基于电子鼻技术的鱼露与鱼酿酱油的品质分析

通过电子鼻获取鱼露、鱼酿酱油和生抽的气味信息,进行主成分分析(PCA)、线性判别分析(LDA)和负荷加载分析(Loadings),并结合氨基酸态氮、盐分、全氮和游离氨基酸含量,对比分析3种调味品的品质。结果显示,3种调味品中游离氨基酸种类丰富,鱼露中苏氨酸、甘氨酸、丙氨酸、甲硫氨酸、赖氨酸的含量明显高于鱼酿酱油和生抽;生抽和鱼酿酱油中鲜味氨基酸的含量明显高于鱼露,但生抽中必需氨基酸的含量远低于鱼酿酱油和鱼露;3种调味品挥发性成分复杂,电子鼻10个金属传感器能很好地区分3种调味品的挥发性气味,W5S、W1S、W2S号传感器比其他7个传感器有更高的响应值,其中W2S号传感器的响应值变化最显著。这说明电子鼻能较好地区分鱼露、鱼酿酱油和生抽,虽然3种调味品中第1、2主成分相同,但醇类、氮氧化合物类物质对第1、2主成分的贡献率不同。     

Production of Fish Sauce and Acceleration of Sauce Fermentation Using Proteolytic Enzymes

The effect of addition of trypsin and chymotrypsin (0.3%, w/w) at various proportions (100:0, 50:50, and -0:100) was investigated to accelerate fish sauce fermentation using herring as raw material. Results showed that supplementations with trypsin and chymotrypsin significantly increased protein hydrolysis (P<0.05). Fish sauce prepared form herring with enzyme supplementation contained significantly more total nitrogen, soluble protein, free amino acid content and total amino acid content compared to fish sauce with no added enzyme (P<0.05). Supplementation with tryspin and/or chrymotrypsin mixture *ratios 50:50 and 0:100) enzyme produced the most favorable results in term of protein hydrolysis, while there was no difference among enzyme treated sauce in term of free amino acid composition. With the exception of the amino acid profile, and microbiological composition compared to Nampla, a first grade commercially produced Thai fish sauce. Sensory analysis of products for color, flavor and aroma indicated that panelist preferred the lighter colored fish sauce prepared with enzyme supplementation compared to the darker colored commercially produced Nampla. However, There was no significant preference (p<0.05) for aroma and flavor of the enzyme supplemented sauce or Nampla. The results of this stuffy indicate that an acceptable fish sauce product can be produced form herring and the addition of enzymes has the potential to reduce the fermentation time to --2 months without compromising product quality.     

Identification of the Fish Species Processed to Fish Meal

Abstract

As a consequence of the BSE crisis in Europe, the components of meal produced from fish or warm-blooded animals are under stricter control. PCR-based techniques for species identification of fish meal have been developed and applied to meals produced from a single species each, including herring, capelin, anchovy, horse mackerel and blue whiting. DNA was extracted by means of the cationic detergent cetyltrimethylammonium bromide and a region of the mitochondrial cytochrome b gene was amplified using universal primers. The amplicon was further characterized by restriction fragment length polymorphism (RFLP) and single strand conformation polymorphism (SSCP) analysis. A number of fish meals could be differentiated due to their species-specific DNA patterns.     

Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

ABSTRACT:   To explore the potential utility of underutilized fish in the fish sauce industry, fish sauces were prepared from both raw and heat-induced meat of Japanese anchovy Engraulis japonica and rabbit fish Siganus fuscescens using wheat malt, and their quality aspects and sensory properties were assessed. Proximate composition of the fish meat represents protein as the major component (16.0–17.8%), other than moisture. Analyses of free amino acids, peptides including oligopeptides, and organic acids contents in fish sauces revealed suitability of both raw and heat-induced meat of the selected species in commercial fish sauce production. The variations in taste of raw meat fish sauces were species-specific, but the taste of fish sauces from heat-induced meat were similar.     

Fish meal quality assessment for Atlantic salmon (Salmo salar L.) reared in sea water

Studies were conducted to investigate the quality of 16 fish meals for Atlantic salmon ( Salmo salar L.) reared in sea water, and to assess in vitro and in vivo methods for the measurement of the quality of the protein in fish meals. The commercial fish meals tested were Canadian-produced (herring, groundfish, and mixed meals) and were of West Coast and East Coast origin; they included silver hake (Russian origin), two mackerel meals (Chilean) and Norwegian fish meal (Norse-LT94®). In addition, five herring meals were produced in the laboratory to assess the influence of processing conditions and freshness of the raw material on fish meal quality. The dilute-pepsin digestibility was the preferred in vitro assay to evaluate the protein quality of herring meals for Atlantic salmon, but this assay correlated poorly with the results from in vivo assays when other types of fish meals (menhaden, mackerel, silver hake, groundfish) were included.     

基于GC-MS联用技术分析传统鱼露发酵过程中挥发性风味成分和脂肪酸组分变化

为探明鱼露在不同发酵时间点挥发性物质的差异以及脂肪酸对传统鱼露的香气物质形成的影响,实验采用气相色谱—质谱联用(GC-MS)技术分析鱼露发酵过程中的挥发性风味成分和脂肪酸组成。结果显示,在5个不同发酵时间点的鱼露样品中共检测出7大类56种挥发性化合物,并用内标法对各挥发性化合物进行定量。以OVA值为依据,从56种挥发性化合物中筛选出12种对鱼露风味轮廓贡献显著的主体呈香化合物如3-甲硫基丙醛等。鱼露的主体特征风味可描述为蘑菇香味、土豆香味、麦芽香味、香草味、水果香味和鱼腥味。鱼露中的脂肪酸主要分布范围为C15~C26,不饱和脂肪酸(UFA)相对含量高达67.23%。在鱼露发酵过程中,风味相关的亚油酸和亚麻酸变化较为显著,与主体挥发性风味化合物的变化呈现一定的相关性,证明不饱和脂肪酸是鱼露发酵过程中产生特征风味的重要前体物质。     

Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor

ABSTRACT:   The two Staphylococcus strains that had been isolated from fish sauce mush (moromi) made from frigate mackerel in Japan and proved to improve fish sauce odor, were examined for their taxonomic positions. The sequence analysis based on 16S rRNA and rpoB showed that the two strains, R4Nu and R5G, had an identical sequence with sequence identities of 99.5% and 99.0% to the above two genes from the closest species of S. nepalensis , respectively. A DNA hybridization test of the two strains showed more than 80% DNA similarity with S. nepalensis , thus confirming the above-mentioned species identification. Polymerase chain reaction primers specific to the strain isolated from fish sauce mush were designed from rpoB and examined for the distribution of this species to various fish sauces made in Asian countries as well as to fish sauce starter (malt) made from soy beans and barley in Toyama Prefecture, Japan. The amplified DNA fragment bearing the S. nepalensis gene was detected in the enriched culture of the malt, although no positive reaction was shown with fish sauce samples. These results suggest that S. nepalensis indebted to improve fish sauce odor was originated from the fish sauce starter malt.     

Utilization of Freshwater Bream for Canned Fish Ball Manufacture

Freshwater bream (Abramis brama) minced fillets and trimmings were used to prepare fish balls canned in tomato sauce. Before canning, fish balls were boiled in 1.5% brine and/or fried in corn oil after flouring. Tomato sauce packs were heated at 115, 120, and 125°C for the time required to achieve an F_o=7.5 min. Texture measurements and sensory evaluation showed that good quality fish balls could be made from freshwater fish flesh. Sensory characteristics were influenced by pretreatment and processing conditions. Frying can lead to the production of fish balls with better flavor and odor, but tomato sauce was the major determinant of fish ball flavor and odor. Texture scores determined by sensory evaluation correlated well with instrumental readings, and tenderness and juiciness scores can be predicted from instrumental data. Panelists described canned fish balls as somewhat firm to firm, and tenderness and juiciness scores were in good agreement and highly correlated. Texture force significantly (p < 0.01) increased as processing temperature was increased. The color of fish balls was greatly influenced by pretreatment, and boiled, canned-in-tomato-sauce fish balls were superior to fried in color. Significant changes in chemical composition were observed due to pretreatment and processing time and temperature effects.     

Contributions of Bromophenols to Marine-Associated Flavors of Fish and Seafoods

Evaluation of flavor properties of several volatile bromophenols (2-; 3-; 4-; 2,4-; 2,6-; 2,4,6-) in fish, shrimp, and vegetable oil matrices revealed that these compounds, when present at low concentrations, imparted flavor notes reminiscent of marine fish and seafoods. In fish and shrimp muscle tissue and oil matrices 2,6-dibromophenol and 2,4,6-tribromophenol provided iodine-, shrimp-, crab-, and sea salt-like flavor attributes. Monobromophenols enhanced sweet, overall seafood-like flavor characteristics in these matrices. A combination of selected bromophenols added to vegetable oil gave a herring oil-like flavor to the oil. In water solutions all bromophenol isomers were iodine-like, phenolic, or medicinal in flavor character.     

Migrations and hydrography determine the abundance fluctuations of blue whiting (Micromesistius poutassou) in the Barents Sea

The Barents Sea is the north‐eastern fringe of the distribution of blue whiting (Micromesistius poutassou). Fluctuations in distribution and abundance of blue whiting in the area have been marked. Two hypotheses are put forward to explain these fluctuations. First, rich year classes in the main Atlantic stock of blue whiting may contribute to increased abundance in the Barents Sea. Second, variations in hydrography, such as influx of warm Atlantic water, may be particularly important in this fringe area. We investigated these hypotheses using data from bottom trawl surveys conducted during the period 1981–2006. Variations in abundance (measured either as incidence or density) and distribution were correlated with recruitment in the Atlantic stock of blue whiting as well as hydrographic conditions. Regression analyses indicated that the abundance fluctuations are primarily determined by variations in recruitment of Atlantic blue whiting, a strong year class leading to high abundance in the Barents Sea the year after spawning. However, salinity anomaly in the Fugløya–Bear Island transect during the previous year, an indicator of high inflow of Atlantic water, had also a significant, positive effect. Thus, the data suggested a climatic modulation of dynamics that were primarily determined by recruitment of blue whiting in the main Atlantic stock. Analyses of size structure as well as earlier studies on population genetics supported this conclusion.     

鱼露特征挥发性化合物的研究进展

研究了鱼露浓郁独特的风味及现代快速发酵工艺所存在的风味品质问题,并综述了近20年来的鱼露特征挥发性化合物的研究,结果表明探究鱼露特征挥发性化合物的形成是可行的。结果显示,气味指纹技术与气相色谱—人工嗅辨仪—质谱(GC-O-MS)联用可以探讨鱼露特征风味的形成;鱼露的气味是融合了奶酪味、氨味、腌渍味、酸味、鱼腥臭味和肉香味的复杂刺激性气味,含硫与含氮化合物是特征挥发性化合物;鱼的种类、嗜盐微生物、酶解途径对特征挥发性化合物形成都有很大影响。研究表明,鱼露的挥发性风味是非常复杂的体系,挥发性化合物的形成不是简单因素作用或个别化合物转化导致的。鱼露挥发性化合物研究可以解决鱼露风味品质提升的难题。     

Surveillance of selected nutrients,additives and undesirables in commercial Norwegian fish feeds in the years 2000–2010

This article presents data on commercial, Norwegian fish feeds from 2000 to 2010, including elements, additives, some selected vitamins and a range of environmental contaminants. Iodine, selenium and vitamin D concentrations, all declined during the time period; simultaneously, a reduction in marine ingredients in feeds has occurred. Still, the feeds fulfilled known fish nutrient requirements. Arsenic (As) in the feed was fitted with a polynomial regression with peak concentrations in 2004, correlating with fishery landings of blue whiting (Micromesistus poutassou), a reduction species with high content of As. A polynomial regression was also significant for mercury, which peaked in 2005 and was correlated to fish meal (FM) inclusion in the feeds. Residues of the pesticide DDT and its metabolites, chlordane and toxaphene, as well as polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers and sum dioxins and dioxin‐like PCBs, all decreased during this time period. These positive changes in undesirable substances can likely be attributed to the increasing replacement of marine ingredients with plant ingredients, as well as the increased use of South American fish oils rather than North Atlantic ones. On the other hand, cadmium concentrations were twofold higher in South American FMs, and increased in feeds from 2000 to 2010.     

Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

To make use of underutilized fish species and produce high-quality condiments substitutable for those of mammalian origin, fish sauces were produced on a small industrial scale from three fish species, the flyingfish Cypselurus agoo agoo, the small dolphinfish Coryphaena hippurus, and the deepsea smelt Glossanodon semifasciatus, using salt and koji mold. During 180 days of fermentation, the pH decreased to approximately 4.5 and total nitrogen and free amino acids increased to approximately 2 g/100 mL and 6000 mg/100 mL, respectively. Halophilic and extreme halophilic bacterial counts dramatically increased from 10⁶ to 10⁸ colony forming units/mL between days 14 and 30 and decreased the reafter. In the final products, the pH and salt concentration decreased to between soy sauce and a Vietnamese fish sauce, Nuoc mam. The total amino acid and organic acid contents were almost the same as those of Nuoc mam and soy sauce. Sensory evaluation found these products to have lower smell, saltiness, and bitterness, and higher sweetness and umami taste than Nuoc mam. During fermentation, the histamine content increased in one or two of three fermentation tanks for each fish species. As a result, the histamine content of the final products was higher than that in Nuoc mam.     

Development and validation of a range of endogenous controls to support the implementation of practical Taqman real-time PCR-based surveillance for fish diseases within aquaculture

The use of Taqman real-time PCR-based technology has recently become more frequent in the detection of pathogens in the aquaculture industry. This interest has necessitated the development of robust and reliable pathogen-detection assays. The development of a range of endogenous control assays to be run alongside these diagnostic assays works to further increase confidence in the latter. This study describes the design of a range of endogenous control assays based on the elongation factor 1-α (EF1-α) gene specific to a range of fish species including Atlantic salmon, Salmo salar; rainbow trout, Oncorhynchus mykiss; brown trout, Salmo trutta; cod, Gadus morhua; haddock, Melanogrammus aeglefinus; saithe, Pollachius virens; whiting, Merlangius merlangus; Norway pout, Trisopterus esmarkii; carp (family Cyprinidae), roach, Rutilus rutilus; European eel, Anguilla anguilla; and herring, Clupea harengus, as well as a number of fish cell lines. Evidence is provided of the validation of these assays for specific species, a range of tissue types and cell lines as well as an example of the potential uses of these assays.     

A survey of wild marine fish identifies a potential origin of an outbreak of viral haemorrhagic septicaemia in wrasse,Labridae, used as cleaner fish on marine Atlantic salmon,Salmo salar L., farms

Viral haemorrhagic septicaemia virus (VHSV) was isolated from five species of wrasse (Labridae) used as biological controls for parasitic sea lice predominantly, Lepeophtheirus salmonis (Krøyer, 1837), on marine Atlantic salmon, Salmo salar L., farms in Shetland. As part of the epidemiological investigation, 1400 wild marine fish were caught and screened in pools of 10 for VHSV using virus isolation. Eleven pools (8%) were confirmed VHSV positive from: grey gurnard, Eutrigla gurnardus L.; Atlantic herring, Clupea harengus L.; Norway pout, Trisopterus esmarkii (Nilsson); plaice, Pleuronectes platessa L.; sprat, Sprattus sprattus L. and whiting, Merlangius merlangus L. The isolation of VHSV from grey gurnard is the first documented report in this species. Nucleic acid sequencing of the partial nucleocapsid (N) and glycoprotein (G) genes was carried out for viral characterization. Sequence analysis confirmed that all wild isolates were genotype III the same as the wrasse and there was a close genetic similarity between the isolates from wild fish and wrasse on the farms. Infection from these local wild marine fish is the most likely source of VHSV isolated from wrasse on the fish farms.     

Morphological and genetic characterization of Hysterothylacium Ward & Magath, 1917 (Nematoda: Raphidascarididae) larvae in horse mackerel,blue whiting and anchovy from Spanish Atlantic and Mediterranean waters

The presence of zoonotic Hysterothylacium larvae in fish from Spanish Atlantic and Mediterranean waters, which can cause economic losses for commercial fisheries, has been reported in several studies; however, little is known about species identity in this region. The aim of this study was to identify at species level the Hysterothylacium morphotypes detected in three commonly consumed fish: horse mackerel (Trachurus trachurus), blue whiting (Micromesistius poutassou) and anchovy (Engraulis encrasicolus). Third‐ and fourth‐stage Hysterothylacium larvae, as well as adults obtained from larval in vitro culture, were morphologically and molecularly identified by ITS1/ITS2 rDNA sequencing. Four Hysterothylacium morphotypes were detected. Genetic analysis showed that morphotypes VIII and IX were different larval stages of Hysterothylacium aduncum, which was supported by cultured adult species identification. Morphotypes III and IV were found to correspond to different developmental stages of another species of Hysterothylacium. As all larval types detected were morphologically indistinguishable from others previously reported yet showed clear genetic differences, they are referred here as new genotypes. This is the first time that ITS‐sequence data of various developmental stages of the same species, including adults, have been studied and compared, providing crucial knowledge for future studies on Hysterothylacium identification and biology.     

Utilization of H2SO4‐hydrolysed phosphorus from herring bone by‐products in feed for Atlantic salmon (Salmo salar) 0+ postsmolt

The utilization efficiency of phosphorus (P) hydrolysed from herring by‐products in feed for Atlantic salmon 0⁺ postsmolt was studied. Seven diets were produced with a low P level (D1): 5 g soluble P/kg, with P hydrolysed from herring by‐products (D2, D3, D4): 7, 9 and 11 g soluble P/kg, or blue whiting fish bone meal (D5): 9 g soluble P/kg, and with P from NaH₂PO₄ (D6, D7): 9 g soluble P/kg diet. Diet D7 was also added (NH₄)₂SO₄. Fish fed D1 had significantly lower growth compared to D3, D5 and D7, morphological changes in bone consistent with low mineral contents, significantly reduced scale macromineral contents and changes in P markers, that is bone ALP and NaPi in pyloric caeca. The average P retention was 3.6 and 3.2 g P/kg weight gain, respectively, in D2–D7 and in D1. Fish fed D3, D5 and D6 showed similar growth, P digestibility, tissue mineralization, P retention and P excretion. The dietary P requirement in salmon was met between 5.1 and 7.4 g/kg soluble P (DM). This study shows that P hydrolysed from fish bones can be recycled and used as an efficient P source in feed for Atlantic salmon.     

Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions

ABSTRACT

This study describes the potential use of olive oil-lemon juice emulsions containing different levels of lemon juice (0, 25, 35, and 50% v/v) as a flavoring, preservative, and antioxidant agent in marinated anchovy. The phenolic content and antioxidant activity of lemon juice, olive oil, and olive oil-lemon juice sauces as well as chemical, oxidative, and sensorial changes of marinade samples were analyzed. Increasing the level of lemon juice in sauces retarded the chemical and oxidative changes of marinated anchovy. However, increasing the level of lemon juice more than 35% in sauces led to a decrease in sensorial acceptability. Chemical and oxidative qualities of all the sauced samples were in the limit of deterioration during 100 days of storage. Although marinated anchovy samples treated with sauce containing 50% lemon juice had a significant inhibitor effect on chemical and oxidative deterioration, samples treated with sauce containing 35% lemon juice received the highest overall acceptability score.     

Fish Processing By-Products as a Potential Source of Gelatin: A Review

ABSTRACT

The current practice of fish processing generates large amounts of by-products, which can account for up to three-quarters of the total fish weight. Despite the presence of several valuable components in the fish processing discards, the latter are usually dumped into landfills or at sea, having potentially harmful environmental effects or end up as low commercial value products (e.g., white fish meal). Still, fish processing by-products can be considered as an alternative raw material for the preparation of high-protein ingredients, especially for the production of food grade gelatin due to the presence of large amounts of collagen in fish skins, scales, and bones. Although fish gelatin is an alternative to the commercially available mammalian gelatins, its production on a large commercial scale has been hampered, mainly, due to the inferior quality characteristics compared to its mammalian counterparts. This review article summarizes and highlights the potential utilization of by-products generated during fish processing for gelatin extraction. Furthermore, several technical challenges and directions of ongoing research are discussed.