Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Protein Hydrolysates Prepared from Threadfin Bream (Nemipterus spp.) Surimi By-products

Solid wastes from threadfin bream (Nemipterus spp.) surimi production composed of head and frame were hydrolyzed by various commercial proteases (Alcalase, Flavourzyme, Neutrase, Protamex, papain, and pepsin) to produce protein hydrolysates with bioactive properties. An Alcalase-hydrolyzed sample at 24.4% degree of hydrolysis (DH) displayed the highest antioxidant activity based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP) assay, and potassium ferricyanide method. In addition, it showed an inhibitory activity toward angiotensin-converting enzyme (ACE) of 25.5%. Antioxidant activity of threadfin bream by-product hydrolysates increased with hydrolysis time and reached the highest DPPH activity after 6 h, while that hydrolyzed for 3 h showed the highest reducing power based on FRAP and potassium ferricyanide assays. In addition, ACE inhibitory activity was found to be at an optimum after 3 h of hydrolysis. The hydrolysates (1 mg/mL) also retarded oxidation of a linoleic acid emulsion system to a similar extent as 0.1 mg/mL 3-tert-butyl-4-hydroxy anisole (BHA), indicating a potential use in the food system. Protein hydrolysates from threadfin bream surimi by-products could be tailor-made to possess both antioxidant and ACE inhibitory activity through controlling DH of Alcalase-catalyzed reactions.     

Setting Ability of Threadfin Bream (Nemipterus japonicus) Meat as Affected by Freezing and Frozen Storage with Special Reference to Transglutaminase Enzyme Activity and Rheological Properties

The effect of freezing and frozen storage of threadfin bream fish (Nemipterus japonicus) meat on the setting and gel-forming ability has been evaluated. The dynamic viscoelastic properties of fish meat during setting and thermal gelation process were evaluated using Controlled Stress Rheometer under oscillatory mode. A sharp decrease in setting ability was recorded immediately after freezing as revealed by storage modulus (G?) values. The transglutaminase (TGase) enzyme activity of fish meat decreased from the initial value of 81.09 to 51.46 U/g meat/min at the end of 200 days of frozen storage. A decrease in setting ability of fish meat beyond 160 days of frozen storage is probably related to lower TGase enzyme activity. The gel-forming ability was related to setting ability during the frozen storage period. Although the protein solubility showed a decreasing trend during 200 days of frozen storage, the decrease was not significant. The effect of freezing and frozen storage on calcium-activated adenosine triphosphatase (Ca²⁺-ATPase) enzyme activity of fish mince was significant (P < 0.05). A reduction in protein solubility and Ca²⁺-ATPase enzyme activity is an indication of aggregation/denaturation of myofibrillar proteins.     

鯷鱼蛋白酶水解物的提取

用枯草杆菌中性蛋白酶（ＡＳ１３９８酶）提取鱼蛋白酶水解物。酶水解条件由正交实验确定，即鱼匀浆用ＡＳ１３９８酶３５０ＩＵ／ｍｌ在４２℃下水解１２ｈ。水解液经活性炭吸附结合β－环糊精掩盖脱去苦味。生产性中试蛋白质回收率７８．８０％，喷雾干燥所得制品产率为１４．９１％。制品呈白色粉末，无苦味；蛋白质含量８８．２６％，必需氨基酸占总氨基酸４３．６１％，氨基酸间比例合理。鱼蛋白酶水解物为优质蛋白质制品。     

北部湾口海域深水金线鱼生长和死亡研究

2007年1-12月在北部湾口采集477尾深水金线鱼标本,使用FiSATⅡ软件中的ELEFANⅠ程序包对其生长参数进行了估算.一维方差分析结果表明,北部湾口海域深水金线鱼体长和体质量相关性无显著性性别差异（P>0.05）,雌、雄混合后的体长和体质量关系方程为mt=5.4604×10-5L2.875t;Von Bertalanffy生长方程为Lt=244.7×{1-exp[-0.42×(t+0.37)]},mt=402.3×{1-exp[-0.42×(t+0.37)]}2.875;体质量生长拐点2.3龄,对应体长163.1 mm;逻辑斯蒂方程求解的50％性成熟体长为121.5 mm;体长组成资料的累计渔获量曲线估算的总死亡系数为2.28,Pauly经验公式计算自然死亡系数为0.49,北部湾口海域2007年深水金线鱼的开发率达到0.79,资源处于过度开发状态.Beverton & Holt模型研究表明,当前北部湾口海域深水金线鱼的开捕年龄偏小.建议在当前捕捞力量下,增大tc至2龄,此时深水金线鱼体长为152.3 mm,单位补充量渔获量可达到68.5 g/尾.     

金头鲷全人工育苗技术研究

利用金头鲷亲鱼202尾,获受精卵39900万粒,选取产卵盛期受精卵583万粒,孵化初孵仔鱼462万尾,平均孵化率78．2％,培育出3—4cm的幼鱼34．2万尾,平均成活率7．4％,最高达18．4％。     

团头鲂肠黏膜益生乳酸菌的分离及体外抗逆性研究

从团头鲂肠黏膜上分离筛选出2株对嗜水气单胞菌有较强的抑制作用的乳酸菌菌株JK-1和JK-2,通过耐受胆盐、耐受pH值、耐受蛋白酶和耐高温等试验对这2株乳酸菌进行体外抗逆性试验研究.其中在胆盐耐受性试验中,JK-1和JK-2在胆盐浓度0.4%、培养4 h时仍有35%以上的存活率;在pH值耐受性试验时,2株乳酸菌均可在一定的酸性和碱性条件下存活;胰蛋白酶对2株菌的存活率没有影响;在70 ℃的高温中,2株乳酸菌均有一定的耐受性.     

光合细菌对团头鲂细菌性败血症的防治

研究了光合细菌(PSB)对团头鲂细菌性败血症的防治效果。试验1设预防组、治疗组1、治疗组2,对照组和空白组,用注射病原菌法感染试验鱼;试验2设PSB处理组和对照组,用浸泡病原菌法感染试验鱼。结果显示:在试验1中,对照组死亡率90%~100%,PSB处理的各试验组为70%~90%;试验2中PSB浸泡组的平均死亡率20%,对照组85%。     

团头鲂,鲫鱼出血性败血病的研究

最近几年,出血性败血病已成了上海地区池养鲤科鱼类的一种流行病。我们对团头鲂和鲫鱼等的这种出血性败血病作了调查并进行了综合防治试验。我们从患病的团头鲂、鲫、鲢、鳙鱼体内分离出了致病菌。对致病菌和组织病理研究所取得的材料表明,此种鱼病系由点状产气单胞菌和非霍乱孤菌所引起。根据致病菌对药物的敏感性及综合防治试验的结果,提出了一套可行的综合防治方法。     

Different Packaging Conditions to Improve Shelf Life of Filleted Gilt-Head Sea Bream (Sparus aurata)

Abstract

Shelf life of cultured gilt-head sea bream fillets (Sparus aurata) in over-wrap, vacuum and gas mixture packages stored during 27 days at 1±1°C was compared. The gas mixtures used contained CO₂, O₂, and N₂ at different percentages (0% O₂ + 50% CO₂ + 50% N₂; 10% O₂ +50%CO₂ +40%N₂;20%O₂ +50%CO₂ +30%N₂;30%O₂ +50% CO₂ + 20% N₂).

The evolution of the freshness degree of the packaged fillets was carried out by measurements of total volatile bases (TVB), trimethylamine (TMA), Tiobarbituric Acid Reactives Substances (TBARS), K _i and H values, psychrotrophic bacterial counts and sensory evaluation (color, odor, flavor).

Fish fillets were obtained 3 hours after harvesting with the best handling practices. As a consequence of this, the initial bacterial load was very low. The inhibitory effect of CO₂ on bacterial growth was very effective, keeping very low counts throughout all the storage period. Gas packages without O₂ and vacuum packages presented very low oxidation, whereas TBARS values in over-wrap and 10%, 20% and 30% O₂packaged fillets increased according to the oxygen content in the package. K_i value and specially H value differentiated very well among aero-bically stored fillets, vacuum and modified atmosphere packaging. TVB and TMA productions were poor freshness indicators, since no differences were found among treatments. Sensory quality of fillets deteriorated faster in over-wrap than in vacuum and gas packages. Modified atmospheres containing 20 and 30% O₂ were given lower sensory scores than vacuum packages, since they gave rise to yellowness of the fillets and off-odors and off-flavors.

In summary, modified atmosphere packaging of filleted gilt-head sea breams with a gas mixture consisted of 50% CO₂ + 50% N₂ gave rise to an important extension of shelf life compared to over-wrap packaging, vacuum and modified atmosphere packaging with gas mixtures containing O₂. This was due to the very low oxidation levels produced during the storage, the lower H value as a consequence of a minor production of Hx and the great inhibition on microbial growth.     

斑点叉尾鮰、团头鲂池塘混养高产试验

在面积为6667m2 的池塘混养、鲂鱼种,搭配鲢、鳙及银鲫。、鲂及银鲫投喂配合颗粒饲料,鲢、鳙不投饵。设置2台3kW增氧机,饲养209d,结果共产鱼6960kg,团头鲂6889 6kg,异育银鲫345kg,鲢、鳙共2137 4kg,平均产量为2 45kg m2,平均成本为11 45元 m2,平均利润为6 48元 m2,投入产出比为1∶1 56。     

北部湾日本金线鱼摄食生态

根据2018年1—4月和8—12月在北部湾采集的248尾日本金线鱼(Nemipterus japonicus)样品,采用传统胃含物分析法和碳氮稳定同位素技术研究其摄食生态。结果显示,日本金线鱼为广食性底栖肉食性动物,摄食饵料生物包括8个类群,鱼类和虾类是优势饵料类群,相对重要指数占比为92.92%。日本金线鱼四季均大量摄食鱼类,另外,在春季兼食虾类,夏季兼食蟹类,秋季兼食虾类和多毛类,冬季兼食虾类和星虫类;随着体长增加,日本金线鱼由摄食虾类和鱼类为主逐渐转变为摄食鱼类为主,摄食转变体长节点为130 mm。摄食强度存在明显的季节变化,秋季最高,春季和夏季次之,冬季最低。日本金线鱼摄食饵料种类多样性较高,Shannon-Wiener多样性指数(H’)为1.77,Pielou均匀度指数(J’)为0.64,从春季到冬季,H’值和J’值随季节先升高后降低,秋季最高;H’和J’随体长呈增加趋势,体长≥160mm群体的摄食生态位宽度最大。在同位素分析方面,δ¹³C值范围为–18.25‰～–15.39‰,极差为2.86‰;δ¹⁵N值范围为13.01‰～17....     

团头鲂胚胎及仔稚鱼发育观察

团头鲂(Megalobrama amblycephala Yih)是鳊鲌亚科中的重要经济鱼类,现已成为国内淡水养鱼业的主要养殖对象之一。为提高团头鲂人工繁殖中的孵化出苗率和下塘成活率,本研究对其胚胎及胚后发育作了连续观察。根据形态和生态特点,作者认为当仔鱼发育至鳔雏形期就应及时下塘,孵化适温控制在18℃～27℃为宜。     

Properties of Fish Sausages Containing Common Carp (Cyprinus carpio) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage

Influence of emulsified or non-emulsified common carp roe oil (CRO) and carp defatted roe hydrolysate (CDRH) on properties of crucian carp (Carassius auratus) sausages was determined during 30-day storage at 4°C. Sausages containing CRO and CDRH were lighter and had better textural properties including hardness, gumminess, and chewiness. These textural attributes were significantly higher in the sample prepared with pre-emulsified CRO and 7 g/100 g CDRH (p < 0.05). The sausages fortified with CDRH also presented better microstructure, as evidenced by fewer voids and smaller oil droplets. When incorporated at 7 g/100 g, CDRH could significantly reduce microbial spoilage in sausages in terms of the total viable count and the psychrophilic bacterial count (p < 0.05); however, pre-emulsification had no significant effect on antibacterial activity of hydrolysate in the samples (p > 0.05). Sausages with pre-emulsified roe oil and 7 g/100 g hydrolysate were more resistant against lipid oxidation and had a higher level of polyunsaturated fatty acids, especially docosahexaenoic acid and eicosapentaenoic acid after 30 days of storage at 4°C. Furthermore, the sausages with pre-emulsified CRO and 7 g/100 g CDRH exhibited better organoleptic properties at day 30.     

Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures

In order to obtain more information about the consumption and process of blunt-snout bream, this study investigated postmortem changes of pH, cooking loss, texture properties (hardness, cohesiveness, springiness, and gumminess), and adenosine triphosphate (ATP)-related compounds in blunt-snout bream during short-term storage at 4 and ?3°C. The pH value declined quickly within 12 h postmortem, and those samples stored at ?3°C were lower than 4°C. High values of cooking loss occurred within 2–4 h postmortem, with maximum values of 20.94% (4°C) and 27.64% (?3°C), respectively. The cooking loss rapidly decreased to 13.59% (4°C) and 17.62% (?3°C) at 8 h postmortem, respectively. Texture properties (hardness, cohesiveness, springiness, and gumminess) decreased with storage time at both temperatures. Fish stored at ?3°C had a higher level of inosine monophosphate (IMP) compared with 4°C and was more than 15 μmol g^?1 during 8–24 h postmortem. The overall results indicated that it is better to preserve blunt-snout bream at ?3°C for short-term storage and utilize the fish within 8–24 h postmortem.     

Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis,E-nose,and GC-MS

ABSTRACT

Antarctic krill is a high-quality animal protein resource, but the presence of fluorine limits its development. Antarctic krill defluoridated hydrolysate products (DHPs) generally have a bitter taste that is unacceptable to consumers. Therefore, it is necessary to improve the flavor of defluoridated hydrolysate. In this work, flavor improvement of DHPs by the Maillard reaction was evaluated by sensory analysis, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). The potential correlations among the signals of sensory attributes, E-nose, and volatile components were analyzed using the analysis of partial least squares regression (PLSR). A total of 63 volatile compounds were identified and quantified via GC-MS. The flavors in Maillard reaction products were mainly attributed to pyrazines, aldehydes, ketones, and furans. After the Maillard reaction, the two main aromatic compounds generated were 3-ethyl-2,5-dimethylpyrazin (roast odor, OAV = 32.7) and 3-(methylthio) propionaldehyde (shrimp meat odor, OAV = 16.43), which contributed to flavor improvement in DHPs. PLSR results showed a good correlation between most variables of sensory attributes, E-nose, and volatile compounds, which indicates that the overall flavor of DHPs was improved by the Maillard reaction.

Abbreviations: DHPs: defluoridated hydrolysate products; MRPs: Maillard reaction products; GC-MS: gas chromatography-mass spectrometry; E-nose: electronic nose; OAV: odor activity value; SPME: solid-phase microextraction; GC-O: gas chromatography-olfactometry; PCA: principal component analysis; PLSR: partial least squares regression     

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

ABSTRACT

This study analyzes microbiological changes in whole, ungutted farmed gilthead sea bream (Sparus aurata) stored for an 18-day period in ice using traditional methods for mesophilic aerobic bacteria, psychrotrophic, Pseudomonas spp., Aeromonas spp., Shewanella putrefaciens, Enterobacteriaceae, sulphide-reducing Clostridium (Clostridia), and Photobacterium phosphoreum in muscle, skin, and gills, evaluating their seasonal differentiation. Two different statistical models were used to analyze microbiological growth. Simultaneously, physicochemical parameters such as the temperature, pH, biological oxygen demand (BOD), total dissolved solids, salinity, ammonia nitrogen, and total phosphorus content of growing waters were analyzed. The results showed that by the end of the storage time, specific spoilage bacteria (SSB) such as Pseudomonas spp., Aeromonas spp., and S. putrefaciens as H₂S-producing bacteria were dominant in sea bream harvested in temperate water in the Canary Islands. Muscle tissue had the least contamination, followed by skin and gills. The values of the analyzed seawater parameters were constant during the four seasons, except that the temperature showed a small difference between winter and summer. Seasonal effects were observed among the fish analyzed, suggesting that the lower levels of contamination detected in winter may have been due to the slight difference observed in water temperature in that season.     

淤泥湖团头鲂的引进与养植试验

１９９１年对淤泥湖四头鲂和本地团头鲂进行了对比养殖试验。经１５７天养殖，淤泥湖四头鲂平均增重２．０５倍，本地团头鲂平均增重０．８３倍。同年１１月，专家鉴定认为，本研究在山东省属首次，其技术为省内先进水平。     

MS-222对鳊鱼麻醉保活运输效果的研究

为研究MS-222对鳊鱼保活运输的影响,分析比较了在不同质量浓度MS-222(0、20、40、60、80、100 mg/L和120 mg/L)、不同水温(2、7、15、20℃)和不同鱼水质量比(2∶1、1∶1、1∶3、1∶5)下鳊鱼的存活率,从而确定及筛选最佳的保活运输条件,并检测和分析在保活运输试验中水质指标和鱼体生化指标的变化和影响。试验结果显示,当MS-222质量浓度为60 mg/L、水温7℃、鱼水比1∶3时,保活时间最长,鱼体存活率最高;随着保活时间的延长,水体指标中氨氮含量、微生物、pH均呈上升趋势,而溶解氧水平则呈下降趋势;在鱼体指标中,肌肉中糖原、pH下降,乳酸含量上升;在血液指标中乳酸脱氢酶、谷草转氨酶、血糖、尿素和肌酐均显著增加(P<0.05),说明随着保活时间的延长,鱼体肝脏和肾脏组织代谢水平受到一定的影响,但其变化幅度均小于对照组。研究结果表明,在鳊鱼保活过程中可适当使用MS-222麻醉剂以延长存活时间和提高存活率。     

Purification and Antioxidant Property of Antioxidative Oligopeptide from Short-Necked Clam (Ruditapes philippinarum) Hydrolysate In Vitro

Short-necked clam (Ruditapes philippinarum) muscle was hydrolyzed with trypsin, and the antioxidant activities of isolated peptides were investigated. The hydrolysate was fractionated by chromatographic methods using Sephadex G-25 gel filtration and Hypersil BDS C18 reversed phase high performance liquid chromatography (RP-HPLC). The antioxidant activities of the hydrolysate were determined by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power assay, and the protective effect against hydroxyl-radical-induced DNA damage. The amino acid sequence of the purified antioxidant oligopeptide was found to be Gly-Asp-Gln-Gln-Lys.