市售皮蛋、咸蛋卫生质量调查研究

为调查市售蛋制品的卫生质量,试验采用感官检验、半微量定氮法分别对某地区市售皮蛋、熟咸鸭蛋进行了抽样检测,并测定了皮蛋的pH值。结果表明:熟咸鸭蛋的新鲜度合格率只达到80%;皮蛋的pH合格率为93.3%,而感官检查合格率只有73.4%,皮蛋的挥发性盐基氮值在9.43～23.10mg/100g范围内。     

市售腌腊肉制品卫生质量调查研究

为了调查腌腊肉制品的卫生质量状况,试验采用随机抽样方法,对重庆北碚城区市售的香肠、腊肉进行了感官和亚硝酸盐残留的检验,并与家庭自制腌腊肉制品进行比较。结果表明:所检测的30份样品,其亚硝酸盐残留量均未超过国家限量标准;感官检查仅有一份样品为二级新鲜度,一级新鲜度样品所占比例为96.7%。     

我国市售虾酱产品品质分析与评价

为了解我国市售虾酱产品的品质现状，探究不同品种虾酱之间的品质差异，采集了32种市售虾酱，进行了感官评价和水分、盐分、蛋白质、氨基酸态氮等理化指标的检测，对品质相关数据进行了统计分析和主成分分析，并进一步采用电子鼻和气相–离子迁移谱(GC-IMS)对气味进行了分析。结果表明，市售虾酱色泽和质地差异相对较小，而气味差异较大。理化指标中，市售虾酱的氨基酸态氮含量变异系数为33.91%，离散程度最大。在主成分分析中，提取到3个主成分，累计方差贡献率达82.32%，表明能够涵盖虾酱品质的基本信息，水分、氨基酸态氮、气味是影响虾酱综合品质的关键指标。电子鼻聚类热图表明，在欧式距离4.03处可将32种虾酱聚为4类，原料是影响聚类的主要因素。对海银虾、蜢子虾和白虾3种原料的虾酱进行GC-IMS分析，共鉴定出63种挥发性成分，主要是醇类。研究结果可为虾酱产品品质评价与生产工艺改进提供参考。     

湖北鱼圆罐藏工艺及质量标准

湖北鱼圆以味鲜、质嫩、色白、弹性好、入口即化有名,深受广大人民群众喜爱。制作的鱼圆罐头,充分保持了湖北鱼圆的特色,解决了群众常年吃鱼圆难的问题,具有广泛的社会效益。一、工艺流程:原料鱼→予处理→采肉→漂洗→脱水→绞肉→配料→擂溃(打浆)→成形→成熟→罐装、封口→杀菌     

鱼圆烹制精萃

1、黑椒鱼圆 原料:鱼圆200克,鸡蛋1只,盐0.5克,味精0.5克,淀粉适量。 烹制:(1)将鱼圆自然解冻化开控干水份。(2)将淀粉用温水搅拌成糊。(3)鱼圆裹糊后滚面包渣,下入160℃热油中,炸至微黄出锅。(4)撒入黑椒盐。2、香酥鱼圆 原料:鱼圆200克,鸡蛋1只,盐0.5     

SYBX_80型包馅鱼圆成型机的研制

运用加工技术发展水产方便食品是延长鱼类货架期的有效手段。其中鱼圆是一种市场占有率很大的鱼糜制品。包馅鱼圆还是我国福建地区的传统特色佳肴。然而,在我国制作鱼圆大多以手工为主,特别是包馅鱼圆机械在国内几近空白。日本和中国台湾地区对包馅成型设备研制已有一定的历史。日本生产的包馅制品品种繁多［林虎彦１９９５］,但设备价格较贵,国内仅引进了为数不多的几台。为了适应我国市场的发展,满足中小企业糜类制品不断更新的需求,我们研制出了ＳＹＢＸ－８０型包馅鱼圆成型机。通过合理的工艺及机构配合,其结构简单、功能多样,…     

DNA条形码技术鉴定青岛市售三文鱼水产品

仅凭感官甄别市售三文鱼(鲑鳟鱼类的统称)是大西洋鲑(Salmo salar)或虹鳟(Oncorhynchus mykiss)难度很大,而广泛应用于物种分类学研究的DNA条形码为物种快速准确鉴定提供了强有力的技术支撑.本研究采用DNA条形码技术,对山东省青岛市6个城区大型商超和农贸市场的三文鱼商品标识与实际物种信息进行了...     

鱼粉掺假的鉴别、检测方法

为了客观地评价鱼粉的质量，给畜禽养殖者提供科学、准确检测方法，减少和避免用户因鱼粉质量问题而带来的损失，使养殖业健康发展，笔者通过大量相关资料的查阅以及相关的实践性检测，从感官到物理、化学等检测方法对鱼粉掺假的鉴别检测作了系统的阐述。     

市售鲜鸭蛋细菌污染的调查

为了调查市售鲜鸭蛋的卫生质量,分别对某地区市售鲜鸭蛋的菌落总数、大肠菌群数和沙门氏菌进行了随机抽样检测,并按照我国相关标准,对被检鲜鸭蛋的质量安全进行了分析评定。其结果:在抽检的15批次鲜鸭蛋中,各项细菌学指标均符合卫生标准为86.7%;不合格鲜鸭蛋样品中,6.7%为菌落总数超标,13.3%为大肠菌群数超标,鸭蛋内未检出沙门氏菌。     

智能感官技术在水产品检测中的应用进展

综述了模拟人类视觉的电子眼、模拟人类味觉的电子舌、模拟人类嗅觉的电子鼻、模拟人类触觉的电子牙(质构仪)在水产品品质评价(鲜度、质地、滋味、气味)和特征识别(产地鉴别、分级、种类识别)方面的应用,归纳了四种智能感官检测技术的原理、传感器类型、应用方向和数据分析方法等,分析了四种智能感官技术在水产品检测中存在的问题,并进行了展望。     

Utilization of Freshwater Bream for Canned Fish Ball Manufacture

Freshwater bream (Abramis brama) minced fillets and trimmings were used to prepare fish balls canned in tomato sauce. Before canning, fish balls were boiled in 1.5% brine and/or fried in corn oil after flouring. Tomato sauce packs were heated at 115, 120, and 125°C for the time required to achieve an F_o=7.5 min. Texture measurements and sensory evaluation showed that good quality fish balls could be made from freshwater fish flesh. Sensory characteristics were influenced by pretreatment and processing conditions. Frying can lead to the production of fish balls with better flavor and odor, but tomato sauce was the major determinant of fish ball flavor and odor. Texture scores determined by sensory evaluation correlated well with instrumental readings, and tenderness and juiciness scores can be predicted from instrumental data. Panelists described canned fish balls as somewhat firm to firm, and tenderness and juiciness scores were in good agreement and highly correlated. Texture force significantly (p < 0.01) increased as processing temperature was increased. The color of fish balls was greatly influenced by pretreatment, and boiled, canned-in-tomato-sauce fish balls were superior to fried in color. Significant changes in chemical composition were observed due to pretreatment and processing time and temperature effects.     

Competition between farmed and wild fish: The French sea bass and sea bream markets

ABSTRACT

Aquaculture is contributing at an increasing rate to the world seafood supply. The interaction between fisheries and aquaculture is especially important for the seafood market where supply of wild and farmed fish can affect price dynamics. We examine market interactions in the French fresh sea bass and sea bream markets. We test for long-term price parity between farmed and wild products for these two species, applying a bivariate cointegration approach to market delineation. We also conduct the Law of One Price (LOP) test between price series. Our data base consists of monthly domestic price series for fish purchased by French households from 2007 to 2012. Our empirical results show that the fresh fish markets for whole wild and farmed sea bream are partially integrated, yet those for whole wild and farmed sea bass are not integrated. The substantially higher price for wild sea bass relative to farmed sea bass suggests that consumers may be more sensitive to seafood production processes when it comes to higher-value species.     

高品质鱼粉加工装置研究

随着水产养殖业的高速发展,鱼粉作为优质水产饲料的原料在国内有着很大需求。为提高鱼粉生产的效率、提升鱼粉成品的品质,研制了一种高品质鱼粉加工装置。该装置优化了加工工艺和加工设备,精准控制鱼粉加工过程中蒸煮、压榨、干燥环节的工艺参数,通过引入蛋白质检测装置,精准控制蒸煮环节温度,以此降低蛋白质变质现象;采用双级干燥工艺和脂肪检测装置来降低鱼粉的含水量和脂肪含量。成品鱼粉品质的测定试验表明,该装置生产出的鱼粉与传统加工装置生产的鱼粉相比,蛋白质含量提高11%,脂肪含量降低17%。通过饲养试验进一步验证了鱼粉品质的优越性。从渔业可持续发展的角度来看,高品质鱼粉加工装置具有较好的市场前景。     

生物转筒在高密度养鱼系统中应用效果的研究

For the purpose of improving water quality, biorotator is loaded with plenty of perforated plastie balls of which inner and outer appearances can adhere with biomenbrane, thus ‘having area increased about one time as with the same makes without the balls and water purifying rate over 80% while compared with the same sized biorotating disk. A long-term experiment has shown that the biorotator is well adaptable for fish farming, resulting in high yield per unit water area and low feed coefficient. Additionally, by means of biorotator the economic efficieney is 2.5-3 times higher than that without bloratator.     

Technological Aspects of Extending Prime Quality of Seafood:

Technologies to extend market lives of fresh fish have focused on the period when the product becomes unacceptable to the consumer. There is, however, a paucity of information on initial changes of fresh fish quality, i.e., on the prime or grade A market lives. Factors responsible for loss of prime fish quality, with emphasis on biochemical reactions, are discussed in this review. Technologies designed to extend the market life of fresh fish include partial freezing, ionizing radiation, modified atmospheres, and chemical treatments. With the possible exception of partial freezing, these methods do not extend the grade A market life of fresh fish products. In order to lengthen grade A market life of fresh fish it will be necessary for technologists to devise ways to control endogenous biochemical reactions that contribute to loss in prime quality.     

Dietary decontaminated fish oil has no negative impact on fish performance,flesh quality or production‐related diseases in Atlantic salmon (Salmo salar)

Fish oil is the main contributor of persistent organic pollutants (POPs) in fish feed. A combination of active carbon filtration and steam deodourization can remove most of the POPs. However, other fat soluble compounds are also removed, thus possibly affecting the nutritional quality of decontaminated fish oils. Sea water–adapted Atlantic salmon were fed 18 months a commercially relevant diet based on either decontaminated or non‐treated fish oil until market size. The development of production‐related diseases (fin/skin erosion, bone deformity, cataract) and fillet quality parameters (gutted weight, fillet fat soluble vitamin levels and fatty acid composition, colour, gaping, texture and sensory quality) were assessed. No significant differences in growth performances, feed conversion ratio or quality parameters between the two dietary groups were found. The fillet levels of fat soluble vitamins in market size fish remained unaltered, and only marginal differences were observed in fatty acid profiles. There was a significantly lower percentage of deformed vertebrae in the tail region of fish fed the decontaminated fish oil diets, indicating a positive effect of the use of decontaminated fish oil. No apparent negative effects of the use of decontaminated fish oil in Atlantic salmon diets were reported in this study.     

Development of Cre–loxP technology in zebrafish to study the regulation of fish reproduction

One cannot seek permission to market transgenic fish mainly because there is no field test or any basic research on technological developments for evaluating their biosafety. Infertility is a necessary adjunct to exploiting transgenic fish unless completely secure land-locked facilities are available. In this study, we report the generation of a Cre transgenic zebrafish line using a cytomegalovirus promoter. We also produced fish carrying the Bax1 and Bax2 plasmids; these genes were separated by two loxP sites under a zona pellucida C promoter or were driven by an anti-Müllerian hormone promoter. We inserted a red fluorescent protein gene between the two loxP sites. After obtaining transgenic lines with the two transgenic fish crossed with each other (Cre transgenic zebrafish x loxP transgenic zebrafish), the floxed DNA was found to be specifically eliminated from the female or male zebrafish, and apoptosis gene expressions caused ovarian and testicular growth cessation and degeneration. Overexpression of the Bax1 and Bax2 genes caused various expression levels of apoptosis-related genes. Accordingly, this transgenic zebrafish model system provides a method to produce infertile fish and may be useful for application to genetically modified fish.     

Sensory and Microbial Quality of Retail Finfish With Emphasis on Antibiotic-Resistant Bacteria

The sensory and microbial quality of commercially important retail finfish of Kolkata, India was evaluated emphasizing oxytetracycline and chloramphenicol resistant bacterial contamination. The finfish had total viable counts (TVCs) in the range of log 4.30/g in Labeo bata to log 7.93/g in Mystus tengara. The counts of oxytetracycline and chloramphenicol resistant bacteria were in the range of log 2.00–6.79/g and log 1.70–5.80/g fish, respectively. About 72% of the Kolkata market finfish harbored viable bacteria exceeding the acceptable international limit of 5.0?×?10⁵/g. Up to 3.45 and 29.86% of TVCs were resistant to chloramphenicol and oxytetracycline, respectively. The marine fish sold in the Kolkata market were of marginal to inferior quality with the highest mean quality index point (QIP) range of 6.80–10.20. Most freshwater fish were of fresh to marginal quality and recorded QIP in the range of 3.80–8.20. Though the freshwater fish were judged fresh by the quality index method in comparison to the marine counterparts, they recorded high viable counts. The results of the present study call for the need to educate the fish handlers on appropriate hygiene and safe handling of fish and the public about fish-borne bacterial diseases and the impact of antibiotic resistant bacteria on human health. They also show the potential for fish to be a source of antibiotic bacteria for human consumers.