最近日本长崎鱼糕加工业协会以未利用鱼为原料加工鱼糜

鱼糜制品（鱼糕、烤鱼卷、鱼肉香肠等）是日本人民的传统水产食品。2007年日本水产加工品总产量为192．9万t，其中鱼糜制品产量为60．5万t（占31．4%），表明鱼糜制品在日本的重要位置。在上世纪60年代之前，日本鱼糜制品的主要原料鱼是日本拖网船捕自东、黄海的小黄鱼、白姑鱼、黑姑鱼、海鳗、蛇鲻鱼等。60年代中期以后由于上述鱼类资源的衰退便转向使用日本拖网船捕自北太平洋的狭鳕作为鱼糜加工用原料鱼，然而，     

美味白鲢鱼糕制作工艺(上)

<正>白鲢在水产养殖行业中具有生长速度快、养殖成本低、收益高等特点,在我国养殖面积大、产量高。白鲢的出塘价格在8～10元/千克,是几种大宗淡水鱼中出塘价格最低的。白鲢肉色白、口感质嫩爽滑,作为鱼糕加工原材料是最被看好的淡水鱼品种。另外,白鲢鱼肉具有较好的凝胶形成能力,是加工冷冻鱼糜及其制品的较理想的经济淡水鱼种。鱼糕属于高档的鱼糜制品,柔软而且具有弹性,滑嫩而鲜美,既可以做成双色、三色鱼糕,也可以通过各样模具做成各     

日本关注开发利用西北部太平洋的两个公海狭鳕渔场

一、关注开发利用公海狭渔鳕场的主要因素 近年来，日本为什么如此关注开发利用西北部太平洋的两个公海狭鳕渔场呢?其主要原因有两个：一是日本国内加工生产鱼糜制品需要大量的狭鳕原料鱼。众所周知，鱼糜制品如蒸、烤、炸鱼糕，竹轮鱼卷和模拟蟹腿味鱼糕等都是日本不可缺少的主要副食品，其中模拟蟹腿味鱼糕又是近年出口创汇的主要食品。     

我国鱼糜制品现状及发展态势

<正>鱼糜制品在食品工业中应用广泛,既可以作为食品制造业的原料辅料,也可以作为餐饮业直接加工的食品原料。近年来,随着我国渔业和加工技术的发展,我国的鱼糜制品行业取得了长足进展,由过去生产鱿鱼丸、虾丸等单一品种,发展到机械化生产一系列新型高档次的鱼糜制品和冷冻调理食品,如鱼香肠、鱼肉香肠、模拟蟹肉、模拟虾肉、模拟贝柱、鱼糕、竹轮等鱼糜制品。由于中国鱼糜制品     

新型鱼糜加工机械介绍

近年来，鱼糜制品(鱼丸、鱼糕、鱼肉香肠、鱼卷、鱼饼等)已成为家庭和宾馆饭店的餐桌上人们最喜爱的水产食品之一。目前，日本在鱼糜制品的生产和消费上都处于世界领先地位。在我国，鱼糜制品的生产也随着鱼糜制品消费市场的不断扩大，逐渐由家庭作坊式走向工厂化生产。     

日本改用乙醇进行鱼糜制品的杀菌

自1980年1月11日日本厚生省发表过氧化氢的致癌作用以来，超级市场等把用过氧化氢杀菌的制品进行退货，为此，日本全国鱼糕水产加工业协同组合联合会和全国水产鱼糜制品协会决定从1980年1月14日起停止使用过氧化氢，改用乙醇进行杀菌，同时禁止出售用过氧化氢杀菌的库存鱼糜制品。     

人造虾仁成型机

近年来,鱼糜制品(鱼丸、鱼糕、鱼肉香肠、鱼卷、鱼饼等)已成为家庭和宾馆饭店的餐桌上人们最喜爱的水产食品之一.鱼糜制品的生产也随着鱼糜制品消费市场的不断扩大,逐渐由家庭作坊式走向工厂化生产,加工不同的产品就需要不同的成型机械.     

鱼糜制品弹性的形成及影响因素

鱼糜制品如鱼香肠、鱼糕等,都要求有良好的弹性,人们通常把鱼糜制品弹性的好坏作为品质优劣的重要指标,在加工过程中十分重视。     

成套冷冻鱼糜生产设备试制成功

江苏省淡水水产研究所在生产各类采肉机、擂溃机、精滤机、鱼丸成型机等鱼糜制品设备的基础上,又研制了成套冷冻鱼廉生产设备。该设备由连续式洗鱼机、采肉机、漂洗机、鱼肉输送泵、回转筛、分级机（也称精过滤机）、压榨脱水机、混合机、充填机等１２种２２台组成,总功率３５ｋｗ,总耗水量５０吨／班。生产能力达３吨／班。应用先精制过滤再压榨脱水的先进工艺,鱼肉精制时因含水量高。而温升小,过滤效果好,使冷冻鱼糜产品具有色泽白、杂质含量少、凝胶强度高等特点,可用作生产模拟蟹肉、鱼糕、鱼香肠、鱼火腿等高中档鱼糜制品的原料…     

人造蟹肉的制造

一、概况。人造蟹肉在日本又称为蟹风味鱼糕，是日本从1970年开始开发的以鱼糜为原料的新颖模拟制品。它的开发过程及商品大体上分为下列几种：1．用明胶制成模拟蟹肉纤维的制品。2．将调制成蟹红色的蟹味鱼糕，用刀具细切，模拟成蟹肉纤维状的制品。3．将切细的模拟蟹肉纤维，用蟹味调整鱼糜粘接起来，用成型机制成蟹腿状，再着色为模拟蟹腿的制品。4．在薄带型的蟹味鱼糕上，用刀具切刻成纤维状，将其集束成蟹腿状，再着色为模拟蟹腿制品。     

Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability

Thirty percent flour was substituted with dolphinfish (Coryphaena hippurus) and unicorn leatherjacket (Aluterus monoceros) paste in a cake recipe to evaluate the quality and shelf life of fish chiffon cakes stored at 4℃ and 25℃. Proximate composition, free amino acid (FAA), aerobic plate count (APC), total volatile basic nitrogen (T-VBN), and texture profile and sensory evaluation of fish chiffon cakes were conducted. Fish paste addition increases proteins. Cakes made with dolphinfish paste had the highest FAA content, followed by the cake made with unicorn leatherjacket. Histidine is the predominant FAA in dolphinfish chiffon cake, and it is significantly higher than the other two cakes. T-VBN values and APC increased with the addition of fish paste and was lower than the upper limit of acceptable fish products during storage period. The hardness of the two fish cakes was slightly lower than the control after 1 and 2 days storage at 25℃ or 3 and 5 days storage at 4℃ and increased during storage. Sensory evaluation showed no significant differences among the ordinary cake and two fish chiffon cakes for odor, texture, flavor, and overall acceptability. Therefore, incorporation of white fish meat is feasible for chiffon cake.     

Potential of local agricultural by-products for the rearing of African catfish Clarias gariepinus in Rwanda: effects on growth, feed utilization and body composition

This study was performed to evaluate the effect of replacing fish meal with local by‐products on Clarias gariepinus growth performance, feed utilization and body composition. A control diet contained 50% of fish meal. In four other diets, fish meal was partially replaced by vegetable and animal protein blend composed of sunflower oil cake, soybean oil cake, groundnut oil cake, bean meal, chicken viscera and blood meal. The study was conducted in a recirculating water system at a mean temperature of 23.6°C. The five test diets were compared with a commercial diet developed for African catfish. All diets were balanced to be equal in gross energy (19 kJ g⁻¹) and crude protein (40%). The experimental groups were fed in triplicate for 8 weeks, increasing fish weight from about 6.2 g at start to 52.3 g in the end. Best specific growth rate (SGR=3.4), feed efficiency (FE=1.3) and protein efficiency ratio (PER=3) were obtained with the control diet (diet 50% fish meal), although there were no significant differences between the group of fish fed the control diet and those fed diets based on groundnut oil cake or bean meal, whereas SGR (2.17), FE (0.85) and PER (1.95) were significantly (P<0.01) lower in fish fed diet containing sunflower oil cake. No significant differences (P<0.05) were found in fish fed commercial diet and diets containing bean meal or groundnut oil cake. Groundnut oil cake or bean meal can thus replace at least 50% of fish meal in the diet of Clarias fingerlings without amino acid supplementation. Because of its economic importance and its potential in animal nutrition sunflower oil cake is still an interesting feed ingredient, but its efficiency should be improved by various processing techniques. African catfish can utilize efficiently a diet with low percentage of animal protein without growth reduction.     

不同大豆产品替代鱼粉饲养南美白对虾的试验

分别采用脱皮豆粕、大豆蛋白、发酵豆粕等大豆产品,等氮替代饲料中10%的鱼粉(对照组鱼粉35%,替代组鱼粉25%),饲养体重为0.06 g南美白对虾(Penaeus vannam eiBoone)一个月,结果表明,对照组(35%鱼粉)幼虾的增重率、成活率均最大,为1316%、97.5%;脱皮豆粕组幼虾的增重率为最低,仅783%;哈姆雷特大豆蛋白、比多福大豆蛋白、富肽蛋白(发酵豆粕)组幼虾增重率为1033%、983%、1050%,均显著高于脱皮豆粕组(P<0.05),但低于对照组(P<0.05);对虾体肌肉成分的分析显示,各组幼虾肌肉在水分、蛋白质含量方面没有显著差异。上述结果表明,大豆蛋白和发酵豆粕均为优于脱皮豆粕的鱼粉替代品。     

十一种青鱼饲料原料营养价值的评定

测定了青鱼对秘鲁鱼粉等饲料营养成分的表观消化率,并首次测定了青鱼对饲料能量消化率。根据测定结果评价了这些饲料作为青鱼饲料原料的营养价值。     

Effects on growth and feed utilization of Chinese longsnout catfish Leiocassis longirostris Günther of replacement of dietary fishmeal by soybean cake

Four practical diets containing different levels of soybean cake (0, 155, 320, 490 g kg⁻¹) were prepared to investigate the effect of replacement of fishmeal by soybean cake on the Chinese longsnout catfish ( Leiocassis longirostris Günther) during a 62-day growth trial. The diets were isonitrogenous, isoenergetic and contained about 430 g kg⁻¹ crude protein and 20 MJ kg⁻¹ gross energy. With increasing levels of dietary soybean cake, growth rate and feed utilization decreased; feeding rate and the contents of dry matter, fat and energy of fish body were not significantly affected while body protein showed lowest value in the fish fed the diet containing 320 g kg⁻¹ soybean cake.     

中国对虾对16种饲料的蛋白质和氨基酸的消化率

本文利用三氧化二铬为指示物，测定了平均体长在８．０－９．０厘米的对虾对卤虫等１６种不同饲料源的蛋白质和氨基酸的消化率。按消化率的高低顺序排列则为：卤虫，蓝蛤，熟豆饼、秘鲁鱼粉、生豆饼、ＦＳ酵母、花生饼、ＥＳＢ酵母、棉籽饼、肉粉、菜籽饼、羽毛粉、ＴＰＬ－３２酵母，血粉、麦麸和玉米粉，该研究结果为评价某一饲料源的营养价值和开发适于中国对虾的人工配合饲料提供了依据。     

Effect of different oil cake sources on growth, nutrient retention and digestibility, muscle nucleic acid content, gut enzyme activities and whole-body composition in silver barb, Puntius gonionotus fingerlings

Six iso‐nitrogenous (30% crude protein) and iso‐energetic (15 kJ g⁻¹) diets were prepared using different oil cake sources, viz. groundnut, soybean, sunflower, sesame, mustard and mixed oil cakes as major ingredients, and protein sources along with a minimum of 5% fish meal in each diet and were fed to silver barb Puntius gonionotus fingerlings (16.20±0.11 g) ad libitum four times a day close to an apparent satiation level for a period of 60 days to determine the effect of diets on growth, nutrient utilization, apparent digestibility coefficient (ADC) of the nutrients in the diets, gut enzyme activity, muscle nucleic acid content and whole‐body chemical composition of fish. Significantly higher (P<0.05) weight gain, specific growth rate, protein efficiency ratio, nutrient retention, ADC of nutrients in the diets, DNA:RNA ratio, protease and amylase activity with lower (P<0.05) feed:gain values were recorded in fish‐fed groundnut and soybean oil cake‐based diets than other diets tested. Among the dietary treatment groups, significantly higher (P<0.05) whole‐body protein, lipid and energy were also found in groundnut oil cake‐ and soybean oil cake‐based diets. The study suggests that the groundnut and soybean oil cake‐based diets, which led to significantly higher (P<0.05) growth and nutrient utilization than the other oil cake‐based diets in P. gonionotus fingerlings, may be used for pond culture of this species.     

Apparent protein, lipid and energy digestibility coefficients of some commonly used feed ingredients in formulated pelleted diets for silver barb, Puntius gonionotus

To assess the apparent protein, lipid and energy digestibility coefficients of commonly used feed ingredients, viz. fish meal, groundnut oil cake, soybean meal, sunflower oil cake, sesame oil cake, mustard oil cake, rice bran, maize meal, black gram husk, green gram husk and wheat bran, a 50‐day trial was conducted for Puntius gonionotus fingerling (5.55 ± 0.32 g) in two successive phases using flow‐through circular fibre‐reinforced plastic tanks (60 L capacity). The photoperiod was 12 h light/12 h dark (12L : 12D). Ground water was used for rearing the fish. Chromic oxide (1%) was used as an external marker. The experimental fish were fed twice daily close to the levels of apparent satiation. The unconsumed feed and faeces were removed 1 h after each feeding. About 2 h after the removal of unconsumed feed and faeces, the freshly released faeces were collected twice daily by siphoning and were stored at ?18 °C for subsequent analysis. The apparent protein, lipid and energy digestibility coefficient values observed are in the range 81.88–95.60, 87.29–94.48 and 73.88–89.97%, respectively, for various test ingredients in P. gonionotus fingerlings, and the study suggests the usefulness of data for feed formulation.     

Digestibility of low-cost ingredients in pelleted feed by grass carp (Ctenopharyngodon idella C. et V.)

The digestion coefficients of nutrients in 37% protein MARDI feed as well as in napier and carpet grass meals were evaluated in grass carp. Cr₂O₃ was used as an internal marker for the evaluation of digestibility. In the MARDI feed, the fish meal and soya bean meal were digested most by the fish: the digestion coefficients for protein were 90.81% and 96.21%, respectively; for fat the values were 100% and 98.79%, respectively; and for gross energy the values were 83.37% and 82.71%, respectively. These results indicate that it may be feasible to replace fish meal partially with soya bean meal in the MARDI feed for grass carp. The digestion coefficients for dry matter and carbohydrate of maize were 64.76% and 87.85%, respectively, although protein, fat and gross energy in maize were poorly utilized by the fish. Copra cake and rice bran were poorly digested by the fish. These two ingredients should be deleted in feed formulations for this fish.The digestion coefficients of nutrients in napier and carpet grass meals were much higher than those of maize, copra cake and rice bran in the fish, which suggests that grass meals may possibly be used as ingredients in feed formulation for grass carp.     

Utilization of unprocessed and fibre‐reduced oilseed cakes of rapeseed and sunflower seed in rainbow trout (Oncorhynchus mykiss W.) nutrition—Evaluation of apparent digestibility and growth performance

Two digestibility trials were carried out to determine the apparent digestibility coefficients (ADCs) for crude protein (CP), crude lipid (CL) and energy of unprocessed and two differently processed fibre‐reduced rapeseed and sunflower seed oil cakes (sieved oilseed cakes and oilseed cakes produced from partially dehulled seeds) in rainbow trout (40 fish per tank; four tanks per diet). Each trial was followed by a 63‐day growth trial, wherein the respective oilseed cakes with the highest ADCs were evaluated as fishmeal substitutes, based on digestible CP. Oilseed cakes of rapeseeds and sunflower seeds had low nutrient ADCs (Trial 1). Nonetheless, the protein in rapeseed cake was able to replace up to 10% of the fishmeal protein in a diet without negatively affecting performance traits (Trial 2). Fibre reduction increased the ADCs of both types of oilseed cakes substantially (Trial 3). However, when fish were fed diets with 0%, 25% and 50% fishmeal protein replaced with dehulled rapeseed or dehulled sunflower seed cake protein, performance traits decreased with increasing substitution levels (Trial 4). Nonetheless, the amount of fishmeal needed per unit weight gain was lower for all fish fed the diets containing either one of the dehulled oilseed cakes than for the reference diets.