南海低值鱼类鱼糜开发的初步研究

三、结果与讨论将日本狭鳕鱼糜生产线设备应用于开发南海中上层低值鱼类鱼糜,获得了初步成功。通过批量试生产,制取了中下杂鱼糜、蓝圆鲹鱼糜,也曾成功地制取了淡水鲮鱼糜。这为生产线广开原料鱼的来源提供了可行性。     

应用新型添加剂的大甲鲹鱼糜生产新工艺

对大甲鲹(Megalaspis cordyla)鱼糜生产新工艺进行了研究.通过钙离子(Ca<'2+>)漂洗液漂洗和使用凝胶增强剂两个措施增强大甲鲹鱼糜的凝胶形成能力.先对漂洗液硬度对鱼糜凝胶强度的影响进行单因素试验,之后再对非酶型凝胶增强剂(命名为GRA1)、转谷氨酰胺酶(TGase)、鸡蛋白3种单一凝胶增强剂对鱼麋凝胶强度增加效果进行比较,又对鸡蛋白添加量、CRA1添加量进行二因素三水平的随机区组复配设计试验.试验得出了最优化的工艺条件:漂洗工艺中,漂洗液Ca<'2+>浓度为30mmol/L;凝胶增强剂使用工艺,选择用1.5%鸡蛋白复配0.30%GRA1作为复合凝胶增强剂.在该工艺务件下,大甲鲹鱼糜凝胶强度(二次加热法)为832.37g/cm,是传统工艺的9.34倍;复合凝胶增强剂的添加荆成本比单独使用TGase节约46%.     

东海蓝圆鲹的摄食习性

以2008年5月至2009年2月东海灯光围网采集到的叉长范围为52～276 mm的444尾蓝圆鲹为对象,对其胃含物进行分析,应用K-W非参数检验、卡方检验、聚类分析等方法,对不同季节和发育阶段条件下蓝圆鲹的食性进行了研究。结果表明,蓝圆鲹的摄食种类有80余种,浮游甲壳类(主要包括浮游甲壳类幼体、磷虾和桡足类等)和小型鱼类为其主要食物类群。若按相对重要性指数百分比(IRI%)排序,优势饵料种类最高的是七星底灯鱼(IRI%为40.44%),其次是口虾蛄Alima幼体(IRI%为14.24%)、太平洋磷虾(IRI%为11.26%)等。统计分析检验表明,蓝圆鲹的空胃率和平均胃饱满系数有显著的季节变化和叉长变化(P<0.01),摄食强度春季最高,秋季和夏季相对较高,而冬季最低;叉长50～99 mm和200～299mm的蓝圆鲹的摄食强度较高,其余叉长的强度相对较低。食物组成也随季节和发育阶段的不同而有所变化,在春季主要以七星底灯鱼和口虾蛄Alima幼体为食,夏季主要以甲壳类幼体为食,秋季主要以七星底灯鱼和太平洋磷虾为主食,冬季食物匮乏,小型桡足类丽隆剑水蚤和糠虾类占其食物组成的很大比例。聚类分析的结果表明,蓝圆鲹叉长200 mm是其摄食取向的拐点,小于这个叉长的蓝圆鲹以浮游甲壳类为主,大于这个叉长的以捕食小型鱼类为主,随着叉长的增大,蓝圆鲹更多的以游泳动物为食。根据蓝圆鲹摄食饵料的类群变化,东海蓝圆鲹的营养级为3.55,属于浮游动物和游泳动物混合食性的肉食性鱼类。     

七月渔事

海洋捕捞:东海区秋季灯围渔汛,汛期7～10月,作业方式是灯光围围,舟山渔场以蓝圆鲹和鲐鱼等上层鱼为主,作业船有300多组,产量3.7万吨;闽南渔场投产船250组左右、500多艘,产量3.9万吨,捕捞对象是蓝圆鲹、竹(竹夹)鱼、颌圆鲹、脂眼鲱、沙丁鱼等。海水养殖:泥蚶(7～8月)、海带(北方,7月)人工育苗,毛蚶、魁蚶投放附着器采菌(7～9     

低值蓝圆鲹休闲鱼片的试制

蓝圆鲹又名刺巴鱼、巴浪鱼,圆鲹属类。其肉质松软,加工利用困难,离水后极易发生腐败变质。由于蓝圆鲹捕捞期集中在夏季,大量渔获物短期内集体上市,因而除少量做鲜销外,大部分加工成咸干制品,鱼干制品营养丰富,味道鲜美,深受市场欢迎。一、原料及工艺流程1.原料蓝圆鲹(条重约70克左右),购于舟山定海区北门菜场,要求冰鲜品,无腐败、无异味;蔗糖、食盐、味精、辣椒、花椒等调味品购于舟山新茂     

蓝圆鲹蟹肉味食品及其营养价值

本试验是以蓝圆鲹为原料加工蟹肉味食品，研究了蟹肉食品的基本配方、生产工艺，确定了鱼糜、淀粉、蟹露及白酒等主成分的适宜添加量，并对成品的主要营养成份进行了分析和评价。     

东海圆鲹属鱼种分布和渔获量的研究

序言东海围网渔业的主要渔获物是竹(竹夹)鱼、鲐鱼和圆鲹类。其中,关于圆鲹的资料极少,它的生态基本上还不清楚。据(日)铃木(1962年)的报告,分布于日本近海的圆鲹类有6种:勒氏圆鲹、颌圆鲹、蓝圆鲹、无斑圆鲹、红背圆鲹、长体圆鲹。这些种类主要分布在日本的中部和南部近海,某些种类也     

冷冻鱼糜加工生产线研究与配置

低值鱼是指直接经济价值较低的海淡水鱼，规模化低值鱼综合加工目前一般是以低值鱼为原料进行冷冻鱼糜生产。低值鱼冷冻鱼糜加工技术与设备的研究紧跟国际先进的加工工艺技术，并消化吸收了国外先进加工设备，进行了低值鱼冷冻鱼糜加工关键单机的研制，提出了较为理想的班产5t冷冻鱼糜生产线设备配置。     

东海圆鲹属鱼种分布和渔获量的研究

序言东海围网渔业的主要渔获物是竹(竹夹)鱼、鲐鱼和圆鲹类。其中,关于圆鲹的资料极少,它的生态基本上还不清楚。据(日)铃木(1962年)的报告,分布于日本近海的圆鲹类有6种:勒氏圆鲹、颌圆鲹、蓝圆鲹、无斑圆鲹、红背圆鲹、长体圆鲹。这些种类主要分布在日本的中部和南部近海,某些种类也可在东北和北海道地方见到。东海中这6种都有分布,为围网、钓钩、底拖网等渔具所捕获。圆     

蓝圆鲹

<正> 蓝圆鲹属鲈形目、鲹科、圆鲹属。俗称棍子鱼、滚子鱼、黄占、池鱼(广东)、鲃(鱼良)鱼(福建)。体呈纺锤形,稍侧扁。脂眼睑发达。仅瞳孔中央露出一长缝。上下颌各有一列细牙;犁骨牙群呈箭头形,腭骨和舌面中央有一细     

鲤血清转铁蛋白纯化及其与铁离子的结合特性

用硫酸铵分级沉淀法及制备性ＳＤＳ－聚丙烯酰胺凝胶电泳（ＳＤＳ－ＰＡＧＥ）法，获得含有鲤（Ｃｙｐｒｉｎｕｓｃａｒｐｉｏ）血清转铁蛋白（Ｔｆ）的ＰＡＧ条带，同时除去ＳＤＳ及考马斯亮蓝，分离纯化了转铁蛋白，并做铁离子结合试验及光谱分析。结果表明，转铁蛋白结合铁离子后的特异吸收峰为４６７ｎｍ，说明，去ＳＤＳ后转铁蛋白仍有很强的铁离子结合能力，用普通ＳＤＳ－ＰＡＧＥ法测得鲤血清Ｔｆ分子量约为７４０００Ｄａｌ     

Haemolymph metabolic variables in relation to eyestalk ablation and gonad development of Pacific white shrimp Litopenaeus vannamei Boone

The present study analyses some biochemical variables in haemolymph proposed as predictive indicators of the maturation capability following eyestalk ablation. Haemolymph of captive females was obtained before and 8 days after eyestalk ablation, and levels of haemocyanin, total proteins, glucose, lactate, cholesterol, triacylglycerides and vitellogenin were determined. Biochemical variables were also analysed in the hepatopancreas at the end of the experiment. Females were grouped as immature (previtellogenic stage) and mature (vitellogenic and cortical stages) based on histological analysis done 8 days after eyestalk ablation. To analyse haemolymph variables before eyestalk ablation in relation to maturation capability, immature females were classified as those with a low maturation capability and mature females as those with a high maturation capability. Females of high maturation capability had significantly higher vitellogenin levels before eyestalk ablation than females of low maturation capability. No significant differences were found for the other biochemical variables. Vitellogenin was also higher in mature than in immature females at the end of the experiment. These results indicate that vitellogenin levels in haemolymph could be used as possible predictive criteria of maturation capability, possibly because they reflect the degree of ovarian development at the time of eyestalk ablation.     

Gel forming ability of fish meat oxidized during washing

ABSTRACT: In order to examine the effect of meat oxidation on the gel forming ability before grinding the meat with salt, fish meat was washed with CuCl₂ solution, and the gel strength as well as total sulfhydryl (SH) groups and sodium dodecylsulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns were analysed. Washing with CuCl₂ solution resulted in a decrease in the total SH content of fish meat and the formation of myosin heavy chain (MHC) dimer through disulfide bonding. The plot of logarithmic gel strength versus protein concentration after heating the washed meat at 80°C in the presence of 3% NaCl to form a gel illustrated that the gel forming ability of meats washed with CuCl₂ solution was weaker than the control meat. The gel of meat washed with CuCl₂ showed the polymerization of MHC and MHC dimers through disulfide bonding much more than the control meat gel, although a small decrease in the SH group content after heating. Further washing with ethylene diamine tetra-acetic acid (EDTA) solution to remove CuCl₂ from the CuCl₂-washed meat also resulted in similar behavior for MHC polymerization and SH content as the CuCl₂-washed meat, and the gel was still weaker than the control gel. It was found that the oxidation of SH groups during washing with CuCl₂ solution accompanied by MHC dimer formation in the meat results in the weakening of its gel forming ability.     

Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30°C and 50°C on the gel-forming ability of walleye pollack surimi

ABSTRACT: To confirm the contribution of polymerization and degradation of myosin heavy chain (MHC) during preheating to the gel-forming ability of fish meat paste, walleye pollack surimi paste was preheated at 30°C and 50°C prior to heating at 80°C in the presence of various inhibitors. At 30°C, ethyleneglycol bis(2-aminoethyl ether) -N,N,N ', N '-tetraacetic acid (EGTA) and ethylenediaminetetraacitic acid (EDTA) inhibited gel formation as well as the polymerization of MHC, whereas dithiothreitol (DTT) and leupeptin promoted gel formation, which was accompanied by the enhancement of MHC polymerization and decreased MHC degradation, respectively. At 50°C, leupeptin inhibited MHC degradation and improved gel strength, whereas EGTA, EDTA and DTT had no effect on MHC polymerization and degradation and did not affect gel formation. The results demonstrate that the gel strength of cooked gel (80°C) is not affected by preheating at 30°C and 50°C and does not inhibit polymerization and degradation. Results suggest that the gel strength of cooked gel is dependent on the polymerization and degradation of MHC during preheating.     

Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel

The effects of addition of olive leaf powder (OLP) to surimi on the mechanical properties of surimi gel were investigated. The OLP contained a high polyphenol content of 7% (w/w). The breaking stress and breaking strain of surimi gel increased with increasing OLP concentration. The addition of 0.3% OLP increased the breaking stress of surimi gel by 80% and the breaking strain by 38%. The addition of 2.0% OLP resulted in a 100% increase in the breaking strain. The OLP gels had finer and denser protein networks than the control gel, probably due to integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLP had a detrimental effect on whiteness of surimi gel, OLP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.     

Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack

ABSTRACT:   In order to elucidate the mechanism of the changes in gel forming characteristics of fish meat by pH-lowering, the gelation-temperature curve and the gelation-moisture content curve were examined using the acidified walleye pollack surimi or neutralized one after acidification. In the gelation-temperature curve, the gel strength was highest at 30°C and lowest at approximately 50–60°C, irrespective of pH shifting. The gel strength at 30°C and 80°C decreased with the decrease in pH value. The neutralization of acidified surimi improved the gel strength, but it was considerably lower than the original gel strength. The gel strength at 50–60°C was not affected by pH lowering. The gel strength at 80°C could not be revived to the original by pH readjustment, either in the presence or in the absence of EDTA. These results suggest that irreversible changes of meat protein take place under the low pH, and the oxidation ability of sulfhydryl (SH) groups of protein molecule is not affected by pH-shifting.     

Effect of Setting Condition on the Gel-Forming Ability of Rohu

To investigate the setting condition of the gel-forming ability of rohu, optimum setting temperature for strong and weak gels of unwashed and washed rohu gel and optimum setting time for maximum proteolytic activity were investigated. Nine setting temperatures were studied for textural properties and trichloroacetic acid (TCA)-soluble peptide contents. Both unwashed gel (UW-gel) and washed gel (W-gel) showed similar optimum setting conditions for producing a strong gel that was set at 40°C for 30 min, followed by heating at 90°C for 20 min. They displayed different optimum setting conditions for weak gel. Weak gel from the degradation of UW-gel and W-gel formed at 65 and 60°C, respectively. The occurrence of protein degradation of W-gels during setting at 60°C suggested that washing did not remove the endogenous protease, and the degradation of unwashed and washed mince was due to water-soluble protease and myofibril-bound protease, respectively. Eight setting times for maximum proteolytic activity were shown by the TCA-soluble peptide contents, accompanying the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern. Both gels had similar results for setting for 120 min.     

Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid <Emphasis Type="Italic">Todarodes pacificus</Emphasis> mantle muscle meat

Squid Todarodes pacificus suwari gels, set at various temperatures and times, and acid-induced kamaboko gel, which was prepared by soaking suwari gel in 5% acetic acid for 20 h, were studied to evaluate the mechanical properties that are affected by setting conditions. Unset squid meat paste did not form a gel when soaked in acetic acid. The breaking strength of both suwari gel and acid-induced kamaboko gel showed a tendency to increase with setting temperature and time. SDS-PAGE analysis of suwari gel and acid-induced kamaboko gel, which were set at various temperatures and times, showed that myosin heavy chain (MHC) was observed at 30°C only for the first hour. The intensity of the MHC band at 30°C gradually decreased with setting time, while the intensity of the polymer band gradually increased with setting time. These results suggest that the protein-protein bonds in suwari gel affect the final texture of acid-induced kamaboko gel. Based on the analysis of the mechanical properties, and in consideration of the fact that the purpose of this experiment was to reduce energy usage, the best setting condition was determined to be 40°C for 3 h.     

Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle

The present study evaluated the quality of setting gels prepared by adding sodium acetate, sodium gluconate, sodium citrate, and sodium succinate to Todarodes pacificus mantle muscle meat, and of the acid-induced kamaboko gels produced by soaking the setting gels in their corresponding acid solutions. The breaking strength was the lowest for the setting gel treated with sodium acetate. The pH values of the acid-induced kamaboko gels decreased when soaked in acid, whereas their moisture contents, whitenesses, and breaking strengths increased. The citric acid-induced kamaboko gel had the highest whiteness index and breaking strength among the gels. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns did not show large differences among the gels, except for a low-intensity polymer band in the gluconic acid-induced kamaboko gel. Sodium citrate combined with citric acid yielded the best-quality acid-induced kamaboko gel among all the combinations, so this condition was used to study the effect of organic salt levels. The breaking strength increased when a sodium citrate level of up to 3% was used for the sodium citrate-treated setting gel, and 10% for the citric acid-induced kamaboko gel. The SDS-PAGE patterns did not differ among the sodium citrate levels. Egg white and microbial transglutaminase were necessary for citric acid-induced kamaboko gel production.     

超高压处理对梅鱼鱼糜凝胶特性的影响

考察超高压压力、保压时间、协同温度3因素,应用质构仪,得到了梅鱼鱼糜凝胶硬度、弹性、内聚性、咀嚼性和凝胶强度等特性参数,并以凝胶强度为指标,对超高压压力、保压时间、协同温度进行了优化,通过正交试验确定了最优超高压处理条件,即:压力300MPa、保压时间15min、协同温度20℃,所得凝胶强度为363.15g.cm。分析凝胶特性结果得到:压力在200MPa时,梅鱼鱼糜已经开始形成凝胶;保压时间5min以后,凝胶特性无显著性影响;随着协同处理温度的升高,凝胶特性显著降低。压力、保压时间、协同温度3因素对凝胶强度的影响顺序为压力>协同温度>保压时间。压力大于300MPa、保压时间大于5min时,超高压处理对鱼糜凝胶内聚性无显著性影响;协同温度大于20℃时,内聚性随着处理温度的升高而显著降低。超高压与热处理比较结果发现,经超高压处理的梅鱼鱼糜凝胶强度优于热处理,是热处理的2.2倍,经超高压处理之后的凝胶硬度低于热处理的凝胶硬度,仅为热处理的67%,弹性、内聚性、咀嚼性、持水性和白度,超高压处理均高于热处理的凝胶,其中弹性增加明显,为热处理的1.6倍。超高压和热处理两种组合处理方式结果表明,超高压处理之后再经热处理得到...