南极磷虾粉螺旋梯级干燥工艺优化及验证

为了优化南极磷虾粉螺旋干燥工艺参数,获得高质高效的南极磷虾虾粉干燥工艺。实验采用螺旋干燥实验装置,对南极磷虾梯级干燥工艺进行研究,在单因素试验的基础上以Box-Behnken试验设计原理设计优化试验,研究第一梯级干燥温度、梯级干燥切换节点、第二梯级干燥温度对干燥时间、脂肪和虾青素含量的影响。结果显示,不同因素对干燥时间、虾青素含量影响顺序为第一梯级干燥温度（A）>第二梯级干燥温度（C）>梯级切换水分含量（B）,对脂肪含量影响顺序为梯级切换水分含量（B）>第一梯级干燥温度（A）>第二梯级干燥温度（C）。响应面得到较优的工艺参数为第一梯级干燥温度105℃、梯级切换水分含量50%、第二梯级干燥温度88℃,在此条件下干燥时间、脂肪和虾青素含量分别为160 min、16.83%、159.32 μg/g,螺旋梯级干燥下的南极磷虾粉品质高于恒温干燥。研究表明,使用优化后的螺旋干燥工艺能在保障干燥效率的同时有效提高虾粉品质。本研究可为南极磷虾高品质生产和南极磷虾粉船载加工技术与关键设备的国产化研制提供技术参考。     

对鱼粉生产设备的改进意见

鱼粉是以经济价值较低或质量较差的鱼类以及在生产水产食品过程中的鱼头、骨刺、鳍、内脏等下脚料为原料加工而成的粉状饲料和高级有机肥料。目前国内生产鱼粉的方法主要有三种:一是土法生产,即将原料晒干粉碎成粉状,因其含盐量较高,俗称咸鱼粉;二是干法生产,即将原料经蒸干机蒸煮烘干粉碎而成,这种鱼粉脂肪含量高,俗称不脱脂鱼粉;三是湿法生产,即将原料经蒸煮、压榨、分离、干燥、粉碎、筛选等工序,把固形物加工成鱼粉,将大多数油脂脱脂分离制成鱼油,这种鱼粉俗称脱脂鱼粉。 土法生产之咸鱼粉和干法生产的不脱脂鱼粉因存在质量低劣、存放期短等问题已趋淘汰,故本文就国产和引进的两种湿法鱼粉生产设备和工艺进行对比。     

南海灯笼鱼加工优质鱼粉的关键工艺研究

以南海优势鱼种灯笼鱼(Myctophum)为原料,对生产优质鱼粉的关键工艺脱腥、蒸煮温度、蒸煮时间、蒸煮p H、干燥温度进行了研究,并测定了产品品质指标。结果表明,灯笼鱼生产优质鱼粉的最佳工艺参数为脱腥液脱腥60 min,蒸煮温度95℃,蒸煮时间10 min,蒸煮p H 6.0,干燥温度80℃。在此条件下得到的灯笼鱼鱼粉中各组分的质量分数为粗蛋白61.92%,粗脂肪9.07%,水分9.32%,盐分2.59%,粗灰分17.45%,鱼粉的胃蛋白酶消化率为86.82%。     

蒸煮机结构的改进

在湿法全鱼粉生产过程中,蒸煮是一个十分重要的工序。原料蒸煮夹生,使鱼肉中水分和脂肪在下道压榨工序中不易与固相物分离,榨饼中的脂肪和水分含量就多;原料过熟,汁液量增大,榨饼数量就相应减少。这两者对鱼粉生产均不利。作为湿法全鱼粉生产主要设备的蒸煮机,其工作性能的优劣,将直接关系到鱼粉的质量和成品鱼粉的得率,并影响鱼油的提炼。     

几种国产和进口鱼粉的部分营养成分及对牙鲆消化率的比较

本文通过对随机抽取的几种国产与进口鱼粉的几种重要品质指标进行比较，研究了牙鲆对几种单一饲料的蛋白质和干物质的消化率。结果表明：采用粪分析法测定牙鲆对饲料蛋白质和干物质的消化率的方法是行之有效。据检测结果：从常规成分检测的均值上看，国产鱼粉粗蛋白含量偏低，水分、灰分、粗脂肪偏高。国产鱼粉抽样中蛋白质和干物质的平均消化率分别为79．61％和73．39％，而进口鱼粉为87．4％和81％，都比国产鱼粉高。根据试验结果，分析了国产鱼粉与进口鱼粉的优劣，提出了国产鱼粉加工工艺改进的方向，对提高国产鱼粉质量，生产优质国产鱼粉具有指导意义。     

中国水产饲料产业发展研究④中国水产饲料工业与世界鱼粉市场

<正>1鱼粉简介1.1鱼粉(fish meal)鱼粉是以鱼、虾、蟹等一种或多种水产动物及其加工剩余废弃物为原料,经蒸煮、压榨、脱脂(或不脱脂)、干燥、粉碎而获得的高蛋白质产品。若原料来源于淡水鱼,其产品名称应标明"淡水鱼粉"。鱼粉适用于全世界的畜禽与水产养殖业。鱼粉原料应品质新鲜,不能使用已腐败变质的原料。鱼粉内应不含非鱼粉原料的含氮物质,如植物油饼粕、皮革粉、羽毛粉、尿素、血粉肉骨粉等以及加工鱼露的废渣。对原料应进行分拣,并去除沙石、草木、金属等杂物。1.2鱼粉的营养价值取决于制作鱼粉的原料和加工工艺     

膨化水产饲料干燥方式

在挤压蒸煮工艺中 ,水分是重要的催化剂。它不仅有利于适当的蒸煮 ,促使淀粉糊化和蛋白质变性 ,而且有利于提高挤压生产速度和降低吨能耗。但膨化机挤出的饲料水分含量高达 1 8-2 6% ,只进行冷却处理 ,水分不易降低到安全贮存标准。虽说在环境温度条件下饲料可以自然干燥 ,但不仅速度慢 ,而且需要很大的场地 ,还取决于当地的气候条件 ,水分难以控制 ,尤以南方春季和初夏空气湿度大时最严重。因此 ,大部分挤压蒸煮饲料必须进行机器干燥。1　干燥原理空气经热源加热 ,在风机作用下 ,经一定的路径通过湿料层 ,并在饲料低速运行、翻转或搅拌中 ,…     

优质鱼粉蒸煮工艺的优化研究

针对我国鱼粉生产原料的具体情况研究了鱼粉的蒸煮工艺。研究结果,七星鱼和小带鱼2种鱼类生产鱼粉的蒸煮工艺为:蒸煮温度分别为80℃和75℃;pH分别为7和7.5;蒸煮时间分别为16min和14min。     

国外简讯

日本利用鱼粉开发生产鱼酱油　　日本已利用鱼粉开发生产鱼酱油。鱼酱油芳香鲜美 ,含盐量低(1 .5 4% ) ,无三甲胺等鱼臭成分 ,其中鲜味成分谷氨酸达 0 .95 % ,含有多量赖氨酸等 8种人体必需氨基酸 ,总氨基酸量达 5 .4% ,还含有鱼体中的生物活性物质牛磺酸 (72 mg/1 0 0ml)、钙 (79mg/1 0 0 ml) ,是营养保健酱油。所用原料是用全鱼加工的鱼粉 ,经蒸煮、压榨、脱水、脱脂 ,将固形物干燥成粒状 ,不加抗氧化剂。鱼粉中含粗蛋白 68.1 %、粗脂肪 9.1 %、灰分1 3 .3 %。鱼酱油生产过程是先制作鱼曲 ,再发酵熟化。1 .制鱼曲　　取蒸煮鱼粉、碾碎的小…     

管束干燥设备加工南极磷虾品质分析

探究南极磷虾管束干燥过程的特性及品质变化规律,为高品质虾粉加工提供工艺参数.设置110℃、120℃、130℃、140℃和150℃5组干燥温度,以南极磷虾料温、水分含量、干燥速率为干燥特性指标,检测干燥过程中南极磷虾粗蛋白、粗脂肪、虾青素和色泽变化.结果 显示:管束干燥温度越高,达到干燥终点所用时间越短,每升高10℃,时...     

南极磷虾体内主要营养活性物质在热处理过程中的流向

虾粉是南极磷虾最主要的加工产品之一,加工过程中,热处理会造成营养物质的流失和活性物质的破坏,是决定虾粉品质最主要的影响因素.为了掌握虾粉在加工过程中主要物质的变化情况及流向路径,通过测定蒸煮和干燥这两个涉及热处理的关键工序过程中,虾体内水分、灰分、蛋白质和脂质等主要营养物质的含量变化及脂肪酸、虾青素等功能成分的损失情况...     

饲用血粉的新生产工艺及采用膨化血粉喂养试验的效果

饲用血粉的生产从采用干燥工艺，发酵工艺，到采用喷雾干燥工艺，都存在产品的可消化率偏低的问题，并涉及诸如生产环境和耗能过大等问题，本校采用专门研制的连续膨化设备对含有一定水分的碎血块进行连续瞬时加工，经进一步粉碎后，制成了新型饲用血粉－膨化血粉，其体外消化率达９７．６％。用含有膨胀化血粉的配合饲料喂养淡水鱼类的平均饲料系数为１．７９。利用膨化血粉和喷雾血粉对ＡＡ肉鸡进行对比喂养试验表明，两组的平均饲     

Evaluation of full-fat and defatted maggot meals in the feeding of clariid catfish Clarias gariepinus fingerlings

The nutritional implication of processed maggot meals, hydrolysed, defatted, full‐fat, sun‐dried and oven‐dried, in the diets of Clarias gariepinus fingerlings were evaluated. The nutrient density, proximate composition, gross energy and mineral constituents of the maggot meals were determined. Five isonitrogenous and isocaloric diets were formulated to provide 40% crude protein in which fish meal in the reference diet was completely replaced by any of the following processed maggot meals: oven‐dried full‐fat (ODM), sun‐dried full‐fat (SDM), defatted oven‐dried (DODM) and defatted sun‐dried (DSDM) maggot meals respectively. Fish were fed ad libitum in triplicate treatments for 56 days in glass tanks. Biological evaluations of the fish were based on growth performance and nutrient utilization indices. The result of the nutrient composition analysis showed that processing methods of defattening and drying influenced the nutrient density of maggot meal, with crude protein content ranging between 43.30% and 46.70% for full‐fat sun‐dried and hydrolysed/defatted oven‐dried maggot meals respectively. The result showed that growth performance and nutrient utilization of fish fed DODM and DSDM dietary inclusions were not significantly different and similar to fish fed the fish meal‐based diet. However, fish fed the diet containing SDM exhibited lower daily weight gain, protein efficiency ratio and specific growth. Generally, fish performed better when fed diets containing defatted maggot meals than full‐fat maggot meal, and compared favourably with fish fed the fish meal‐based diet.     

鱼肉蛋白质挤压过程中操作参数对挤出物水分含量及堆积密度的影响

研究了鱼肉蛋白质在双轴挤压蒸煮处理过程中,主要操作参数末段腔体温度,螺杆转速和供料水分含量对挤出物的水分含量和堆积密度两个物理性质的影响。研究的3个操作参数每一个变量设5个水平,测量相应挤出产物的水分含量和堆积密度,分别建立挤出物水分含量与操作参数,挤出物堆积密度与操作参数的回归拟合方程。结果表明,供料湿度明显影响挤出物的水分含量。供料水分含量、腔体温度和螺杆转速对挤出物的堆积密度都有影响;水分含量与操作参数,堆积密度与操作参数的回归拟合方程的相关系数R²分别是1.000和0.926,拟合的统计模型可信度高。     

Recent advances in the development of innovative chemical methods for determining the nutritional value of fish meals and aquafeeds

Aspartic acid racemization and oxysterol content have been evaluated as indicators of fish meal and aquafeed nutritional value in a series of studies reviewed in the present paper. Kinetic studies and assessment of the d -aspartic acid content of commercial fish meals and fish feeds supported the use of the extent of racemization of this amino acid as a reliable indicator of the thermal history of fish meal. Preliminary results suggest that d -aspartic acid could be a useful indicator of the protein nutritional value for fish, expressed by nitrogen retention or in vivo digestibility. However, species-related differences seem to occur. Therefore, further studies are needed to evaluate the reliability of d -aspartic acid content as an indicator of protein nutritional value affected by processing conditions. With regard to lipid quality, two major oxysterols, namely 7β-hydroxycholesterol and 7-ketocholesterol, have been identified and quantified in commercial fish meals. The measured levels were very low compared with the values reported in the literature for fish products, probably because of antioxidant addition during fish meal processing. An effect of storage time on cholesterol oxidation was also demonstrated in a laboratory-scale experiment. Research needs for the future include a deeper understanding of the chemical reactions affecting the nutritional quality of aquafeeds, development of innovative and reliable chemical methods for raw material and feed quality assessment, and identification of critical control points in the manufacturing process to try to maintain the original nutritional value of raw materials.     

不同干燥方式对卵形鲳鲹鱼片风味的影响

为探究不同方式干燥卵形鲳鲹鱼片的风味差异,实验选取冰鲜卵形鲳鲹为原料,采用热风干燥、热泵干燥和冷冻干燥3种方式干制卵形鲳鲹鱼片,分别测定并分析其TBA值、呈味核苷酸含量、游离氨基酸含量和挥发性风味物质等指标。结果显示,干燥后的卵形鲳鲹鱼片中TBA值与K值均显著上升,其中冷冻干燥鱼肉的TBA值仅比冰鲜鱼片增加1.6倍,但热泵干燥和热风干燥则分别增加了5.5和4.5倍。干燥后鱼肉中的总游离氨基酸含量及味精当量较冰鲜卵形鲳鲹鱼片显著降低,其中热风干燥鱼肉的味精当量则下降了50.83%。热泵干燥鱼肉中苦味氨基酸含量和鲜味氨基酸含量分别占总氨基酸含量的19.11%和7.37%,而冷冻干燥组鱼肉中甜味氨基酸相对百分含量最高,为53.62%。3种干燥方式中,热泵干燥卵形鲳鲹的味精当量最高,为4.47谷氨酸钠(MGS)/100 g,表明热泵干燥卵形鲳鲹鱼片的鲜味程度最高。就挥发性风味成分而言,热泵干燥鱼肉酯类和酮类较多,其主要呈现果香味和焙烤坚果味;热风干燥中烃类和芳香类的相对含量约占70%,醛类和酯类相对含量达20%;而冷冻干燥中烃类与芳香类相对含量占到90%以上,醛类和酯类相对含量不足8%,其风味...     

鱼粉在水产饲料中的应用研究

As a main protein source in aquafeeds, fish meal has been extensively studied. Fish sources, freshness, processing temperature, lipid quality and microbiological index are five main aspects of the evaluation of fish meal quality. This paper reviewed the researches on fish meal including the evaluation of fish meal quality, the use of fishmeal and the environmental problems. Biogenic amine is the main potential toxin in decomposed fish meal including mainly histamine, cadaverine, putrescine and tyramine and most studies showed that they could affect the fish growth performance and health. The determination of protein digestibility of fish meal includes pepsin-digestion method, animal test, capillary electrophoresis, etc. The content of phosphorus in fish meal and its utilization can introduce pollution to water bodies and the use of alternative protein and improvement of utilization of fish meal can help to reduce the pollution from fish meal.     

A Review on Fish Lipid: Composition and Changes During Cooking Methods

Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods. The effects of different cooking methods on lipid content and fatty acid composition of different fish species have been previously studied. In this article, the fish lipid characteristics and their changes during different cooking methods were reviewed. The fat content and fatty acid composition of fish vary according to the species, season, and environmental conditions. The fish lipid characteristics also change during different cooking processes. Frying generally gives higher changes in the fish lipid composition than other cooking methods. For example, frying results in higher losses of DHA and EPA (compared to other cooking methods). Further, the lipid changes occurring during frying depend on the fat content of the fish, the frying oil composition, and the type of frying technology.     

Growth, digestive enzyme activities and hepatic glycogen levels in juvenile Colossoma macropomum Cuvier from South America during feeding, starvation and refeeding

Abstract. Feeding trials with juvenile Colossoma macropomum Cuvier (approximately 40g) were carried out to study their protein requirements and their efficiency in metabolizing vegetable protein. Two groups of diets were used. In one group, the crude protein consisted exclusively of fish protein concentrate. In the second group the protein consisted of a mixture (55:45) of vegetable and animal protein without fish meal. In each group 30 and 50% protein levels were used. The highest weight increase (1·64%/day) and the lowest feeding rate were obtained with the 50% protein fish meal free diet. During the trial all fish accumulated visceral fat while body protein content decreased and dry matter increased. There was a high correlation between liver weight and liver glycogen. The highest amounts of liver glycogen were induced by diets containing fish meal and/or low protein content. In contrast lo visceral fat deposits, accumulated liver glycogen was of less significance for surviving starvation periods. The activity of digestive enzymes depends on both stomach and gut fullness. Trypsin activity, contrary to pepsin, was correlated with diet protein content, a-amylase activity was not correlated with diet composition.