海水鱼的保活运输

常见的水产动物保活运输有增氧法、麻醉法和低温法。而冰温无水保活运输具有运载量大、无污染、质量高等优点，是海水鱼保活运输的发展方向。     

菲律宾蛤仔低温保活方法的研究

本文在菲律宾蛤仔生物学研究基础上，对菲律宾蛤仔在２７．０￣－１．７℃范围内不同温度条件下的存活率，失重率及保活过程中的化学变化等进行了系统的分析研究，确定了菲律宾蛤仔的保活工艺和方法。结果表明，（１）菲律宾蛤仔的最肥季节为每年的３￣７月，出肉率（干物计）最高可达１０％；（２）最低保活温度为－１．７℃；（３）－１．０￣－１．７℃可保活１３天，存活率９１％；（４）－１．０￣１．７℃保活，保活时间最长，     

菲律宾蛤仔（Ruditapes philippinarum）低温保活方法的研究↑（*）

本文在菲律宾蛤仔（Ｒｕｄｉｔａｐｅｓ ｐｈｉｌｉｐｐｉｎａｒｕｍ）生物学研究基础上，对菲律宾蛤仔在 ２７． ０～－１． ７℃范围内不同温度条件下的存活率，失重率及保活过程中的化学变化等进行了系统的分析研究，确定了菲律宾蛤仔的保活工艺和方法。结果表明，（１）菲律宾蛤仔的最肥季节为每年的 ３～ ７月，出肉率（干物计）最高可达 １０％；（２）最低保活温度为－１．７℃；（３）－１．０～－１．７℃可保活１３天，存活率９１％；（４）－１．０～１．７℃保活，保活时间最长，失重率也低，主要化学成分无显著变化。     

低温条件下菲律宾蛤仔对蛋白核小球藻摄食率和同化率的研究

试验采用室内静水法,测定了低温条件下(5～10℃)的菲律宾蛤仔(Ruditapes philippinarum)(软体部分平均干重为0.91±0.06 g)对蛋白核小球藻(Chlorella pyrenoidosa)的摄食率(IR)和同化率(AE),其中蛋白核小球藻的浓度为(5.7±0.3)×104cells/mL。结果显示,菲律宾蛤仔对小球藻的摄食率和同化率均随温度的升高而增加,在试验温度范围内,各组之间菲律宾蛤仔的摄食率有显著性差异(P<0.05);同化率为42.95%～51.10%,差异不显著(P>0.05)。结果表明菲律宾蛤仔在低温下仍能生存。     

净化菲律宾蛤仔低温保活及其主要营养成分变化

净化后的菲律宾蛤仔分别在不同条件下进行保活,测其存活率与主要化学成分的变化,结果表明,3℃下,多层湿布保活效果最好,11天后的存活率为98%,在保活过程中糖原、粗脂肪含量均呈下降趋势,分别下降了16.39和0.56%,乳酸呈上升趋势,上升了4.12mmol/L.     

“一种用于鲍鱼的保活运输系统及保活方法”获国家发明专利授权

正日前,由中国水产科学研究院渔业机械仪器研究所倪锦等发明的"一种用于鲍鱼的保活运输系统及保活方法"获国家发明专利授权,专利授权号为ZL201410608036.8。该发明是一种用于鲍鱼的保活运输系统,分为鲍鱼装载区与保活设备区,在运输途中采     

海水鱼类保活运输原理及其发展趋势

海水鱼类保活运输已成为水产贸易的重要环节。本文对海水鱼类的保活运输原理及其发展趋势进行了评述,认为冰温活鱼无水运输乃是社会发展必然。     

胶州湾移植底播菲律宾蛤仔的生长和死亡特性

2004年5月至2005年4月对胶州湾菲律宾蛤仔（Rudimpes philippinarum）底播增殖区进行了逐月定点采样，将样品带回放于实验室内水族箱暂养，每站随机取样，共对3269个个体进行了基本生物学特性测定，研究了移植底播菲律宾蛤仔的生长、死亡等渔业生物学特性。结果表明，底播增殖菲律宾蛤仔苗种的平均个体质量0．26g、平均壳长11．1mm；底播蛤仔与野生蛤仔在生长规律上基本一致，春末至秋初（4～9月）是其主要生长期；1～3龄期间个体生长速度较快，1～2龄、2～3龄，个体质量分别增长3．88g和4．02g；1～2龄生物量增长最快，2～3龄由于死亡率增大，其生物量增长缓慢；1～3龄蛤仔软体部的生长速度快于贝壳，5～6月是菲律宾蛤仔的繁殖肥育期。根据个体生长特性，3龄为最佳采捕年龄；根据目前的养殖状况，2龄蛤仔已达到商品规格，从生物量上分析，采捕2龄蛤仔收益最高；6月是最佳的捕获时期。蛤仔生长具有明显的季节变化，水温是影响菲律宾蛤仔生长的主要环境因子。[中国水产科学，2006，13（4）：642—649]     

谈谈水鱼的保活和保鲜

近些年来,我国淡水渔业发展迅猛,产量逐年增加。但是,由于淡水鱼的保活、保鲜等研究工作未能及时开展,使得大部分淡水鱼无保鲜、保活的保证,严重地影响了淡水鱼的流通销售和经济价值。照此发     

4种除藻剂对菲律宾蛤仔和刺参的急性毒性实验

养殖生产中4种除藻剂在不同温度条件下对菲律宾蛤仔和刺参的急性毒性实验结果表明,低温条件(白天水温12~16℃)下,4种除藻剂对菲律宾蛤仔和刺参的急性毒性较小。高温条件(26℃)下,藻苔净、苔草必杀、青苔速灭和苔藻净4种除藻剂对菲律宾蛤仔的96 h LC50分别为123.211、57.004、62.745和149.942 mg/L;对刺参的96 h LC50分别为21.257、17.347、42.530和8.681 mg/L。4种除藻剂对菲律宾蛤仔的急性毒性依次为苔草必杀青苔速灭藻苔净苔藻净;对刺参的急性毒性依次为苔藻净苔草必杀藻苔净青苔速灭,同种除藻剂对不同养殖生物的急性毒性不同。相对于低温测试结果,高温下4种除藻剂对菲律宾蛤仔和刺参的急性毒性增强,两种生物的耐受性降低,但安全浓度仍均高于建议最大使用量。     

Preparation and Storage Characteristics of Ribbon Fish Laminates

Abstract

A process to prepare dehydrated laminates of ribbon fish is reported. Pieces of eviscerated and beheaded fish were pressed under a screw press and the laminates obtained were subjected to air drying at 55°C for 14 hr. The product was golden brown in color, and had 18.4% moisture, 22% rehydration capacity, and pepsin and trypsin digestibilities of 51 and 62%, respectively. Oxidation of lipids during aerobic storage of the product at ambient temperature could be controlled by vacuum packaging. Sensory evaluation of the productfried in vegetable oil after Serobic storing at ambient temperature for 100 days suggested its acceptability. The process has potential for value addition of ribbon fish.     

Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing

ABSTRACT:   The aim of this study was to develop a practical preventive method for color deterioration of sliced or filleted yellowtail muscle, especially of dark muscle, during frozen storage and post thawing. When the sliced meats were packaged in a vacuum with low oxygen permeable flexible films and then stored frozen below −40°C, no significant discoloration or browning of dark muscle was observed for 9 months or more. For higher temperature storage at −20°C or −30°C, nitrogen gas substituted packaging was a useful practical method for storing sliced meats for 6 weeks. In order to prevent color deterioration of sliced meats after thawing and subsequent storage at 0°C, the efficacy of materials of packaging was investigated. The most desirable result was obtained by using a film with oxygen permeability of 50–90 cm³/m² per 24 h.     

Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)

The close relationship between the consumption of sea cucumber and health status stems from the nutritional and functional substances found in sea cucumber that play a key role in the prevention of different diseases. The processing methods have a great effect upon the nutritional and functional substances in sea cucumber. A superior product should not only be abundant in nutritional substances, but also require an easy and cost effective processing method. This study compared the influence of processing methods on the stability of macronutrients and micronutrients present in sea cucumber in order to recommend products that could provide high nutritional quality. The five processes investigated were hot air drying (60°C), vacuum freeze-drying (0.5 cm thickness material, 5–10 Pa vacuum degree, ?85 to ?90°C cold trap temperature, ?25°C material temperature), sun drying, double-distilled water cooking followed by sun drying, and 3.5% sodium chloride solution cooking followed by sun drying. A significant decrease of all the chemical compositions determined was shown in all the sea cucumber products treated by the five processing methods (p < 0.05). Among all the processing methods, hot air drying resulted in the highest nutritional quality of the product. Moreover, hot air drying can be operated easily with low cost.     

International study on Artemia. XVIII. The hatching rate of Artemia cysts — A comparative study

A comparative study has been carried out on the hatching rate of Artemia cysts of different geographical origin and on different batches of the same source. Substantial variation, among as well as within geographical strains, indicates that the hatching-rate criterion is not strain specific.

In an attempt to identify the parameters which influence the hatching rate, it was found that the cyst-drying technique as well as the storage conditions may significantly affect this criterion. It has also been demonstrated that the cysts' hatchability is influenced by their previous drying and storing conditions. Optimal hatching results are guaranteed when a fluidized bed dryer is used and the cysts are stored under vacuum or nitrogen.     

大竹蛏生物学特性的初步研究

采用野外调查、常规生物学测定、解剖观察和组织切片等方法对大竹蛏外部形态、内部结构、生活习性和生殖行为进行了初步研究。结果表明,大竹蛏为埋栖型贝类,生活在潮间带中、下区和浅海的泥沙滩。其软体部主要由外套膜、鳃、足和内脏团构成,水管受刺激易发生自切。大竹蛏一年一个生殖周期,繁殖季节一般在每年5-6月。大竹蛏耐低温不耐高温,对盐度的适应范围较广,底质厚度会影响其正常生长。高温及浒苔等是其夏季养殖的主要威胁。     

大型海藻干燥技术研究进展

干燥是海藻储存、加工、生产的重要方法之一,不同的干燥方式对海藻脱水效率、能耗和品质影响很大。本文对藻类传统干燥和新型干燥技术的特点、研究及应用现状进行了分析。研究表明,太阳能干燥技术能够充分做到干燥过程中绿色、环保,与空气热泵构成组合干燥模式,可解决太阳能不连续的问题;过热蒸汽干燥效率高、能耗低,藻类干燥后复水性好;真空冷冻干燥产品品质好,能最大限度保持藻类的营养和功能性成分;远红外加热技术对海带进行干燥,与同风速的热风干燥相比,可显著缩短干燥时间,降低能耗;微波真空干燥技术干燥江蓠,在保持品质的基础上干燥时间较热风干燥减少70%。本文同时对藻类干燥技术与设备存在的问题进行了总结,对国内藻类干燥技术及装备的发展趋势进行了展望并提出了措施与建议。     

An Improved Process for Retort Cooking Atlantic Blue Crab

Abstract

Non-uniform steam distribution and large temperature differences are frequently found within the retort during pressure steam cooking of blue crabs. A precook treatment involving evacuation of air from the retort prior to introduction of steam was found to decrease this unevenness in temperature distribution. The conventional and modified treatments were compared by (1) determination of temperature profiles within a retort during the conventional cooking process and the modified process; and (2) testing the resulting product from the two processing methods for differences in meat moisture and pH. The modified process improved the temperature distribution and reduced cook time by up to 50%. Meat moisture content increased in crabs processed using the vacuum process while pH testing of the cooked meat showed little difference in meat from the two processes. It was concluded that the improved temperature distribution would shorten cook time and increase throughput, product yield, product safety, and process efficiency.     

包装方式对日本鳀鱼干品质特性的影响

[目的]为探究不同包装对丁香鱼干常温贮藏期间的品质特性影响,[方法] 以空气包装为对照,与真空包装、气调包装和CO2包装做比较,测定贮藏过程中菌落总数、TVB-N、POV、TBA、色差、挥发性风味成分及感官评分的变化。[结果]结果显示,真空、气调、CO2三种包装均能有效抑制丁香鱼干微生物生长,常温25 ℃贮藏8 d后,真空包装组样品TVB-N、POV和TBA值分别较空气包装组降低47.08%、4.13%和25.49%,并且真空包装组样品在减缓样品色泽变化、保护肌纤维结构完整性、保留挥发性风味成分和保持感官特性方面均具有较佳效果,确定了真空包装为丁香鱼干的最佳包装方式。基于Arhenius方程建立了丁香鱼干货架期预测模型,25 ℃和35 ℃下真空包装丁香鱼干的货架期分别为6.07和3.23 d。[意义]本研究成果可为丁香鱼干常温物流过程中的品质控制提供理论依据。     

SOUS VIDE概况及其展望

随着人们生活水平的提高和生活节奏的加快，消费开始注重快速方便、有营养的安全性即食性食品。从Sous vide（真空调理食品）工艺流程可以看出，先真空包装经巴氏杀菌后再冷藏,虽然能杀灭大部分腐败菌，但肉毒杆菌及其芽孢还可能继续存在，因此，Sous vide产品的安全性首先必须要考虑的就是要制定合理的HACCP系统。我国的饮食文化源远流长，如果能更好地与Sous vide产品结合起来，必然会使中国菜系发扬光大，进而形成工业化生产，有着广阔的前景。     

Drying Kinetics and Quality Characteristics of Slightly Salted Grass Carp Fillets by Hot Air Drying and Vacuum Microwave Drying

Salted grass carp fillets were dried by hot air drying (HD, at 35 and 45°C) and vacuum microwave drying (VMD, at 1, 4, and 7 W/g) to a final moisture content. Compared with hot air drying, the vacuum microwave drying greatly reduced drying time. The rehydration rate constant of salted grass carp fillets dried by microwave vacuum drying at 7-W/g microwave intensity was significantly higher than that of the hot air drying at 35 and 45°C. Compared with hot air drying, the vacuum microwave dried samples had a higher crude fat content (dry basis). The lightness of the samples dried by vacuum microwave drying was higher, and the yellowness was lower than those dried by hot air drying. The drying methods had no significant effect on the hardness and springiness.