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1.
文化大革命前,我们所曾研制过几种鱼类原料处理机。如大小黄鱼的原料处理和切片、带鱼切头、剖腹、去内脏、清洗以及梅子杂鱼的去头、去内脏等机械。其中带鱼处理机已经鉴定。文化大革命中,由于林彪特别是“四人帮”的干扰和破坏,加上渔获物在品种和数量上的变化,这些机械设备没有得到及时的完善和推广。  相似文献   

2.
王林业 《畜禽业》2011,(10):47-48
<正>病死畜禽肉的检疫是肉品检疫监督的主要内容之一,是保障广大消费者肉食品安全的非常重要的工作。为确保人民群众的身体健康,在实际工作中做好病死畜禽肉的检疫尤为重要。1检疫方法1.1感官检查和剖检1.1.1病畜肉:病畜肉是患病急宰的  相似文献   

3.
<正>1实验目的国家科技支撑计划项目《甘薯为原料的燃料乙醇生产关键技术研究》课题中乙醇发酵生产物的废渣利用是本课题的重要研究内容。甘薯燃料乙醇生产上游是甘薯规模化种植业,主产品是燃料乙醇,而副产品是干冰和废渣,燃料乙醇废渣通过处理将是畜禽饲料和优质有机肥,是燃料乙醇工业联结畜牧业和种植业的结合点,是  相似文献   

4.
鲟鱼硫酸软骨素的制备工艺研究   总被引:1,自引:0,他引:1       下载免费PDF全文
以史氏鲟鱼软骨为原料,按碱提-酶解-乙醇沉淀工艺流程进行提取硫酸软骨素的各主要工序工艺的研究.通过单因素试验及正交试验,得出最佳碱提工艺为以两倍量6%的NaOH为溶剂,于40℃的水浴中搅拌提取4 h.通过正交试验,得出最佳酶解工艺条件是先将浸提液调节pH至8.6,加入胰酶0.5%,50℃保温水解3 h;后降温至40℃,调pH至5.7,加入胃蛋白酶0.3%,保温水解2h.通过单因素试验,得出最佳的乙醇沉淀工艺条件是将滤液pH调为6.5,加入95%的乙醇至醇沉浓度为70%,静置过夜.制备的硫酸软骨素经检测符合WS1-C3-0030-2000(硫酸软骨素口服片)和WS-10001-(HD-0892)-2002(硫酸软骨素注射品)标准的要求.  相似文献   

5.
为探索一种适合工业化生产的磷虾油提取方法,以新鲜南极磷虾为原料,分别采用乙醇一步提取法、丙酮/乙醇一步提取法和乙醇两步提取法提取磷虾油,比较了3种工艺条件下的磷虾油得率,并测定了磷虾油中的主要营养成分。结果表明,10 ℃条件下,采用乙醇两步提取法虾油得率较高,达15.72 %,是一种安全有效的提取方法。经气相色谱法测定,磷虾油中EPA、DHA的含量分别为11.76 %、4.22 %;经UV法测定,磷虾油中虾青素的含量为0.102 %,表明磷虾油是一种高品质的油脂。  相似文献   

6.
以南极磷虾为原料,采用柠檬酸钠溶液浸泡法从磷虾中提取磷虾油并对其工艺条件进行优化,以提取率、磷脂、酸值和流动性等衡量磷虾油生产成本和产品品质最重要的4个指标综合分析,确定最佳提取工艺条件:柠檬酸钠溶液浓度1.0%、料液比1∶5、浸泡时间3.0 h。在此工艺条件下,采用95%乙醇浸提磷虾粉,固液分离后,对分离得到的提取液进行减压蒸馏,除去乙醇后得到的磷虾油的磷脂含量为50.15%、酸值为10.33 mgKOH/g,磷虾油的提取率为14.9%,并且流动性较好。该工艺操作简单,安全实用,提取出的磷虾油磷脂含量高、酸值低、流动性好、品质稳定,极大提高了南极磷虾的综合利用率,具有重要的实际应用价值。  相似文献   

7.
穆惠敏  沈照鹏  林月  崔欣  孟蕾  江晓路 《水产学报》2018,42(9):1489-1496
为解决当前低黏度及超低黏度褐藻胶生产工艺中存在的不足,本实验以海带为原料,利用褐藻胶裂解酶降解制备低黏度及超低黏度褐藻胶,研究了分子量、p H、温度对黏度的影响,确定了碱消化的最佳条件,探究了酶解工艺中加酶量、酶解时间及原料的初始黏度对褐藻胶产品的影响。结果显示,通过控制加酶量(100~500 U/g),酶解30 min即可得到低黏度及超低黏度褐藻胶,其中加酶量为100~330 U/g时可得到低黏度褐藻胶,加酶量增加至330~500 U/g时,可得到超低黏度褐藻胶,且酶解法得到的褐藻胶样品分子量均一度高,工艺节水率高达10%~50%;同时研究发现酶解样品黏度与原料初始黏度相关性不大,只在较短时间内表现出相关性,该工艺具有较高的原料适用性。  相似文献   

8.
郑工 《科学养鱼》1987,(3):26-26
蛋白质的含量,是食物营养价值高低的主要指标。蛋白质的质量,取决于它所含的氨基酸及蛋白质的效价。一个地区、一个国家的蛋白质消耗量及其质量的优劣,可以代表它的人民营养与健康水平。食物蛋白质的研究工作,愈来愈得到人们的重视。蛋白质含量较高的有畜肉、鱼等,  相似文献   

9.
漂洗鱼糜生产线工艺流程和设备   总被引:1,自引:0,他引:1  
1 概述: 漂洗鱼糜生产是以低值海水小杂鱼、淡水白鲢鱼等为主要原料。通过人工“三去”,体形较大的.如白鲢鱼需“三去’”后剖片,经洗净、采肉得到碎鱼肉、通过数次的漂洗、预脱水,数次的喷淋后脱水、精滤等工序、放入斩拌机料盘中、添加抗冷冻变性剂后斩拌、充填、称量包装、压实、速冻后得到冷冻鱼糜。高品质的冷冻鱼糜.由几个条件所决定:原料鱼的品种和鲜度.原料鱼前处理的干净度.漂洗工艺流程的生产化和合理性,漂洗的水质、水温要求和车间环境温度等。渔机所通过对漂洗鱼糜加工工艺流程和生产线设备的研究、开发了PYM-5…  相似文献   

10.
本实验以生姜为原料,先用乙醚、正己烷、乙酸、乙酸乙脂、丙酮、乙醇为供试溶剂,确定了乙醇为生姜提取的最佳溶剂。分别以40%、50%、60%、70%、80%的乙醇进行了单因素实验,确定了70%乙醇为最佳提取浓度;再以功率为160w、320w、640w的微波,固液比为1∶10、1∶13、1∶16,对生姜进行150s、180s、210s的辐射处理。所进行的正交实验表明:生姜提取的最佳工艺条件分别为:乙醇浓度70%、微波功率320w、固液比1∶16、提取时间180s。所得生姜提取物对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、酿酒酵母和黑曲霉的抑菌实验表明:供试菌的抑菌圈分别为:金黄色葡萄球菌12.3mm、大肠杆菌11.7mm、枯草芽孢杆菌12.1mm、酿酒酵母13.5mm、黑曲霉15.2mm,生姜提取物对供试菌的抑菌效果依次为:黑曲霉>酿酒酵母>枯草芽孢杆菌>金黄色葡萄球菌>大肠杆菌。得到各种供试菌的最低抑菌浓度分别为:金黄色葡萄球菌10.938mg/mL、大肠杆菌43.75mg/mL、枯草杆菌43.75mg/mL、酿酒酵母菌5.469mg/mL、黑曲霉为2.734mg/mL。  相似文献   

11.
The study was conducted to investigate fasting effect on flesh composition and antioxidant defenses of market-size large yellow croaker (Pseudosciaena crocea). Two hundred fish (main initial weight 380 g) were divided into two groups (control and fasted) and reared in 6 cages. After two weeks of adaptation, group I fasted for 28 days; group II was fed normally as a control. In 3, 7, 14, 21 and 28 days, 6 fish per group were processed for proximate flesh composition, liver antioxidant enzyme activities and malondialdehyden flesh content analyses. In fasted fish, the reduction of lipid content in muscle occurred after day 3, and, compared to controls, the content of protein decreased from day 21, the activities of liver antioxidative enzymes superoxide dismutase (SOD) and glutathione peroxidase (GPX) increased from day 3, and flesh malondialdehyde (MDA) levels increased from day 21. Muscle lipid reduction shows that the fasting technique is effective in end product improvement of large yellow croaker. However, considering flesh protein loss and the subsequent oxidative stress, the fasting technique should be used with precautions.  相似文献   

12.
Salmonid aquaculture has focused for many years on enhancing the quantity of fish produced. However, optimization of the quality of salmonids may lead to improved consumer acceptance and higher prices for the farmed product. The present review evaluates how the quality of salmonids is affected by parameters such as feed type, level of dietary intake (ration) and growth. Feed composition has a major influence on the proximate composition of salmonids. In particular, whole body lipid as well as the lipid content in the edible fillet is directly related to dietary fat content, while the fatty acid composition of the fish flesh is also strongly influenced by the dietary fatty acid profile. While fish body composition appears to be largely influenced by feed composition, an increase in other parameters such as feed ration and fish size also results in enhanced adipose deposition and decreased water content in the fish body. The protein content, however, remains more or less stable. An increase in fish body lipid content is not necessarily a negative factor, depending upon the processing procedure that follows. However, an increase in body fat content is generally accompanied by a reduction in slaughter yield, owing to an increase in the weight of viscera in relation to body weight. Although salmonid flesh quality with respect to levels of proximate constituents and yield appears to be under the strong influence of feed composition and feed amount, the sensory characteristics, such as odour, flavour, texture, etc., are only governed by these factors to a small degree. Tactics for the rearing of salmonids for specific purposes should therefore take into consideration the fact that the level of proximate constituents in the whole body as well as the fillet are readily manipulated by feed composition and feeding strategies, whereas the sensory parameters are less affected by these variables.  相似文献   

13.
随着水产养殖业的高速发展,鱼粉作为优质水产饲料的原料在国内有着很大需求。为提高鱼粉生产的效率、提升鱼粉成品的品质,研制了一种高品质鱼粉加工装置。该装置优化了加工工艺和加工设备,精准控制鱼粉加工过程中蒸煮、压榨、干燥环节的工艺参数,通过引入蛋白质检测装置,精准控制蒸煮环节温度,以此降低蛋白质变质现象;采用双级干燥工艺和脂肪检测装置来降低鱼粉的含水量和脂肪含量。成品鱼粉品质的测定试验表明,该装置生产出的鱼粉与传统加工装置生产的鱼粉相比,蛋白质含量提高11%,脂肪含量降低17%。通过饲养试验进一步验证了鱼粉品质的优越性。从渔业可持续发展的角度来看,高品质鱼粉加工装置具有较好的市场前景。  相似文献   

14.
Abstract— Two feeding trials were performed to determine dietary protein and energy levels for maximum growth, diet utilization, yield of edible flesh and protein sparing of hybrid Clarias catfish ( Clanas macrocephalus × Clarias gariepinus ). A 3 × 3 factorial design was employed for experiment 1 in which nine diets containing either 20, 30 or 40% protein and 275, 300 or 325-kcal digestible energy/100 g were used. The follow-up experiment 2 was a 3 × 2 factorial in which three protein levels (30, 35 and 40%) and two digestible energy levels (275 and 325 kcal/100 g) were tested. Dietary ingredients used in both studies were similar but the ratios of energy provided by dextrin and lard were 11.3/1.0 and 3.8/1.0 for experiments 1 and 2, respectively. Each of the experimental diets was fed to apparent satiation twice daily to three aquaria of fish (15 fish/aquaria) with average weight of 4.0 and 2.0 g for experiment 1 and 2, respectively, for 8 wk. Performance of fish in experiment 1 was mainly influenced by dietary protein rather than by energy levels. Maximum growth and diet utilization were attained at dietary protein and energy levels of 40% and 275 kcal/100 g, respectively. Energy levels did not spare dietary protein in experiment 1. In experiment 2, growth, diet utilization, and yield of edible flesh of fish were influenced by protein and energy levels. Furthermore, the protein sparing effect was observed in experiment 2. Best performance and protein sparing were found at 35% protein and 325-kcal digestible energy/100 g. The studies showed that dietary protein and energy requirement for hybrid Clarias catfish are affected by carbohydrate to lipid ratio. Fish utilize dietary energy with a dextrin to lard ratio of 3.8/1.0 more efficiently than that with a ratio of 11.3/1.0. Therefore, dietary protein and energy for best performance and protein sparing of hybrid Clarias catfish reported for experiment 2 were more appropriate.  相似文献   

15.
大口黑鲈肌肉营养成分分析及营养评价   总被引:16,自引:3,他引:13  
对三种不同来源(人工配合饲料饲养、冰鲜下杂鱼饲养和野生捕捞)的大口黑鲈成鱼的含肉率、肌肉中的水分、蛋白质、脂肪、灰分含量和氨基酸组成进行了分析,对其营养价值进行了综合评价,并与完全摄食人工配合饲料的中国花鲈进行了比较。结果表明:三种来源的大口黑鲈蛋白质含量在17.97%~20.15%,脂肪含量在0.81%~6.41%,灰分含量1.24%~1.41%,水分含量72.12%~79.98%,肌肉中17种氨基酸总量为14.19%~16.47%,其中必需氨基酸占氨基酸总量的44%以上,表明大口黑鲈肌肉蛋白是一种优质蛋白源。使用人工配合饲料饲养的大口黑鲈与使用冰鲜下杂鱼饲料饲养的大口黑鲈其肌肉营养成分以及氨基酸组成相差不大,但含肉率存在很大差异,人工配合饲料饲养、冰鲜下杂鱼饲养和野生捕捞的大口黑鲈含肉率分别为74.27%、64.86%和62.71%。而全部摄食人工配合饲料的中国花鲈含肉率为72.53%,氨基酸总量和必需氨基酸含量都高于三种来源的大口黑鲈。  相似文献   

16.
A 120-day feeding trial was conducted to determine growth, feeding efficiency, and biochemical composition of juvenile spotted babylon Babylonia areolata (initial mean weight of 1.48 ± 0.06 g) fed on conventional trash fish and a formulated moist diet in a flow-through grow-out system. The snails readily accepted the formulated moist diet and showed good growth and survival during the trial. There were no significant differences in specific growth rate, feeding efficiency, and survival between the snails fed on trash fish or the formulated moist diet. At the end of the experiment, biochemical analysis of the snail flesh showed significant differences in flesh quality, with the snails fed on trash fish having a significantly higher crude protein compared to those fed on the formulated diet, but there was little difference in crude lipid content. Whole body tissue of snails fed on trash fish had significantly higher total amino acid, essential amino acid, and non-essential amino acid levels compared to those fed the formulated diet. This study showed that the formulated moist diet can be readily used for B. areolata growout for maximizing growth, survival, and feeding efficiency; however, further research is needed to improve the flesh quality particularly amino acid and fatty acid levels before its suitability for B. areolata is assured.  相似文献   

17.
周瑜  陈舜胜 《水产学报》2022,46(12):2452-2466
上海熏鱼是以青鱼或草鱼为原料,经过浸渍和油爆过程制作出的传统中式菜肴。为解决青鱼养殖量下降和草鱼肌间刺多、土腥味重的问题,弥补加工上海熏鱼的不足,以大口黑鲈替代草鱼制作上海熏鱼,采用单因素试验设计和正交试验设计改良上海熏鱼的加工工艺,采用顶空固相微萃取-气相色谱-质谱法(SPME-GC-MS)分别测定油爆后的上海熏鱼、用不含香辛料的油爆后浸渍液处理的上海熏鱼及上海熏鱼成品中的挥发性风味活性物质,通过GC-MS的定性定量分析得出上海熏鱼的主要风味化合物,采用高效液相色谱法(HPLC)测定呈味核苷酸。结果表明,优化工艺参数为油爆时间6 min,油爆后浸渍液中酱油∶白砂糖=4∶3(鱼块质量的20%∶15%)。3个样品中的挥发性化合物分别有37、47和55种,其中醛酮类、醇类、烃类、芳香类和含氮含硫类物质是上海熏鱼的主要风味化合物。肌苷酸是主要鲜味核苷酸。研究表明,高温油爆过程中发生的美拉德反应、热降解、脂肪酸氧化有助于去除鱼腥味,形成上海熏鱼的特色风味。浸渍和油爆是提高鱼肉制品品质的优良加工工艺。  相似文献   

18.
Economic values of different fish traits are needed to direct breeding programs to optimize economic benefits for aquaculture industry. The aim of this article is to highlight and calculate how different traits affect the value of farmed fish supply chain. Supply chain approach is needed to calculate economic impact of fish traits because several fish traits affect costs and returns not only in fish farming but also at the processing and retail level. In this article, economic values are calculated for 14 productivity and product quality traits in European whitefish (Coregonus lavaretus). Productivity affecting traits, such as growth, mortality and different yields, are included in the study. In addition, economic values are calculated for several quality traits like fillet gaping, appearance and fat content of flesh.

Productivity traits had the highest economic importance if the traits could be improved. However, quality traits may cause even higher economic losses, if the quality decreases. Thus, the management of the breeding program should pay simultaneous attention to both quality and productivity traits.  相似文献   

19.
This paper summarizes the progress being made in the study of a specific biological process for digesting fish proteins to produce the highly functional pepsin fish protein hydrolysate (PFPH).The composition and approximate analysis of the fish protein are presented, together with the nutritional values. A detailed amino acid analysis of PFPH prepared from deboned flesh is compared against other standards.Finally, the paper comments on the unit operations which, by necessity, are being investigated to produce PFPH and the final product, dry larval feed.  相似文献   

20.
腌腊鱼是中国传统水产加工制品,其风味独特、营养丰富,深受消费者喜爱。目前,腌腊鱼加工方式以手工作坊式为主,机械化、自动化生产程度低,同时腌腊鱼的质量安全问题也受到消费者广泛关注。文章对近年来国内外腌腊鱼加工技术的研究现状及质量安全等方面内容进行了综述,并对腌腊鱼加工技术和质量安全的未来发展趋势进行展望,旨在为腌腊鱼加工技术创新与品质控制提供参考。  相似文献   

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