罗非鱼肉即食食品的研制

罗非鱼是具有较高经济价值的鱼类,其头骨及脊骨等均为软骨质,虽钙化但非骨化,无真骨组织.罗非鱼软骨中除富含钙,磷,镁等矿物质外还含有多种粘多糖及硫酸软骨素.但由于罗非鱼具有较浓的上腥味,使罗非鱼加工出口产品主要是粗加工产品(如冻罗非鱼片),缺少深加工产品.因此本文对影响深加工罗非鱼土腥味的去除进行了研究,并对脱腥后的鱼肉进行加工工艺的探索,研制出不同风味的罗非鱼即食五香鱼片方便食品.从而为罗非鱼的深加工提供一定的理论依据.     

即食菲律宾蛤仔休闲食品加工工艺研究

为研究即食菲律宾蛤仔休闲食品加工工艺,本文探讨了不同脱腥、腌渍、护色及干燥工艺对蛤制品口感风味、水分含量及产品质构特性的影响,采用单因素和正交优化组合试验确定了菲律宾蛤仔休闲食品的最佳工艺条件。其中,脱腥工艺参数:2.0%茉莉花+2.0%姜汁,时间80 min;腌渍工艺参数:食盐5%、味精2.0%、白砂糖8%,时间4 h;护色工艺参数:D-异抗坏血酸钠0.10%,时间1 h;干燥工艺参数:温度75℃,时间3 h。在该工艺条件下生产的即食菲律宾蛤仔制品,风味独特,口感极佳。     

北部湾特色畸心蛤鱿鱼酿加工工艺研究

为开发新型客家风味即食休闲海味产品,以鱿鱼、畸心蛤和海猪肉为研究对象,设计单因素、正交试验,通过感官评定结果对即食畸心蛤鱿鱼酿加工工艺进行优化。结果表明,即食畸心蛤鱿鱼酿的最佳配方为：海猪肉畸心蛤比例1∶3,淀粉添加量3%,烘烤温度160℃,烘烤时间12 min。采用客家饮食文化中的酿菜做法制得的即食畸心蛤鱿鱼酿,风味独特、鱿鱼完整、海味浓郁、口感鲜脆,具有良好的市场前景。     

罗非鱼冷冻调理食品的加工技术

在淡水养殖鱼类中,由于罗非鱼生长快、食性广、疾病少、繁殖迅速,对环境的适应力强,在大小水体中均可养殖,近年来越来越受到人们的重视。我国养殖面积较大,资源相当丰富,且价格较低,以罗非鱼为原料并加工成方便食品,也越来越得到人们的关注。本文将对罗非鱼的冷冻调理食品的加工工艺和技术作简要介绍。     

酶解罗非鱼鱼皮胶制备降血压肽的研究

为探讨罗非鱼鱼皮胶制备降血压肽的酶解工艺,研究选用Neutrase中性蛋白酶、Alcalase碱性内切蛋白酶、胰蛋白酶、木瓜蛋白酶和复合蛋白酶分别对罗非鱼鱼皮胶进行酶解,对其酶解液的水解度进行比较。结果表明复合蛋白酶的酶解效果最好。对复合蛋白酶的酶解工艺进行单因素优化,确定其最佳酶解工艺为:温度50℃、pH值7.0、料液比1∶5、酶量为底物量的1.5%。在此条件下水解6h时,水解度为60%,酶解产物对血管紧张素转化酶(ACE)的抑制率最高,达到78.96%。     

大连推出“第四种业态”海产品

近日，用“糖果纸”包着海带，包着像圆形糖块儿的扇贝丁的即食休闲海产品，还有珍珠贝、鳗果、海带昆布、虾肠、蟹肠等这类小包装食品，在大连各大商场一亮相，就吸引了消费者和商家的目光。这种新出现的海珍品丰富了大连海产品的加工工艺，也使一些内陆地区的消费者从此吃到了原汁原味的海产品。多年来，大连海鲜传统上一直以鲜活、冷冻和干制品三种方式生产、经营。     

罗非鱼皮营养成分分析及鱼皮明胶提取工艺的探讨

以罗非鱼皮为原料,对其营养成分进行分析,并通过正交试验方法探讨罗非鱼皮明胶的提取工艺,同时对明胶的理化及微生物指标进行分析。结果表明,罗非鱼皮中粗蛋白含量高达33．14％,其中胶原蛋白含量为27．8％,占其粗蛋白的83．9％;鱼皮提取明胶的适宜工艺条件为在2．5％（W／V）NaOH溶液中浸泡3．5h,然后在0．02％（V／V）HCl浸泡约3h,熬胶温度为55℃,提取得率为26．5％;所得鱼皮明胶的凝胶强度达468g,粗蛋白含量为82．46％,菌落总数为1．3×10^5CFU·g^-1,大肠菌群结果报告为阴性。     

银鱼休闲即食产品的开发

当前,休闲即食鱼产品已经成为市场消费的热点。我国的水产品加工行业仍在起步发展阶段,生产技术和设备不够完善,生产成本较高,导致部分低值鱼类的生产价值无法得到有效提升。本研究选用的银鱼是淡水养殖鱼类,由于原料产量大、体积小等特性,一般只用来加工成初级冷冻产品出口销售,或者与其他低值鱼类一同混合做成饲料、鱼粉等,经济价值低。选用这种鱼来研发方便即食休闲食品,不仅可以有效提高其价值,满足当下市场需求,同时也可以开辟新的淡水鱼资源利用途径,为淡水鱼加工业提供新的工艺技术。     

即食地瓜参的加工工艺研究及营养分析

采用感官评分对即食地瓜参的生姜水脱腥工艺、调味配方进行优化,获得最佳加工工艺,并对其营养成分和卫生指标进行测定。结果显示,即食地瓜参脱腥时间为15 min最佳,调味配方为白砂糖3.5 g、鸡精2.5 g、酱油2.5 g、食盐3.0 g、食用油20.0 g、胡椒粉0.2g、蒜末18.0 g、生姜18.5 g、料酒7.0 g。制备的即食地瓜参含有丰富蛋白质、必需氨基酸、微量元素等营养物质,卫生指标符合即食海参SC/T 3308-2014标准要求。     

罗非鱼鱼皮提取明胶的酶法脱脂工艺研究

用脂肪酶对罗非鱼鱼皮进行酶法脱脂工艺研究。通过单因素与正交试验确定最适的酶法脱脂工艺为:pH值9,脱脂时间3h,酶添加量2%,料液比1:4,温度40℃,该工艺的脱脂率可达67.5%。通过超声波辅助脱脂研究表明其脱脂率并无明显的提高。     

The Effect of Frying – the Chemical,Microbiological, and Acrylamide Composition of Mussels as a Street Food

The effects of frying methods and covering processes on the proximate composition, fatty acid profile, amino acid profile, cholesterol, acrylamide, and microbiological content of fried mussel (Mytilus galloprovincialis 1819) were investigated in the present study. The group of mussels that were purchased for study was divided into six groups (control – unprocessed mussel meat; Group A – covered mussels fried in deep fat; Group B – mussel fried in low fat; Group C – uncoated mussel meat fried in deep fat; Group D – uncoated mussel fried in low fat; and Group E – mussel served in restaurants). It was determined that the mussel frying methods can affect the nutritional composition and cause changes in the amino acid, fatty acid, and cholesterol content.     

不同烹饪方式及体外模拟消化对凡纳滨对虾主要过敏原原肌球蛋白免疫活性的影响

本研究选用水煮、油炸和红烧3种烹饪方式分别处理凡纳滨对虾,并且对烹饪后的虾肉进行体外模拟唾—胃—肠液连续消化,以调查烹饪处理后过敏原原肌球蛋白的免疫活性变化状况。采用电泳、免疫印迹和间接ELISA方法评价样品中主要过敏原原肌球蛋白的变化情况。SDS-PAGE结果显示,3种烹饪处理虾肉样品中TM条带无明显变化,表明TM在烹饪处理时基本不发生降解;免疫印迹和间接ELISA结果显示,水煮、油炸和红烧3种烹饪处理虾肉中TM免疫活性分别降低2.08%、11.33%、15.56%;而烹饪后虾肉的体外模拟消化产物的免疫活性丢失显著,水煮、油炸和红烧处理的免疫活性分别下降86.90%、88.94%、97.39%。研究表明,虾类TM免疫活性的降低主要发生在肠液消化阶段,3种方式烹饪处理能够使TM免疫活性降低,并且红烧处理可明显降低TM的免疫活性。本实验为过敏原消减机制的研究和低致敏性水产品的开发提供了理论依据。     

Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso,Beluga) Fillets

Slices of Huso huso were fried, chilled, and then reheated to evaluate for the changes in lipid characteristics. The total lipid content of raw sample was 3.09 g/100 g which consists of 29.1 g/100 g saturated fatty acids (SFAs), 42.554 g/100 g monounsaturated fatty acids (MUFAs), and 28.126 g/100 g polyunsaturated fatty acids (PUFAs). In fried samples, levels of C18 fatty acid groups, MUFAs, PUFAs, and n6/n3 ratio increased while SFAs, EPA, and DHA content decreased. Upon chill storage, C18:2 fatty acid and n6/n3 ratio decreased while n3 fatty acids increased slightly. Free fatty acid (FFA) decreased after frying, but peroxide value (PV) increased with subsequent decrease at chilled condition.     

Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate

ABSTRACT

Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient.     

加工处理对鲢小清蛋白免疫活性的影响

采用鱼丸加工、烘烤、油炸、高压4种方式对鲢进行加工,并比较在这4种鲢制品中小清蛋白的含量、免疫活性以及体外模拟胃液消化稳定性的变化情况.通过Tricine-SDS-PAGE和Western-blotting分析表明,鱼丸加工、烘烤、油炸、高压等方式处理可降低鲢制品中小清蛋白的含量,但在一定程度上提高了小清蛋白的胃液消化稳定性;高压几乎可完全破坏小清蛋白的IgG结合能力,是较为理想的降低食物过敏原免疫活性的加工方式之一.     

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.     

利用大口黑鲈加工上海熏鱼的工艺及风味特点

为了弥补传统上海熏鱼的不足,实验以大口黑鲈替代草鱼制作上海熏鱼,采用单因素实验设计和正交实验设计改良上海熏鱼的加工工艺,采用顶空固相微萃取-气相色谱-质谱法(SPME-GC-MS)分别测定油爆后的上海熏鱼、用油爆后浸渍液(仅由酱油、白砂糖和植物油组成)处理的上海熏鱼、上海熏鱼成品(油爆后浸渍液由酱油、白砂糖、植物油、食用盐和香辛料组成)中的挥发性风味活性物质,通过GC-MS的定性定量分析得出上海熏鱼的主要风味化合物,采用高效液相色谱法(HPLC)测定呈味核苷酸。结果显示,优化工艺参数为油爆时间6 min,油爆后浸渍液中酱油/白砂糖=4∶3。3个样品中的挥发性化合物分别有37、47和55种,其中醛酮类、醇类、烃类、芳香类和含氮含硫类物质是上海熏鱼的主要风味化合物。肌苷酸是主要鲜味核苷酸。研究表明,高温油爆过程中发生的美拉德反应、热降解、脂肪酸氧化有助于去除鱼腥味,形成上海熏鱼的特色风味。浸渍和油爆是提高鱼肉制品品质的优良加工工艺。     

Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage

Enrobing of fish improves physical as well as consumer acceptance of low value fish. The present work was undertaken to utilize a low value fish with its bones by enrobing with cereal flour based coating. Three combinations of batters were prepared, and the fish was coated and fried; based on the sensory quality, 1:2 batter to water ratio was selected for product preparation. To determine the storage life, frozen par-fried samples were prepared and stored at ?18°C. Quality parameters such as pH, total volatile basic nitrogen, free fatty acids, peroxide value, thiobarbituric acid reactive substances, color, and sensory attributes were evaluated on a monthly basis. It was observed from chemical parameters and sensory scores of the product that the par-fried form can be stored for up to 5 months. This technology will provide a better opportunity for employment of coastal women.     

Effects of Cooking Methods on Proximate Composition and Fatty Acids Profile of Indian White Prawn (Fenneropenaeus indicus)

The effects of baking, boiling, microwaving, and frying on the proximate composition and fatty acid content of the edible portion of Indian white prawns (Fenneropenaeus indicus) were determined. Mean moisture, lipid, protein, and ash contents of raw prawns were 72.1, 4.32, 21.5, and 1.31%, respectively. For all cooking methods, moisture decreased and protein increased, while fatty acid compositions changed uniquely for each method. In fried prawns, the n3/n6 ratio was the lowest and significantly differed from the other treatments. The heat treatment significantly changed the proximate composition and fatty acid content. Baking and microwaving are the best methods of the four for cooking prawn while preserving their nutritional value, especially on the basis of recommended dietary intake of DHA and EPA.     

Mechanical Separation of Green Crab (Carcinus maenas) Meat and Consumer Acceptability of a Value-Added Food Product

Mechanical separation of green crab resulted in an average mince yield of 49.2%, with average moisture, ash, protein, and lipid contents of 81.0, 5.1, 10.4, and 1.4%, respectively. Mince from small crabs (< 55-mm carapace width) had significantly lower lipid contents and L* values than mince from large crabs (> 55 mm). The overall acceptability of green crab mince empanadas (fried, stuffed pastries) was rated between “like slightly” and “like moderately” by a consumer panel (n = 87), regardless of empanada formulation (30, 50, or 70% mince by filling weight). Additionally, 63% of respondents indicated they would “probably” or “definitely” buy the empanadas if available locally.