不同工艺提取鳀蛋白质原料对黄颡鱼生长性能和生理健康的影响

为了比较不同生产工艺得到的酶解鳀鱼浆(HFP)、鳀鱼溶浆(SW)、酶解鳀鱼溶浆(HSW)、低温烘干鳀鱼粉(L-FM)和常规烘干鳀鱼粉(H-FM)在饲料中的应用效果。以初始体质量为(17.69±0.09) g的黄颡鱼幼鱼为养殖对象,以30%的秘鲁超级蒸汽鱼粉(FM组)为对照,在实验日粮中分别添加酶解鳀鱼浆、鳀鱼溶浆、酶解鳀鱼溶浆、低温烘干鳀鱼粉和常规烘干鳀鱼粉,经过8周池塘网箱养殖实验,比较5种不同生产工艺得到的鳀鱼蛋白质原料对黄颡鱼生长性能的影响。结果显示,(1)与FM组相比,L-FM和H-FM组的特定生长率(SGR)和饲料系数(FCR)均无显著差异;(2)以FM组为对照,HFP25实验组的SGR降低了3.30%,FCR升高了5.36%,无显著差异,而HFP45和HFP65组的SGR分别降低了10.99%、20.33%,FCR分别升高了21.43%、41.96%,差异显著,并且随着日粮中HFP添加量的增加,SGR、蛋白沉积率(PRR)和脂肪沉积率(FRR)均呈现下降趋势,差异显著;(3)HFP45、SW和HSW 3组实验饲料的结果中,HFP具有最高的SGR,而SW的SGR最低,差异不显...     

不同酶解条件对鳀鱼蛋白水解物苦味及氨基酸组成的影响

研究了不同酶解的鱼可溶性产物苦味及呈味氨基酸组成的差异 ,以及其水解时间、水解率对苦味的影响。结果表明 ,随着酶解时间延长和水解率的提高 ,几种水解液的苦味值都有不同程度增强。胃蛋白酶和胰蛋白酶的复合水解液表现出随水解时间的延长 ,水解率提高明显 ,苦味强度上升平缓。当水解率从4 2 %提高到 78%时 ,苦味值只提高了 2 ,水解液总的苦味分值为 3.5 ;枯草杆菌蛋白酶水解 2h后苦味分值急剧提高 ,水解 4h后苦味分值达到 6,水解液味道很苦 ,水解率从 32 %提高到 62 %时 ,苦味分值提高到了 7,水解液总的苦味值为 8.5。两种方法水解获得的可溶性产物氨基酸及必需氨基酸组成含量接近 ,但胃蛋白酶、胰蛋白酶复合水解的可溶性产物具有更高的氨基酸分值 ,主要鲜味氨基酸含量略高于枯草杆菌蛋白酶水解产物 ,苦味氨基酸则相反。     

不同酶解条件对Ti鱼蛋白水解物苦味及氨基酸组成的影响

研究了不同酶解的Ti鱼可溶性产物苦味及呈味氨基酸组成的差异，以及其水解时间、水解率对苦味的影响。结果表明，随着酶解时间延长和水解率的提高，几种水解液的苦味值都有不同程度增强。胃蛋白酶和胰蛋白酶的复合水解液表现出随水解时间的延长，水解率提高明显，苦味强度上升平缓。当水解率从42％提高到78％时，苦味值只提高了2，水解液总的苦味分值为3．5；枯草杆菌蛋白酶水解2h后苦味分值急剧提高，水解4h后苦味分值达到6，水解液味道很苦，水解率从32％提高到62％时，苦味分值提高到了7，水解液总的苦味值为8．5。两种方法水解获得的可溶性产物氨基酸及必需氨基酸组成含量接近，但胃蛋白酶、胰蛋白酶复合水解的可溶性产物具有更高的氨基酸分值，主要鲜味氨基酸含量略高于枯草杆菌蛋白酶水解产物，苦味氨基酸则相反。     

从鳀鱼油中提取高不饱和脂肪酸（EPA和DHA）的研究

分别用尿素附加法和分子蒸馏法从鳀鱼鱼油中提取出高不饱和脂肪酸（EPA和DHA）。用尿素附加法，以相对于原料油1∶1．5、1∶2、1∶2．5倍量的尿素处理而得到的产品中EPA和DHA的含量分别为35．1％、61．0％和70．0％。分子蒸馏法所得到的产品中EPA＋DHA含量达到70．1％，碘价达     

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。     

鯷鱼蛋白酶水解物的提取

用枯草杆菌中性蛋白酶（ＡＳ１３９８酶）提取鱼蛋白酶水解物。酶水解条件由正交实验确定，即鱼匀浆用ＡＳ１３９８酶３５０ＩＵ／ｍｌ在４２℃下水解１２ｈ。水解液经活性炭吸附结合β－环糊精掩盖脱去苦味。生产性中试蛋白质回收率７８．８０％，喷雾干燥所得制品产率为１４．９１％。制品呈白色粉末，无苦味；蛋白质含量８８．２６％，必需氨基酸占总氨基酸４３．６１％，氨基酸间比例合理。鱼蛋白酶水解物为优质蛋白质制品。     

Morphology of the sense organs of anchovy Engraulis japonicus

ABSTRACT:   The morphology of the lateral line system, the inner ear, the olfactory epithelium and the taste bud of the wild adult anchovy Engraulis japonicus was examined by photo microscopy and scanning electron microscopy. Hematoxylin solution was injected into the lateral line canals to show the arrangement of the lateral line system. The lateral line system has well-developed supraorbital, infraorbital and preoperculomandibular canals on the head, dense canal branches on the operculum, lateral line canals on the trunk, and no free neuromasts. The inner ear comprises three semicircular canals and three otholithic end organs: the sacculus, the lagena and the utriculus. The olfactory organs and taste buds were examined by scanning electron microscopy. The paired olfactory organs on the snout have rosettes of lamellae, whose sensory epithelium consists of receptor cells of both the ciliated and microvillous type. The taste buds are distributed only inside the mouth, and mostly between the teeth of the upper and lower jaws, and between the gill teeth on the gill rakers. Well-developed lateral lines on the head are advantageous for schooling, and the taste buds in the mouth and on the gill rakers are advantageous for filter-feeding on plankton.     

黄海鳀鱼的卵巢发育

采用组织切片方法和常规目测法对黄海鯷鱼的卵巢发育特征进行了研究,描述了卵巢各发育期的特征,对不同发育期卵巢内卵母细胞的发育时相组成、卵径分布、卵巢两叶及其前、中、后部发育的差异情况进行了分析。结果表明,鯷鱼卵母细胞发育不同步;Ⅱ期卵巢由1～3时相卵母细胞组成,2时相卵母细胞在数量上占优势（66．39／6）;Ⅲ、Ⅳ和Ⅵ期卵巢均由1～4时相卵母细胞组成,其主要区别在于4时相卵母细胞所占比例不同,其中Ⅳ期卵巢中最高（34．8％）,Ⅲ期次之（28．69／6）,Ⅵ期最低（17．8％）;Ⅴ期卵巢由1～5时相卵母细胞组成,已发育成熟的5时相细胞所占比例最高（29．8％）;卵巢由Ⅲ期到Ⅴ期的发育过程中,主要是3、4时相卵母细胞向4、5时相的发育,1、2时相细胞所占比例基本不变。卵母细胞的粒径分布呈明显的峰、谷特征,这与以前对该问题的“浅锯齿状分布”认知有明显不同;Ⅲ和Ⅵ期卵巢内的卵径（长径）呈单峰分布,优势粒径组均为0．5～0．6mm;Ⅳ和Ⅴ期卵巢呈双峰分布,优势粒径组分别为0．2～0．3mm、0．7～0．8mm和0．5～0．6mm、1．1～1．2mm;V期卵巢两个优势卵母细胞群在粒径分布上彼此分离,粒径较大的群内均为水合卵母细胞,呈现出明显的分批产卵特征。鯷鱼卵巢左叶大、右叶小,右／左重量比值为0．71,95％置信区间为（0．67,0．75）;卵巢叶间和叶内部位间卵母细胞的发育状态无显著差异（P〉0．05）。     

山东半岛南部产卵场鳀鱼生殖群体结构及其变化

根据2000~2004年在山东半岛南部鳀鱼(Engraulis japonicus)产卵场多学科综合调查所获得的资料及1991年等相关历史资料,从体长组成、集群特征、年龄结构、性腺成熟度、性成熟系数、性比、摄食强度等多个方面研究了鳀鱼生殖群体结构及其变化特征。结果表明:(1)鳀鱼生殖群体全长组成范围为6~16cm,优势长度9~12cm,长度组成年代际变化明显,生殖群体组成趋向小型化;(2)生殖群体由1~4龄鱼组成,与1991年相比1龄鱼比例增加,生殖群体的平均年龄减小;(3)6月上旬进入产卵盛期,鳀鱼雌性个体性腺成熟度以IV期、VA期占优势,6月下旬IV期和VA期比例减少,VB期和VI-IV期比例增加,7月上旬VI-III期和VI-II期比例占优势,盛产期结束;(4)鳀鱼生殖期间摄食强度较弱,空胃率超过60%。(5)生殖群体按个体大小集群产卵,各群聚优势长度组成存在明显差别,性腺发育程度不一致。本文还对鳀鱼资源衰退给生殖群体结构和种群补充造成的影响进行了初步讨论。     

Biochemical and Sensory Changes of Low-Salt Anchovy (Engraulis japonicus) Sauce Prepared by a Novel Technique

Using a process spanning less than 10 days, a novel technique combining two-stage autolysis and external koji fermentation for the rapid preparation of low-salt anchovy sauce is presented. High-efficiency autolysis of anchovy was achieved by two-stage autolysis, and the second-stage autolysis exhibited a significantly positive effect on the improvement of hydrolysis yield and recovery of anchovy proteins. During the external koji fermentation of hydrolysates from two-stage autolysis, the optimum amounts of added water and salt were determined to be 20% and 8.0%, respectively. By investigating the effect of fermentation time on the biochemical and sensory changes of anchovy sauce, the optimal fermentation time was 8 days. The prepared anchovy sauce had an umami taste, was rich in free glutamate, and contained taurine and γ-aminobutyric acid. In addition, it contained 0.890 g/100 mL amino acid nitrogen (AAN), 1.886 g/100 mL total nitrogen, and 9.76% NaCl. Meanwhile, the recovery of total nitrogen (RTN) was 63.89%.     

鳀人工授精和孵化

有关 (Ｅｎｇｒａｕｌｉｓｊａｐｏｎｉｃｕｓ)的早期生活史 ,阮洪超[1] 、江素菲和郑小衍[2 ] 及陈莲芳[3 ] 分别对渤、黄、东海和闽南—台湾浅滩渔场鱼卵和仔稚鱼的形态、数量分布及其产卵场分布进行了报道 ,姜言伟等[4] 对渤海鱼卵和仔稚鱼的数量分布、万瑞景和姜言伟[5,6] 对渤海鱼卵和仔稚鱼数量分布的动态变化以及黄海鱼卵和仔稚鱼的数量分布分别进行过详细的报道 ;Ｕｃｈｉｄａ[7] 对日本近海鱼卵和仔稚鱼的形态进行了描述 ,Ｆｕｋｕｈａｒａ[8] 于 1981年 8月 6日晚从亲鱼培养池中收集了 4 0 0 0粒自然受精卵并进行了…     

Relationship between daily survival rates of larval Japanese anchovy (Engraulis japonicus) and concentrations of copepod nauplii in the Seto Inland Sea, Japan

We attempted to estimate the survival rates of larval cohorts (3–15 mm in body length) of the Japanese anchovy Engraulis japonicus population in Hiuchi‐nada, Seto Inland Sea, Japan, and examined the relationship to their food availability. The survival rates were directly calculated from the change in larval density during the survey. The estimated daily survival rate ranged between 0 and 89% d⁻¹, but increased with the increase in the mean concentration of small‐sized copepod nauplii (<100 μm in body length) sampled at 10 m depth. When the food concentration was higher than about 5 nauplii L⁻¹, the daily survival rate of larval anchovy reached an asymptote of approximately 89% day⁻¹. It might be possible to provide a framework for the forecast for larval abundance immediately prior to recruitment size (10–15 mm SL), based on larval abundance of the monitored size (3–8 mm SL) and the survival rate which is estimated from the concentration of small‐sized nauplii.     

超滤法浓缩鳀加工蒸煮液的工艺研究

文章以鳀（Engraulis japonicus）蒸煮液为原料,采用聚醚砜超滤膜浓缩回收蒸煮液中有效成分,对样品预处理方法、膜截留孔径的大小、操作压力、进样流速、样品pH与膜通量等的关系进行了研究。结果表明,预处理采用0.2μm的微滤膜过滤,样品中营养物质损失较小且固体颗粒去除彻底;同时,确定了最佳的超滤操作条件为膜孔径30kDa,操作压力137.90kPa,进样流速2.5mL·s^-1,pH8.5,温度30℃。将200mL样品蒸煮液进行浓缩,体积浓缩倍数为1时,蛋白质浓缩倍数为1.61,蛋白质的截留率为80.58%,膜通量达94.4L·（m^2·h）^-1。     

Growth of larval and early juvenile Japanese anchovy, Engraulis japonicus, in the Kuroshio-Oyashio transition region

Larvae, juveniles, and adults of Japanese anchovy, Engraulis japonicus , were distributed throughout the Kuroshio-Oyashio transition region off northern Japan as far offshore as 170°E in 1996 and 1997. The growth trajectories of individual larvae and early juveniles were backcalculated using the biological intercept method based on the allometric relationship between otolith radius and somatic length. Mean larval growth rates ranged from 0.49 to 0.71 mm day^–1 in the transition region, and were comparable to those reported from the Pacific coastal waters of central Japan, which is the principal distribution range of E. japonicus . In terms of growth, the Kuroshio-Oyashio transition region seemed to be a favourable nursery area for larval E. japonicus . Larval growth tended to decline from the inshore to the offshore waters in the transition region. Thermal conditions did not show an inshore–offshore trend in the survey area and did not explain the longitudinal trend in growth rates.