投喂酵母和扁藻类培养褶皱臂尾轮虫的效果试验

实验室条件下，分别以面包酵母和扁藻为饵料培养褶皱臂尾轮虫（以下简称轮虫）。结果表明，轮虫摄食扁藻的生长繁殖效果要好于摄食酵母。以扁藻为食物，其带卵率和带卵数分别为45．5％和3．1个，而以酵母为食物，其带卵率和带卵数仅分别为32．5％和2．2个。在轮虫接种密度情况下（经一个培养周期7天），轮虫密度分别为54个／ml、32．5／ml。     

对虾育苗中常用海洋微藻抑菌作用的研究

研究了等鞭金藻、三角褐指藻、扁藻对对虾育苗中致病菌鳗弧菌、假单胞菌的抑菌效果。结果表明,等鞭金藻、三角褐指藻、扁藻的水溶性物质及脂溶性物质对鳗弧菌有抑制作用;等鞭金藻、三角褐指藻的水溶性物质及等鞭金藻、三角褐指藻、扁藻的脂溶性物质对假单胞菌有抑制作用。在抑菌试验中,等鞭金藻、三角褐指藻、扁藻密度达10×104/ml时,对对虾育苗池水的抑菌作用较好,特别是对弧菌的抑制效果明显。     

扁藻保护培养中微型藻类污染的生态控制

扁藻是海水养殖动物育苗期重要的基础饵料。在扁藻保种培养期间常常会发生一种蓝绿色的微型（≤2微米）藻类污染。被污染的藻液呈蓝绿色，镜检可见藻液中有大量的微型藻类，藻体呈圆形，光学显微镜高倍镜下看不清细胞结构。由于杂藻与扁藻争夺营养和空间，导致污染藻液中的扁藻密度下降，活力减弱。     

杂交海胆浮游幼体期的饵料效果研究

采用7种单胞藻饲育杂交海胆浮游幼体以研究其饵料效果。结果表明：简单角刺藻是最佳的饵料品种，牟氏角毛藻稍次之，再次分别为：盐藻，湛江叉鞭金藻。而小新月菱形藻，扁藻，小球藻均不适合作为杂交海胆浮游幼体的饵料。对优选出的几种饵料进行混合投喂时，则以简单角刺藻与盐藻混合的饵料效果最佳。     

谷氨酸对亚心形扁藻（Platymonas subcordiformis）生长及蛋白质含量的影响

扁藻作为水产动物活饵料，在水产养殖业上具有重要的意义。目前在海产经济动物韵育苗中经常用扁藻作为直接或间接的饵料。为此，如何在短期内培养出优质高产的扁藻是本试验的目的。     

光合细菌培育海湾扇贝幼体的生产试验

本文报告了光合细菌与湛江叉鞭金藻，新月菱形藻和扁藻混合使用，培育海湾扇贝幼体的试验结果。光合细菌与单胞藻混合投喂的效果明显好于单纯使用单胞藻，同时光合细菌还具有净化水质的作用。     

硫酸铜对海洋微藻生长的影响

初步研究了硫酸铜对海洋微藻扁藻、角刺藻、小球藻和角毛藻生长的影响。结果表明，硫酸铜抑制不同微藻生长的最低浓度具有种类特异性，在生产实际中可以利用铜的抑制作用来提高微藻的分离效果。     

硫酸铜对海洋微藻生长的影响

本文初步研究了硫酸铜对海洋微藻扁藻、角刺藻、小球藻和角毛藻生长的影响。研究结果表明，硫酸铜抑制不同微藻生长的最低浓度具有种类特异性，在生产实际中可以利用铜的抑制作用来提高微藻的分离效果。     

4种单胞藻对卤虫生长和生殖影响的比较研究

以亚心形扁藻、小球藻、湛江等鞭金藻、绿色巴夫藻为饵料,卤虫为投喂对象,建立五个实验组分别进行研究,观察不同饵料对卤虫生长和生殖的影响,结果表明:投喂亚心形扁藻的卤虫生长最快,成活率高,生殖量也最多,其次为绿色巴夫藻组,湛江等鞭金藻的饵料效果最差.混合4种单胞藻投喂的效果也较好.     

盛夏高水温与七种单细胞藻增殖的影响

１９９４年８月３日￣１０日，在室内自然温度变化（２７￣３１℃）条件下，对湛江叉鞭金藻，球等鞭金藻，牟氏角毛藻，新月菱形藻，盐藻，青岛大扁藻和日本小球藻等７种单细胞藻做了高温增殖培养试验，结果表明：在盛夏高温期间，生长最快的是扁藻和球等鞭金藻，生长一般的是叉鞭金藻，盐藻和小球藻，生长处于指数下降期的是新月菱形藻。     

Evaluation of full-fat and defatted maggot meals in the feeding of clariid catfish Clarias gariepinus fingerlings

The nutritional implication of processed maggot meals, hydrolysed, defatted, full‐fat, sun‐dried and oven‐dried, in the diets of Clarias gariepinus fingerlings were evaluated. The nutrient density, proximate composition, gross energy and mineral constituents of the maggot meals were determined. Five isonitrogenous and isocaloric diets were formulated to provide 40% crude protein in which fish meal in the reference diet was completely replaced by any of the following processed maggot meals: oven‐dried full‐fat (ODM), sun‐dried full‐fat (SDM), defatted oven‐dried (DODM) and defatted sun‐dried (DSDM) maggot meals respectively. Fish were fed ad libitum in triplicate treatments for 56 days in glass tanks. Biological evaluations of the fish were based on growth performance and nutrient utilization indices. The result of the nutrient composition analysis showed that processing methods of defattening and drying influenced the nutrient density of maggot meal, with crude protein content ranging between 43.30% and 46.70% for full‐fat sun‐dried and hydrolysed/defatted oven‐dried maggot meals respectively. The result showed that growth performance and nutrient utilization of fish fed DODM and DSDM dietary inclusions were not significantly different and similar to fish fed the fish meal‐based diet. However, fish fed the diet containing SDM exhibited lower daily weight gain, protein efficiency ratio and specific growth. Generally, fish performed better when fed diets containing defatted maggot meals than full‐fat maggot meal, and compared favourably with fish fed the fish meal‐based diet.     

紫菜中无机砷含量的分析研究

本文针对紫菜中的无机砷超标问题,采用高效液相色谱—原子荧光光度法联用技术(HPLC-AFS)对紫菜中砷的形态进行分析,并测定了紫菜中的无机砷的含量。通过分析发现,紫菜中砷主要以一甲基胂酸、二甲基胂酸及砷糖、甜菜碱、砷胆碱等多种形态的有机砷化合物的形态存在于藻体中,无机砷的含量很少,仅在0.2mg/kg左右。采用HPLC-AFS能进行无机砷的分析测定时,由于三价砷的出峰时间与第1个峰的有机砷化合物出峰时间重叠,采用过氧化氢将其氧化成五价砷,可以很好地解决这一问题。通过验证,其加标回收率可达到80.19%,方法的准确性高,回收率符合检测的要求,适用于紫菜中无机砷的测定。     

Lessons from Two Case Studies of Implementing Traceability in the Dried Salted Fish Industry

The traceability practices in two companies representative of those in a supply chain—one a producer of wet salted cod, the other of dried salted cod—were systematically investigated by a standard procedure. Neither company retained batch identities for all steps in the production process, and so, they did not have an effective traceability system. Although production of dried salted fish is challenging due to the many transformations taking place during production, the use of the basic technique of applying and recording unique identifiers could have provided a traceability system from delivery of wet fish through to the final dried product. This study focused on the critical points for traceability during production of both wet and dried salted fish and the practical challenges this presented.     

Effect of Genetic Algorithm Optimized Solar Tunnel Dryer on the Quality Attributes of Thin-Layer Dried Fish

ABSTRACT

Studies were undertaken to establish the performance of a genetic algorithm-optimized solar tunnel dryer in drying of fish by comparing quality attributes of fish dried in the optimized solar tunnel dryer with that dried in a nonoptimized solar tunnel dryer and in open sun. A two-way analysis of variance revealed a highly significant difference between moisture ratios for the fish dried under the optimized solar tunnel dryer and the other methods (F = 53.59, F_crit,1% = 4.09). In addition, thiobarbituric acid reactive substances showed that fish dried in the optimized dryer did not develop rancidity (2.30 µg MA/kg), that dried in nonoptimized dryer approached rancid values (5.3 µg MA/kg), while open sun dried fish was slightly rancid (7.95–8.45 µg MA/kg). Further, based on total volatile base nitrogen, fish under the three drying treatments did not develop significant putrefaction. Furthermore, it took 15, 22, and 28 h to dry fish to equilibrium moisture content of 0.12 kg/kg (dry basis), for the optimized and nonoptimized solar tunnel dryers and for the open sun drying, respectively. Thus, the optimized solar tunnel dryer is superior to both nonoptimized solar tunnel dryer and open sun drying in the drying of fish.     

出口脱水板状海带片的研制

研究了干海带加工出口脱水板状海带片的工艺和技术。采用干海带５倍量的自来水，加进适时软化剂及表面处理剂，浸泡１０ｍｉｎ，可以得很好的软化效果，且营养成份损失较少。     

Changes in the Chemical Characteristics of Gulbi,Salted and Dried Yellow Corvenia,During Drying at Different Temperatures

A few chemical characteristics of Gulbi, a traditional Korean seafood prepared from salted and dried Yellow corvenia (Pseudosciaena manchurica), were investigated during drying at different temperatures. When Gulbi was manufactured by sun-drying (the control), it had the highest thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values. They increased with increasing drying time at all temperatures in the hot-air drier. The TBARS value of Gulbi was lower when dried at 30 and 35°C than at 40°C and the control. The VBN of the control was higher than that of hot-air dried Gulbi at 30 and 35°C and lower than that of hot-air dried Gulbi at 40°C. The control had a VBN value of 20.8 ± 0.07% and the hot-air dried at 30°C, 18.0 ± 0.06; at 35°C, 18.6 ± 0.06; at 40°C, 23.8 ± 0.08 (p < 0.05), respectively. The salt content of the control and Gulbi dried at 30, 35, and 40°C were 22.9 ± 0.07%, 17.7 ± 0.06%, 18.0 ± 0.06%, and 24.3 ± 0.08%, respectively. The amino nitrogen content was much lower: 63.1 ± 0.80 mg/100 g and 65.5 ± 0.14 mg/100 g at 30 and 35°C than 78.3 ± 0.21 mg/100 g at 40°C. The results of this study also indicate that the Gulbi dried at 30 and 35°C had better chemical characteristics than those dried at 40°C when using hot-air drying and sun drying.     

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。     

不同复水条件对淡干海参品质的影响

淡干海参发展前景广阔,是海参干制品今后发展的主要趋势之一,但不同的复水条件对淡干海参的营养和口感会产生较为明显的影响,基于此本实验拟研究不同的热烫温度、热烫时间、保温温度及保温时间处理后对淡千海参的营养及口感等品质的影响。实验通过测定淡干海参在复水过程中的复水比、淡干海参质构特性（硬度、弹性）等指标,并对其进行比较分析。结果表明：经过90℃热烫20min后,在70℃保温40h,复水比达5～6的条件下淡干海参复水效果最好,质构良好、口感俱佳。此结论为淡干海参的科学食用和推广提供一定的理论基础和科学依据。     

Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review

Drying is a traditional and important seafood processing technology. Lipid oxidation is one concern during the processing and storage of dried seafood products. Various factors including pretreatment, drying method, and storage conditions can have an impact on the oxidative stability of dried seafood products. Influence of these factors on the oxidative stability of dried seafood products as well as the possible mechanisms are reviewed. This review could serve as a reference for the production and research of dried seafood products.     

Evaluation of dried macrophytes as an alternative diet for the rearing of the sea urchin Paracentrotus lividus (Lamarck, 1816)

The aim of this work was to assess the potential use of different dried macroalgae as food in the rearing of Paracentrotus lividus. Growth, consumption and food conversions were compared in adult sea urchins fed with fresh or dried thalli of four macroalgae species. Six experimental diets were tested: (a) fresh Palmaria palmata; (b) fresh Saccharina latissima; (c) dry P. palmata; (d) dry S. latissima; (e) dry Laminaria digitata and (f) dry Grateloupia turuturu. Linear growth rates were similar for all treatments. Specific growth rate was higher in sea urchins fed with fresh P. palmata, but no difference was found between animals fed with fresh S. latissima and those fed with dried diets. Regarding daily food consumption (DFC), sea urchins consumed the same amount of dried macroalgae as fresh but exhibited a higher food conversion efficiency (FCE) when fed with fresh P. palmata. However, this FCE was only significantly higher when compared to sea urchins fed with dry L. digitata. Dried G. turuturu is not a suitable diet due to its rapid degradation after rehydration. The results suggest that P. lividus adults can be reared on dried macroalgae thalli without detriment to their somatic growth, especially over short periods. The low cost of feeding sea urchins with this diet could help small shellfish farmers to diversify their production into echinoculture.