至第16天时达到不可食用程度,贮藏后期微生物的大量繁殖、脂质氧化与蛋白质氧化间的相互作用可能是品质劣变的主要原因。     

冰温保鲜条件下牙鲆的鲜度及质构变化

研究牙鲆在冰温贮藏条件下鱼肉的鲜度指标(pH值、K值、TVB-N、细菌总数)和质构特征参数(感官评定、组织构造、破断强度等)的变化,并与冷藏样品的相应变化进行了比较分析.结果表明,随着贮藏时间的延长,菌落总数、K值和TVB-N上升,pH值则先下降后上升,冷藏后期样品pH值上升较快且很高;至货架期终点时破断强度呈减小趋势,组织结构逐渐劣化.与冷藏样品相比,冰温贮藏条件能更有效地抑制牙鲆鱼体内微生物的作用,延长牙鲆的贮藏期.     

宰前预冷处理对大口黑鲈冰藏品质的影响

为探讨活鱼宰前预冷对后期鱼片冷藏保鲜品质的影响,将鲜活大口黑鲈(Micropterus salmoides)置于不同温度(15℃、10℃、5℃)的水槽中暂养0.5 h后,宰杀并取鱼片冰藏,分析第0、第3、第6、第9、第12、第15、第18和第21天时的鱼肉感官、理化指标[pH、挥发性盐基氮(TVB-N)、鲜度指标(K值)、硫代巴比妥酸(TBA值)]及微生物[菌落总数(TVC)]变化情况,综合评价宰前预冷处理对大口黑鲈冰藏品质的影响。结果表明,15℃预冷处理可较好地保持大口黑鲈冰藏期间的品质,维持鱼肉感官品质,降低细菌的生长繁殖速度,延缓pH、TVB-N、K值、TBA值及菌落总数的上升,货架期较对照组延长约3 d。     

微冻贮藏条件下鲈鲜度和质构变化

研究鲈在微冻贮藏条件下组织构造、质地剖面分析(TPA)及流变学特征参数(弹性模量E,应力松弛时间τ,粘性模量η,破断强度)的变化,同时结合鲜度指标、细菌总数、K值、TVB-N、pH值和感官特性判断其在微冻条件下的品质变化特征。结果表明,随着贮藏时间的延长,菌落总数、K值和TVB-N上升,pH值则先下降后上升,且上升速度随温度的升高而加快;组织结构呈现肌原纤维间空隙逐渐增大,方向性增强,构造逐渐断裂崩解的趋势;弹性模量呈上升趋势,破断强度、硬度、弹性、粘聚性、咀嚼性呈下降趋势,而应力松弛时间、粘性模量的变化则不显著。与冷藏样品相比,微冻样品的货架期能够延长20 d,说明微冻条件比冷藏条件能更有效的抑制鲈体内酶活性及微生物的作用,缓解蛋白质分解,延长鲈的贮藏期。     

三种生物保鲜剂结合冷藏对菊黄东方鲀的保鲜效果

为了研究生物保鲜剂对菊黄东方鲀品质的影响,以菌落总数、挥发性盐基氮及汁液流失率为指标,探讨在4℃贮藏条件下,不同生物保鲜剂(茶多酚、乳酸链球菌素以及溶菌酶)处理对菊黄东方鲀品质的影响。结果表明,在贮藏10 d时,0.5%浓度茶多酚组的菌落总数为4.71 lg(CFU/g),TVB-N值为12.82 mg/100 g,汁液流失率为6.12%。在贮藏15 d时,0.2%浓度乳酸链球菌菌落总数仅为4.44 lg(CFU/g),TVB-N值为13.16 mg/100 g,汁液流失率为6.91%。在贮藏10 d时,0.3%浓度溶菌酶组的菌落总数为4.68 lg(CFU/g),TVB-N值为13.25 mg/100 g,汁液流失率为4.47%。空白组在贮藏10 d时的菌落总数达到5.52 lg(CFU/g),显著高于其他保鲜剂处理组(P0.05)。空白组汁液流失率显著低于保鲜剂组。结论:0.5%茶多酚、0.2%乳酸链球菌素及0.3%溶菌酶对菊黄东方鲀的保鲜效果均最佳。     

鲈鱼在微冻保鲜过程中的质量变化

以感官评价、细菌总数、T-VBN、pH、ATPase活性、K等作为鲜度指标,研究鲈鱼在微冻(-3℃)保鲜过程中的质量变化规律,评价鲈鱼微冻保鲜的可行性.结果表明,鲈鱼在微冻过程中,①感官评分变化在前、中、后3个10天内下降速度分别为0.07、0.09、0.12分/天,但差异不显著;②细菌总数变化第30天下降至初始菌数的1/100;③T-VBN变化第30天时为0.156 6 mg/g,远未达到2级鲜度指标上限;④pH变化前10天一直下降,第10天最低为6.3,而后缓慢上升;⑤ATPase活性下降速度很快,第20天下降至0.005 3μmol/(min@mg),基本丧失活性;⑥K变化前5天由5.2%迅速升到22.33%,此后上升速度趋于缓慢,第30天达到34.362%.微冻可以明显抑制其细菌总数的增长,并维持其较低的T-VBN和K值.但是,微冻条件下鲈鱼的蛋白质变性速度较快.     

Evaluating the quality and storage stability of fish burgers during frozen storage

ABSTRACT:   In an attempt to initiate seafood biotechnology in the Sultanate of Oman, Middle East, using underutilized fish, fish burgers from two different formulas were developed and the quality and storage stability were evaluated during storage at −20°C for 3 months. Quality and storage stability were evaluated through total aerobic and coliform bacterial count, peroxide value, protein solubility, and color. Total aerobic bacteria were reduced significantly ( P  < 0.05) by 84% and 97% of the initial load in formulas 1 and 2, respectively, whereas coliforms were completely destroyed in both formulas at the end of storage. Peroxide value increased ( P  < 0.05) but did not reach detectable levels of rancidity. Salt-soluble protein content decreased remarkably during the storage period. The L value showed good stability during storage, keeping products bright for 3 months. Fish burgers from both formulas were acceptable for 3 months at −20°C. Storage stability was rationalized by the effectiveness of freezing, and antimicrobial and antioxidant properties of food additives.     

Bioenergetics of fish spermatozoa during semen storage

This mini-review focuses on changes in ATP and creatine phosphate concentrations in fish sperm under storage conditions. The storage of catfish sperm at 4°C leads to ATP depletion and decreased sperm motility. The rate of intracellular ATP depletion can be diminished through the addition of energetic substrates to the sperm storage medium, with lactate + pyruvate being the most efficient substrates for maintaining ATP concentrations in catfish sperm. The decrease in ATP concentration is closely associated with increases in AMP and hypoxanthine content. In contrast to catfish sperm, carp sperm is able to maintain intracellular ATP concentration close to the physiological level during storage. Collectively, these results suggest that fish species differ in terms of the energy metabolism of their spermatozoa and that the semen storage medium must be carefully selected for a particular fish species so as to maintain the ATP concentration and adenylate energy charge close to physiological values as long as possible.     

In vitro storage of fish oocytes: effect of storage temperature,media conditions and storage duration on fertilization and larval hatchability of Indian major carp,rohu (Labeo rohita)

The viability of matured oocytes stored in vitro were assessed using carp ovarian fluid (OF) and artificial carp ovarian fluid (ACOF) under different temperature regimes (4, 24, 26, 28 and 30°C) for different storage durations (0, 60, 120, 150 and 180 min). Significantly higher fertilization (74%) was achieved when the oocytes were stored using ACOF and 65% in OF after 180 min at 28°C. Similarly the hatching rates of larvae were significantly higher in the ACOF and OF, that is, 64% and 47%, respectively, after 180 min of storage. The oocytes kept in the storage containers with ACOF having 65% moisture level showed a significantly higher fertilization rate than the 59% moisture level. This study demonstrated that unfertilized matured oocytes (eggs) of rohu can be stored in vitro for 180 min without compromising the viability (fertilization and hatching) to a great extent in OF and ACOF.     

蟹类精荚贮存和裂解研究进展

甲壳动物在海洋中分布广泛，有多种精子传输方式，大部分产生精荚，粘于雌体腹部或通过交接器输送到纳精囊中。研究表明，在蟹类交配，精子转移，贮存和受精等过程中，存在如精子竞争和亲体保护，多次受精等众多复杂事件。这些过程主要是以蟹类纳精囊为核心异型，为此本文综述了纳精囊的结构和功能，精子活力的维持，精荚形态，精子竞争和转移等近年研究进展，旨为相关研究提供参考。     

Cold storage of carp semen for short periods

Semen of common carp may be stored for periods of up to 45 h by cooling to temperatures between 0 and 5°C. No differences in fertilisation or hatching were found when eggs were fertilised with either cold-stored or fresh semen. Use of semen stored for short periods enables the separation in time between semen and egg collection. This may facilitate propagation of fish in hatcheries.     

大菱鲆精子低温短期保存

大菱鲆(Scophthalmusmaximus)精子仅能体外存活10min左右,根本来不及从养殖场带回实验室,而生产单位的实验条件又有限,这严重限制了大菱鲆精子的实验研究。本文利用TS19做稀释液,6%DMSO作抗冻剂,在4℃下保存大菱鲆精子,每隔一段时间观察1次被保存精子的成活率。结果发现,大菱鲆精子体外存活时间可延长到3h。用保存3h的大菱鲆精子做授精实验,在各种精卵比的情况下,受精率与鲜精对照组没有显著差异。本实验保存大菱鲆精子的方法完全满足了大菱鲆精子短距离运输的要求。     

Effects of storage duration and storage media on initial and post-eyeing mortality of stored ova of rainbow trout Oncorhynchus mykiss

The effects of storage duration and storage media on the viability of unfertilized eggs of rainbow trout from fertilization to hatching stage was studied. The unfertilized eggs were stored in coelomic fluid and Cortland artificial media buffered with Tris–HCl (C₄H₁₁NO₃–HCl) and Hepes (C₈H₁₈N₂O₄S) at 2–3 °C. These eggs were fertilized after 0 (i.e. control eggs fertilized prior to storage), 2 and 9 days post-stripping using fresh, pooled sperm obtained from 4 to 5 males. According to the results of present study, after 2 days of storage, no significant (p > 0.05) change in survival to eyeing and hatching of eggs stored in coelomic fluid (85.5 ± 4.8%, 80.2 ± 6.3%) and Cortland medium buffered with Hepes (73.3 ± 4.1%,68.1 ± 4%) was observed in comparison to the control (82.6 ± 8%,78.7 ± 7.8%). However, eyeing and hatching survival rates of eggs stored for the same period in Cortland medium buffered with Tris–HCl (44.5 ± 7%,34.2 ± 8.2%) decreased significantly (p < 0.05) in comparison with the control. Also, eggs stored for 2 days in Cortland medium buffered with Tris–HCl (25 ± 6.7%) had significantly (p < 0.05) greater eyed egg mortality compared to the control (4.7 ± 0.6%), while no significant (p > 0.05) differences were observed between eyed egg mortality rates of eggs stored in coelomic fluid (6.7 ± 2.1%) and Cortland medium buffered with Hepes (7.3 ± 0.9%) compared to control. After 9 days of storage, the eggs that were stored in coelomic fluid showed no significant (p > 0.05) differences in eyeing (77.5 ± 7.2%) and hatching (67 ± 8.1%) rates in comparison with control, while both Cortland storage media exhibited significant (p < 0.05) loss in eyeing (44.4 ± 11.5%, 24.7 ± 13.8% for Hepes and Tris–HCl, respectively), and hatching (24.5 ± 5.9%, 19.2 ± 14.4% for Hepes and Tris–HCl, respectively) in comparison with control. Furthermore, eyed egg mortality increased significantly (p < 0.05) in coelomic fluid (14 ± 2.9%), media buffered with Hepes (43 ± 6.2%) and Tris–HCl (49.3 ± 26.9%) compared to control. Based on this study, unfertilized eggs of rainbow trout can be successfully stored in coelomic fluid for 9 days at (2–3 °C) without significant loss of fertility. However, storage within a similar period in artificial media showed lower fertilization rates and higher eyed egg mortality compared to coelomic fluid.     

Size-dependent energy storage and winter mortality of perch

Abstract –  Size is a crucial factor affecting the survival of fish during winter. Pond and laboratory experiments with three size classes of perch (small: 40–70 mm, medium: 71–100 mm, large: 101–186 mm) revealed that the feeding history of perch prior to winter is reflected in the amount and type of accumulated energy reserves. The minimal amount of reserves was 2% of the perch's biomass for fat and 9% for protein. An increase in glycogen levels either reflected mobilisation of energy in the body when perch were starving or an increase in accumulated energy over winter. In the laboratory, only the smallest perch suffered from high mortality rates, even if all were fed with low amounts of food. However, feeding the fish reduced the mortality rate after a certain time lag. Size-selective mortality rates occurred in the pond experiments as well. Small perch which survived the winter were able to rebuild their energy stores.     

3种淡水对虾在冻藏过程中蛋白质特性的变化

以目前市场上主要的3种养殖对虾为对象,以肌原纤维蛋白盐溶解度、Ca2+-ATPase活性与蛋白质表面的巯基含量为指标,探讨了不同温度冻藏过程(-10、-20、-30、-40℃)对虾虾肉蛋白质生物化学特性的变化,评价了不同冻藏温度对对虾品质的影响。结果表明,第一,3种蛋白质的冷冻变性指标应用于对虾时出现一定差异。Ca2+-ATPase活性比较灵敏,能较好反映-10～-40℃不同冻藏温度引起的蛋白质变性的程度。肌原纤维蛋白盐溶解度能够反映-20℃以上冻藏过程中蛋白质变性程度的差异,而-20～-40℃的差异难以区分。-10℃冻藏时,肌原纤维蛋白的盐溶解度下降明显,而-20℃冻藏时下降程度较小,-20、-30、-40℃冻藏时肌原纤维蛋白的盐溶解度没有明显区别。-10～-40℃冻藏对于巯基含量变化都不大。第二,冻藏过程中3种对虾蛋白质冷冻变性较轻度,比一般鱼类在冻藏过程中稳定,虾比大部分鱼类更耐冻。第三,冻藏温度越低Ca2+-ATPase活性下降程度越小,-10～-40℃冻藏时其差异性有比较明显区分,表明Ca2+-ATPase活性更适合于虾的质量评价。第四,-20℃冻藏对于虾类是比较经济合理的,实用冻藏温度可取-20℃...     

小型冷库制冷装置动态仿真技术在黄鳝片贮藏设备开发中的运用

随着人民生活水平的提高,对冰鲜产品的需求越来越大,运用仿真技术开发冰鲜设备以满足市场的需求,首先介绍冰温保鲜和冰温设备开发的依据,然后,使用modelica语言和ITI SimulationX 2.0软件运用小型冷库制冷装置动态仿真来开发黄鳝贮藏设备,并与试验设备试验结果进行对比,达到预期的目的。