Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage

ABSTRACT

The effects of melanin-free ink (MFI) and pre-emulsification on gel properties and stability of bigeye snapper surimi gel fortified with seabass oil during refrigerated storage of 10 days were studied. Lipid oxidation as determined by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of surimi gel increased as the level of seabass oil increased (P < 0.05). When MFI was incorporated into surimi gel, lower PV was obtained throughout the storage (P < 0.05). Addition of seabass oil pre-emulsified with soy protein isolate (SPI) in the presence of MFI yielded surimi gel with the highest breaking force and could improve oxidative stability during refrigerated storage (P < 0.05). Slight decrease in whiteness was found in surimi gel added with MFI, while those added with MFI along with pre-emulsified seabass oil showed increased whiteness (P < 0.05). Addition of MFI did not affect total viable count and psychrophilic bacterial count in surimi gels. Thus, the incorporation of pre-emulsified seabass oil prepared using SPI in conjunction with MFI could improve quality and oxidative stability of gel from bigeye snapper surimi.     

Improvement of Cold and Thermally Induced Gelation of Giant Squid (Dosidicus gigas) Surimi

Depending on the season of capture, giant squid (Dosidicus gigas) surimi processed by isoelectric precipitation presents low gel strength. Addition of microbial transglutaminase (MTGase) and application of high isostatic pressure (300 MPa) to improve physicochemical properties were assayed for purposes of making “suwari” gels and heated gels for use in restructured products which have a raw or cooked appearance. The physicochemical properties of both pressurized and unpressurized gels induced by application of 30°C/1 h improved when MTGase was added. In contrast, addition of MTGase was less effective in gels subsequently heated at 90°C/30 min after 30°C/1 h. High pressure treatment for 30 min at 300 MPa and 15°C helped to produce gels with better mechanical and water binding properties, whether treated for 30°C/1 h only or for 30°C/1 h plus 30-min heat treatment at 90°C. High pressure treatment also reduced lightness.     

Physiochemical and Textural Alterations in Indian Squid (Loligo duvauceli) Mantle During Frozen Storage and Cooking

Textural variations in squid mantle and the role of proteins on texture during frozen storage and cooking were investigated. Myofibrillar protein (62.36%) and pepsin soluble collagen (10.70%) accounted for the major fraction of total protein (22.17%). The histochemistry of mantle tissue showed a mesh-like arrangement of myofibrillar proteins with a collagenous dermal layer and feebly passing collagen through myotome bundles. Texture profile analysis of unfrozen mantle suggested the first phase of hardening at 50°C with hardness 1 (H1) of 11.53 kgf and hardness 2 (H2) of 9.68 kgf; and the second phase of hardening with optimal texture and maximum juiciness at 70°C (H1, 8.11 kgf; H2, 7.13 kgf) that varied with extended frozen storage. Increased frozen storage and cooking led to protein denaturation and formation of new low molecular weight proteins as evidenced in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE); these possibly influenced the functional and microstructural properties of the tissue.     

鸢乌贼酶解产物的抗氧化稳定性与功能特性

以鸢乌贼(Symplectoteuthis oualaniensis)胴体为原料,采用木瓜蛋白酶进行酶解,比较了酶解液中不同分子量组分的抗氧化特性,探讨了温度、p H和光照对其抗氧化活性的影响,以及其功能特性(包括乳化性和乳化稳定性、起泡性和泡沫稳定性、吸水性、持水性和吸油性等)。结果表明,鸢乌贼酶解产物具有一定的耐热性,在酸性偏中性的环境中能较好地保持其抗氧化活性,日光照射会降低其抗氧化能力。此外,酶解产物还具有较强的乳化性、起泡性、吸水吸油能力等功能特性。     

鱿鱼墨黑色素吸附Ca2+的活性研究

[目的]为鱿鱼墨在饲料、保健品等领域的应用提供理论依据。采用高速离心法精制的鱿鱼墨黑色素与Ca~(2+)作用,探究酸度、温度、时间、黑色素添加量、Ca~(2+)浓度及盐度等因素对鱿鱼墨黑色素吸附Ca~(2+)的影响。[结果]当pH为4、温度为40℃、黑色素添加量为0.02g、吸附时间为10h时,鱿鱼墨黑色素对钙的吸附量最大,达到65%。不同浓度的氯化钠和氯化镁对黑色素吸附Ca~(2+)的影响较小,氯化铁对黑色素吸附钙的影响很大,随着氯化铁浓度的增大,吸附量急剧增加。[结论]鱿鱼墨黑色素对Ca~(2+)的吸附能力并不理想,吸附量也不多。     

阿根廷渔业概况与中阿渔业合作

阿根廷渔业生产以捕捞为主,资源量较大,捕捞品种丰富,是世界著名的水产品出口国.本文介绍了阿根廷的捕捞渔业概况、主要捕捞品种、主要出口产品,以及滑柔鱼生产情况,并对阿根廷与中国的鱿钓渔业合作的历史、现状和运作模式进行了介绍.中阿两国渔业各具特点和优势,互补性强,具有很大的合作空间,开展中阿渔业合作不仅有利于我国渔业发展,更对两国间的关系产生良性影响.     

世界大洋性鱿钓渔业研究评述

为客观地揭示世界大洋性鱿钓渔业的研究态势及研究热点,促进我国大洋性鱿钓渔业的可持续发展,基于Web of Science核心合集数据,利用文献计量学方法,对其文献的增长趋势及期刊分布进行分析,并基于作者和机构合作网络、关键词共现的知识图谱及突变检测等方法,探究世界大洋性鱿钓渔业的研究热点及其研究前沿,结果表明:研究文献总体上呈递增趋势,且文献的科研影响力及国际关注度非常高;作者、机构间均形成了频繁而稳定的合作关系,作者合作方面形成了以陈新军、陈勇等作者为核心及以RODHOUSE等为核心的两大作者合作群,机构合作方面分别以上海海洋大学和英国南极调查局为核心的机构间建立了广泛的合作关系;海洋淡水生物学、渔业、海洋学和生态学等为世界大洋性鱿钓渔业的优势学科领域。当前世界大洋性鱿钓渔业的研究前沿有4个方向:(1)开展重要大洋性经济鱿鱼种类的基础生物学和生态学研究;(2)研究大洋性鱿鱼资源评估及其资源对全球气候和环境变化的响应机理;(3)结合海洋遥感信息研究渔业栖息地及跨学科交叉融合;(4)开展基于生态系统的大洋性鱿钓渔业资源综合管理研究。     

Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

The aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4 × 4 cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at ?45°C until the thermal center reached ?18°C. Frozen samples were stored in a deep freezer at ?18°C for 30 days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.     

鱿鱼足静电裹粉装置设计与参数试验优化

针对鱿鱼足人工裹粉时粉料容易受潮、利用率低,且鱿鱼足表面粉层分布不均匀、容易漏裹的问题,提出利用气流输送粉料、施加高压静电使粉料带上电荷进行鱿鱼足裹粉的方法。为研究相对湿度和静电电压对鱿鱼足裹粉速度和裹粉量的影响,以及鱿鱼足表面粉料的附着效果,设计了试验装置,设置了40%、60%、80%3种相对湿度和0、30、60、90 k V 4种静电电压,进行了不同相对湿度和静电电压下的鱿鱼足静电裹粉试验和离心式附着效果测试试验。结果表明:施加高压静电可提高裹粉速度和裹粉量;相对湿度为40%、静电电压为30 k V时,裹粉速度最快、裹粉量最大;相对湿度为60%时,提高静电压可显著提高裹粉速度和裹粉量;相对湿度为80%时,不同静电压下裹粉速度和裹粉量差异不明显;0~1 s内裹粉量增加最快,相对湿度为40%时,在0~0.5 s时间段内裹粉量的增加最显著;在相对湿度为60%、静电电压60 k V时进行鱿鱼足裹粉,粉料的附着效果较好。     

顶空气相色谱法测定烟用商标溶剂型油墨中溶剂残留

为测定烟用商标印刷用溶剂型油墨中的溶剂残留量（或称为挥发性有机化合物,VOCs）,建立了烟用包装材料（包括条盒商标、小盒商标和接装纸等）印刷用溶剂型油墨中溶剂残留量的测定方法。将油墨试样制成一定面积、厚度的油墨印样,制样后,悬空放置在一定温度(25±1)℃、相对湿度(65±5)%实验室内一定的时间(2 h),然后装入密封的顶空瓶中,再在设定的时间(45 min)和温度(80℃)条件下,将油墨印样表面的溶剂挥发,达到平衡后,取瓶内顶部气体进行顶空气相色谱测定,以毫克每平方米(mg/m²)表示。该方法前处理快速、简单,样品使用量较少,灵敏度高、重现性较好(RSD<2%),用此方法进行溶剂型油墨样品的测定,结果满意。