鱿鱼加工副产物高值化综合利用综述

近年来,国内鱿鱼加工产业快速发展,其副产物占据着很大的比重,对这些副产物的加工和利用越来越引起关注。鱿鱼加工副产物包括鱿鱼皮、内脏、鱼眼、墨汁、精巢、软骨等,对鱿鱼加工过程中副产物进行回收利用,不仅提高鱿鱼的经济价值,还可以减少副产物引起的环境污染。本文分别介绍了鱿鱼皮、墨汁、精巢和软骨的组成特性、提取以及利用情况,总结了近年来国内外利用鱿鱼副产物为原料开发胶原蛋白、鱼精蛋白、软骨素等一系列生化制品的研发状况,并提出了以复合蛋白酶酶解鱿鱼皮制备小分子胶原寡肽和以酶水解-膜分离组合工艺生产软骨素、骨胶原蛋白的综合利用新工艺的技术特点,最后展望了鱿鱼加工副产物的高值化综合利用前景和发展趋势。     

响应面法优化鱿鱼皮酶解工艺研究

为研究木瓜蛋白酶酶解鱿鱼皮的最佳酶解条件,通过单因素试验研究了酶添加量、酶解时间和酶解温度对鱿鱼皮水解度的影响。结果显示,3个因素对鱿鱼皮水解度均有不同程度的影响。在单因素试验的基础上,以水解度为响应值,酶添加量、酶解时间和酶解温度为自变量,采用Box-Benhnken响应面法设计3因素3水平优化试验,通过响应面分析,建立了二次多项数学模型对酶解条件进行优化,获得木瓜蛋白酶酶解鱿鱼皮的最佳条件:酶添加量4 560 U/g,酶解时间3.2 h和酶解温度50℃。在该条件下木瓜蛋白酶酶解鱿鱼皮的水解度可达15.53%,与模型预测值基本一致。研究表明,通过响应面法获得的数学预测模型能较好地预测木瓜蛋白酶酶解鱿鱼皮的效果,试验结果为鱿鱼加工副产物高值化利用提供了参考。     

真空冷冻鱿鱼足的加工工艺

鱿鱼,属软体动物门,头足纲。鱿鱼足的特点是低脂肪、低热量、高蛋白、高维生素,还含有DHA及许多“非蛋白质含氮物”,如章鱼肉碱、龙虾肌碱、氧化三甲胺、牛磺酸、甜苯碱等,这些成分对改善人体代谢机能具有很重要的作用。我国水产品加工企业十分重视对鱿鱼足的利用,已开发了多种鱿鱼足制品,如烤鱿鱼足、调味鱿鱼足、炸鱿鱼足、鲜味鱿鱼足、鱿鱼足丝等,产品受到广大消费者的欢迎。但这些产品的加工时间比较长,     

关于东黄海鱿鱼资源及渔业管理的探讨

东黄海区鱿鱼资源丰富，渔场分布广。本文作者就鱿鱼生态习性和洄游分布规律、鱿鱼渔业状况以及鱿鱼渔业管理建议等专题进行概述和探讨。     

中国鱿鱼钓机装备研究现状及展望

鱿鱼钓机是远洋鱿钓渔业的重要生产工具。目前鱿鱼钓机装备发展面临的主要问题是机钓产量低。本文介绍了我国鱿鱼钓机装备的研究现状,对钓机运转速度、作业水深控制、抖动模式设置及结构设计等方面的研究趋势进行了探讨。最后,提出了我国鱿鱼钓机发展对策,研究指出需重点解决钓机结构优化设计、控制系统性能优化、运行参数优化等问题,为远洋鱿钓渔业的可持续发展提供参考依据。     

灯光捕鱿鱼的经验

鱿鱼肉味甜美,营养丰富,是一种佳美食品,干制品行销全国各大城市及南洋群岛一带,深受海外侨胞的欢迎。鱿鱼的经济价值很高,为我国闽、粤两省名贵的海特产之一。鱿鱼是属于头足网的一种暖水性软体动物,实非鱼类,种类很多:有鱿鱼、剑光鱿鱼、眼光鱿鱼、飞鱿鱼、萤鱿鱼、鲳鱿鱼、耳鱿鱼、爪鱿鱼等。性喜光,常结队群游,棲息于岩礁繁多、水色较清、底质沙砾的凹洼海区,水深十多寻至四五十寻处,白天沉潜于深海底,夜间大多浮游上层水面,黎明薄暮及月明之夜,则群游水面,非常活跃。     

农业农村部印发《关于加强公海鱿鱼资源养护促进我国远洋渔业可持续发展的通知》

正本刊讯鱿鱼是我国远洋渔业主要捕捞利用对象,我国是全球重要的鱿鱼生产国、市场国、消费国。近年来,由于气候变化等多种原因,公海鱿鱼资源、渔场分布及消费市场均出现较大波动。为加强公海鱿鱼资源的科学养护,促进鱿鱼资源长期可持续利用和我国远洋渔业可持续发展,6月3日,农业农村部印发《关于加强公海鱿鱼资源养护促进我国远洋渔业可持     

科学生产双丰收

福建省为更充分合理地开发利用鱿鱼资源,水产厅于1984年组织有关科研与教学单位的技术人员成立了鱿鱼资源开发协作组,重点对闽南——台湾浅海的鱿鱼资源蕴藏量进行科学调查。经探捕等方法调查表明,该渔场的鱿鱼资源丰富、品种多,开发利用潜力大。平均每平方海里的     

水分活度降低剂在半干鱿鱼制品加工中的应用

水分活度(Aw)与食品品质及贮藏性有着密切的关系,降低半干鱿鱼制品的Aw有利于保持其品质并延长保质期。为寻求有效降低鱿鱼制品水分活度的方法,采用Box-Behnken试验设计和响应面分析法,研究了丙三醇、海藻糖和柠檬酸等3种水分活度降低剂对半干鱿鱼制品水分活度的影响。结果表明:丙三醇、海藻糖、柠檬酸均能有效降低半干鱿鱼制品的水分活度,最佳组合为:丙三醇1.80%,海藻糖4.00%,柠檬酸0.40%,此时鱿鱼制品的水分活度为0.872。     

今年起,我国实行公海鱿鱼渔业自主休渔

正鱿鱼是我国远洋渔业主要捕捞利用对象。近年来,由于气候变化等多种原因,公海鱿鱼资源、渔场分布及消费市场均出现较大波动。为加强公海鱿鱼资源的科学养护,促进鱿鱼资源长期可持续利用和我国远洋渔业可持续发展,日前,农业农村部印发《关于加强公海鱿鱼资源养护促进我国远洋渔业可持续发展的通知》(以下简称《通知》)。《通知》指出,自2020年起,在西南大西洋、东太平洋等我国远洋渔船集中作业的重点渔场,试行自主休渔措施。同时,《通知》鼓励发展环境友好型作业方式、加强中国远洋鱿鱼指数开发与应用。这是我国第一个旨在加强国际鱿鱼资源养护的文件,也是首次针对尚无国际组织管理的部分公海区域或鱼种采取自主休渔等创新举措。     

Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigas and Ommastrephes bartrami)

ABSTRACT

The physicochemical changes—moisture, water activity, crude protein, total volatile basic nitrogen (TVB-N), trimethylamine oxide (TMAO), dimethylamine (DMA) and formaldehyde, reducing sugar and amino acid; microbiological changes—aerobic plate count (APC) and coliforms; and browning development (browning intensity and color) in dried-seasoned squids (Dosidicus gigas and Ommastrephes bartrami) during storage at 25°C were investigated. After the storage, the moisture and water activity decreased significantly. The content of crude protein decreased, accompanied by progressive accumulation of TVB-N and slow increase of APC. The high level of TMAO in dried-seasoned squid gradually decreased, whereas DMA and formaldehyde increased significantly during the whole period of storage. The browning intensity and b* value significantly increased, which revealed the occurrence of browning in two squid products. The dominant reducing sugar, lactose, and glucose, and the total amino acid including lysine and proline, decreased remarkably, which were well-correlated with the browning development. The quality deterioration in jumbo squid was more rapid than in neon flying squid partially due to the high level of reducing sugar in the former product. To improve quality and resist browning reaction of dried squid product during storage, the addition of extrinsic reducing sugar became a control factor.     

鱿鱼丝干制品脂肪酸的研究

对北太平洋的太平洋褶柔鱼为原料制成的鱿鱼丝干制品的脂肪酸进行组成及变化研究,在夏季其不饱和脂肪酸氧化极快。用保鲜技术对鱿鱼丝进行处理,变色速率下降,且其不饱和脂肪酸含量变化减慢,因而认为鱿鱼丝变色与脂肪酸含量及组成有关,并提出降低其氧化速率的途径和参考方法。     

Stress response and lipid composition in shrimp Litopenaeus vannamei fed diets enriched with squid or scallop viscera meal

We substituted 10% of fishmeal with scallop (Argopecten ventricosus) or squid (Dosidiscus gigas) by‐product meal in a feed for shrimp (Litopenaeus vannamei) growth assay that lasted 60 days and then shrimps were submitted to handling stress. Shrimp fed the control diet had smaller weight gain and lower recovery after stress. Prostaglandins in gills were affected by diet and stress, with significant differences in shrimp fed the control diet before and after the stress. Hydroperoxides were increased after stress, while isoprostanoids were higher in shrimp fed the control diet. The gene expression of Glutathione peroxidase and Catalase was increased on the stressed shrimp fed the scallop diet, with no differences among diets for Superoxide dismutase or Cyclooxygenase. Arachidonic acid in the phospholipid fraction of muscle was the only fatty acid affected by stress and diet. Cholesterol oxidation products were significantly higher in shrimp fed the scallop diet compared to shrimp fed the control diet before applying the stress. A PCA analysis grouped in one‐factor growth variables, as well as Superoxide dismutase, esterified astaxanthin and isoprostane, while another factor was determined by stress, prostaglandin and hydroperoxide levels in gills. The partial substitution of fishmeal with scallop of squid by‐product meals affected growth and stress differently, indicating shrimp that grew up more were not necessarily more tolerant to handling stress, which can have a strong repercussion in aquaculture, particularly during density control, recording of growth and harvest.     

Role of sorbitol in manufacturing dried seafood from heated squid meat

SUMMARY: Japanese common squid meat was heat-treated at 80°C for 1 min, cured with 1.0 M sorbitol solution (pH 7.0) at 4°C for 18 h, and dried further at 30°C (60% relative humidity) for 16 h. Osmotic dehydration during the sorbitol curing process and slow moisture vaporization at the initial drying period were observed regardless of the heat denaturation of muscle protein. Simultaneously, lowering the amount of moisture vaporized in the falling rate of the drying period caused a shortening of the total drying time. Furthermore, the shear force of the dried product from heat-treated meat was kept at a lower value by sorbitol curing, although the suppression effect of sorbitol on the hardening of dried meat was lost by protein denaturation. These results are useful for understanding the role of sorbitol in reducing drying time and in eliminating excess hardening of dried squid products.     

Preparation and Characterization of Protein Hydrolysates From Little Loligo Squid (Uroteuthis chinensis)

Research on the little loligo squid (Uroteuthis chinensis) protein hydrolyzed by papain and Flavourzyme and characterization of hydrolysates was carried out in this article. The optimum hydrolysis conditions of papain were obtained by orthogonal experiments, and the influence factors on the degree of hydrolysis such as enzyme/substrate ratio, hydrolysis time, pH, and temperature were investigated. The effect of Flavourzyme on the degree of hydrolysis was also studied. The characteristics of freeze-dried hydrolysates such as yield, moisture, nitrogen recovery, molecular mass distribution, and amino acid composition were determined. The results showed that papain and Flavourzyme could hydrolyze the little loligo squid protein efficiently, and the degree of hydrolysis was up to 25.82% under the optimum hydrolysis conditions. The average molecular mass of hydrolysates obtained with papain and Flavourzyme was 1,246 Da, and the low molecular mass peptides were the main fraction of hydrolysates. The yield, moisture, and nitrogen recovery of freeze-dried hydrolysates was 19.8, 4.4, and 74.2%, respectively. Compared with suggested patterns of amino acid requirements by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO), the hydrolysates of the little loligo squid had high nutritional value, and was a potential nutritious supplement used in various food products.     

Marine co‐product meals as a substitute of fishmeal in diets for white shrimp Litopenaeus vannamei improve growth,feed intake and muscle HUFA composition

Total replacement of fishmeal using marine co‐product meals in the diets for white shrimp Litopenaeus vannamei and its effects on growth, feed utilization and muscle HUFA and sterol composition were assessed in a 45‐day feeding trial with juvenile shrimp (0.32 g mean initial weight). Eight dietary treatments were tested: a control diet containing fishmeal (FM), a commercial shrimp diet as external reference and six diets where the FM in the control diet was totally replaced by pen shell scallop viscera (Pinna rugosa), squid viscera (Dosidicus gigas) or whole chub mackerel (Scomber japonicus) meals, produced by two methods: (i) cooking followed by grinding and drying and (ii) grinding followed by drying. Survival in all treatments was above 92%, except in the commercial diet (77%). The growth response, feed utilization and chemical composition of shrimp varied among the treatments and were affected in different ways by the by‐products and the meals preparation process. Growth and feed intake were significantly higher in shrimp fed diets containing cooked‐dried squid and pen shell scallop viscera meals, and whole mackerel meal produced by grinding followed by drying. Muscle fatty acid profiles were improved for human consumption when these ingredients were used, compared with the diets containing FM.     

东太平洋不同海区茎柔鱼肌肉脂肪酸组成分析与比较

茎柔鱼(Dosidicus gigas)是一种广泛分布在东太平洋的大洋性头足类,具有重要的经济价值。本研究以捕获自3个作业海区的茎柔鱼为研究对象,对其肌肉脂肪酸含量进行测定、分析和比较。结果显示,各海区茎柔鱼肌肉脂肪酸种类和组成存在显著差异。秘鲁外海样品所含脂肪酸种类最多(共28种),中东太平洋赤道海域样品含有脂肪酸27种,而智利外海样品所含脂肪酸种类最少,只检测出24种。脂肪酸均以多不饱和脂肪酸为主(59.68%~69.28%),其次是饱和脂肪酸(20.71%~27.28%)和单不饱和脂肪酸(10.01%~13.04%)。各海区茎柔鱼肌肉中C16:0、C18:0、C20:1n9、C18:2n6、EPA和DHA含量较高,均占脂肪酸总含量的81%以上。脂肪酸组成的空间异质性主要是由各海区C16:0、C18:2n6、C20:4n6和DHA的含量不同造成的,这种差异可能与各海区海洋环境、食物来源和个体能量需求的差别有关。本研究说明了脂肪酸分析在茎柔鱼食性研究中的潜在作用,对分析不同海区茎柔鱼营养成分和资源合理利用有一定的应用价值。     

Oxidative stability of lipids from squid tissues

ABSTRACT: Oxidative stability of lipids from squid tissues was compared with those of other marine lipids. On the basis of peroxide formation, total lipids (TL) from squid viscera or squid muscle with skin were most oxidatively stable, followed by squid eye TL, trout egg TL, bonito oil, and tuna orbital TL, respectively. This tendency in oxidative stabilities was also confirmed by the decrease in unoxidized polyunsaturated fatty acids during oxidation. Analyses of tocopherol contents and lipid compositions suggested that the higher oxidative stabilities of three kinds of squid tissue TL and trout egg TL compared to those of bonito oil and tuna orbital TL would be mainly because of the presence of phospholipids (PL) in squid tissue lipids and trout egg TL. However, the oxidative stability of lipids containing PL did not always decrease with increasing PL contents and stability was strongly influenced by PL composition. As squid viscera contained more than 25% of TL and these lipids were oxidatively stable, squid viscera may be used as a good resource of functional lipids rich in eicosapentaenoic acid and docosahexaenoic acid.     

Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products

ABSTRACT

Squid processed products such as dried-seasoned squid turn brown during storage, causing a change in quality. The main cause of this browning is melanoidin produced by the Maillard reaction. In this study, four types of squid were processed at different heating temperatures between 50 and 90°C and examined for suppression of the production of D-ribose, the main component of melanoidin. Furthermore, the color change of the squid meat with each heat treatment during storage of 32 days at 30°C was investigated. Bigfin reef squid and cuttlefish with a relatively high freshness decreased D-ribose generation as the heating temperature increased, and the browning during storage also decreased accordingly. In contrast, Humboldt squid with a low freshness did not generate new D-ribose at any heating temperature during storage. Nevertheless, the browning was reduced as the heating temperature increased. It is thought that the Maillard reaction was also reduced by the heat denaturation of muscular proteins. These results suggest that browning due to the Maillard reaction of squid meat is greatly affected by initial freshness and heating temperature.     

Development and comparative test of squid liver artificial bait for tuna longline

ABSTRACT:   We have been developing an artificial bait for longline tuna fishing using the liver of the Japanese common squid Todarodes pacificus , a waste product of the squid fisheries industry, as the primary component. Three control test operations using the artificial bait and natural squid were conducted during January 1998, 1999 and 2000. During these operations, we compared the angling performance of the artificial bait with that of the natural squid. Some tuna was caught using the artificial bait; however, the hooking ratio for the artificial bait was less than that for the natural baits. Despite this, there was no significant difference between the hooking ratio by artificial bait and natural squid. In addition, species selectivity in the by-catch, a characteristic particular to this artificial bait, was observed. In the present paper, we discuss the hooking ratio and the reduction in by-catch of the artificial bait compared with natural bait.