基于渔业调查的利文斯顿岛西南部2012年秋冬季南极大磷虾体长时空分布

基于南极磷虾渔业科学观察员收集的南极大磷虾(Euphausia superba)体长数据,将研究区域划分成经纬度10'×10'小尺度单元,分析了利文斯顿岛西南部水域2012年秋冬季南极大磷虾体长分布的时空特征。结果表明,10个单元的平均体长范围为35.3～51.0 mm,其中最小体长为23.1 mm,最大体长为61.0 mm,各单元间体长分布存在显著性差异。由秋末转至冬初,南极大磷虾平均体长及优势体长范围均呈逐渐减小趋势。14～16时和22～24时南极大磷虾个体较小,而4～6时、8～10时以及20～22时的南极大磷虾则以大个体为主。一半以上(72%)的样本分布于40～80 m水层。80 m以深水层,南极大磷虾个体均大于38 mm。随着海区水深的增加,南极大磷虾平均体长逐渐减小,且南极大磷虾体长组成在不同水深海区呈现不同的分布模式。     

南极半岛周边海域南极大磷虾生物学 特性的初步研究

根据2010年1月24日-2月11日在南极半岛周边CCAMLR辖区48.1区和48.2区的拖网磷虾渔获数据,对南极大磷虾的生物学特性进行了初步分析.结果表明:两区南极大磷虾的体长范围为33.65～ 65.80 mm,优势体长为50.00 ～58.00 mm,占60.66％;平均体长48.1区略大于48.2区,雌性大于雄...     

不同加工处理方式对南极磷虾体内氟含量的影响

采用氟离子选择性电极法对船上不同方式加工处理后南极磷虾不同部位的氟含量进行了分析。结果表明,新鲜南极磷虾全虾、虾头、虾壳、虾肉中的氟含量具有明显差异,其中虾壳中含量最高,为538.67 mg/kg,虾头中含量为395.20 mg/kg,虾肉中含量最少,为50.33 mg/kg,约为虾壳中的十分之一;不同体长的南极磷虾全虾、虾头、虾壳、虾肉中的氟含量差异不显著;总体上环境温度为4℃时,南极磷虾全虾、虾头、虾壳中氟含量随放置时间的延长逐渐下降,但4 h内南极磷虾虾肉中氟含量上升,达到最大值59.67 mg/kg,之后开始下降。经70℃和沸水热处理后的南极磷虾全虾、虾头、虾壳、虾肉中的氟含量差异不显著,热处理后放置1和4 h南极磷虾全虾、虾头、虾壳中氟含量差异不显著,但热处理后虾肉中氟含量高于新鲜虾肉中氟含量。冷冻熟南极磷虾虾肉与冷冻南极磷虾虾肉中氟含量都高于新鲜虾肉中氟含量,但冷冻熟南极磷虾虾肉氟含量比冷冻南极磷虾虾肉低23%。实验结果表明,在船上对南极磷虾进行适当加工处理可以明显减少虾肉中的氟含量。     

光照条件下南极磷虾的行为观察

2010—2011年随中国大型拖网加工船“安兴海”轮在南极南奥克尼群岛附近进行南极磷虾拖网作业,将作业过程中采集到的鲜活南极磷虾立刻转移至实验水箱,进行暂养并观察其行为。实验样本为45尾,体长为37~50 mm,整个实验持续时间为13 d,水面光照为220 lx,水温恒定在0 ℃。通过观察发现:(1) 南极磷虾进入实验水箱后体色迅速变为透明;(2) 在静水环境中,南极磷虾多数时间位置相对固定,集中于角落,沿箱壁进行角落间游动,较少穿过水箱中央,穿过水箱中央时有加速游动的现象;动水环境中能够顶流游动并形成集群,0.5 m/s时顶流游动,流速超过1 m/s时,集群消失;水流对南极磷虾的集群有极显著影响;(3) 南极磷虾进入水箱后第6天开始蜕壳,第6~9天均发现虾壳,实验对象平均体长增长5~8 mm。     

西南大西洋拉氏南美南极鱼生物学特性的初步研究

根据2009年12月-2010年1月在西南大西洋阿根廷外海测定的271尾拉氏南美南极鱼生物学数据,对拉氏南美南极鱼的全长(TL)和体长(SL)组成、全长和体重(BW)关系、性比、性腺成熟度等基本生物学特性进行了分析。结果表明,(1)体长组成:全长范围为145～302mm,优势全长组为200～260mm;体长范围为135～265mm,优势体长为160～220mm。雌、雄个体全长(F=1.930,P=0.167>0.05)和体长(F=1.965,P=0.163>0.05)分布均无显著性差异。全长与体长关系为TL=0.8755SL+0.0076(R2=0.9846)(2)全长与体重关系:拉氏南美南极鱼全长与体重关系为BW=1.0845×10-6TL3.3968(R2=0.9818),雌雄拉氏南美南极鱼叉长与体重之间的关系不存在显著性差异(ANCOVA,F=1.755,P>0.05)。(3)拉氏南美南极鱼平均雌雄性比为1∶0.17。(4)12月至1月,西南大西洋拉氏南美南极鱼性成熟度基本上以Ⅱ为主,而Ⅲ～Ⅵ个体则非常少。各全长组拉氏南美南极鱼性成熟度存在显著性差异(χ2=569.59,P<0.05)。(5)首次性成熟...     

丁和川鲶含肉率与可量性状的相关性分析

运用统计分析方法研究了丁、川鲶个体的含肉率和可量性状之间的相关性。结果显示:1)丁的含肉率为64.04%,体长/体高的比值与丁的含肉率呈显著负相关性(Pearson系数分别为-0.783*,P0.05);体高/头长的比值分别与丁的含肉率显著正相关(Pearson系数分别为0.782*,P0.05)。2)川鲶的含肉率为68.47%,体重与川鲶的含肉率呈较高的负相关性(Pearson系数为-0.735,),其他指标相关性较低。结果表明,利用可量性状预测丁、川鲶的含肉率是可行的。     

黄鳝含肉率及肌肉营养成分分析

本工作试图通过对黄鳝 (Ｍｏｎｏｐｔｅｒｕｓａｌ ｂｕｓ)的含肉率、肌肉的生化成分分析 ,为对黄鳝的品质、营养价值评定以及研制黄鳝人工配合饲料提供科学依据 ,也为对黄鳝地方品种筛选提供参考依据。1　材料方法1 1　材料本试验所用黄鳝取自江西南昌、上饶、景德镇三地区 ,每处分三种体色 ,将体长 2 5～45厘米的黄鳝分 5级后取样 ,每级中随机取2尾 ,共 30尾 ,三处总计 90尾。外观健壮、无伤病个体。1 2　含肉率测定活体运回实验室后 ,分别取其中一半擦干水 ,称总体重 (Ｗ0 ) ,按常规方法独个去除内脏、皮肤、骨骼等非肉质部分 ,再计算…     

南极半岛邻近海域南极大磷虾(Euphausia superba Dana)的数量组成和分布

根据2010年1月23日?2月13日在南极南设得兰群岛和南奥克尼群岛邻近海域渔场采集的南极大磷虾(Euphausia superba Dana)样品,分析了南极大磷虾数量、个体体长分布和发育期组成等种群结构特点。样品由330 μm和500 μm浮游生物网垂直拖网和表层水平拖网两种采集方式所获。结果显示,采集样中,南奥克尼群岛水域的南极大磷虾平均密度为1.92 ind/m3,高于南设得兰群岛水域的相应值(0.35 ind/m3);出现的南极大磷虾个体发育期包括CI至CIII期原蚤状幼体、FI至FIV期和FVI期蚤状幼体、未成体、成体(包括雌体和雄体);各发育期个体中,原蚤状幼体数量较多;原蚤状幼体、蚤状幼体、未成体及成体的体长范围(平均体长)分别为1.76–4.96 mm (3.48 mm)、3.95–14.80 mm (5.96 mm)、16.87–39.85 mm (36.10 mm)、40.00–58.96 mm (43.94 mm)。CIII期原蚤状幼体和FI期蚤状幼体的生长率较高。推测,南奥克尼群岛水域南极大磷虾生殖季节始于9月末,集中出现在12月中上旬;而南设得兰群岛生殖季节应早于上述水域。比较两种采集方式,南极大磷虾在水平网中的出现频率和个体出现数量均高于垂直网采集样的相应值,建议传统垂直拖网与水平拖网两种采样方式有效结合,可促进更全面了解大磷虾水平分布和种群结构特点。     

南极半岛邻近海域南极大磷虾(Euphausia superba Dana)的数量组成和分布

根据2010年1月23日-2月13日在南极南设得兰群岛和南奥克尼群岛邻近海域渔场采集的南极大磷虾(Euphausia superbaDana)样品,分析了南极大磷虾数量、个体体长分布和发育期组成等种群结构特点.样品由330μm和500μm浮游生物网垂直拖网和表层水平拖网两种采集方式所获.结果显示,采集样中,南奥克尼群岛水域的南极大磷虾平均密度为1.92 ind/m3,高于南设得兰群岛水域的相应值(0.35 ind/m3);出现的南极大磷虾个体发育期包括CI至CIII期原蚤状幼体、FI至FIV期和FVI期蚤状幼体、未成体、成体(包括雌体和雄体);各发育期个体中,原蚤状幼体数量较多;原蚤状幼体、蚤状幼体、未成体及成体的体长范围(平均体长)分别为1.76–4.96 mm (3.48 mm)、3.95–14.80 mm (5.96 mm)、16.87–39.85 mm (36.10 mm)、40.00–58.96 mm (43.94 mm).CIII期原蚤状幼体和FI期蚤状幼体的生长率较高.推测,南奥克尼群岛水域南极大磷虾生殖季节始于9月末,集中出现在12月中上旬;而南设得兰群岛生殖季节应早于上述水域.比较两种采集方式,南极大磷虾在水平网中的出现频率和个体出现数量均高于垂直网采集样的相应值,建议传统垂直拖网与水平拖网两种采样方式有效结合,可促进更全面了解大磷虾水平分布和种群结构特点.     

南奥克尼群岛海域南极磷虾昼夜集群及生物学特征

南极磷虾（）存在昼夜垂直移动现象,且具有集群特征。本研究从虾群形态特征及生物学角度对南奥克尼群岛海域南极磷虾昼夜垂直移动习性及虾群特征进行研究。结果表明,水平带状虾群在各时段呈主导性分布,但在各时段比例差异显著,曙光到黄昏时段,水平带状虾群比例存在先降后升的变化过程,在白天时段降到最低值,为65%;黄昏到曙光时段,水平带状虾群比例高且稳定。球状虾群保持着较为稳定的时间间隔,分散状虾群表现出在日升到白天时间段的连续性特征。南极磷虾虾群中心深度在不同时段具有较大差异,曙光和暮光时段是平均虾群中心深度的分界点;南极磷虾不同虾群形态中心深度也具有差异性,球状虾群平均虾群中心深度最大,分散虾群次之,水平带状虾群最小。不同时间段内虾群水温呈波动变化状态,变化范围为–1.6~1.3℃,最小值出现在暮光时段,最大值出现在夜间时段;虾群水温和虾群中心深度呈显著的负相关关系。南极磷虾体长在不同时段存在明显差异（<0.001）,各时段优势体长组差异明显,白天到下午时段优势体长组要明显高于其他时段优势体长组。     

春季南沙海域鲣渔业生物学特性的初步分析

根据2014年5月和2016年4月灯光罩网船在南沙海域生产调查采集的鲣(Katsuwonus pelamis)样本,对其渔业生物学特性进行初步研究。结果显示,渔获物优势叉长为260~280 mm,占14.68%;优势体质量为27~100 g,占18.35%;叉长与体质量关系参数b值为3.403 9。雌、雄性比约为1∶0.9;性腺成熟度以Ⅰ期(47.71%)和Ⅳ期(27.06%)为主,随着叉长的增大,雄性个体所占比例上升。性腺发育个体性腺长与叉长呈显著性正相关关系(P0.01);初次性成熟叉长为392.70 mm;摄食等级以1级和2级为主,分别占36.24%和29.36%,1~4级有逐渐减少的变化趋势;饱满度指数为0.74~7.45,均值为2.53。     

2009年秋冬季东南太平洋智利竹筴鱼的渔业生物学特征

根据2009年秋冬季(3~6月)东南太平洋智利竹筴鱼的渔业调查资料,对其群体组成、叉长与体重关系、性腺成熟度、摄食等级和渔获量作了初步研究。结果表明:叉长范围为100~650 mm,优势叉长组350~400 mm;体重范围为100~2 600 g,优势体重组400~800 g;3~5月性腺成熟度大部分为Ⅱ期,6月则有52%个体为Ⅲ期。3~5月总产量和CPUE(t/h)呈逐渐增加趋势,6月份均显著下降,仅为5月的38.7%和51.4%。冬季(6月)总产量的大幅下降,暗示该渔场的空间分布出现了一些新的变化。     

南极磷虾营养评价与安全性研究

对天然生长的南极磷虾肌肉中营养成分与营养品质进行了较全面系统的分析,并结合安全性进行了初步研究。结果表明,南极磷虾肌肉(干样)中粗蛋白含量64·44%,粗脂肪含量5·14%,粗灰分含量10·90%,无氮浸出物含量19·52%;18种氨基酸总量为57·16%,其中8种人体必需氨基酸含量为25·88%,占氨基酸总量的45·25%;必需氨基酸指数(EAAI)为54·94,其构成比例符合FAD/WHO的标准;4种鲜味氨基酸含量为23·06%,占氨基酸总量的35·98%;矿物质含量丰富;铅、汞、镉、砷几种重金属含量平均值均低于相关食品卫生标准限量。综合分析认为,南极磷虾是一种食用安全、营养价值较高的虾类,具有良好的开发利用前景。     

Modeling meat yield based on measurements of body traits in genetically improved giant freshwater prawn (GFP) Macrobrachium rosenbergii

A single-generation dataset consisting of 1,730 records from a selection program for high growth rate in giant freshwater prawn (GFP, Macrobrachium rosenbergii) was used to derive prediction equations for meat weight and meat yield. Models were based on body traits [body weight, total length and abdominal width (AW)] and carcass measurements (tail weight and exoskeleton-off weight). Lengths and width were adjusted for the systematic effects of selection line, male morphotypes and female reproductive status, and for the covariables of age at slaughter within sex and body weight. Body and meat weights adjusted for the same effects (except body weight) were used to calculate meat yield (expressed as percentage of tail weight/body weight and exoskeleton-off weight/body weight). The edible meat weight and yield in this GFP population ranged from 12 to 15 g and 37 to 45 %, respectively. The simple (Pearson) correlation coefficients between body traits (body weight, total length and AW) and meat weight were moderate to very high and positive (0.75–0.94), but the correlations between body traits and meat yield were negative (?0.47 to ?0.74). There were strong linear positive relationships between measurements of body traits and meat weight, whereas relationships of body traits with meat yield were moderate and negative. Step-wise multiple regression analysis showed that the best model to predict meat weight included all body traits, with a coefficient of determination (R ²) of 0.99 and a correlation between observed and predicted values of meat weight of 0.99. The corresponding figures for meat yield were 0.91 and 0.95, respectively. Body weight or length was the best predictor of meat weight, explaining 91–94 % of observed variance when it was fitted alone in the model. By contrast, tail width explained a lower proportion (69–82 %) of total variance in the single trait models. It is concluded that in practical breeding programs, improvement of meat weight can be easily made through indirect selection for body trait combinations. The improvement of meat yield, albeit being more difficult, is possible by genetic means, with 91 % of the variation in the trait explained by the body and carcass traits examined in this study.     

南极磷虾(Euphausia superba)脂肪与蛋白含量的季节变化

为了有效提取营养功效和附加值均更高的磷虾油,对南极磷虾(Euphausia superba)资源的综合开发利用提供参考,利用2013年7-8月和2013年12月-2014年5月在南乔治亚群岛和南设得兰群岛附近海域采集的南极磷虾样品,采用索氏抽提法,分别用无水乙醇、丙酮、石油醚、正己烷、乙酸乙酯、环己烷6种常见的有机溶剂作为提取试剂,对南极磷虾体内的脂肪进行提取,并确定最佳萃取溶剂.同时对南极磷虾脂肪、蛋白含量的季节变化及其与体长的关系进行了分析.结果显示,无水乙醇为南极磷虾脂肪提取的最佳溶剂.南乔治亚群岛海域7-8月南极磷虾脂肪含量和蛋白含量(干重)分别为(22.03±0.51)％和(64.52±0.16)％;其中,全长小于40 mm的磷虾个体,脂肪与蛋白含量均显著高于全长大于40 mm的个体(P＜0.05).从南极的初夏到秋末,南设得兰群岛海域的南极磷虾脂肪含量呈逐渐上升趋势,由12月的(19.83±0.04)％上升至翌年4月的最大值(30.584±0.02)％;5月则略有降低,为(28.66±0.03)％.与此相反,南极磷虾的蛋白含量则是12月最高、4月最低,分别为(66.75±0.14)％和(58.02±0.23)％;脂肪含量与蛋白含量呈显著负相关(P=0.005).研究结果对南极磷虾渔业及其生产安排具有直接的指导意义.     

Optimization of Ozonated Water Treatment of Wild-Caught and Mechanically Peeled Shrimp Meat

ABSTRACT

Ozone is a USFDA and USDA approved food contact sanitizing agent and has been used in the seafood industry in both gaseous and dissolved forms to destroy bacteria. The wild harvest shrimp industry is the most economically important fishery in the U.S. Gulf of Mexico region, and in Louisiana the majority of the harvest is mechanically peeled and frozen. Dissolved ozone was measured in processing water at product application to study the optimization of ozonated water treatment for reducing microbial contamination of peeled shrimp meat. Shrimp samples were either sprayed or soaked in water with 1, 2, and 3 ppm dissolved ozone. Treatment times of 20, 40, and 60 seconds were investigated for all applications and concentrations. Similar volumes of water were applied for all treatments, and soaking showed greater bacterial reduction than spray treatments for all time and concentration combinations studied. Soaking in 3 ppm dissolved ozone for 40 s and 60 s showed the greatest reduction of total aerobic bacteria, and 60 s at 3 ppm resulted in the greatest reduction of Pseudomonas bacteria. Ozonated water treatment did not produce oxidation in the shrimp samples. The optimal treatment of soaking shrimp in 3 ppm dissolved ozone for 60 s will be used for further investigations of refrigerated shelf life extension and Listeria monocytogenes destruction in peeled shrimp meat.     

Protein from Northern krill (Thysanoessa inermis), Antarctic krill (Euphausia superba) and the Arctic amphipod (Themisto libellula) can partially replace fish meal in diets to Atlantic salmon (Salmo salar) without affecting product quality

The main objective of the present study was to evaluate the effect of using three different crustacean meals (Tysanoessa inermis, Euphausia superba, Themisto libellula) on product quality of Atlantic salmon (Salmo salar L.). In order to do this, a total of six iso‐protein, iso‐lipid and iso‐carotenoid diets were prepared. Two experimental diet series were prepared. In the first series, a control feed (K0) was compared with diets where 20%, 40% and 60% of the fish meal protein were replaced with protein from Northern krill T. inermis (K20, K40 and K60, respectively). In the second series, control feed (K0) was compared with diets where 40% of the dietary protein was replaced by protein from T. inermis (K40), Antarctic krill E. superba (AK40) and the Arctic amphipod T. libellula (AMP40). The salmon groups were fed the various diets for 160 days and the average weight of the fish increased from 410 g to around 1500 g. Fish given diets containing krill displayed a general better growth compared with the ones given pure fish meal diet. Replacing fish meal protein with protein from the crustacean sources had, in general, only minor effects on the flesh quality measured both by technical and sensory methods. However, some significant effects were noted. Postmortem muscle pH was generally lower (P < 0.05), for K20, K40, AMP40 in fish fed crustacean diets compared with those receiving the control diet. Increasing the replacement level of non‐fish meal protein from Northern krill (K20, K60) significantly reduced the rigor contraction. Fish given K20 had a slightly firmer meat texture, measured as resistance to post‐rigor compression, especially when compared with K60 (P < 0.05). Fish from the K20 and AMP40 groups had a deeper red flesh coloration [both light reflection (A*‐value and chroma) and flesh astaxanthin concentration] than fish fed K0 and higher inclusions of krill meal. The groups with the highest astaxanthin flesh content also showed the best growth and had the highest feed intake. Finally, a sensory panel analysis differed slightly from the technical measurements in that K0, rather than K20 was given the highest score for hardness and colour. In comparison with K0, AK40 got the lowest salty taste and hardness scores from the panellists relative to the control fish (P < 0.05). Despite minor effects on the present quality measures, it is concluded that meal from three different crustacean species can successfully replace fish meal up to 60% with Northern krill, and 40% of Antarctic krill and amphipod meal of dietary proteins.     

缢蛏在-40℃冻藏过程中的质量变化

测定缢蛏可食用部分的挥发性盐基氮、游离脂肪酸、盐溶性蛋白、巯基及感官评定等指标,研究缢蛏在-40℃冻藏过程中的质量变化。试验结果表明,缢蛏各部位的挥发性盐基氮含量随着贮藏时间的延长而增加,缢蛏整体挥发性盐基氮含量在26周时达到17.7 mg/100 g,超过15 g/100 g的国家卫生标准;游离脂肪酸含量逐渐增加;感官评分逐渐下降,贮藏前5个月仍处于可接受阶段;缢蛏各部位的肌原纤维蛋白的溶出量和巯基含量均呈下降趋势,且在贮藏前14周下降较慢。缢蛏在-40℃冻藏条件下可贮藏5个月。     

褐藻酸钠裂解物对冷冻南美白对虾品质的影响

以褐藻酸钠为原料,采用过氧化氢氧化法制备褐藻酸钠裂解物,分析了裂解物对南美白对虾Penaeus vannamei虾仁质量的效果,并研究了对虾仁冷冻后品质的影响.结果表明,褐藻酸钠裂解物中的分子量大于6 kDa的裂解物HDX-A能有效改善冷冻后水分流失,虾仁经1％的浸泡液处理1h后进行冻藏不同时间后再解冻,HDX-A能够有效地阻止水分流失,从而保持虾仁水分且随时间的延长其保持能力并不减弱,而且随浸泡溶液浓度的增加效果增强.HDX-A主要是通过增加自由水含量而避免了冷冻后虾仁水分和营养流失.HDX-A还可有效地降低冷冻虾仁的蒸煮损失,1.5％处理的样品蒸煮损失最低,整体上蒸煮损失低于20％,120d时仅为15.6％左右,显著低于对照(P＜0.05).HDX-A可通过降低冷冻虾仁水分流失改善了粘弹性和破断力等流变学特性,提高了产品品质,可作为无磷品质改良剂替代复合磷酸盐.