Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste

ABSTRACT:   The addition of microbial transglutaminase (MTGase) to salted squid muscle paste greatly strengthened the elasticity of the thermal gel, which was produced by the preferential cross-linking of myosin heavy chains through a two-step heating process that consisted of setting at 40°C and subsequent heating to 80°C or 90°C. Starch increased the breaking strength of thermal squid gels, but decreased the deformation. Thus, the starch-added gels became harder and less elastic. Although, when both MTGase and starch were added to squid muscle paste, the changes in viscoelastisity and myosin cross-linking reaction were similar to those with MTGase alone during setting, the storage and loss moduli of the paste sharply increased with an increase in starch content above 70°C. Subsequently, the thermal gel texture became more brittle or breakable than gels prepared by setting with MTGase only.     

Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes

ABSTRACT: The effect of pH on thermal gelation and transglutaminase (TGase; EC2.3.2.13)-induced suwari (setting) of surimi and actomyosin pastes was investigated. A strong and elastic gel was produced from walleye pollack surimi paste at pH 7.0 in the presence of Ca²⁺ using a two-step heating method. In contrast, walleye pollack actomyosin paste formed a weak gel under the same conditions as a result of the low concentration of endogenous TGase. In the presence of EGTA [ethyleneglycol bis(2-aminoethylether) tetraacetic acid], weak gels were formed at pH values of 7.0 and 6.0. Non-proteolytic modori (gel weakening) occurred extensively in the course of actomyosin gelation, but not in surimi gelation. Maximum TGase-induced myosin heavy chain cross-linking was observed at a slightly higher pH of 7.5 than at the optimal pH of endogenous TGase activity; the difference being derived from different substrates. Gelation of carp actomyosin paste at pH values of 5.5, 6.0, 6.5 and 7.0 was monitored by measuring storage modulus (G') and loss modulus (G"). A weak gel was formed at all pH values, but a slightly rigid and less elastic gel was obtained at lower pH values. The addition of microbial TGase (MTGase) formed strong elastic gels at pH 7.0 and 6.5. MTGase cross-linked myosin heavy chains even at pH 5.5, but contributed neither to suwari response nor strong gel formation. Overall, results suggest that the optimal pH for the gelation of surimi paste from easy-setting fish species is a compromise between the pH-optima of TGase activity and of preferable actomyosin conformation for myosin cross-linking.     

Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate

ABSTRACT:   Incubation of squid mantle muscle homogenate caused a selective cleavage of myosin into heavy meromyosin (HMM) and light meromyosin (LMM). HMM was isolated from the incubated homogenate by using ammonium sulfate fractionation. The purified HMM retained two types of light chain components. Its Mg²⁺-ATPase activity with or without F-actin showed a Ca-sensitivity. HMM was cleaved into subfragment-1 and subfragment-2 upon chymotryptic digestion with or without Ca²⁺, possessing different light chain composition. Two types of light chain component were kept intact when digested in the presence of Ca²⁺. Ca²⁺ stabilized HMM especially in a bound form to F-actin.     

Density and sound speed contrasts of the Japanese common squid Todarodes pacificus and their influence on acoustic target strength

ABSTRACT:   In this study, density and sound speed contrasts were measured for the Japanese common squid Todarodes pacificus . Target strength (TS) data derived from an acoustic scattering model based on measurements of these two parameters were compared with TS values based on acoustic measurement data to determine whether the measured parameters are reasonable values for theoretical scattering model. Density contrast ( g ) was measured from the displacement volume and wet weight, while sound speed contrast ( h ) was measured from the acoustic measurements of travel time (time-of-flight method). The Kirchhoff ray mode model, which represents the squid body as a set of fluid-filled cylinders, was used to calculate theoretical TS. Mean g- and h -values of the squid were 1.029 and 1.041, respectively. Comparison with previous data showed that g was similar, whereas h was relatively high. The difference in the TS between the theoretical model using measured parameters and the acoustic measurement was within 3 dB. Thus, the measured g- and h -values are acceptable for theoretical models of squid.     

Purification of serine carboxypeptidase from the hepatopancreas of Japanese common squid Todarodes pacificus and its application for elimination of bitterness from bitter peptides

ABSTRACT:   An acidic serine carboxypeptidase (CPase Tpa) from the hepatopancreas of Japanese common squid Todarodes pacificus was purified. Purified CPase Tpa had a molecular mass of 36 kDa on sodium dodecylsulfate–polyacrylamide gel electrophoresis, and an isoelectric point of 6.0. The optimum pH of CPase Tpa was pH 4.0. In investigating the specificity of CPase Tpa for several peptide substances, it was found that peptides with hydrophobic or bulky amino acid residues at the P₁ position reacted well. The enzymatic activity was almost completely inhibited by p -chloromercuribenzoic acid, monoiodoacetic acid, diisopropylfluorophosphate and HgCl₂. This is the basis for its grouping in the serine carboxypeptidase family (EC 3. 4. 16. 5). The substrate specificity of CPase Tpa can be used to eliminate the bitterness of bitter peptides. In this study, the bitterness-reductive effect using bitter peptides prepared by hydrolyzing soy protein, casein and corn gluten with pepsin or trypsin was tested. The bitterness of soy peptide digested with pepsin was completely eliminated by treatment with CPase Tpa, whereas the bitterness of casein digested with trypsin and corn peptide digested with pepsin were somewhat less efficient. On the basis of these results, it is anticipated that CPase Tpa would be effective in eliminating the bitterness of some bitter peptides.     

Characterization of 38 kDa and 42 kDa chitinase isozymes from the liver of Japanese common squid Todarodes pacificus

ABSTRACT: Characterization was investigated on the 38 kDa and 42 kDa chitinase (EC3.2.1.14) isozymes from the liver of Japanese common squid Todarodes pacificus . Optimum pH toward colloidal chitin was observed at pH 3.0 for the 38 kDa chitinase, and pH 3.0 and 9.0 for the 42 kDa chitinase. K _m and k _cat of the 38 kDa and 42 kDa chitinases toward a longer substrate, glycol chitin, were 0.071 mg/mL and 1.22/s, and 0.074 mg/mL and 0.196/s, respectively. Alternatively, strong substrate inhibition of both chitinases were observed toward a short substrate, N -acetylchitopentaose (GlcNAc₅). Both chitinases decomposed not only chitin but also chitosan (D. A. 95%). The cleavage pattern and reaction rate were investigated using N -acetylchitooligosaccharides (GlcNAc_n, n  = 2–6). Both chitinases hydrolyzed GlcNAc_n ( n  = 4,5, and 6). The release of GlcNAc was not observed. The speed of the reaction was observed to be in the following order: GlcNAc₄ > GlcNAc₅ > GlcNAc₆ for the 38 kDa chitinase, and GlcNAc₆ > GlcNAc₅ > GlcNAc₄ for the 42 kDa chitinase. Both the chitinases released p -nitrophenol from p -nitrophenyl GlcNAc_n ( n  = 2, 3, and 4). N-terminal amino acid sequences of the 38 kDa and 42 kDa chitinases were YLLSXYFTNWSQYRPGAGKYFPQNI and EYRKVXYYTNWSQYREVPAKFFPEN, respectively.     

海洋环境因子对日本海太平洋褶柔鱼渔场时空分布的影响

根据2010—2013年11—12月日本海太平洋褶柔鱼(Todarodes pacificus)的渔获生产数据,并结合遥感获取的海洋环境数据,利用渔获量重心法、地统计插值和数理统计方法,分析了太平洋褶柔鱼的资源丰度与渔获量重心的时空变化及其与主要环境因子(海表温度、叶绿素浓度、海流)之间的关系。研究表明,渔场重心每年稍有差异,经度重心集中在132°20′E附近;纬度重心集中在36°30′N和37°30′N两个位置附近。GAM模型显示,日本海太平洋褶柔鱼渔场的最适海表温度为16~18℃;最适叶绿素a浓度为0.37~0.45 mg/m3。海洋环境与单位捕捞努力渔获量(CPUE)的回归方程的显著性检验表明,除了叶绿素a浓度呈一般显著外,海表温度和空间因子在CPUE上的回归均极显著(P0.01),符合统计意义。4年间渔场的适宜环境范围有所差异,推断主要是日本海海域对马暖流、东朝鲜暖流与里曼寒流相互交汇的强弱作用力引起的,也有不同年份季风的强弱不同以及全球气候变化的因素存在。每一年的渔场海洋环境因子稍有差别,对其资源量的影响巨大。     

Effects of dietary squid viscera meal on growth and cadmium accumulation in tissues of Japanese seabass, Lateolabrax japonicus (Cuvier 1828)

Cadmium (Cd) is a toxic environmental pollutant with a long biological half‐life and can produce both hepatic and renal injuries in mammals and fish. Squid viscera meal (SVM), an effective attractant for aquatic animals, is widely used as an ingredient in aquafeeds. However, SVM is rich in Cd and its complexes. A study was conducted to evaluate the effects of dietary SVM on the growth and Cd deposition in tissues of Japanese seabass, Lateolabrax japonicus. Three practical diets were formulated to contain 0, 50 and 100 g SVM kg^?1 diet, respectively, containing 0.21, 7.26 and 12.08 mg Cd kg^?1 diet. Each diet was randomly assigned to triplicate groups of 80 Japanese seabass (mean initial weight, 10.89±0.21 g) in floating sea cages (1.5 × 1.5 × 2.0 m). Fish were fed twice daily (06:30 and 16:30 hours) to satiation for 8 weeks. The results showed that there were no significant differences in fish survival among three dietary treatments, but significant higher specific growth rates (SGR) were observed in the fish fed diets with 50 or 100 g SVM kg^?1 diet than that from the control group (P<0.05). The Cd concentrations in the kidney, liver and gill were found in a decreasing order at each treatment, and positively correlated with dietary Cd levels. Fish fed diets with 50 and 100 g SVM kg^?1 diet had significantly higher Cd accumulations in the kidney (3.25, 5.85 mg kg^?1), liver (0.76, 1.26 mg kg^?1) and gill (0.42, 0.58 mg kg^?1) compared with the control group (0.82, 0.34 and 0.32 mg kg^?1 respectively) (P<0.05). The Cd concentration in fish muscle; however, was undetectable in any treatment. Therefore, based on these results, accumulation of Cd in edible tissue (muscle) of farmed Japanese seabass is not a food safety issue. However, long‐term feeding of diets with SVM may result in accumulation of Cd in the kidneys, liver and gills of fish.     

Development of embryos and larvae in the common Japanese conger Conger myriaster

Development of embryos and larvae in the common Japanese conger Conger myriaster was observed after artificial fertilization. Eggs were obtained from females matured artificially by hormone injections and milt was obtained from males matured naturally. Fertilized eggs were kept in seawater at 12–14°C. The first cleavage occurred at 4 h, epiboly began at 24 h, the embryonic body was formed at 38 h and hatching occurred at 84 h after insemination. Newly hatched larvae were approximately 2.5 mm (total length) and similar to those of Anguilla japonica in terms of external features. The mouth and anus opened on the 7th day after hatching. Pigments began to appear at the tip of the tail on the 10th day. The total length of the larvae reached approximately 8 mm on the 11th day. Eye pigmentation began on the 14th day. One larva lived for 19 days without food.     

无磷品质改良剂对阿根廷鱿鱼冷冻变性的影响

通过考察阿根廷鱿鱼（Sepiaiuex argentinus）在冻藏过程的浸泡增重率、自由液滴损失率、蒸煮损失率、盐溶性蛋白、肌原纤维蛋白钙ATP酶（Ca^2＋-ATP酶）活性、pH、总挥发性盐基氮（TVB—N）以及色泽的变化,试验分别比较了蒸馏水、常用的含磷保水剂及无磷品质改良剂对阿根廷鱿鱼冷冻质量的影响。结果表明,鱿鱼经无磷品质改良剂或含磷保水剂处理后,在冻藏过程中较用蒸馏水处理的具有更好的保水性,浸泡增重率达到26％～35％,但无磷品质改良剂较含磷保水剂能更好地减少鱿鱼自由液滴损失率和蒸煮损失率,且盐溶性蛋白减少率和Ca^2＋-ATP酶活性损失率分别比含磷保水剂组少6％和5％,TVB—N变化缓慢且小于0．30mg·g^-1,而对鱿鱼pH和色差值影响不大。因此,无磷品质改良剂能有效防止冻藏鱿鱼冷冻变性,且效果优于含磷保水剂,值得在鱿鱼冷冻加工中推广应用。     

Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30°C and 50°C on the gel-forming ability of walleye pollack surimi

ABSTRACT: To confirm the contribution of polymerization and degradation of myosin heavy chain (MHC) during preheating to the gel-forming ability of fish meat paste, walleye pollack surimi paste was preheated at 30°C and 50°C prior to heating at 80°C in the presence of various inhibitors. At 30°C, ethyleneglycol bis(2-aminoethyl ether) -N,N,N ', N '-tetraacetic acid (EGTA) and ethylenediaminetetraacitic acid (EDTA) inhibited gel formation as well as the polymerization of MHC, whereas dithiothreitol (DTT) and leupeptin promoted gel formation, which was accompanied by the enhancement of MHC polymerization and decreased MHC degradation, respectively. At 50°C, leupeptin inhibited MHC degradation and improved gel strength, whereas EGTA, EDTA and DTT had no effect on MHC polymerization and degradation and did not affect gel formation. The results demonstrate that the gel strength of cooked gel (80°C) is not affected by preheating at 30°C and 50°C and does not inhibit polymerization and degradation. Results suggest that the gel strength of cooked gel is dependent on the polymerization and degradation of MHC during preheating.     

Cloning of estrogen receptor-β cDNA of common Japanese conger Conger myriaster and expression of the gene during oocyte development

ABSTRACT:   Estrogen receptor (ER) cDNA was cloned from the liver of common Japanese conger Conger myriaster . Common Japanese conger ER cDNA contains 2543 nucleotides including an open reading frame that encodes 596 amino acids, with a molecular weight of 66.1 kDa. The deduced amino-acid sequence of the common Japanese conger ER shares 85% identity with that of eel Anguilla japonica ER-β, and 39–46% and 53–59% identity with the deduced sequences of ER-α and ER-β of other species, respectively. In a phylogenetic analysis, the common Japanese conger ER was found to cluster with the ER-β of other species. The common Japanese conger ER-β also has six domains (A–F), which are conserved in the nuclear receptor superfamily. The amino-acid sequences in the C and E domains were highly conserved between common Japanese conger ER-β and other ER. However, the other domains showed low homology. In the female common Japanese conger, ER-β mRNA was highly expressed in the liver and pituitary gland. The expression levels of the ER-β gene increased from the oil droplet stage to the primary yolk globule stage and were maintained until the migratory nucleus stage.     

Effects of dry pellets containing astaxanthin and squid meal on the spawning performance of striped jack Pseudocaranx dentex

ABSTRACT: This study was conducted to investigate the effect of squid meal and astaxanthin in dry pellets on the spawning performance of striped jack. Two groups of 8-year-old fish with an average bodyweight of 3.5 ± 0.4 kg were used. The control group was fed a raw fish mix (RF) and the experimental group was fed steam dry pellets (as-DP) containing 10 p.p.m. astaxanthin and squid meal, the latter replacing half the fish meal. Each group was fed once a day, three times a week in floating net cages for a period of 5 months. Seven females and seven males were selected from each group and transferred to 65 m³ indoor concrete tanks for spawning, where they were kept at optimum spawning conditions (22°C) for 1 month. The average bodyweights of selected fish were 3.8 ± 0.5 kg and 3.8 ± 0.6 kg for the RF and as-DP groups, respectively. Both groups spawned a total of 18 times and the mean total egg production and egg quality, measured in terms of buoyancy, fertilization and hatching rates, showed no significant differences ( P > 0.05) between groups. Total larval production was 679.9 × 10³ and 678.1 × 10³ larvae/kg-female for the RF and as-DP groups, respectively. These results show that the combination of astaxanthin and squid meal in dry pellets for striped jack broodstock improved the overall spawning performance to a level similar to that of fish fed on RF.     

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

The suitability of various under-utilized fish species as starting material for the production of a miso-like fermented product was studied. To the end, four under-utilized fishes and shellfishes—spotted mackerel, lizard fish, horse mackerel, and common squid—were fermented, under either washed or unwashed conditions, with malt-rice (kome-koji) as a starter, and their quality parameters assessed. The protein content of the fermented fish pastes (18.1–22.4%) was superior to that of fermented soy paste (12.9%). Our analyses of other physico-chemical parameters of the finished products, including free amino acid, oligopeptide, organic acid, and mineral content, also revealed the potential utility of both washed and unwashed fish meat for the production of miso-like fermented fish pastes. Sensory evaluation revealed the potential of the washing step to produce a consistent product for large-scale production.     

热应激对母猪繁殖性能的影响与对策

对福建南安某猪场自2004年1月份至2005年5月份生产母猪各月份的配种率、死胎数、产活仔数等进行统计分析,结果表明热应激对这些指标存在明显的影响,其中以8月份母猪的繁殖力受到的影响最严重,就减少母猪热应激的技术措施进行探讨。     

陡河水库电厂热排水的渔业效应

陡河水库电厂热排水的渔业效应董方勇（水库渔业研究所，武汉４３００７３）关键词热排水，鱼类，电厂，水库ＥＦＦＥＣＴＳＯＦＴＨＥＲＭＡＬＷＡＴＥＲＤＩＳＣＨＡＲＧＥＦＲＯＭＴＨＥＰＯＷＥＲＰＬＡＮＴＯＮＦＩＳＨＥＲＩＥＳＩＮＤＯＵＨＥＲＥＳＥＲＶＯＩＲ￥...     

秦山核电温排水对鱼类分布的影响

根据2010年5月(春季)、2010年9月(夏季)和2009年12月(冬季)秦山核电海域渔业资源调查资料以及秦山核电站温排水扩散数学模拟结果,通过秦山核电温排水海域鱼类季节密度的时空分布、优势种、优势种对鱼类总数量的贡献,探讨并分析了秦山核电海域温排水对鱼类分布的影响。结果显示,春季、夏季和冬季的尾数密度分别为5.55×10~3 ind/km~2、22.10×10~3 ind/km~2和10.52×10~3 ind/km~2,重量密度分别为33.80 kg/km~2、59.06 kg/km~2和66.46 kg/km~2。秦山核电海域渔业资源数量季节变化的规律与其他海域相反,冬季最高,春夏季较低,主要与冬季温排水海域具有暖池效应,形成部分鱼类滞留在此越冬有关。温排水平面分布对鱼类分布有重要的影响。主要表现在夏季温排水区域鱼类密度低于其他水域,冬季相反,鱼群滞留在温排水热羽区域,因而显示出温排水海域有较高的鱼群密度。温排水对不同适温习性鱼类影响不同,暖温种能够适应一定的低温,例如,刀鲚(Coilia ectenes)可以在温排水水域越冬,而对高温有耐受性的棘头梅童鱼(Collichthys lucidus)夏季在温排水水域成为优势种。鱼类优势种的适温性决定着鱼群的分布特征,冬季最重要的优势种为刀鲚,在尾数上的贡献率高达45.02,由于该种在温排水的热羽区域分布密集,形成温排水水域鱼群密度大于周边水域的现象。由于温排水改变了渔场环境,导致新的越冬场的形成,有可能形成新的渔汛,引起当地渔场属性的改变。