日本进口虾市场出现品种性变化

虾产品一直是日本进口水产品巾价值最高的一类,一般占每年进口水产品总值的18％～22％,在进口虾的种类中,原来从多到少的比例是：活虾、冰鲜虾、冷冻生虾、盐水虾、冷冻熟虾、熟薰虾、罐头虾、寿司虾。但近3年来,由于消费倾向和经济方面的原因,活虾的需求量大大减少,大多愿意购买冷冻带壳生虾和冷冻无壳带尾生虾,寿司虾的需求量也大增,     

进口雄性亲虾“同性恋” 导致正常交配率降低21％

今年上半年,广东湛汀东海岛一家种苗公司从美国一家品牌亲虾企业进口回来一批亲虾。生产情况来分析,这批亲虾今年产量与去年相比大幅度降低,他们找原因时发现其中一个原因是雌雄亲虾交配率低。深入观察,技术人员还发现一个凉人现象：存公虾池里面,公虾追公虾交配的现象非常普遍;在雌雄亲虾共处的生产池里,部分公虾与母虾在进行日常交配,但是最活跃的却是公虾追公虾交配。     

技术交流

<正>罗氏虾越冬时公母分开养每到入冬前罗氏沼虾清塘的时候,就会有养殖户趁价格较低时把较小规格的罗氏虾买回来放到池塘里继续养,等到价格上涨了再转手卖出去。一般养殖户的做法是把罗氏虾全部放在一起越冬养殖。而有经验的养殖户则将公虾和母虾分开饲养,母虾在年前就可以卖掉,公虾等过了年再卖。这是为什么呢?原来,母虾开春时怀卵就会消瘦,因此在年前就应卖掉;而公虾与母虾分开养,可避免罗氏虾开春时     

硇洲岛周围水域虾拖网虾渔获组成

根据2005年渔业资源监测船生产调查资料和现场取样数据,运用数理统计方法分析了虾拖网虾渔获组成、生物学特征以及月份变化等。结果表明:硇洲岛周围水域虾拖网捕获的虾类主要是沿岸性底栖虾类,渔获中优质虾种少,幼虾比例高,墨吉明对虾、日本囊对虾、哈氏仿对虾是虾拖网渔业的主捕虾种,虾渔获组成存在明显的月份变化。为合理利用虾类资源和促进虾渔业可持续发展,应根据虾类特性开发适宜广东沿海虾拖网的选择性捕捞技术,减少幼虾兼捕量。     

俏皮倩丽黑壳虾的趣味性养殖

在水族界,一提起黑壳虾,通常大家会想到锯齿新米虾,或者包括米虾和拟锯齿新米虾在内的一些淡水种类。如果仅仅立足于“黑壳虾”这个名称去查找资料,查到的很可能是对虾属中被称为草虾一种海水虾,这种虾个体相对较大,与本文所要提及的观赏性黑壳虾大相径庭。     

淡水螯虾的病毒性病原研究进展

综述了国内外对淡水螯虾病毒性病原的研究情况,内容包括对虾白斑绦合征病毒,杆形病毒(欧洲螯虾杆形病毒、白螯螯虾杆形病毒、宽大太平螯虾杆形病毒、雅比螯虾杆形病毒、红螫螯虾杆形病毒),细小病毒(包括雅比螯虾系统性细小病毒、红螯螯虾鳃细小病毒、红螯螯虾细小病毒、红螯螯虾产卵死亡综合征细小病毒),红螯螫虾肝胰腺呼肠孤病毒,传染性肌肉坏死病毒,小RNA病毒等.     

舌尖上的中国水产——皮皮虾(虾蛄)

正皮皮虾,中国不同地域的老百姓对于其叫法不一,如:虾蛄、虾爬子、爬虾、虾虎、皮带虾、虾婆、虾公、濑尿虾、撒尿虾、拉尿虾、虾狗弹、弹虾、富贵虾、琵琶虾、花不来虫、虾皮弹虫、蚕虾、虾不才、水蝎子,蓬莱大季家等地也称其"官帽虾",因其尾部倒过来看像乌纱帽,因此得名。营养价值皮皮虾是一种营养丰富、汁鲜肉嫩的海味食品。其肉质含水分较多,肉味鲜甜嫩滑,淡而柔软,并且有一种     

英国斯特林大学推荐养殖日本沼虾

英国斯特林大学水产养殖研究所对罗氏沼虾和日本沼虾两种幼体生长进行比较研究。通过两种沼虾幼体生长比较研究结果表明,发现日本沼虾幼体存活率高于罗氏沼虾幼体存活率20％,其日本沼虾幼体变态速度比罗氏沼虾幼体快。但日本沼虾幼体孵化数大大低于罗氏沼虾,日本沼虾幼体平均孵化数为1500尾,而罗氏沼虾幼体平均孵化数为354100尾。仔虾孵化数的严重差异,直接影响了亲虾需要量。日本沼虾     

日本进口虾市场出现品种性变化

虾产品一直是日本进口水产品中进口金额最多的一类，一般占每年进口水产品总值的18％-22％。进口虾的种类原来从多到少的比例是：活虾、冰鲜虾、冷冻生虾、盐水虾、冷冻熟虾、熟薰虾、罐头虾、寿司虾。但近3年来，由于消费倾向和经济方面的原因，对活虾的需求量大大减少，消费者大多愿意购买冷冻带壳生虾和冷冻无壳带尾生虾，     

观赏水晶虾人工繁育技术初探

正近几年来,全国各大中型城市水族市场出现了多种专门用于观赏的虾类,观赏虾以其体色鲜艳、花纹精致、色彩绚丽、个体小巧、风姿独特、适应性强等特点深受人们的青睐。依据饲养水体盐度的不同,观赏虾一般分为海水虾和淡水虾,通常情况所说的观赏虾指的是淡水观赏虾。水晶虾(Red crystal shrimp)是淡水观赏虾中深受广大水族爱好者追捧的种类,隶属于节肢动物门、甲壳纲、十足目、匙指虾科、米虾属。匙指虾科包括米虾属、新米虾属、拟匙指虾属、     

熟制与贮藏对凡纳滨对虾挥发性成分的影响

为研究熟制与贮藏对凡纳滨对虾挥发性成分的影响,采用电子鼻及固相微萃取—气相色谱—质谱联用技术分析虾肉的挥发性成分,并采用相对气味活度值和感官评定法评价虾肉风味的变化。结果显示,熟制与贮藏对虾肉中的挥发性成分影响显著。凡纳滨对虾生虾、熟虾、熟虾冷却、熟虾冷却过夜及二次熟制虾分别被检出50、68、63、49和41种挥发性成分。二次熟制后,虾肉中的挥发性成分有所减少,感官上虾的特征鲜香气也略微减弱;一次熟制对虾肉的风味影响不大。生虾肉中检测出的挥发性成分如壬醛和癸醛等对风味有显著性影响;熟虾肉中检测出壬醛、癸醛和十四醛等;二次熟制的虾肉中检测出对风味影响较大的挥发性成分主要是十八醛、二丁基羟基甲苯等。熟虾经过夜(4°C)放置后,其中检测出的挥发性成分种类和总量均减少,但总量差异不显著。研究表明,熟制可显著增加挥发性风味成分种类和总量,二次熟制与一次熟制相比,凡纳滨对虾的关键风味物质种类和含量显著降低;熟虾冷却后4°C贮藏12 h风味差异不显著。     

世界对虾生产及其贸易特征分析

文章利用统计数据分析了近20年来世界对虾生产和贸易的主要特征。结果表明,随着对虾养殖业的迅猛发展,世界对虾生产出现了从捕捞到养殖的巨大变化,对虾贸易规模也呈现稳步增长的态势;对虾贸易具有典型的由发展中国家流向发达国家的特点,2006年从发展中国家向发达国家的对虾净出口额不低于98．7亿美元;出口商品结构以冷冻虾为主,制作保藏虾的比例稳步上升;对虾进口主要集中在欧盟、美国、日本3大市场,而对虾出口以东南亚和美洲国家为主,但出口国间的竞争优势差异较大,中国对虾出口竞争力较其它东南亚主要出口国明显要弱。     

Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition

Pulsed vacuum (PV) was used to reduce the phosphate soaking time for raw and cooked shrimp, without reducing its quality. The shrimp was soaked in a phosphate solution under cycles of vacuum pressure (15 kPa, 7 min) and atmospheric (ATM) pressure (101 kPa, 3 min). PV-soaked shrimp reached stable absorption faster than ATM-soaked shrimp. At equilibrium absorption, no differences in moisture or phosphate contents were observed between PV- and ATM-soaked shrimp. After cooking, PV-soaked and ATM-soaked shrimp showed no differences in product yield or texture. Therefore, PV soaking reduces soaking time but does not affect the yield of cooked shrimp, increasing production capacity. Moreover, this study suggests that to maximize the yield of raw-soaked shrimp, shrimp should be soaked until the moisture content reaches equilibrium. In contrast, cooked shrimp should be soaked until the phosphate content stabilizes, to produce the highest yield with the lowest soaking time.     

海水对虾工厂化循环水养殖系统模式分析

对虾养殖由于受到水资源和虾病的困扰,工厂化循环水养殖已经成为今后对虾养殖的一个重要方向。对虾工厂化循环水养殖系统的结构包括了养虾池、水处理技术、消毒杀菌、增氧技术、水温调节装置等。目前,典型的养殖模式有美国德州跑道式对虾养殖系统、台南室内自动化循环水养虾系统、美国佛罗里达三阶段养殖系统和美国夏威夷基于微藻的循环水对虾养殖系统。文中对这4种典型的对虾工厂化循环水养殖系统的养殖试验情况进行分析比较。     

中国对虾产业现状及相关研究综述

中国对虾产业在国际上具有重要地位,但近年来中国对虾出口形势面临从未有过的巨大挑战,因此,了解我国对虾产品、产业的现状,加大我国对虾产品与产业的研究,对我国对虾产业增强竞争能力和可持续发展具有一定意义。     

Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

ABSTRACT

In this study, the degreasing technology using alkaline lipase hydrolysis for Chinese dried shrimp (Acetes chinensis) was investigated, with the purpose of decreasing lipid oxidation during dried shrimp preservation. The salt, moisture, and lipid contents of the shrimp were 6.01, 32.51, and 2.95%, respectively. The optimum enzymatic hydrolysis condition for effective decrease of shrimp lipid was obtained: lipase concentration 40 U/mL, pH 10, soaking time 60 min, soaking temperature 30°C, and shrimp/liquid ratio 1:20 (w:v). Under this optimum condition, the residual lipid of the shrimp was reduced to 2.28%, and the degreasing rate reached 49%. During 30-day preservation, the thiobarbituric acid-reactive substances (TBARS) value (0.185 mg/kg of dried shrimp and 0.131 mg/kg of degreased dried shrimp at Day 30) of degreased shrimp was lower than the shrimp without degreasing, indicating alkaline lipase hydrolysis could effectively prevent lipid oxidation and inhibit oxidative rancidity during dried shrimp preservation.     

Optimizing multi-stage shrimp production systems

Multi-stage penaeid shrimp grow-out systems have considerable advantage over conventional single-stage grow-out systems. A multi-stage shrimp grow-out system has more than one production stage wherein the shrimp stocking density changes as the shrimp grow in size and are moved from one production stage to the next. The shrimp stocking density (shrimp/m²) is at its highest when the shrimp post larvae enter the first production stage and is reduced each time the shrimp are transferred to subsequent stages. The use of multi-stage instead of single-stage production systems has been considered by numerous authors. This paper presents a methodology by which to select the optimum number of stages for a production system and, using available data, demonstrates that optimum efficiency can be achieved, in most cases, by using a two-stage production system consisting of a prolonged nursery stage followed by a grow-out stage.     

Formation of Glycated Products and Quality Attributes of Shrimp Patties Affected by Different Cooking Conditions

ABSTRACT

The objective of this study was to firstly investigate the impact of the cooking conditions, including boiled, baked, and microwaved treatments, in the presence of 3% powdered sugar and 1% NaCl on the changes of quality attributes and the formation of glycated products in shrimp patties. The levels of carboxymethyllysine (CML), furosine, and fluorescent intensity in boiled shrimp patties were much lower than that in baked shrimp patties and microwaved shrimp patties. Addition of powdered sugar alone in baked shrimp patties and microwaved shrimp patties increased the level of furosine and fluorescent intensity. Furthermore, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed a notably decreased intensity in the band with MW of 17–22 kDa in boiled shrimp patties and microwaved shrimp patties, and a stronger intensity of band, with MW of 75–100 kDa, in baked shrimp patties. Principal components analysis (PCA) further confirmed that the changes of quality attributes and glycated products in shrimp patties caused by cooking methods were greater than that caused by the addition of powdered sugar or NaCl.     

对东海区拖虾作业休渔期的商榷

根据对历年来东海虾类资源调查和社会调查资料分析 ,提出实施拖虾作业休渔措施的必要性。分析认为 :虾类资源是多种类组成的捕捞对象 ,不同种类生态属性不同、分布海域不同、繁殖期和幼虾出现高峰期不同、渔场和渔期不同等 ,指出拖虾作业休渔期不宜搞一刀切 ,应实行分区管理。北部 (31°0 0′N以北 )以广温广盐种类为主 ,宜实行伏季休渔 ;而南部 (31°0 0′N以南 )以高温高盐种类为主 ,宜在 4～ 5月份休渔。为有利于管理 ,可把拖虾休渔管理权下放给各省 ,由各省根据本省的实际情况确定具体的休渔时间。