鲢鱼肉的解吸平衡规律

干制是水产品贮藏最常用的方法之一。随着人们生活水平日益提高,直接食用鲢的人群越来越少,研究鲢的贮藏加工成为必要。而鲢鱼肉的解吸平衡含水率不但决定给定干燥条件下所能达到的最低水分,且直接影响干燥速度,本文测定了鲢鱼肉在不同温度和相对湿度条件下的解吸平衡含水率,分析了温、湿度对鲢鱼肉的平衡含水率的影响,并得出Mod ified-Halsey模型最适合描述鲢鱼肉的解吸平衡含水率变化规律。     

从鲢鱼中提取高不饱和脂肪酸的研究

ω-3高不饱和脂肪酸在营养学和医学上具有重要的药用价值,特别是二十碳五烯酸(Eicosapentaenoic acd,EPA)和二十二碳六烯酸(Docosahexaenoic acid,DHA).在我国主要淡水鱼中,鲢鱼体内脂肪含量较高,特别在内脏中,脂肪含量高达20%,是提供油脂的良好来源,并且鱼油中高不饱和脂肪酸如EPA、DHA含量也较高.因此在鲢鱼油中提取EPA和DHA具有很高的开发应用价值.     

印度贝拉巴吉普伦淡水养殖场鲢鱼繁殖力的研究

作者检验了五十尾性成熟鲢鱼的卵巢。从统计学的角度,对鲢鱼的繁殖力同其总体长、体重和卵巢重量之间的关系进行了估计,发现三者关系均呈线形关系.同时还发现鲢鱼的繁殖力同体重的关系比同其总体长和卵巢重量的关系更为密切。     

鲢鱼鱼精蛋白的提取

研究了鲢鱼鱼精蛋白的提取工艺。以淡水鱼鲢鱼鱼白为原料，以得率及抗菌活性为指标，通过正交试验，得出了较佳提取工艺：每克鱼白中加入5ml 10％的硫酸提取3h；每毫升提取液中再加入1.5ml 60％的三氯乙酸，沉淀0.5h。     

鲢鱼生物学性状研究

鲢鱼又名白鲢、跳鲢、鲢子鱼等。属鲤科、鲢亚科。鲢鱼具有生长快、疾病少、不需专门人王投饵的特点。利用鲢鱼实测体全长,体重数据进行线性回归分析,得出鲢鱼的体全长和体重之间呈曲线相关关系,相关公式为W=0.011L^3.077R=0.9919。     

鲢鱼鱼糕最佳工艺配方的研究

利用鲢鱼为主要原料,加工传统鱼糕,通过单因素和正交试验对鲢鱼鱼糕工艺配方进行优化.试验结果表明,鲢鱼鱼糕生产的优化配方为:鲢鱼鱼肉54%,猪肥膘肉10%,玉米淀粉12%,水12%,蛋清6%,盐2%,糖2%,料酒1%,生姜0.5%,味精0.5%.按照该配方生产出的鲢鱼鱼糕有弹性,色泽鲜亮,口感鲜美、滑嫩、细腻易咀嚼.     

鲢鱼冻鱼糜生产工艺研究

鲢鱼冻鱼糜生产工艺流程为：活鲢鱼→清洗→剖开→消洗血水→采肉→漂洗→脱水→擂溃→成型包装→预冷→速冷→冷藏。其中漂洗为关键工序，以０．１％漂白剂Ａ，ｐＨ６．８，１０℃下漂洗１５ｍｉｎ，然后在不断搅拌下清水漂洗２次，每次１０ｍｉｎ，白度高，蛋白质损失少。     

酸法提取鲢鱼鱼肉蛋白质技术的研究

研究结果表明,酸法提取鲢鱼鱼肉蛋白质时,蛋白质酸溶解的最适条件是：酸液pH值为2.39,溶解时间为1．5h,固液比为1：9,溶解温度为4℃,鱼肉蛋白质等电点沉淀的最适pH值为5.74。用酸法提取的鲢鱼肉蛋白质无腥味,色泽洁白,蛋白质产率高,可达90％左右。     

鲢鱼肉的营养及理化特性的研究

主要研究鲢鱼鱼肉的常规营养成份，氨基酸组成、脂肪酸组成、维生素含量、微量元素的组成及含量，并对宰后鱼肉保水性和pH值变化，鲢鱼肉的乳化性等内容进行了研究。     

鲢鱼暴发性流行病病原的初步研究

对鲢鱼暴发性流行病病原进行分离和人工感染,对致病力强的菌株进行培养特性观察,并测定其生理生化反应。依《伯杰细菌鉴定手册》(第八版),初步鉴定为气单胞菌属中的嗜水气单胞茵(Aeromonas hydrophila)。     

巴氏杀菌加热中3种淡水鱼肌肉的变性研究

将鲤、鲢和罗非鱼肌肉在巴氏杀菌条件 ( 75℃和 80℃ )下加热 ,测定其Vp值、升温曲线的斜率 fh 值、失水率以及过氧化物酶活力的变化特点。结果表明 ,3种鱼中罗非鱼肌肉升温速度最快 ,鲤最慢 ;罗非鱼肌肉过氧化物酶完全失活所需的Vp值最高 ;随加热温度升高 ,鲢失水率增加最多 ,而罗非鱼变化最小。在巴氏杀菌条件下 ,不同鱼类肌肉失水率对加热温度、Vp值变化的敏感性存在较大差异。因此 ,在生产中应根据加热温度、Vp、失水率等参数合理制定各鱼种相应的巴氏杀菌工艺条件     

扇贝闭壳肌蛋白对鲢鱼肌肉蛋白凝胶的修饰

以栉孔扇贝闭壳肌蛋白、大豆分离蛋白、谷氨酰胺转氨酶为影响参数,鲢鱼肌肉蛋白凝胶的弹性、咀嚼性和持水性为响应参数,研究这3个因素对鲢鱼肌肉蛋白凝胶的修饰作用.通过单因素方法,分别就扇贝闭壳肌蛋白及大豆分离蛋白各自对鲢鱼肌肉蛋白凝胶的修饰作用进行了研究,结果表明,在一定范围内,添加扇贝闭壳肌蛋白和大豆分离蛋白可以改善鲢鱼肌...     

Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmichthys molitrix) Processing

Changes in the muscle protein during processing of half-dried salt-cured silver carp (Hypophthalmichthys molitrix) was studied. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) assay indicated that hydrolysis of the muscle proteins took place during processing, particularly at the drying stage. Further in vitro assay on the activities of Cathepsins B and L, which are related to the degradation of the myofibrillar proteins, indicated that Cathepsins B and L still had high activity at the last stage. Total soluble nitrogen (TSN) and nonprotein nitrogen (NPN) showed significant decrease (p < 0.05) and then increased during the drying stage (p < 0.05), which may be caused by the degradation of the myofibrillar proteins and other insoluble proteins. Furthermore, the retained enzymatic activity of Cathepsins B and L may contribute to the proteolysis. Our research indicates that heat pump drying is a novel drying method that can produce the traditional flavor of dried aquatic products, and the formation of high-quality flavor may be due to the degradation of the myofibrillar proteins and water-soluble proteins.     

盐度对异育银鲫血红蛋白和肌肉蛋白含量的影响

以血红蛋白含量和肌肉蛋白含量为指标,研究了养殖异育银鲫(Carassius auratus gibeliovar.E′erqisi)对水环境盐度的适宜性。结果显示:1.5‰和3‰的水环境盐度可以显著提高异育银鲫血红蛋白含量(P<0.05),并可略微提高异育银鲫肌肉蛋白的含量(P>0.05);而6‰、9‰和12‰的水环境盐度则会使异育银鲫血红蛋白含量显著下降(P<0.05),且盐度愈高,血红蛋白含量下降幅度愈大;此外,6‰、9‰和12‰的水环境盐度还会引起异育银鲫肌肉蛋白含量发生不同程度的下降,其中6‰盐度只引起异育银鲫肌肉蛋白含量轻微下降(P>0.05),而9‰和12‰盐度则会引起异育银鲫肌肉蛋白含量发生显著下降(P<0.05)。结论:3‰以下的水环境盐度适宜异育银鲫的健康养殖,而6‰以上的水环境盐度则不利于异育银鲫的健康养殖。     

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.     

阳澄湖3个湖区鲢鳙控藻效应的比较研究

阳澄湖是江苏省重要的淡水湖泊之一,全湖分为东、中、西3个湖区。近年来阳澄湖内加大了鲢(Hypophthalmichthys molitrix)、鳙(Aristichthys nobilis)的控藻力度,西湖藻华消失,而中湖和东湖仍偶有藻华出现。为了比较不同湖区水质和浮游植物的差异,在3个湖区分别布设南、北2个采样位点,于2017年夏季、秋季及2018年春季采集水样进行鲢鳙控藻效应分析。结果表明,阳澄湖3个湖区总氮(TN)、总磷(TP)均达到劣Ⅴ类水质标准,营养盐浓度由西向东逐渐下降。西湖3个季节叶绿素a(Chl-a)浓度都低于15μg/L,透明度最高。调查期间共发现浮游植物8门、77属、177种,其中西湖种类数最少,仅有8门、59属、105种。从浮游植物多样性看,阳澄湖水质处于轻污染状态。西湖浮游植物细胞密度年均(3.50±0.49)×10~6个/L,分别约为中湖和东湖的1/10和1/4。中湖和东湖于夏、秋季检出超富营养化(ɑ-ps)指示藻类,但西湖三季均未检测到。2017年10月,西湖鲢鳙存鱼密度分别为中湖的3.8倍和东湖的2.3倍,规格和肠道饱满度指数显著低于中湖和东湖(P0.05)。研究显示,现阶段阳澄湖藻华发生与否不完全由营养盐水平决定,可能还与鲢鳙牧食藻类有关。     

银鲳亲鱼不同组织的氨基酸及其随性腺发育的变化

测定了海捕银鲳亲鱼肌肉,肝脏和性腺组织的氨基酸,并分析了不同性腺发育阶段的氨基酸变化。结果表明,雄性V期亲鱼精巢中的牛磺酸含量最高（27.8mg/g）,显著高于肌肉和肝脏组织,而雄性V期亲鱼氨基酸总量在肌肉中最高（631.4 mg/g）,其次是精巢（544.8 mg/g）和肝脏（468.0 mg/g）组织。雌性亲鱼肝脏中的牛磺酸含量（13.7 mg/g）显著高于卵巢和肌肉组织。在卵巢从III期发育到V期过程中,雌性亲鱼肌肉和肝脏中的氨基酸总量在V期下降显著,而卵巢氨基酸总量维持稳定。在总氨基酸的组成上,肌肉中含量高的氨基酸为Glu,Lys, Asp,Leu和Arg;肝脏中含量高的为Glu,Lys, Asp,Val和Leu;精巢中含量高为Glu,Asp, Lys, Arg和Val;卵巢含量高中为Glu,Lys,Leu,Val和Asp。性别和性腺发育阶段对亲鱼肌肉总氨基酸组成无影响。游离氨基酸含量在III 、IV和 V期卵巢中的含量分别为17.7 mg/g ,41.5 mg/g和29.6 mg/g,且其组成随性腺发育阶段的不同而有显著差异。     

Effects of Heat Treatment on the Antigenicity and Allergenicity of Grass Carp Muscles

ABSTRACT

Fish is one of the most common sources of food allergens, and grass carp is among the most popular freshwater fish. The objective of this study was to investigate the effects of heat treatment on the antigenicity and allergenicity of white and dark muscle of grass carp. The results showed that the antigenicity of heated white muscle was higher than that of unheated white muscle, while the allergenicity of white muscle was lower than that of unheated muscle when heated at 65°C, and the lowest value was 44.6%. Furthermore, the allergenicity of dark muscle increased for the first 30 min when heated at 65°C, and it increased for the first 60 min and then decreased with the increasing heating time thereafter when heated at 80 and 100°C. In addition, the lowest antigenicity and allergenicity of dark muscle were obtained at 100°C, and the values were 0.447 mg mL^?1 and 47.0%, respectively. Thus, to decrease the antigenicity and allergenicity of grass carp muscles, it is suggested that heating at 65°C is better than 80 or 100°C for the white muscle, while 100°C is an appropriate heating temperature for the dark muscle.     

增温水体对鲢、鳙的生长、血液及生理指标的影响

陡河水库纳入电厂热排水后,年均水温升高3℃左右。根据水温及等温线分布情况,将库区划分为增温区、弱增温区、自然水温区三个区域。通过一年的定点网箱监测,结果表明:自然水温区鱼类生长最好,其次为增温区,弱增温区最差。增温不仅改变了鱼类生长,而且鱼类血液及生理指标也发生了改变。     

白鲢出血病病原菌的鉴定

从患出血病的白鲢体内分离出两株细菌(编号为水_1、水_2),分别感染健康白鲢,人工复制白鲢出血病获得成功。对这两株细菌进行形态、营养需求、生长特性、以及生化反应等观察,作者认为,水_1菌为产碱假单胞菌(Pseudomonas alcaligenes);水_2菌为嗜水气单胞菌(Aeromonas hydrophila)。前者隶属于假单胞菌科(Pseudomonaceae),后者隶属于孤菌科(Vibrionaceae)。