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1.
《渔业现代化》1976,(1):20-22
众所周知,水产品具有易于腐败变质的性质,同时在生产上具有季节性强和产量高度集中的特点。因此,为了在渔汛期及时处理好水产品,做到在旺季保藏下来,到淡节季或节日供应市场需要,以调节产销矛盾,保障供给,就必不可少地要大力发展水产品的冷冻加工业,迫切要求快冻鱼、多冻鱼、大力提高冻鱼质量。对于水产品的冻结加工方法,  相似文献   

2.
乔庆林 《海洋渔业》1986,8(5):239-240
<正> 水产品是人类蛋白质的主要来源之一,它味道鲜美,营养丰富,深受人们的欢迎。目前,世界水产品的年产量已达7,000万吨以上,但是水产品十分容易腐败变质,往往会在运输和保藏过程中造成巨大损失,单靠冷冻方法贮藏就需要兴建大量冷库,因此,如何延长水产品的保藏期,保证市场供应,许多国家进行了广泛的研究,研究表明,应用辐射方法来保藏水产品比用冷冻或热加工方法更为方便和有效,正日益受到世界各国的重视。  相似文献   

3.
周乃来 《水产科学》1988,7(4):27-29
水产品冷冻加工是保证水产品质量(鲜度)的重要手段。冷冻,在整个加工工艺流程中又是十分重要的环节,制冷设备在冷冻过程的运行中起着举足轻重的作用,因而操作管理的水平直接影响经济效益。目前,企业在制冷设备的管理上存在的问题是,只要求达到冷冻的目的而忽视科学管理,  相似文献   

4.
众所周知,水产品具有易于腐败变质的性质,同时在生产上具有季节和产量高度集中的特点。因此,为了在渔汛期及时处理好水产品,做到在旺季保藏下来,到淡季或节日供应市场需要,以调节产销矛盾,保障供给,就必不可少地要大力发展水产品的冷冻加工业。我市渔业生产的日益发展,人民生活水平的不断提高,迫切要求我们要快冻鱼、多冻鱼、大力提高冻鱼质量。对于水产品的冻结加工方法,我厂多年来一直是沿用着过去的老方  相似文献   

5.
谢烈 《水利渔业》1986,(3):42-43
淡水鱼易腐败是人所熟知的,但鱼的鲜度直接影响冷冻加工的质量,大家并不都重视。其主要原因是由于淡水鱼本身易腐败变质,按习惯总是将活的或鲜度好的鱼用于鲜销,而将鲜度稍低的鱼进行冷冻加工,久而久之,大家就不再多注重原料的鲜度了。实际上原料的好坏直接决定冷冻产品的质量。  相似文献   

6.
日本鱼糜制品的加工现状概述   总被引:1,自引:0,他引:1  
水产品季节性强,原料常年供应的难度大,含水量高,易于腐败。为此,如何延长水产品的保存期是水产业界有史以来一直关注的问题。日本作为世界性水产品消费大国,水产加工业十分发达。随着现代食品加工技术的进步和日本本土水产原料供应紧缺,日本水产加工业正在迅速向国外扩展。众多的水产品经营企业不再单纯以销售原料为主业,而是在水产捕获期,趁原料新鲜状态下立即进行大量加工,经冷冻后常年稳定地投放市场。  相似文献   

7.
微波能对带鱼杀菌保鲜的研究   总被引:4,自引:0,他引:4  
目前,国内水产品保存常采用冻藏方法,但需要冷冻设备,且在运输、销售过程中都须配备“冷链”,这不仅提高了产品的成本,而且也影响其销售网点的拓展;同时,随着人民生活水平的提高,冷冻水产品因其品味的下降,已越来越不受消费者的欢迎。研究一种经济有效的方法来延长鱼肉鲜态保存的货架期具有重要的经济价值和社会价值。 鱼肉在保存过程中产生的腐败,主要是由微生物、肉中酶的作用及与空气接触使鱼肉氧化所致。其中,微生物是导致腐败最主要的原因。若能消灭或抑制微生物繁殖和酶的活性,就能达到贮藏保鲜的目的。 微波是指波长在1…  相似文献   

8.
水产品的保鲜冷冻、冷藏技术得以迅速发展,加上国外输入的水产品也以冷冻品为主,故作为生产流通的主流已转移到冷冻水产品上。这种倾向今后只会越来越强,但冷冻品的保鲜要不逊于新鲜品的话,其中关键就是解冻方法及技术。与冷冻、冷藏技术迅速发展相反,解冻方法及技术却相当落后。因此,尽管冻结了鲜度良好的水产品,  相似文献   

9.
辐照技术在水产品中的应用研究   总被引:2,自引:0,他引:2  
于玲  步营  位正鹏 《中国水产》2009,(11):61-63
水产品肉质鲜美、营养丰富,风味独特,随着人们生活水平的提高和饮食结构的改善,对水产品的需要量也越来越大,保证水产品的质量安全事关重大。辐照技术是一种冷物理处理方法,对冷冻水产品杀菌作用尤为突出,可以解决水产品微生物超标的问题,提高产品质量,延长保质期,减少食源性传染疾病的发生。  相似文献   

10.
<正> 鱼类等水产品在冻藏过程中最重要的变化是水分的蒸发或升华,使水产品重量减少,俗称干耗。所产生的干耗,除了造成经济上的损失外,更重要的是引起水产品的品味、质量降低。 冷冻水产品在冻藏中所产生的干耗,是由于水产品表面的温度、冷冻室内空气的温度和蒸发器表面的温度三者之间存在着温度差,因而也形成了水蒸气压差。冻结水产品表面的水蒸气压力处于饱和状态,而空气中的水蒸气  相似文献   

11.
A food consumption revolution is taking place in Russia. After decades of severe constraints on food consumption options under the communist regime Russian consumers are now adopting new food products—including seafood products – at a high pace. Since Russian consumers have previously had very limited seafood consumption choices, the market can be seen as an interesting laboratory for investigating consumer responses to products that have previously not been available. Among imported seafood products are both wild and farmed species. Furthermore, Russian imports include both traditional species such as herring, and ‘new’ species such as pangasius. We analyze market integration among seafood products using Russian monthly import prices from 2002 to 2007 on several products, such as herring, salmonids and pangasius. We find that pangasius compete in the white fish segment, and is a price leader. In the salmonids market, farmed salmon trout appears to be the price leader, both in the fresh and frozen market segment.  相似文献   

12.
The US seafood sector is susceptible to shocks, both because of the seasonal nature of many of its domestic fisheries and its global position as a top importer and exporter of seafood. However, many data sets that could inform science and policy during an emerging event do not exist or are only released months or years later. Here, we synthesize multiple data sources from across the seafood supply chain, including unconventional real‐time data sets, to show the relative initial responses and indicators of recovery during the COVID‐19 pandemic. We synthesized news articles from January to September 2020 that reported effects of COVID‐19 on the US seafood sector, including processor closures, shortened fishing seasons and loss of revenue. Concerning production and distribution, we assessed past and present landings and trade data and found substantial declines in fresh seafood catches (?40%), imports (?37%) and exports (?43%) relative to the previous year, while frozen seafood products were generally less affected. Google search trends and seafood market foot traffic data suggest consumer demand for seafood from restaurants dropped by upwards of 70% during lockdowns, with recovery varying by state. However, these declines were partially offset by an increase (270%) in delivery and takeout service searches. Our synthesis of open‐access data sets and media reports shows widespread, but heterogeneous, ramifications of COVID‐19 across the seafood sector, implying that policymakers should focus support on states and sub‐sectors most affected by the pandemic: fishery‐dependent communities, processors, and fisheries and aquaculture that focus on fresh products.  相似文献   

13.
Abstract

The efficacy of ozonated water (0.6-1.5 ppm) was evaluated as a bactericidal agent for sanitizing food contact surfaces and for treatment of raw seafood. The presence of ozone reduced the bacterial levels substantially on stainless steel surfaces and to a lesser extent on plastic cutting boards. Ozone was about as effective as chlorine in lowering levels of Listeria innocua on inoculated food contact surfaces. Fish processing residuals present on the surface greatly reduced sanitizer effectiveness. In high organic conditions, chlorinated water was slightly more effective than ozonated water. However, ozonated water applied to fish fillets and roe was not effective for bacterial control. The presence of organic material, particularly with fillets, reduced the effectiveness of ozone. Ozone accelerated the development of rancidity in frozen roe and fillets, resulting in reduced shelf life. We recommend ozone only as a sanitizer for cleaned seafood contact surfaces.  相似文献   

14.
The aim of the present study was to evaluate the effect of the phosphates on tuna meat pH, and water-to-protein ratio. Tuna fillets were soaked in cold (5 °C) tripolyphosphate solution (STPP) and blend phosphate (CARNAL® 961) at 3, 5 and 10% for 30, 60 and 120 min. The control group was represented by cold distilled water. After soaking, the samples were drained, weighed, frozen, stored (-35 °C, for 15 days), thawed, drained, and grilled. After each step, samples were withdrawn for the following analysis: pH, phosphate (as P2O5), moisture and protein. A gradual increase in pH and residual phosphate was observed, which remained below the limits established by national (for pH) and international (for phosphate) legislation. A moderate positive correlation between pH and phosphate values was observed. An increase in moisture content and the water-to-protein ratio were observed, and still below to the legislation limit (i.e., 6.0). We suggest a critical review and possible changes in the parameters which are used as indicators of abusive use of the phosphate additive in seafood to combat the economic fraud in the frozen seafood products. It should be emphasized that these suggestions should be the focus of the collaborative study for its validation.  相似文献   

15.
From February through August of 2006, a team of two researchers visited 130 ethnic live seafood markets in the northeastern USA that sell live seafood. Operators of 27% of these locations completed a survey asking basic information about their businesses with respect to live seafood. This study provides interesting baseline information on these markets directly from market managers and operators. The markets surveyed have been in business for median of nine years. Sixty-three percent receive more than one live fish shipment per week. Fifty-five percent of markets sell over 227 kg of live seafood per month. Asians are the predominant clientele in most of these locations. Most market operators stated they prefer freshness and quality over price and availability. About the same number of markets identified strong sales during the winter months as those that indicated constant live seafood sales. Live tilapia and hybrid striped bass are the two most common products. Sixty-two percent of market operators view the live seafood section as very important to overall sales in their store and roughly one-quarter of those surveyed are considering expansion.  相似文献   

16.
Atlantic salmon contain omega-3 fatty acids, which play important roles in promoting human health but are highly susceptible to oxidation. Chitosan has been shown to have antioxidant properties which could be beneficial in extending the shelf life of Atlantic salmon; however, the effects of chitosan molecular size on oxidation of salmon fillets have not been reported. The primary objective of this study was to evaluate the effects of chitosan coatings on lipid oxidation of Atlantic salmon fillet portions during 5 months frozen storage. The effects of chitosan molecular weight (high molecular weight, low molecular weight, and enzymatically degraded chitosan), concentration (0.5 and 1.0%), and the addition of 1% ascorbic acid to the chitosan coating were evaluated. Chitosan molecular weight significantly affected oxidation as evaluated by propanal levels and changes in L* values of the fillet portions. The chitosan treatment with added ascorbic acid resulted in the lowest propanal levels during 5 months of frozen storage. Manipulation of chitosan molecular weight and incorporation of natural antioxidants into chitosan coatings can provide an effective method of reducing lipid oxidation during extended frozen storage of seafood products.  相似文献   

17.
18.
The aim of this study was to evaluate the effectiveness of official methods to quantify the real glazing percentage in frozen Pacific white shrimp (Litopenaeus vannamei) with different glazing percentages. Samples of frozen peeled shrimp were glazed with cold water (0 ± 1°C) at glazing levels of 15, 30, 40, 50, and 60%. The glazing percentage was quantified based on Brazilian methodologies (INMETRO and MAPA) and International methodologies (CODEX, AOAC, and NIST). The official methods were inefficient in quantifying the real glazing percentage, especially with regard to the samples containing higher glazing percentages (> 30%). As an alternative, changes were done to improve the glazing measurement method (mix of the best parameters from all methodologies), which best describes the reliable value of the glazing percentage of frozen shrimp samples and confirms that this methodology can be an alternative used by inspectors after collaborative study for validation. In this sense, a critical review and possible changes in the official methodologies may be suggested in order to improve them for use to combat economic fraud in the seafood frozen products.  相似文献   

19.
The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage.  相似文献   

20.
为分析上海销售端扇贝冻品的品质状况及存在的问题,探究市售扇贝冻品的品质评价方法以及冻藏过程中导致其品质劣变的关键因素,本研究依据冰柜温度、冻藏时间、产品形式、包装方式和摆放位置共5种常见影响因素,对上海市售的11种扇贝冻品商品进行采样,测定白度、解冻损失、蒸煮损失、持水力、回复性、内聚性、弹性、咀嚼性、硬度和感官评分共10项品质指标,利用因子分析构建扇贝冻品品质评价模型,并结合多元线性回归分析确定影响扇贝冻品品质劣变的关键因素。结果显示,扇贝冻品10项品质指标之间存在一定相关性,通过因子分析提取了3个因子成分,累计方差贡献率为73.33%,可以代替原有指标来综合评价扇贝冻品的品质,建立了市售扇贝冻品的品质评价模型:f=0.467f1+0.302f2+0.231f3,其中,f1公因子包括弹性、回复性、内聚性、蒸煮损失和持水力,f2公因子包括硬度、白度和咀嚼度,f3公因子包括解冻损失和感官评分;进一步由多元线性回归分析得出,冻藏时间、冰柜温度和产品形式是影响扇贝冻品品质的关键因素,其他2种因素无显著影响。研究表明,基于因子分析和多元线性回归的方法能够较好地进行扇贝冻品的品质评价并分析导致其品质劣变的影响因素。  相似文献   

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