Effects of Potassium Lactate and Acetate on Listeria monocytogenes Inhibition,Physicochemical and Sensory Properties of Smoked Catfish Fillets

The objective of this study was to evaluate the effects of liquid and wood smoking with a potassium lactate (PL) and acetate (PA) combination on the quality and inhibition of L. monocytogenes growth in ready-to-eat (RTE) smoked catfish fillets. Catfish fillets were tumbled with PL and PA, and treated with no smoke (NS), wood smoke (WS), liquid smoke 1 (LS1), and liquid smoke 2 (LS2). Wood smoke with antimicrobials (WSWA) showed greater inhibition (p < 0.05) of L. monocytogenes growth than other treatments with the exception of the LS1 treatment with antimicrobials. Consumers preferred (p < 0.05) smoked catfish fillets treated with WS to LS1 with respect to appearance, odor, flavor, texture, and overall acceptability. In conclusion, the use of PL and PA did not have a negative impact on the quality and sensory properties of smoked catfish fillets but had a synergistic effect with wood smoke constituents that inhibited the growth of L. monocytogenes.     

Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products

This study evaluates the effects of inclusion level (60 to 100%) and washing cycles (0 to 2) of minced fish from Nile tilapia fillet by-products on proximate composition, mineral contents, color, hardness, and sensory acceptance of sausages. A complete 2² factorial experimental design was used. Regression models for protein, fat, moisture, minerals, color, and hardness were developed. The optimum combinations for the independent variables are sausages made with 100% non-washed minced fish, which represents a better use of by-products without generating washing residues, leading to less expensive sausage with higher nutritional value.     

Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

This study examined the effects of different surimi-to-silver catfish ratios (0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and potato starch concentrations (3, 5, and 7%) on the properties of fish sausage. The surimi-to-catfish ratio affected the moisture, fat, protein, and ash content of the sausage; as well as cooking loss, greenness, lightness, and hardness. Different concentrations of potato starch affected carbohydrate content, springiness, and yellowness. The most acceptable formulation was the 40/60 surimi-to-catfish ratio with 7% potato starch. Vacuum-packed fish sausages from all formulations had low peroxide and 2-thiobarbituric acid (TBA) values during 12 days of refrigerated storage.     

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

The objective of this study was to determine the effects of various agglomerated phosphate blends on the quality of vacuum-tumbled catfish fillets. Catfish fillets were tumbled with a brine solution at 15% over initial, raw weight prior to tray-packing and storage at 4°C for 10 days. Fillets were evaluated for protein exudate, tumbling yield, color, pH, cooking loss, tenderness, purge loss, and shelf life. A specific blend of agglomerated sodium phosphates (AGSP) that contains mono-, tri-, and polyphosphates had significantly less protein (p < 0.05) exudate and significantly higher pH (p < 0.05) than other treatments. All phosphate treatments significantly increased (p < 0.05) tenderness and significantly decreased (p < 0.05) purge loss, but agglomerated phosphate blends significantly decreased (p < 0.05) cooking loss and yellowness. Psychrotrophic plate counts for all phosphate treatments were similar to the control at each storage time. All phosphate treatments improved the yield and quality of catfish fillets, but the use of AGSP may optimize quality attributes.     

黄颡鱼幼鱼对蛋白质和脂肪的需要量

在水温23±5℃下,将平均体质量10．32g的黄颡鱼（Pelteobagrus fulvidraco）放养在27个60cm×60cm×120cm的微流水网箱中,饲喂3个蛋白质水平（32．0％、40．0％、48．0％）,每个蛋白质水平设3个脂肪水平（3．0％、10．0％和17．0％）的饲料,饲养100d。结果表明：在3．0％脂肪水平下,黄颡鱼摄食含40．0％蛋白质的饲料时,平均末体质量、特定生长率和蛋白质效率显著提高,饲料系数降低（P〈0．05）。在10．0％脂肪水平下,黄颡鱼摄食含48．0％蛋白质饲料时,饲料系数显著降低（P〈0．05）,摄食含40．0％的蛋白质饲料次之。黄颡鱼摄食含48．0％蛋白质与3．0％脂肪饲料组和40．0％蛋白质与10．0％脂肪组的干物质消化率最高（P〈0．01）;蛋白质消化率在48．0％蛋白质与3．0％脂肪达到最高（P〈0．01）,脂肪消化率均在40．0％蛋白质与10．0％脂肪达到最高（P〈0．01）。实验表明,黄颡鱼幼鱼较为适宜的蛋白质和脂肪需要量分别为40．0％和10．0％。     

Microbial Quality,Safety, and Sensory Acceptability of X-ray Treated Fresh Channel Catfish Fillets

This study was designed to determine if treatment with low dose X‐ray irradiation changes microbial quality (microbial load), safety (Listeria monocytogenes incidence), and sensory characteristics (aroma, appearance, and texture) of fresh aquacultured Channel catfish (Ictalurus punctatus) fillets during refrigerated storage. Fillets were treated to 0, 0.5, 1.0, and 1.5 kGy using an X‐ray irradiator and stored at 3°C for 17 days. Fillet aerobic plate count (APC), psychrotrophic plate count (PPC), total coliform count (TCC), and L. monocytogenes incidence were measured every 4 days during storage. A Difference-From-Control test was used to measure aroma, appearance, and texture. Fillet microbial counts were significantly different (p < 0.05) with time, irradiation dose, and the interaction of these two treatments. As expected, APC, PPC, and TCC increased as storage time increased. Overall L. monocytogenes incidence was 40%, 27%, 0%, and 7% at 0, 0.5, 1.0, and 1.5 kGy, respectively. Aroma of irradiated and non‐irradiated catfish fillets was significantly different, with greater aroma differences recorded as storage time increased due to progressional spoilage of the untreated controls. However, there were no significant aroma differences noted among the different irradiation doses. Neither appearance nor texture was significantly different between any treatments throughout testing. This study indicated that exposure to low dose X-ray irradiation improved the microbial quality and safety of fresh catfish fillets without affecting sensory acceptability at time of purchase.     

Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage

This study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2°C for 9 weeks. Carp sausages were separated into three groups: control group, without propolis extract; second group, with 1% (w/w) propolis extract added; and third group, with 2% (w/w) propolis extract added. Propolis extract added carp sausages showed lower total volatile basic nitrogen (TVB-N) value, peroxide value (PV), and free fatty acid (FFA) content compared to control during the storage period. During 9 weeks of storage, propolis extract added carp sausages showed significantly lower total aerobic mesophilic bacteria (TAMB) and psychrophilic bacteria count (PBC) than those of control samples (p < .05). Yeast and mold were not detected in all fish sausages throughout the storage period.     

Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay

ABSTRACT

Physicochemical attributes of Chesapeake Bay’s blue catfish and quality of muscle protein isolates (PIs) as influenced by storage condition and extraction methods were investigated. All fish were within the maximum consumable size limit. Those obtained during the autumn/winter and in Year 2 were larger with firmer fillets than their counterparts during the spring/summer and in Year 1. Protein was the predominant nutrient component. Protein extraction yield ranged from 35.3 ± 1.4% to 47.0 ± 5.1%, and β-sheet was the predominant secondary structure for all fish PIs. Salt-extracted PIs were whiter and had higher water holding capacity at neutral and alkali environments. The results of this study support the use of Chesapeake Bay blue catfish and muscle protein for potential value-added application.     

Comparative Susceptibility of Channel Catfish,Ictalurus punctatus; Blue Catfish,Ictalurus furcatus; and Channel (♀) × Blue (♂) Hybrid Catfish to Edwardsiella piscicida,Edwardsiella tarda,and Edwardsiella anguillarum

Members of the genus Edwardsiella are important pathogens of cultured and wild fish globally. Recent investigations into the phenotypic and genotypic variation of Edwardsiella tarda have led to the segregation of E. tarda into three distinct taxa: E. tarda, Edwardsiella piscicida, and Edwardsiella anguillarum. In catfish aquaculture in the southeastern USA, E. piscicida has been more commonly associated with disease than E. tarda or E. anguillarum, and recent research has demonstrated E. piscicida to be more pathogenic in channel catfish than E. tarda or E. anguillarum. Anecdotal reports from industry suggest an increased prevalence of E. piscicida associated with the culture of channel (♀) × blue (♂) hybrid catfish. This work investigated the comparative susceptibility of channel catfish, blue catfish, and their hybrid cross to molecularly confirmed isolates of E. tarda, E. piscicida, and E. anguillarum. There was significantly higher mortality in hybrid catfish compared to channel catfish following intracoelomic injection of E. piscicida. To our knowledge, E. piscicida is the first bacterial pathogen to demonstrate increased pathogenicity in hybrid catfish compared to channel catfish.     

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.     

Physicochemical Properties and Angiotensin I Converting Enzyme Inhibitory Peptides of Freshwater Fish Skin Collagens

ABSTRACT

The objectives of this study were to characterize physicochemical properties of two collagens, tilapia skin (TS) and hybrid catfish skin (HS). Angiotensin-converting enzyme (ACE) inhibitory peptides from extracted TS and HS collagen using pepsin were also determined. HS collagen had a higher amount of imino acid than TS collagen, while TS contained higher amounts of tyrosine (Tyr) and lysine (Lys). Fourier-transform infrared spectra of both collagens showed predominant helix structure. The HS collagen hydrolysate prepared by pepsin was fractionated using sequential ultrafiltration membranes, and the fraction with molecular weight (MW) <5 kDa showed the highest ACE inhibitory activity (p < .05). After cation exchange and two steps size exclusion chromatography, peptides showed ACE inhibitory activity of 72.06%. This study revealed that ACE inhibitory peptides derived from HS collagen could be developed as a functional food with potential antihypertensive properties.     

Quality of raw and smoked fillets from clinically healthy Atlantic salmon,Salmo salar L., following an outbreak of pancreas disease (PD)

Pancreas disease (PD) is a viral disease of farmed salmonid fish, which causes huge economic losses. Pathological changes in skeletal muscle, pancreas and heart are hallmarks of PD. Stakeholders in the fish‐smoking industry have claimed that fillets from PD‐affected Atlantic salmon, Salmo salar L., are of poor quality. We therefore examined harvest‐ready, clinically healthy Atlantic salmon from a population of fish previously affected by PD. Histopathological changes in skeletal muscle tissues ranged from minor to severe. Fillet quality measurements showed that fish with severe skeletal muscle changes provided a paler raw fillet and a yellowish and harder cold‐smoked fillet than normal. PD had no significant effect on fillet gaping, bacteriological quality or off‐odour development during storage. An unexpected finding was a significant subendocardial fibrosis in 23% of the PD‐affected fish. The latter may indicate susceptibility to stress‐related heart failure.     

Efficacy of a Live‐attenuated Edwardsiella ictaluri Oral Vaccine in Channel and Hybrid Catfish

This study evaluated the efficacy of an oral live‐attenuated Edwardsiella ictaluri vaccine against enteric septicemia of catfish (ESC) in channel and hybrid catfish. The vaccine was delivered one time orally by feeding fish a diet coated with an attenuated E. ictaluri isolate at four doses to deliver between 4 × 10⁶ to 3.2 × 10⁷ viable vaccine cells/g wet feed. Thirty‐five days postvaccination, control and vaccinated fish were challenged with virulent E. ictaluri and mortality was examined for 30 d postchallenge. Mortality of nonvaccinated hybrids (85%) and nonvaccinated channel catfish (73%) was similar but significantly greater than all groups of vaccinated fish. In channel catfish, a trend toward increasing mortality with decreasing dose was observed. Mortality of channel catfish vaccinated with the lowest dose (26.6%) was significantly higher than fish vaccinated with the highest dose (14.1%) but similar to fish vaccinated at the intermediate doses (17.5 and 19.4%). In contrast, mortality of four doses of vaccinated hybrid catfish was similar and ranged between 10.4 and 14.0%. The data demonstrate that the attenuated E. ictaluri vaccine at all four doses tested is effective at reducing ESC‐related mortalities in hybrid and channel catfish.     

Comparison of Stunning Methods on the Physicochemical Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets

This study compares how CO₂ narcosis and thermal shock affect the physicochemical aspects of Nile tilapia fillets held frozen (?18°C) for up to 6 months. The characteristics of tilapia fillets subjected to CO₂ narcosis were those of higher lightness and whiteness and lower redness. The hardness values of fillets of tilapia subjected to thermal shock were lower than those subjected to CO₂ narcosis. During frozen storage to both treatments, the drip loss, denaturation of myosin, and lipid oxidation increased, while fillet water holding capacity and hardness decreased. The physicochemical properties of frozen fillets of tilapia stunned by CO₂ narcosis were considered more desirable; therefore, the method can be a potential replacement to thermal shock.     

黄河鲶基因组DNA提取与纯化方法的研究

从鲶肌肉、肝、肾、血中提取基因组DNA。经过0.8%琼脂糖凝胶电泳检测,DNA带型整齐。紫外分光光度仪测定基因组DNA的D260 nm/D280 nm达1.77~1.82,证明所提取基因组DNA质量较好,可用作聚合酶链式反应(PCR)的模板所需。     

斑点叉尾鮰致病性嗜水气单胞菌的分离

从贵州乌江库区某渔场发病的斑点又尾鲴中分离出4株细菌。经形态学、染色特性、溶血性和生理生化特性鉴定，分离到3株嗜水气单胞菌。实验接种到鲤和小白鼠分别于48h和72h全部死亡，并从实验鲤鱼和小白鼠中回收到分离菌。药敏试验表明，它们对常用抗生素呈不同程度的敏感性。     

斑点叉尾致病性嗜水气单胞菌的分离

从贵州乌江库区某渔场发病的斑点叉尾中分离出4株细菌。经形态学、染色特性、溶血性和生理生化特性鉴定,分离到3株嗜水气单胞菌。实验接种到鲤和小白鼠分别于48h和72h全部死亡,并从实验鲤鱼和小白鼠中回收到分离菌。药敏试验表明,它们对常用抗生素呈不同程度的敏感性。     

长臀鮠胚胎发育的研究

催产4龄亲鱼,催产药物为LHRH-A,DOM,CPE,催产率66%,孵化率20%;长臀鮠成熟卵圆球形,透明,卵径平均(1.10±0.20)mm,为沉性卵,具黏性,受精卵孵化分为胚盘阶段、卵裂阶段、囊胚阶段、原肠阶段、神经胚期、器官分化阶段和孵化等7个阶段,当水温26-29℃时,孵化时间为96h10min。     

Effects of Season,Strain, and Body Weight on Testes Development and Quality in Three Strains of Blue Catfish,Ictalurus furcatus

Production of channel catfish, Ictalurus punctatus, female × blue catfish, Ictalurus furcatus, male hybrids has increased dramatically in the USA. Hybrid production requires surgical removal and maceration of blue catfish testes. Farmers report individual and seasonal variation in blue catfish testes development, and understanding the factors influencing testes development could improve hybrid catfish production. Effects of season (mid‐May vs. mid‐June), strain (D&B, Missouri, and Texas), and body weight on testes development in 5‐yr‐old blue catfish were determined. Males were measured in mid‐May and mid‐June for length, body weight, testes weight, and gonadosomatic index (GSI). Total sperm/g of testes, percent motility, and motile sperm/g of testes were determined. D&B strain males weighed more and had larger testes with more sperm than Missouri or Texas strain males in both months. Mature Texas strain males were larger than immature Texas strain males in both months. Testes were larger and had more sperm in May than in June for all strains; however, there were males from each strain with good quality testes in June. GSI, sperm/g of testes, percent motility, and motile sperm/g of testes were positively correlated. Information from this study provides a better understanding of factors influencing testes development in blue catfish.     

黄河鲶不同组织中RNA提取纯化方法研究

从组织提取RNA的完整性对于分子生物学研究是至关重要的。RNA提取方法有多种。采取异硫氰酸胍法从黄河鲶肌肉、血液、全鱼、肾脏、肝脏、卵巢中提取出完整RNA,结果表明,通过该方法所提取RNA质量高,效果好,可以用于进一步的分子生物学研究。