用马哈鱼下脚料制作鱼排的加工工艺

介绍了利用马哈鱼下脚料制作马哈鱼鱼排的加工工艺，并介绍了制作过程中的操作要点和质量要求。     

腌制工艺对南极冰鱼香酥鱼块品质的影响

以南极冰鱼为原料,研究了制作香酥鱼块最适宜的腌制工艺。通过感官评价为考察指标,探讨五香粉添加量、蔗糖添加量、食盐添加量等关键因素对产品品质的影响,在单因素试验的基础上,采用L^9(3^4)正交表进行腌制工艺参数优化试验,结果表明,腌制的最佳工艺条件为五香粉添加量0.05%、蔗糖添加量2%、食盐添加量1.25%,在此最优组合参数下,南极冰鱼香酥鱼块的感官评分为9.54±0.02,此时制作的香酥鱼块咸淡适中,鲜香味美,有鱼肉特有的滋味,外酥里嫩,外表金黄,色泽均匀,产品品质好。研究表明适宜的腌制工艺对南极冰鱼香酥鱼块的品质至关重要。     

龙头鱼鱼片加工技术研究

研究了以龙头鱼为原料生产龙头鱼鱼片的加工工艺,确定了比较合理的工艺条件。     

鲐鱼休闲鱼肉粒加工工艺实验

对利用鲐鱼制作休闲鱼肉粒的生产工艺进行了研究。通过L9(34)正交实验设计和感官评定确定辅配料配方。实验结果表明,制作鲐鱼休闲鱼肉粒的较佳工艺配方为精盐1.5%,白砂糖12%,麦芽糊精3%和卡拉胶1.5%。用该工艺和配方生产的鱼肉粒产品呈浅黄色,质地均匀,软硬适中,有嚼劲,具有鱼肉的特有风味。     

舟渔公司调味马面鱼深受日商欢迎

<正> 舟山海洋渔业公司生产的调味马面鱼,在全国马面鱼出口产品中,质量和数量均名列前茅,深受日商欢迎。最近,日本五羊株式会社向舟渔公司成倍订购。舟渔公司从生产设备和加工工艺上提高经济效益,以其原料新鲜、保藏良好、加工及时、制作工艺要求严格等,在国内外市场     

黄盖鲽的加工技术

黄盖鲽，国内外已大量加工黄盖鲽冻鱼片，即去鱼皮后从脊骨两侧平行取下鱼肉片速冻。根据日本市场的需要，将黄盖鲽加工成克里米，即加工时从脊椎骨呈直角方向切取鱼身段供出口，日本人称鱼身段为克里米（kirimi）。现将黄盖鲽的加工技术介绍如下：一、加工工艺流程二、操作要点1．解冻对进口的原料，采用鼓泡流水法解冻，温度5℃左右。2．切段采用切段机，要求从脊椎骨呈直角方向切割成8cm长的鱼块，切割线应刚好通过鳍的后部以尽可能大的得到鱼肚部位。鱼头作下脚料处理，切下的边角料和鱼尾洗净制作爆鱼。3清除内脏保留鱼籽和鱼育，用牙…     

鱼在冷冻冷藏中肌肉组织学的变化

鱼品的冷冻冷藏是当前生产中广泛采用的有效的保藏方法，但其工艺条件影响到鱼品的质量和食用价值；因此，研究冻鱼的质量变化，有助于冷冻冷藏工艺的进一步改善，使之最大限度地保持原料鱼的最初质量状况。     

3%伊维菌素微乳的制备及其工艺研究

为全面掌握伊维菌素微乳形成条件以及具体制作工艺，在实验的基础上展开分析。通过严格控制油相、表面活性剂、助表面活性剂的成乳比例、最佳温度以及搅拌速度，鉴定制作好的微乳类型，明确伊维菌素微乳具体的制备工艺、方法，为伊维菌素微乳制剂的制作以及规模化生产提供参考。     

天然植物蛋白酶对鱼蛋白自溶效果的影响

利用天然植物蛋白酶进行鱼蛋白自溶发酵研究。在不同的盐度、温度条件下,利用短吻银鱼、蜢虾2种原料进行自溶发酵来制作鱼露。自溶过程中测定了游离氨基酸态氮的变化,并对自溶产物进行了感官评定。研究结果表明,新鲜菠萝汁可以代替商品植物蛋白酶用于鱼蛋白自溶水解;55℃保温发酵能明显提高鱼蛋白的自溶速度;自溶前期不加盐的样品自溶速度较快;以蜢虾为原料制作的自溶产品在风味上优于短吻银鱼为原料的自溶产品。     

层叠状食品的制造方法

以往狭鳕等鱼类多利用于制作鱼卷、鱼糕等鱼糜制品，难以用于制作西餐。并且在制作过程中的水溶性蛋白会通过漂洗除去，鱼肉蛋白质得不到充分利用。     

赤[鱼工]肌肉的营养成分及鱼松保健食品的试制

对赤鱼工肌肉营养成分进行了分析 ,其粗蛋白含量为 2 0 6 % (干基为 6 4 7% ) ;氨基酸分析结果表明 ,第一限制氨基酸为色氨酸 ,氨基酸评分为 92分 ,蛋白质营养价 ;无机质含量丰富 ,微量元素Se含量为 0 91mg/kg (干基 4 2 3mg/kg) ,Cu为 1 38mg/kg (干基为 6 4 2mg/kg) ,是含Se、Cu很高的水产品。赤鱼工肌肉经加工处理 ,可制得味美可口且食用方便的赤鱼工肉松     

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.     

低盐乳酸菌法与传统法腌干鱼制品的风味比较

为了研究不同腌制方法对鱼肉风味的影响,为腌干鱼制品加工新技术的进一步优化和应用提供理论依据,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法分析,鉴定比较了鲜红牙原料采用低盐乳酸菌法和传统法腌干鱼制品的风味成分变化。结果表明:鲜红牙、低盐乳酸菌法腌干鱼和传统腌干鱼肉中分别检测出80、110、91种挥发性成分,醛、醇、酮类化合物是构成腌干鱼肉独特风味的主要成分。经低盐乳酸菌法腌干的鱼肉挥发性物质对风味贡献较大的醛、醇、酮类化合物总量达35种,而鲜鱼和传统腌干鱼肉中分别只有17和21种。低盐乳酸菌法腌干鱼肉风味物质中含有大量的醇、醛类物质,但不含有胺类物质,在保持传统腌制鱼肉风味的基础上增加了特有的花香味、水果香味及酒香味,提升了鱼肉感官品质。所以采用低盐结合复合乳酸菌法制备腌干鱼,不仅能缩短腌制时间,还能提升腌干鱼肉特有的风味,而且防止了胺类物质的产生,显著提高产品的品质和安全性。     

气相色谱-质谱法检测鱼肉中MS-222残留

本文建立了鱼肉中MS-222残留GC-MS检测方法.鱼肉样品经乙腈提取,氮吹浓缩,盐酸溶液引导MS-222电离,Waters Oasis MCX固相萃取柱净化后,气相色谱-四极杆质谱检测.方法检出限为2.5 μg·kg-1、定量限为5.0 μg·kg-1;0.0025～1.0 μg·mL-1范围内线性关系良好（R≥0.9996）;MS-222浓度范围在5.0～ 100.0 μg·kg-1的鱼肉加标样,日内和日间平均回收率为78.4％～91.2％,相对标准偏差为3.62％ ～9.49％.结果表明,该检测方法适用于低浓度水平鱼肉中MS-222残留检测.     

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.     

分离自腌干鱼的抗氧化发酵菌株的筛选及鉴定

以符合耐盐、耐高低温、产酸等要求和过氧化氢耐受能力为指标,对分离自传统腌干鱼制品的29株乳酸菌进行初筛,再以抗脂质过氧化率、羟自由基清除率和还原力为复筛指标评价了菌株不同组分的体外抗氧化能力,以期获得具有优良抗氧化活性的发酵菌株。结果表明,15株乳酸菌符合腌干鱼发酵要求,菌株间的抗氧化活性差异明显,其中以L4、L11和L21综合抗氧化活性最好。经VITEK-2微生物鉴定系统和16S r DNA分子鉴定,确定L4、L11和L21分别为戊糖片球菌(Pediococcus pentosaceus)、植物乳杆菌(Lactobacillus plantarum)和干酪乳杆菌(L.casei)。     

Replacement of fish meal by meat and bone meal in practical diets for the white shrimp Litopenaeus vannamai (Boone)

The use of meat and bone meal (MBM) was evaluated as a replacement for fish meal in a practical diet formulated to contain 41% protein and 8% lipid. Anchovy meal was replaced by 0%, 20%, 30%, 40%, 50%, 60% and 80% of MBM (diets 1–7) respectively. Healthy post larvae of Litopenaeus vannamei were reared in an indoor, semi‐closed recirculating system. Each dietary treatment was fed to triplicate groups of 40 shrimp per tank (260 L) arranged in a completely randomized design. The shrimp were hand‐fed to near‐satiation three times daily between 07:00 and 18:00 hours for 56 days. There were no significant differences (P>0.05) in growth performance among shrimp fed diets 1–6. However, shrimp fed diet 7 had significantly lower (P<0.05) growth than those fed diet 2 or diet 4. Survival ranged from 95% to 100% and did not significantly (P>0.05) differ. Feed conversion ratio (FCR) and carcass composition of the shrimp were not significantly (P>0.05) affected by dietary treatments. No significant differences (P>0.05) in protein efficiency ratio (PER) were found among shrimp fed diets 1‐6. However, shrimp fed diet 7 had significantly lower (P<0.05) PER than those fed diet 1 or diet 4. Results showed that up to 60% of fish meal protein can be replaced by MBM with no adverse effects on growth, survival, FCR, PER and body composition of L. vannamei.     

Evaluation of the Antioxidant and Antimicrobial Activity of Protein Hydrolysates and Peptide Fractions Derived from Colossoma macropomum and Their Effect on Ground Beef Lipid Oxidation

The objective of this study was to obtain protein hydrolysate from the mechanically separated meat of blackfin pacu to evaluate the influence by ultrafiltration in the antioxidant and antimicrobial activities of the peptide fractions obtained and to apply in ground beef to evaluate the lipid stability. The enzymatic hydrolysis was performed using the enzyme Protamex (pH 7.0, 60°C) for 240 min. The protein hydrolysate was fractionated by ultrafiltration. Then, the antioxidant capacity of the protein hydrolysate and the peptide fractions were evaluated in vitro by the methods of 2,2’-azinobis (3-ethylbenzothiazoline sulfonic acid) radical capture, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay, reducing power, and hydroxyl radical scavenging activity. The antimicrobial activity of the samples was evaluated by disc-diffusion against Staphylococcus aureus and Escherichia coli. After evaluation, the peptide fractions did not present higher bioactivities than that shown for the hydrolysate. The protein hydrolysate was applied to ground beef, where the substances reactive to thiobarbituric acid and color were evaluated during 7 days of storage at 4°C. Lipid oxidation was reduced up to 60.9% and there was no modification of the natural coloration. Thus, the protein hydrolysate can be used as an alternative source of antioxidant for the preservation of refrigerated meats.     

Understanding pressures on fishery resources through trade statistics: a pilot study of four products in the Chinese dried seafood market

This study investigates the dried seafood trade, centred in Chinese markets, in order to better understand the pressures its demand exerts on global marine resource stocks. Using Hong Kong, the region's largest entrepôt, as a focal point, the trade in shark fins, abalone, bêche‐de‐mer and dried fish is characterized in terms of product history, volume, source fisheries and species composition. Trends identified in the Hong Kong market are interpreted in the context of the larger Chinese market. Shark fin imports grew 6% per year between 1991 and 2000, most likely because of market expansion in Mainland China, posing increasingly greater pressures on global shark resources. In contrast, the quantities of dried abalone traded through Hong Kong remained steady, but inferences based on this trend are discouraged by suggestions of increasing preferences for fresh product forms and growing domestic production in Mainland China. Hong Kong's imports of dried bêche‐de‐mer (sea cucumber) have decreased, while the percentage of imports re‐exported has remained steady, suggesting that Hong Kong continues as an entrepôt for Mainland China despite declining domestic consumption. Few conclusions can be drawn regarding dried fish products, including whole fish and fish maws, because of a lack of product differentiation in customs data, but a market survey was conducted to provide information on species composition. Comparison of Hong Kong dried seafood trade statistics to those of other key trading partners indicates that, in general, Hong Kong's duty‐free status appears to encourage more accurate reporting of traded quantities. Under‐reporting biases ranged from 24 to 49% for shark fin and bêche‐de‐mer, respectively. Comparison to United Nations (UN) Food and Agriculture Organization (FAO) databases indicates additional under‐reporting for shark fin such that an alternative minimum estimate of world trade is at least twice the FAO estimates in 1998–2000. The results of a survey of Hong Kong traders provide insight into their attitudes toward harvest, economic and regulatory factors, and suggest that conservation efforts are unlikely to emerge from, or be actively supported by, dried seafood trade organizations. The market's apparent sensitivity to economic sentiment, however, reveals an opportunity for consumer education to play a role in shaping future market growth and resource conservation. Recommendations are provided for improving trade statistics and for developing better analytical techniques to complement traditional methods for monitoring the exploitation and management of fisheries resources.