Formulated Food Products from Previously Frozen Skipjack Tuna Meat

Previously frozen skipjack tuna (Katsuwonus pelamis) obtained from Hawaiian waters provides a potential raw material for new value-added fish products. Fish patties (plain and teriyaki flavored) were successfully developed utilizing tuna meat, cellulose, soy protein isolates and other ingredients to form patties with texture characteristics similar to that of ground beef. The product contained 24% protein, 67% water, and less than 1% fat. Sensory evaluation responses by intermediate and high school students to these products were favorable. This study showed that an attractive and acceptable nutritional alternative could be produced and used as a low oil substitute for higher fat content ground beef patties.     

微藻冷冻保藏的研究

将小球藻和蛋白核小球藻都分别加入10％、20％、30％的DMSO以及20％、35％和50％的甘油,保存在-20℃、-75℃和-196℃的液氮中,再各取一些不加任何防冻剂保存在20℃的培养箱里。3个月后取出培养,观察颜色变化并测量其中的叶绿素含量。结果表明：浓缩的藻液可以在20℃下长期保存;小球藻浓缩藻液添加20％的甘油在各种不同的温度下保存效果都很好,其次是10％的DMSO;而衣藻则加入10％的DMSO在各种温度下保存都较好,加入20％的甘油,在液氮中保存的效果最好。浓度大于10％的DMSO和大于20％的甘油对微藻细胞的保藏效果不佳。     

中西太平洋鲣鱼Katsuwonus pelamis(Linnaeus)的资源状况及产量

据数据分析，世界鲣鱼总产量与金枪鱼类总产量平分秋色，而在鲣鱼的总产量中60％以上的产量则出自中西太平洋水域。可见该水域是全球鲣鱼生产的重要水域。我国(目前有5艘大型金枪鱼围网船)自2001年起进入中西太平洋作业取得了可喜的成绩。为了我国大型金枪鱼围网船能在中西太平洋水域持续稳定地发展，现将有关鲣鱼资源和渔业生产以及目前国际市场对其利用和鱼价的情况整理出来，以供参考。     

Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat

ABSTRACT

Ovalipes trimaculatus is a crab recognized as a new resource with fishing value to obtain frozen products. Pasteurization conditions of meat crab at temperatures below 85ºC (60, 72, and 82ºC) were established to achieve better quality attributes in the frozen product. The lethality curves of Staphylococcus aureus and Listeria monocytogenes were measured, and the decimal reduction times (D) and Z values were determined. Heat transfer during the pasteurization process of pouches containing crab meat was simulated using a computational code in finite elements, and the mathematical model was experimentally validated. Thermal histories were coupled to the microbial lethality kinetics of the most heat resistant pathogen microorganism in order to establish pasteurization times necessary for the process system design. The predicted pasteurization conditions were microbiologically validated. The pouches were frozen under industrial conditions and stored at ?22ºC for 1 year. The influence of the type of packaging (vacuum and nonvacuum plastic pouches) on physicochemical and sensory quality parameters of frozen crab meat (color, exudate, lipid oxidation, water holding capacity, and overall acceptability) were analyzed observing better performance under vacuum conditions.     

Refrigerated and Frozen Storage Characteristics of Minced Meat Extracted from Blue Crab Picking Plant By-Products

Minced meat was extracted from picking-room by-products of steam-retorted, mechanically-backed, ad hand-picked blue crabs using a Baader 694 deboning machine. Minced meat recovered from claws and mixed picking room by-products were used in the study. Minced meat pasteurized at 83.3ºC (182ºF) in low-density polyethylene tubes darkened significantly and developed off odors and flavors during 10 months of frozen storage at -20ºC (-4ºF). Citric acid phosphate buffered and unbuffered minced mean pasteurized in aluminum cans did not develop off odors or flavors during 11 months of frozen storage. The addition of buffer before pasteurization improved the appearance of both frozen and refrigerated meats held in aluminum cans.     

Monitoring Quality of Packaged Pacific Ocean Perch (Sebastes alutus) in Storage

Pacific ocean perch stored under vacuum, 100% CO₂ or air at -3°C and 3°C was subjected to sensory, trimethylamine (TMA), color, microbial and volatile analyses. Unpleasant sensory attributes, TMA and microbial content were negatively correlated to overall quality, and Hunter 'L' value increased with storage time. Principal factor analysis of sensory data resulted in three factors that accounted for 71% of the variance, with factor 1 (53%) mainly related to poor quality attributes. Volatiles analyzed by the dynamic headspace technique included alkanes, alkenes, aldehydes, aromatics and alcohols. Canonical variate analysis on volatile compounds separated excellent and poor quality fish samples, while good and medium samples were grouped together.     

The Effects of On-Board Handling and Frozen Storage on Gaping in Hoki (Macruronus novaezelandiae)

Abstract

Hoki were trawl-caughl under commercial conditions and subjected to one of five treatments before heading and gutting and freezing to ?35°C. Fish were either processed within 1 hour of capture, held at ambient temperatures or in ice until rigor was established or held at ambient temperatures or in ice until rigor was resolved. Fish from each treatment were then stored at ?20°C for periods of up to 56 weeks and tested for gaping, pH and other related physical and sensory properties. Fish frozen post-rigor showed the most gaping and fish frozen pre-rigor had less than those frozen in rigor. The temperature of storage before freezing had little effect on gaping other than extending the time taken to proceed through rigor. Extended time in frozen storage resulted in decreased water-holding capacity but had little effect on gaping. Gaping was not related to pH levels and did not affect the texfural properties of the cooked fish.     

Composition,Lipid Changes,and Sensory Evaluation of Two Sizes of Channel Catfish During Frozen Storage

The effects of size of fish on composition and of time in storage at -18°C on lipid and sensory changes for channel catfish, Ictalurus punctatus, were investigated. Dressed large (1.0 kg) fish (LF) averaged 13.2% fat, while dressed small (0.3 kg) fish (SF) averaged 10.8% fat (P < 0.05). Moisture was lower (P < 0.05) for LF (68.1 vs. 70.8%). Thiobarbituric acid (TBA) values for LF increased during the first ten months and dropped during the 12th month, while TBA values reached their highest level after the 8th month for SF. Free fatty acids did not change for LF but increased (P < 0.05) throughout storage for SF. Lipids for both sizes of fish were 25% saturated, 58% monounsaturated, and 17% polyunsaturated fatty acids. C 14:0, C 18:0, and C 18:3 acids decreased after 12 months of frozen storage. LF were rated higher (P < 0.05) in flavor for the first four months but were not rated significantly different from SF thereafter. These results indicate that although LF contained more fat, they did not oxidize any more than did SF, and both sizes were acceptable to panelists throughout the study. Thus, if channel catfish is handled and stored properly regardless of size, it should be acceptable even after 12 months frozen storage.     

Postmortem Changes in the Adductor Muscle of Scallop (Chlamys tehuelchus) in Chilled and Frozen Storage

Abstract

The effects of freezing and frozen storage on the biochemical properties of scallop adductor muscles stored at 2-4EC were investigated. Glycogen content fell 40% in the first 12 hr of chilled storage and decreased slowly thereafter. ATP content increased for a short time after death and then decreased slowly. Glycogen and ATP degradation was accompanied by a decrease in both pH and 260/250 absorbance ratio of scallop muscle extracts. A significant increase (p < 0.05) in the hypoxanthine (Hx) content was also observed in chilled stored adductor muscles. Adductor muscles showed a significant decrease (p < 0.05) in the 260/250 absorbance ratio of extracts and an increase in the Hx level after freezing. An increase in Hx content was observed during frozen storage of adductor muscles frozen immediately after processing. Expressible juice increased with freezing and frozen storage of the muscles. The results shown in this paper indicate a rapid loss of quality in scallop adductor muscles during storage at 2-4. Freezing and frozen storage enhanced the quality deterioration of the muscles.     

3种投喂模式对中华绒螯蟹性腺发育和生化组成的影响

2015年4—10月在江苏常州金坛市指前镇芦家村省级高效设施渔业示范点6口面积0.667hm~2试验塘(编号1~6#)中,投放中华绒螯蟹和日本沼虾苗种,密度分别为2.25×10~4只/hm~2和150kg/hm~2,分别投喂配合饲料、冰鲜杂鱼和饲料与冰鲜杂鱼混合,每种投喂模式设两个重复,定期测定肝胰腺指数、性腺指数、出肉率、总可食率和体成分的生化组成。试验结果显示,在体质量接近的条件下,3种投喂模式对成蟹的性腺指数和肝胰腺指数无显著影响(P0.05),9月杂鱼组雌雄个体的性腺指数和肝胰腺指数略低于配合饲料组和混合投喂组,而混合投喂组的性腺指数略高于其他两组。不同投喂模式对各组织中华绒螯蟹的干质量中生化组成影响较小,仅杂鱼组雌蟹肝胰腺中脂肪含量为71.44%,显著低于饲料组(86.94%)和混合组(87.67%)(P0.05)。不同投喂模式对各组中华绒螯蟹组织湿质量中生化组成无显著影响(P0.05)。综上,用投喂配合饲料替代杂鱼投喂成蟹,可以提高雌蟹肝胰腺中的脂肪含量,而对性腺发育和生化组成无不利影响。     

Physiochemical and Textural Alterations in Indian Squid (Loligo duvauceli) Mantle During Frozen Storage and Cooking

Textural variations in squid mantle and the role of proteins on texture during frozen storage and cooking were investigated. Myofibrillar protein (62.36%) and pepsin soluble collagen (10.70%) accounted for the major fraction of total protein (22.17%). The histochemistry of mantle tissue showed a mesh-like arrangement of myofibrillar proteins with a collagenous dermal layer and feebly passing collagen through myotome bundles. Texture profile analysis of unfrozen mantle suggested the first phase of hardening at 50°C with hardness 1 (H1) of 11.53 kgf and hardness 2 (H2) of 9.68 kgf; and the second phase of hardening with optimal texture and maximum juiciness at 70°C (H1, 8.11 kgf; H2, 7.13 kgf) that varied with extended frozen storage. Increased frozen storage and cooking led to protein denaturation and formation of new low molecular weight proteins as evidenced in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE); these possibly influenced the functional and microstructural properties of the tissue.     

Fatty Acid Composition of U.S. West Coast Albacore Tuna (Thunnus alalunga) and the Effects of Canning and Short-Term Storage

ABSTRACT

Changes in the fatty acid composition of 13 bled and blast-frozen U.S. West Coast albacore tuna (Thunnus alalunga) were determined following custom-canning and 5 weeks of canned storage. In accordance with typical custom-canning procedures, no additional packing materials were used, and the product did not undergo a precooking step. Raw albacore tuna was found to be rich in n-3 polyunsaturated fatty acids (PUFAs), with an average of 9.1% (% wt of total fatty acids) EPA and 33.8% DHA. Canning and short-term storage did not cause major fluctuations in the fatty acid profiles of the albacore tuna, with no significant changes in the total fractions of saturated fatty acids (30–31%), monounsaturated fatty acids (19%), PUFAs (50%), or n-3 PUFAs (46–47%). On a tissue weight basis, U.S. West Coast albacore tuna was found to contain high levels of total n-3 PUFAs, with 3.3 g/100 g tissue in raw tuna and 4.0–4.1 g/100 g tissue in products that were canned and stored for 5 weeks.     

发展我国金枪鱼渔业的前景分析

本文以黄鳍金枪鱼、肥壮金枪鱼为例,从管理、资源、技术三方面分析金枪鱼渔业发展前景;并在此基础上,提出了慎重发展我国金枪鱼超低温延绳钓作业的对策和建议。     

鱖鱼人工饲料网箱养殖的生产性试验

本文报告作者近两年在湖北省嘉鱼县和通山县的浅水湖泊、池塘内利用网箱较大规模进行鱖鱼人工饲料驯饲和网箱集约养殖生产性试验的情况。在试验中用1.0～1.4平方米网箱和W91系列鱖鱼配合饲料驯饲2.5～17.5厘米幼鱖4642尾,成功4161尾,驯饲成功率89.6％;用1.4平方米网箱养殖成鱖,养殖76～90天,平均日尾增重0.74～0.85克,每1平方米网箱净产达4.03～6.91公斤,增重速度与活饵鱼网箱养鱖相当;人工饲料系数1.68～1.78,每增1公斤鱖鱼,饲料成本下降一半以上。     

Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability

Thirty percent flour was substituted with dolphinfish (Coryphaena hippurus) and unicorn leatherjacket (Aluterus monoceros) paste in a cake recipe to evaluate the quality and shelf life of fish chiffon cakes stored at 4℃ and 25℃. Proximate composition, free amino acid (FAA), aerobic plate count (APC), total volatile basic nitrogen (T-VBN), and texture profile and sensory evaluation of fish chiffon cakes were conducted. Fish paste addition increases proteins. Cakes made with dolphinfish paste had the highest FAA content, followed by the cake made with unicorn leatherjacket. Histidine is the predominant FAA in dolphinfish chiffon cake, and it is significantly higher than the other two cakes. T-VBN values and APC increased with the addition of fish paste and was lower than the upper limit of acceptable fish products during storage period. The hardness of the two fish cakes was slightly lower than the control after 1 and 2 days storage at 25℃ or 3 and 5 days storage at 4℃ and increased during storage. Sensory evaluation showed no significant differences among the ordinary cake and two fish chiffon cakes for odor, texture, flavor, and overall acceptability. Therefore, incorporation of white fish meat is feasible for chiffon cake.     

中西太平洋金枪鱼资源

金枪鱼类(tunas,bon itas,b illfish)是大洋暖水性洄游鱼类,其种类繁多,分布广泛,是许多国家的重要捕捞对象,主要经济种类包括黄鳍金枪鱼(Thunnus albacares)、大眼金枪鱼(Thunnus obesus)、长鳍金枪鱼(Thunnus alalunga)、蓝鳍金枪鱼(Thunnus thynnus)和鲣鱼(Ka tsuwonus pelam is)等。但近年来,过度捕捞、气候因素影响导致部分种类资源出现相对萎缩现象,因此,出现了许多相关组织,如中西太平洋金枪鱼协会、美洲间热带金枪鱼组织等,对金枪鱼资源进行了系统调查分析,提出了一系列的保护措施。根据中西太平洋协会(WCPFO)2004年年报将太平…     

Changes in Protein Oxidation,Water-Holding Capacity,and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage

This study aimed to evaluate the contribution of protein oxidation to the changes in the water-holding capacity (WHC) and texture of bighead carp (Aristichthys nobilis) fillets under chilled and partial frozen storage (4°C and ?3°C). The results indicated that less protein oxidation occurred to fillets at ?3°C than at 4°C, which was reflected by the higher value of salt-soluble protein contents (SSP), total sulfhydryl content (SH), Ca²⁺-ATPase activity, lower water-soluble protein contents (WSP), total disulfide content (SS), and surface hydrophobicity (So-ANS). However, the fillets had better WHC and texture at 4°C, as well as lower drip loss and higher centrifugal loss, hardness, and springiness. A significant linear relationship existed between protein oxidation parameters with WHC and texture characteristics for fillets under both types of storage, but the process of freezing and then thawing, instead of protein oxidation, was the main factor affecting the texture and WHC of fillets at ?3°C.     

南方鲇精子保存方法的初步研究

以精子被激活后的活力为指标,对6种精子保存液保存南方鲇的效果进行了评估,并对室温（18－20℃）和低温（0－4℃)状态下保存南方鲇精子的效果进行了比较研究。结果表明,在6种精子保存液中,以添加牛血蛋白和氨基酸等营养物质的F精子保存液效果最好,精子的活力和寿命保持时间最长,6d内可保存80％以上活力,寿命持续12.5d。低温下保存效果绝对优于室温下保存。     

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.     

Stability of Krill Meal,Astaxanthin, and Canthaxanthin Color in Cultured Rainbow Trout (Oncorthynchus mykiss) Fillets During Frozen Storage and Cooking

Rainbow trout were pigmented with diets containing synthetic astaxanthin, canthaxanthin, or dried krill meal to 6 mg carotenoid/Kg (wwb) flesh. Vacuum packaged frozen fillets were held at -18°C, -28°C or -80°C for 90 d, 180 d, or 90 d, thawed, and refrozen for an additional 90 d. Tristimulus color (L*,a*,b*), carotenoid concentration, fatty acid composition and TBARS were measured for raw and cooked fillets. We observed no change in pigment content or in a* values after 180 d frozen storage or following a thaw/refreeze cycle compared to fresh fish, even though a higher a* values were seen in fillets from fish fed synthetic astaxanthin or canthaxanthin after 90 d frozen storage suggesting that care should be used when interpreting tristimulus color values for grading programs.