我国鲑鳟鱼养殖品种现状及发展前景

近几年,我国蛙鳟鱼(本文特指鲑亚科鲑属、大马哈鱼属和红点鲑属的)养殖品种迅速增加,已由上世纪80年代的虹鳟鱼1种发展到10余种,主要有:虹鳟(道氏),褐鳟,金鳟,银鲑(银大马哈鱼),大鳞鲑(大鳞大马哈鱼),大西洋鲑,太平洋鲑,北极红点鲑,白斑红点鲑,花羔红点鲑,硬头鳟(全雌),彩虹鳟(全雌或3倍体),山女鳟(孟苏大马哈鱼)等。以上鱼类     

三文鱼=鲑鳟鱼

<正>来历三文鱼是英语Salmon的音译,准确地说Salmon的英语词义为鲑鳟鱼。鲑鳟鱼是一个笼统的概念,它不是特指某一种鱼,而是鲑鱼和鳟鱼的统称。鲑鳟鱼类只能在低温水域中繁衍生长,正常生长的上限水温很低,没有明显的下限温度,因此被称为冷水鱼。其鱼体呈流线形,口大而斜,牙锥状,体背小圆鳞。种类鲑鳟鱼属鲑科鱼类,它包括鲑亚科和白鲑亚科所属的所有种类。到目前为止,科学家们采用分类学方法从鱼体的结构特征上发现,世界上现共有鲑科     

鲑鳟鱼养殖技术（四）

鲑鳟鱼都是凶猛性鱼类,当鱼体大小相差1倍左右时,就会出现大鱼吃小鱼的现象。饲养过程中要适时分筛,大小分池饲养。稚鱼在5克以前要进行1~2次分筛,5~20克期间每月分筛1次,至尾重70~80克个体大小之差很明显时,应再分筛1次。此后可根据鱼体大小差别情况进行适当分筛。在年均水温1     

甘肃省冷水性鲑鳟鱼类养殖现状及新品种引进注意事项

一、冷水性鲑鳟鱼类养殖现状1.养殖品种及规模二十几年来，冷水鱼主要品种是虹鳟，养殖流水池塘面积230多亩，产量800～900吨。近几年，永昌地区从虹鳟中选育出了虹鳟的变异种──金鳟，已形成较稳定的遗传性状，有望在全省大面积推广。2000年起，先后从北京等地引进银鲑、大西洋鲑、白点鲑、三文鳟等品种试养，其中银鲑已取得了较好的养殖效果，其它品种已在观察试验之中。2.养殖方式冷水性鲑鳟鱼最主要的养殖方式是流水集约化养殖，全省有各类流水池塘15300米2。水库网箱养殖是一种正在兴起的新的养殖方式，全省约有网箱养虹鳟10000米2。…     

挪威鲑鳟鱼混养

<正> 近几年来,挪威政府为保护大西洋鲱鱼,禁止鲱鱼商业性捕捞,因此,该国约有6万渔民每年要靠政府补贴1.45亿美元。70年代末,许多渔民开始转到海水养殖,并开始了鲑鳟鱼、藻类和贝类     

国外鲑鳟鱼海水养殖简况

世界海水养鲑以挪威最多。自60年代中期开始，挪威许多大的海水养殖公司已从养殖虹鳟为主逐渐转为经营海水养鲑。其主要原因之一是鲑的价格比海水养殖的虹鳟高一倍，但生产费用两者几乎一样。大西洋鲑个体较大，养殖周期为两年的大西洋鲑，在最后的6个月里可以使体重成倍增长，足可长到4-6公斤。     

鲑鳟鱼养殖技术（一）

鲑科鱼类，习惯上有的被称作鲑，有的称为鳟，统称为鲑鳟。因能在其他鱼类不能繁殖生长的低温环境中进行世代繁衍而被称为冷水鱼。我国于上世纪50年代从技术引进起步，开发了虹鳟鱼养殖业。     

鲑鳟鱼类对脂类的营养需求

本文对鲑鳟鱼类脂肪储存的部位、脂肪酸组成的特性以及对脂肪的消化、吸收、合成与利用进行简述，依据国内外研究结果总结出鲑鳟鱼类对脂类和脂肪酸的需求范围。     

北京鲟鱼、鲑鳟鱼加工产业调研与分析

鲟鱼是一种具有较高经济价值的中大型淡水鱼.鲟鱼肉厚、骨软、肉味鲜美、营养丰富.鲟鱼肉属于低脂肪、高蛋白质肉类,含有比其他鱼类高3～5倍的ω-3不饱和脂肪酸和造血维生素-叶酸(Folicace).鲟鱼籽经加工制成的鱼子酱为世界性高级营养滋补佳品,素有黑珍珠之称.鲑鳟鱼是国际公认的优质名贵鱼,鲑鳟鱼鱼体无污染、肉质鲜美、具有较高的营养价值和保健价值.鲑鳟鱼营养价值比一般淡水鱼要高,含有一般淡水鱼类所没有或很少有的DHA和EPA,而胆固醇含量几乎为零,因而有助于健脑、预防心脏血管疾病,并能有效抵抗糖尿病等慢性病和某些类型的癌症.     

我国鲑鳟鱼饲料产业的发展趋势

本文综述了我国鲑鳟鱼饲料产业发展趋势,就发展中存在的问题提出了一些建议。30多年的发展使我国鲑鳟鱼饲料产业取得了显著的成就,尤其高脂肪膨化饲料的推广应用。新的发展时期对鲑鳟鱼饲料企业的营养研究、配方技术、生产工艺、质量控制、技术服务等都有较高要求。鲑鳟鱼饲料产业要加快科技创新,加大使用非常规饲料原料应对原料价格的上涨,减少甚至不使用抗生素、消除有毒有害物质等,开发出高效环保饲料以减少资源浪费和环境污染,提高食品安全水平。     

Textural and Sensory Properties of Fish Sausage from Rainbow Trout

The aim of this study was to determine the textural and sensory properties of fish sausage which were prepared from refrigerated and frozen rainbow trout (Onchorynchus mykiss) and stored for 14 days at 0?4 °C. These two groups of sausages were compared for texture, physical, and sensory properties by carrying out texture profile analysis (TPA), shear test, water holding capacity (WHC), cook loss, color, and sensory analyses. According to TPA and shear test, sausages prepared from frozen fillets exhibited a texture significantly (p < 0.05) weaker than those prepared from refrigerated fillets, but no difference in overall liking was observed.     

我国冷水性鱼类产业现状及发展趋势探讨

本项研究主要基于作者在承担公益性农业行业专项——＂冷水性鱼类养殖产业化研究与示范＂项目的产业信息调研工作中所涉及我国冷水性鱼类产业现状、存在主要问题、国内外发展趋势等内容开展相关调研工作,针对制约产业发展的主要问题提出如下建议。     

加工鱼产品种类的电泳鉴定

介绍了几种鱼的白肌在乳酸脱氢酶和蛋白电泳表型上种的特异特征。链,镛,草,青,尼罗罗非鱼白肌乳酸脱氢酶的谱带数不同,活性强度亦不同;蛋白质电泳图谱的迁移率也有差异。这类特征可为加工产品的种类鉴定提供可靠判据。鱼类电泳鉴定技术的标准化及其应用将为规范鱼品加工业,检验鱼产品提供理想的检测手段。     

Quality Characteristics of Fresh Rainbow Trout as Perceived by the Danish Processing Industry

The views of Danish processors were sought in an attempt to identify criteria considered important for fresh pan-sized rainbow trout Onchorhynchus mykiss. Principle component regression (PCR) analysis, carried out on the survey data revealed that two components accounted for 55% of the parameter variance. The first component, describing morphometric characteristics, explained 33% of variance and the second, describing skin appearance, explained 22% of the variance. A significant correlation (P < 0.001) was obtained between fillet colour and fillet colour appeal, with preference for white flesh in fish fed unpigmented feed.     

基于图像处理的鱼卵计数方法研究

针对传统的鱼卵计数方法效率低、精度差、对鱼卵有损伤等缺点,提出了基于图像处理的鱼卵计数方法：通过Matlab软件中强大的图像处理功能,对经过Photoshop预处理的图像进行灰度化、去除噪音、二值化和形态学处理,采用连通图计数和面积计数法进行鱼卵的计数,精确性在95%以上。该方法减轻了操作者劳动强度,弥补了人视觉的不足之处,可以有效地提高工作效率和计数精度,并且可避免鱼卵损伤,有利于后续工作的开展,具有一定的理论和应用价值。     

舟山水产加工业的现状分析及发展对策探讨

近来,舟山水产加工业的发展较之前有所滑坡,本文通过对近年来舟山水产加工业的总体现状进行分析,并深入探讨问题的根源,进而对舟山水产加工业今后的发展对策提出了若干建议。     

Fish Processing By-Products as a Potential Source of Gelatin: A Review

ABSTRACT

The current practice of fish processing generates large amounts of by-products, which can account for up to three-quarters of the total fish weight. Despite the presence of several valuable components in the fish processing discards, the latter are usually dumped into landfills or at sea, having potentially harmful environmental effects or end up as low commercial value products (e.g., white fish meal). Still, fish processing by-products can be considered as an alternative raw material for the preparation of high-protein ingredients, especially for the production of food grade gelatin due to the presence of large amounts of collagen in fish skins, scales, and bones. Although fish gelatin is an alternative to the commercially available mammalian gelatins, its production on a large commercial scale has been hampered, mainly, due to the inferior quality characteristics compared to its mammalian counterparts. This review article summarizes and highlights the potential utilization of by-products generated during fish processing for gelatin extraction. Furthermore, several technical challenges and directions of ongoing research are discussed.     

鲢鱼加工废弃物的酶法水解

鲢鱼加工鱼糜的废弃物中，鱼头及残渣（鱼皮，鱼骨的混合物）的蛋白质含量丰富，分别为１２．３％和１８．２％，钙含量高，分别为３．２％和１．５％，其蛋白质的氨基酸组成较平衡，在食品中加工中有较高的利用价值。实验采用中性蛋白酶对鲢鱼加工废弃物进行水解，并用正交试验Ｌ９（４＾３）法对酶水解条件进行了研究。结果表明，酶水解度的最适条件为ｐＨ７，酶量１ｇ／１００ｇ原料，时间１￣１．５小时，温度４０￣５０℃，产物     

Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage

The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3°C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N/100 g), total aerobic mesophilic plate count, pH value, color measurement, and sensory evaluation were used to determine quality changes. After 8 months of storage, TBA values reached 0.83 ± 0.09 mg malonaldehyde/kg. Despite a marked increase in the TBA value at Month 8, the soup was still of acceptable quality. The TVB-N value was close to the European Commission limit on fresh fish at Month 4, and further increase was not significant (p > 0.05). Total aerobic mesophilic count reached a maximum value of 4.15 ± 0.23 log cfu/g at Month 2 with 3.20 ± 0.02 log cfu/g at Month 8. The soup had an overall acceptability score of 7.16 ± 0.68 (“like moderately” on a 1- to 9-point hedonic scale). Results suggest that smoked trout trimmings can be used to maximize the value of co-products by producing a ready-to-eat soup.     

美味鱼肉脯的加工工艺探讨

对鱼肉脯的加工工艺作了初步探讨,对制品的工艺条件、包装材料、包装方法作了较详细的研究,根据多次实验的结果,确定了最佳工艺条件,制成味道鲜美,香酥可口,营养丰富的美味鱼肉脯。