Quality and Processing Possibilities of Western Baltic Sea Spring Spawning Herring

Abstract

Until 1990 the western Baltic Sea spring herring has been extensively used as raw material for the processing industry of the former German Democratic Republic. Today North Sea herring and other Atlantic herring stocks are preferred and utilization of the Baltic Sea herring stock, which has been caught between January and May around the Island of Rügen and in the Greifswalder Bodden, has dropped down dramatically. The reduction in exploitation of this resource is connected to enhanced quality specification required by German herring processing companies after reunion of both states.

In this study the quality of Baltic Sea spring herring from ICES subdivisions 22 and 24 was assessed and following conclusions were obtained:

• Processing possibilities of Baltic Sea spring herring are limited due to low fat content (5-8%), a slight dry and short fiber texture and a less typical flavour and taste.

• Off-flavour and taste (tainting) which has been often observed until mid nineties disappeared within the last years.

• Infestation rates and abundance of nematodes (Anisakisspp.) are comparable to North Sea herring stocks.

• Contamination levels of organic and inorganic pollutants are far below legal limits.

Only gill net fishery and trap fishing are able to guarantee a continuous supply of desired size classes 2 and 3. Trial with pair trawl fishing did not show promising results.

Due to reorganization and reduction of local fishery activities during the past ten years, an increase of the annual landing capacity of more than 10,000 t is questionable in future.     

不同浓度的枯草芽孢杆菌对罗非鱼鱼苗的养殖水体水质及其抗病力的影响

罗非鱼鱼苗的养殖水体中引入不同浓度的枯草芽孢杆菌,检测水体的水质指标、鱼苗体内与免疫相关酶的酶活力、鱼苗的生长率和成活率。实验结束时,引入1.0×10^4 cfu/mL枯草芽孢杆菌实验组,氨氮和亚硝酸盐氮含量分别为2.72 mg/L、0.15 mg/L,显著低于对照组（P〈0.05）;AKP活力、抗菌活力分别达249.9 U/g prot、0.59μg/mL,显著高于对照组（P〈0.05）;鱼苗成活率也显著高于对照组（P〈0.05）,比对照组提高了11.0%。结果显示：适合浓度的枯草芽孢杆菌能有效地改善鱼苗养殖水体的水质,提高机体免疫力和成活率。     

Production of High Quality Fish Oil by Thermal Treatment and Enzymatic Protein Hydrolysis from Fresh Norwegian Spring Spawning Herring By-Products

There is an increasing demand for omega-3 containing fish oils. By-products from fish fillet production can be utilized for the production of fish oils and be a valuable source of omega-3 for human consumption. The aim of this work was to evaluate industrial processes for production of quality oil for human consumption made from Norwegian spring spawning herring by-products. A mobile production plant was used to compare two industrial processes, thermal treatment (wet rendering) and enzymatic protein hydrolysis, for production of oil from herring by-products immediately after filleting. Results show that high quality herring oil can be produced from fresh by-products. The use of by-products immediately after filleting resulted in a low amount of free fatty acids for all the produced oils (below 0.4%). Thermal treatment at 70°C resulted in an oil with lower oxidation status and higher stability compared to the oils produced by enzymatic protein hydrolysis. Nevertheless, both processing methods gave a crude oil of high quality compared to crude oils on the market.     

Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) During Refrigerated Storage

The effect of gamma irradiation (0, 1.8, and 3.3 kGy) on the microbiological, chemical, and color characteristics of marinated (7% acetic acid and 10% NaCl) and vacuum-packed anchovy fillets was analyzed during 20 months of refrigerated storage (4 ± 1°C). Acidity, pH, water activity (a_w), total volatile basic nitrogen (TVBN), lipid oxidation, and color parameters were determined. Mesophilic and psychrotrophic bacteria, sulphite-reducing clostridia, total and fecal coliforms, Staphylococcus spp., yeasts, and molds were investigated. Gamma irradiation reduced the initial mesophilic bacterial counts and inhibited mesophils growth during 20 months. As a result, the production of TVBN during storage was lower in irradiated samples than in control. Also, lipid oxidation was lower in irradiated samples than in nonirradiated. The color of anchovy fillets was not affected by the irradiation treatment. Even if nonirradiated anchovy fillets presented a high stability in comparison with the traditional product (in flasks with vegetable oil and spices), gamma irradiation improved the microbiological and chemical quality of anchovy fillet marinades without inducing changes on its characteristic color for 20 months.     

配合饲料品质对鲤鱼体内必需氨基酸沉积率的影响

采用２×３单因子有重复方法设计网箱饲养鲤鱼种的试验。Ａ、Ｂ两种配合饲料中粗蛋白含量基本相同，分别为１８．１７％和１７．８６％．必需氨基酸（ＥＡＡ）含量也大体相等，分别为７．３９％和７．３１％。Ａ饲料中动物蛋白源为１０％的鱼粉，Ｂ饲料中为５％的羽毛粉＋５％的鱼粉。试验结果表明：鲤鱼体内赖氨酸的沉积率最高，分别达７３．８８％和７９．５７％；组氨酸次之，分别为６０．２２％和６１．２８％。缬氨酸、蛋氨酸、蛋氨酸＋胱氨酸、苯丙氨酸＋酪氨酸的沉积率因配合饲料的品质不同呈显著性差异（Ｐ＜０．０５）。饲料品质越好，必需氨基酸沉积率越高。     

营养盐对三角褐指藻生长及脂肪酸合成的影响

研究了氮、磷含量对三角褐指藻生长、生化组成及脂肪酸组成含量的影响。试验结果表明,当尿素质量浓度为0.35g/L时,微藻的生长、可溶性糖、可溶性蛋白含量、总脂的积累及脂肪酸的含量均达到最大值,且明显优于对照组;尿素质量浓度为0.7、1.4g/L时,可以生长,但各项指标明显下降;尿素质量浓度为3.5、7.0g/L时,微藻生长受到抑制。当磷酸氢二钾质量浓度为0.05g/L时,微藻的生长、可溶性糖、可溶性蛋白含量、总脂的积累及脂肪酸的含量均达到最大值,且明显优于对照组;磷酸氢二钾质量浓度为0.25、0.5g/L时,其生长明显受到了抑制,各项指标显著降低。     

饲粮能量水平对猪胴体品质和肉质的影响研究进展

能量是对饲料中三大主要有机营养物质水平高低的综合评价,能量水平的高低关系猪生长性能的好坏,同时又直接影响到猪的胴体品质和肉质。综述了能蛋比、能量饲料来源对胴体品质的影响和能量对肉质的影响情况。     

Effect of Different Thawing Methods and Multiple Freeze-Thaw Cycles on the Quality of Common Carp (Cyprinus carpio)

The effect of different thawing methods—running water, microwave, slack water (25°C), air (25°C), and refrigerator (4°C)—and multiple freeze-thaw cycles (0, 1, 3, and 5) on the quality of common carp were investigated. Microwave thawing showed the lowest score for sensory assessment and the highest cooking loss (p < 0.05), while 4°C refrigerator thawing showed less thawing loss and cooking loss but required the longest thawing time. Ca²⁺-ATPase activity and sulfhydryl content of air thawing were lower (p < 0.05), while no significant differences were observed among other thawing methods. Water loss and the thiobarbituric acid reactive substances (TBARS) value increased (p < 0.05) when freeze-thaw cycles increased. The sensory scores and hardness decreased significantly when the freeze-thaw cycles increased (p < 0.05). A significant decrease (p < 0.05) was observed in salt-extractable protein content after five freeze-thaw cycles. Different thawing methods affected the quality of common carp. Frozen common carp subjected to freeze-thaw cycles resulted in accelerated lipid and protein oxidation and caused mechanical damage to muscle tissues.     

Effect of Source and Dietary Concentration of Ascorbic Acid on Tissue Concentrations of Ascorbic Acid in Channel Catfish

Semipurified diets containing either no ascorbic acid or supplemental amounts of 11, 22, 44 and 132 mg/kg from Gascorbic acid (AA), L-ascorbyl-2-monophosphate (AAP) or L-ascorbyl-2-sulfate (AAS) were fed to channel catfish fingerlings (13 ± 2.1 g average initial weight) in aquaria. After a feeding period of 14 wk, weight gain was measured and ascorbic acid content of liver and anterior kidney of the fish was determined. Growth was normal for fish fed all dietary levels of AA and AAP, but lower in fish fed the control and diets supplemented with all levels of AAS; however, growth improved as the concentration of AAS increased. Liver and kidney ascorbic acid increased with level of dietary supplementation in fish fed AA and AAP but only traces or no detectable levels were found in the tissues of fish fed AAS or the controls. Liver and kidney levels of ascorbic acid were significantly higher in fish fed AAP than in fish fed corresponding levels of ascorbic acid from AA. Regression of liver ascorbic acid content on diet concentration indicated that the potency of AAP for maintaining liver storage of ascorbic acid at a minimum acceptable level is 1.74 times higher than that of AA on an ascorbic acid equivalent basis. These results demonstrate that AAP and AA have similar vitamin activity for growth in channel catfish, but AAP is markedly more effective for maintaining tissue levels of ascorbic acid, and that AAS has limited vitamin activity for growth and its contribution to the tissue ascorbic acid pool is negligible.     

Effect of a Previous Washing Step with Tannic Acid on the Quality of Minced Horse Mackerel (Trachurus trachurus) During Frozen Storage

Fatty fish have been recognized as potential raw material for production of minced meat; however, they are prone to oxidation and further deterioration. In the present study, the effect of washing and antioxidant (tannic acid) treatment on the quality of minced meat of Trachurus trachurus (horse mackerel) during frozen storage was observed. Minced meat of Trachurus trachurus was divided into three lots (T0, T1, and T2). T1 was washed with cold water, T2 with cold water containing tannic acid (100 mg/kg), and T0 was not washed. All the lots were frozen at ?40°C and stored at ?20 ± 2°C for 125 days and were subjected to biochemical, microbiological, and sensory evaluation at regular intervals of 25 days. The antioxidant treatment with tannic acid at the dosage used was found effective in minimizing the rancidity problems of minced meat (T2), compared to T0 and T1. During the whole period of storage, samples from T2 showed good quality in terms of microbiological, biochemical, and sensory analysis compared to T1 and T0.     

陆源污染物对龙江入海口水域环境质量的影响评价

福清龙江近几年水质严重恶化,携带大量污染物进入福清湾。本文利用2004~2005年对龙江入海口及其邻近水域的监测结果进行陆源污染物对龙江入海口环境质量的影响评价。结果表明,龙江入海口海水中的粪大肠菌群、磷酸盐、石油类、BOD5、无机氮、COD的含量均超过第二类海水水质标准,磷酸盐、无机氮、COD、BOD5甚至超过第四类海水水质标准。水中的重金属汞和铅阶段性的超标。龙江水经过邻近海域的海水稀释之后污染物浓度虽有所降低,但是到了福清湾顶平均污染指数仍然高达3.2。表层沉积物的几种污染物中只有邻近海域的石油类的含量超标,其他项目均符合海洋沉积物质量标准的要求。由于龙江入海口海域与福清湾是水产养殖区,受到污染的养殖环境会影响该养殖区水产品的质量,龙江污染的治理势在必行。     

饲料脂质对养殖鱼类品质的影响

目前,高脂饲料在鱼类养殖中的应用已越来越广泛。然而,目前全球每年鱼油产量虽然基本恒定,但水产饲料中鱼油的需求量却在持续上升,到2010年,鱼油的使用量将超出产量的70%。鱼油的有限供给和过量消耗,以及其中可能积蓄的二噁英和多氯联苯,使鱼类养殖业迫切需要采用其他脂肪源来代替饲料中的鱼油。然而,高脂饲料或用其他脂肪源替代饲料中的鱼油不仅影响养殖鱼     

施用水杨酸对雨生红球藻中虾青素积累的影响

在对数生长期的藻液中分别加入不同质量浓度的水杨酸(SA)溶液,进行胁迫培养(25℃,24 h5000 lx连续光照 营养盐饥饿),诱导细胞内虾青素的合成积累。在诱导过程中,显微观察不同质量浓度SA处理后细胞形态和虾青素积累的动态变化,并定期取样测定虾青素含量。结果表明,10.0 mg/L和5.0 mg/L的SA能够明显促进雨生红球藻中积累虾青素。其中,5.0 mg/L的SA诱导最为明显,不仅可以加快虾青素积累进程(比对照组提前23 d),而且虾青素产量比对照组提高75.8%;而15 mg/L和20 mg/L的SA溶液则对藻细胞有毒害作用。     

Influence of type of raw material on fishmeal physicochemical properties,the extrusion process,starch gelatinization and physical quality of fish feed

The aim of this study was to investigate the impact of two types of fish raw material on fishmeal (FM) physicochemical properties, specific mechanical energy, starch gelatinization and physical feed quality. Eleven feed mixes based on six independent FMs from herring (FMH) and five from sand eel (FMSE) were extruded according to standardized conditions. Type of fish raw material influenced FM physicochemical properties and had significant impact on starch gelatinization and pellet hardness. Multivariate models were established based on partial least squares regression (R² = 0.637–0.999). Improved degree of starch gelatinization was associated with increased degree of protein hydrolysis (P = 0.011) and by replacement of FMH with FMSE in the feed mix (P = 0.012). A large span in pellet hardness was observed (4.9–94.1 N). Improved hardness was associated with decreased level of non‐soluble protein (P < 0.001) and by replacement of FMSE with FMH (P < 0.001). For FMSE, improved hardness was associated with decreased level of non‐soluble protein (P < 0.001) and increased degree of protein hydrolysis (P = 0.002), compressed bulk density (P = 0.039) and dust fraction (P = 0.001). The underlying physical and chemical mechanisms are discussed. The study documents differences in technical quality of FM produced from herring and sand eel with significant impact on fish feed extrusion and pellet quality.     

Influence of the Dietary Addition of Butylated-Hydroxytoluene and Lipid Level on the Flesh Lipid Quality of Beluga Sturgeon (Huso huso) During Frozen Storage

The main aim of the present work was to evaluate the effect of dietary butylated-hydroxytoulene (BHT as an antioxidant) and dietary lipid level on flesh lipid quality of Beluga sturgeon during frozen storage. An initial 135-day feeding trial evaluated practical-type diets containing 0 or 250 mg BHT kg^?1 with two lipid levels (12 and 24% diet on dry matter basis) in a factorial arrangement. Fillet samples were analyzed fresh or after storage at ?18 ± 1°C for 12 months. Dietary antioxidant supplementation had no significant effect on fat content and fatty acid composition in the studied fish muscle, but increasing the lipid concentration in the feed increased muscle lipid concentration. Lipid oxidation in fish muscle is related to increasing lipid concentration in the feed. In addition, oxidation was reduced for fish fed BHT. Results showed that dietary BHT supplementation can slow down the level of lipid oxidation in Beluga sturgeon muscles during frozen storage, but it had a direct relationship with dietary lipid level.     

共轭亚油酸对大黄鱼免疫功能的影响

1 500尾大黄鱼(Pseudosciaena crocea)随机分为5个处理,分别饲喂冰鲜鱼(D1组)、添加5%鱼油日粮(D2组)、共轭亚油酸(CLA)水平为1%(D3组)、2%(D4组)、4%(D5组)日粮.饲喂10周后,通过测定脾脏重、脾体指数、溶菌酶、补体C3、C4、免疫球蛋白IgM浓度等免疫指标,研究不同水平CLA日粮对大黄鱼免疫功能的影响.结果表明,在大黄鱼日粮中添加CLA可以影响其免疫器官-脾脏,添加CLA组使得大黄鱼脾体指数高于未添加CLA的对照组.虽然日粮中添加CLA对于补体C3、C4没有显著影响,但是对于溶菌酶和免疫球蛋白IgM有明显的影响.在大黄鱼日粮中添加CLA可以在一定程度上改善大黄鱼的免疫性能,对于其抗细菌、抗病毒能力有一定提高.     

农村生活污水对河道水质的影响及生物治理研究

选择绍兴地区不同方位的4个乡镇(东浦镇、福全镇、马山镇、鉴湖镇)作为监测点,分析了农村生活污水对河道水质的影响.在采样点直接进行pH、透明度、ORP、TDS和溶解氧等测量,将采集的水样在实验室进行COD、BOD5、TN、TP、亚硝酸盐氮、硝酸盐氮、氨氮、正磷酸盐的含量测定.结果表明监测点的水体透明度为62～79cm,溶解氧1.325～3.150mg/L,TDS为112～219mg/kg,pH6.80～7.43,ORP为-0.67～15mV,硝酸盐氮为0.82～2.59mg/L,亚硝酸盐氮为0.82～2.59mg/L,氨氮为2.83～4.31mg/L,正磷酸盐为0.018～0.32mg/L,总氮为0.061～0.13mg/L,总磷为0.0225～0.0339mg/L,COD为0～63.1395mg/mL,BOD5为18.47～22.25mg/L.采用地衣芽孢杆菌(Bacillus licheniformis)和恶臭假单胞菌(Pseudomonas putida)1∶1混合的微生态制剂处理农村污染水体,持续15d,结果表明不同浓度的微生态制剂对污染水体均有治理效果,0.15g/L菌粉组去除效果最佳.     

NH3-N浓度对太湖竺山湾水体及沉积物中硝化作用的影响

通过模拟培养试验,比较不同浓度非离子态氨(NH3-N)条件下,富营养化湖泊———太湖竺山湾水体及沉积物中硝化作用2个过程,即氨氧化和亚硝酸盐氧化的发生情况。结果表明,在试验设置的NH3-N浓度范围内,水体和沉积物中氨氧化速率都随着NH3-N浓度的升高显著增加(LSD检验,P<0.05),亚硝酸盐氧化速率却呈阶段性变化。水体中NH3-N浓度大于0.35 mg/L时,亚硝酸盐氧化速率开始显著降低(LSD检验,P<0.05),而氨氧化速率与亚硝酸盐氧化速率的比值从NH3-N浓度为0.15 mg/L开始随着NH3-N浓度的升高而显著增加,说明水体中亚硝酸盐氧化过程在NH3-N浓度为0.15 mg/L时已受到部分抑制;沉积物中亚硝酸盐氧化速率在NH3-N浓度大于0.65 mg/L时开始降低(LSD检验,P>0.05),而氨氧化速率与亚硝酸盐氧化速率的比值从NH3-N浓度为0.35 mg/L开始随着NH3-N浓度的升高而显著增加,说明沉积物中亚硝酸盐氧化过程在NH3-N浓度为0.35 mg/L时已受到部分抑制。太湖竺山湾水体中的NH3-N浓度为0.19 mg/L,已达到对亚硝酸盐氧化过程的抑制范围;沉积物间隙水中NH3-N浓度为0.16 mg/L,还未对亚硝酸盐氧化过程产生抑制效果。     

植酸酶对肉鸡生产性能和胴体品质及肉质性状的影响

为了研究植酸酶不同添加量对肉鸡生长和胴体品质的影响。选择2周龄青脚麻鸡142只,随机分成4组。试验Ⅰ组、Ⅱ组和Ⅲ组用500g/t植酸酶分别代替60%、70%和80%的磷酸氢钙,试验Ⅳ组为对照组。试验结果表明:用植酸酶取代60%的磷酸氢钙,肉鸡的日增重和饲料报酬均优于其它试验组和对照组(P<0.05)。添加植酸酶后,肉鸡的屠宰率、全净膛率、半净膛率、腿比率和胸肌率与对照组相比较无显著差异;熟肉率、滴水损失率等肉质指标与对照组比较亦差异不显著,而肉的嫩度第Ⅲ组劣于其它各组。综上所述,在肉鸡日粮中以500g/t的植酸酶代替60%的磷酸氢钙可以提高肉鸡的生长性能,是最佳的替代比例。而对屠宰性能和肉质无明显影响。     

甲壳素对海带产量结构及品质的影响

在海带夹苗放养时,分别用150×10-6,200×10-6,250×10-6甲壳素浸苗2h,均可不同程度地提高海带的产量,增加藻体内甘露醇、褐藻酸、碘、可溶性糖、蛋白质、核酸等含量,并可提前收获10～15d.以200×10-6甲壳素处理2h效果最好。