Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

We have evaluated four commercially available mold starters (SP-01, NY, M1, and “for kome miso”) for fermented fish pastes with the aim of determining the effect of different koji molds on the nutritional and sensory characteristics of the fermented product. Comparative studies among different fermented fish and bean pastes were also conducted. Protein contents were considerably higher in the fermented fish pastes (22.7–24.1%) than the fermented bean pastes (8.2–12.8%). Free amino acids, oligopeptides, organic acids, mineral content, and sensory scores of the fermented fish pastes were superior to those of the bean pastes in terms of nutritional aspects. Sensory evaluation of fermented fish and bean pastes clearly indicated that different koji molds used as starters had little effect on the taste of the fermented fish pastes. However, in terms of nutritional and sensory characteristics, fermented fish pastes from trash fishes were found to be both commercially valuable and a potential gain to food processing firms among the many new generic fermented food products becoming available.     

乌龟肌肉营养价值的评定

分析结果表明,乌龟的水分、总糖、灰分含量分别为80 24%,0 66%和0 95%。乌龟肌肉的蛋白质含量达16 64%,必需氨基酸和鲜味氨基酸分别占氨基酸总量的49 16%和43 39%,氨基酸组成中以Glu含量最为丰富,Ie是第一限制性氨基酸,氨基酸分为82 63;乌龟肌肉脂肪含量为1 51%,脂肪酸组成以C18∶1为主,达39.32%,其次为C16∶0及C22∶6,不饱和脂肪酸占脂肪酸总量的76 83%。     

Effect of dietary components on the gut microbiota of aquatic animals. A never‐ending story?

It is well known that healthy gut microbiota is essential to promote host health and well‐being. The intestinal microbiota of endothermic animals as well as fish are classified as autochthonous or indigenous, when they are able to colonize the host's epithelial surface or are associated with the microvilli, or as allochthonous or transient (associated with digesta or are present in the lumen). Furthermore, the gut microbiota of aquatic animals is more fluidic than that of terrestrial vertebrates and is highly sensitive to dietary changes. In fish, it is demonstrated that [a] dietary form (live feeds or pelleted diets), [b] dietary lipid (lipid levels, lipid sources and polyunsaturated fatty acids), [c] protein sources (soybean meal, krill meal and other meal products), [d] functional glycomic ingredients (chitin and cellulose), [e] nutraceuticals (probiotics, prebiotics, synbiotics and immunostimulants), [f] antibiotics, [g] dietary iron and [h] chromic oxide affect the gut microbiota. Furthermore, some information is available on bacterial colonization of the gut enterocyte surface as a result of dietary manipulation which indicates that changes in indigenous microbial populations may have repercussion on secondary host–microbe interactions. The effect of dietary components on the gut microbiota is important to investigate, as the gastrointestinal tract has been suggested as one of the major routes of infection in fish. Possible interactions between dietary components and the protective microbiota colonizing the digestive tract are discussed.     

湘华鲮肌肉营养成分分析与品质评价

利用常规方法对湘华鲮(Sinilabeo decorus tungting)的肌肉营养成分进行了测定。结果表明:湘华鲮(鲜样)中粗蛋白、粗脂肪、水分和粗灰分的含量分别为20.03%、0.80%、77.43%和1.31%。肌肉中含有17种氨基酸,占肌肉总量的76.52%(干样),其中7种人体必需氨基酸占肌肉总量的36.22%,占氨基酸总量的47.30%。4种鲜味氨基酸占肌肉总量的25.97%(干样),另外还富含钙、铁、锌等矿物质,微量元素比值合理。结果表明湘华鲮有较高的食用与营养价值。     

雌雄(餐)鲦肌肉营养成分的分析比较

对雌雄(餐)鲦(Hemicculter Leuciclus)肌肉营养成分进行了分析比较,并对其营养品质进行了评价.结果表明:雌雄(餐)鲦肌肉粗蛋白含量分别为18.20%,18.80%;雌雄(餐)鲦氨基酸总含量为18.91 mg/g、20.14 mg/g,雌雄(餐)鲦必需氨基酸(EAA)、呈味氨基酸(FAA)与氨基酸总量...     

种青养鱼模式下的草鱼肌肉营养成分和品质特性

为探究种青养鱼养殖模式对草鱼肌肉营养成分和品质特性的影响,随机选取以种青喂草为主养殖模式下养殖的草鱼(生态草鱼)和投喂人工配合饲料进行养殖的草鱼(饲料草鱼)各16尾,测定其肌肉系水力和质构特性指标,以及肌肉常规营养成分、矿物元素、氨基酸和脂肪酸含量。结果显示,生态草鱼和饲料草鱼肝体比和空壳率无显著性差异;生态草鱼肌肉系水力指标中滴水损失显著低于饲料草鱼,冷冻渗出率不显著地低于饲料草鱼,失水率不显著地高于饲料草鱼,p H值无显著性差异;肌肉的硬度、弹性、凝聚性、胶黏性和回复性均无显著性差异;生态草鱼粗脂肪含量显著低于饲料草鱼,水分、灰分、粗蛋白含量均无显著性差异;生态草鱼P和Fe含量均显著高于饲料草鱼,Mg、Mn和Cr含量均极显著高于饲料草鱼;生态草鱼和饲料草鱼肌肉氨基酸组成基本一致,均含有17种氨基酸,其中人体必需氨基酸总量分别为6.85%和6.27%。生态草鱼必需氨基酸指数(EAAI)为76.07,而饲料草鱼为77.29,饲料草鱼略高于生态草鱼。生态草鱼和饲料草鱼肌肉均含19种脂肪酸,其中棕榈酸、花生四烯酸(ARA)、亚油酸(LA)、油酸、二十二碳六烯酸(DHA)和硬脂酸含量较高,为主要脂肪酸,而花生五烯酸(EPA)+DHA含量分别为8.95%和10.70%,且差异显著。研究表明,生态草鱼和饲料草鱼在肌肉质构特性方面无显著性差异,与饲料草鱼相比,生态草鱼具有肌肉系水力强、低脂肪和矿物元素含量高的特点。     

添加碳酸钙后螺旋藻中钙元素的分布及主要生化组成的变化

通过向螺旋藻培养液中添加固体CaCO3粉末的方法,获得了富钙螺旋藻样品。采用原子吸收光谱法对螺旋藻的细胞壁和生化组分进行钙含量分析,结果表明,细胞壁在钙的富集过程中起了决定性的作用,螺旋藻细胞吸收富集的钙中,约有96%结合在细胞壁上;而糖类物质在有机钙的形成方面起了较为主要的作用,约有88%的有机钙与糖类物质结合,螺旋藻的生物富钙机制可能主要依靠细胞壁的吸附作用以及糖类物质的离子交换和主动运输来实现。对螺旋藻的生化分析显示,螺旋藻富集钙后,糖和蛋白质含量有所下降,而叶绿素a和类胡萝卜素含量则有较大地提高,前者可能与细胞壁的通透性及钙信号的刺激有关,后者则可能与螺旋藻自身的适应性调节作用有关。     

Historical influences dominate the composition of regenerating plant communities in abandoned citrus groves in north-central Florida

The question of what determines plant community composition is fundamental to the study of plant community ecology. We examined the relative roles of historical land use, landscape context, and the biophysical environment as determinants of plant community composition in regenerating citrus groves in north-central Florida. Results were interpreted in light of plant functional traits. Herbaceous and woody plants responded differently to broad-scale variables; herbs correlated most strongly with surrounding land cover at a scale of 8 km, while the only significant determinant of woody species distributions was local land use history. There were significant correlations between herbaceous species and spatial context, habitat isolation, environmental variables, and historical variables. Partial Mantel tests indicated that each variable provided a unique contribution in explaining some of the variation in the herbaceous dataset. The correlation between woody plants and local historical variables remained significant even with other effects corrected for. In the herbaceous community, species composition was linked to functional traits much as expected from classical theory. While spatial influences in our study system are important for both woody and herbaceous plants, the primary determinant of plant community composition in regenerating citrus groves is historical land use. Our results suggest that the fine-scale mechanisms of local competition, tolerance and facilitation invoked by many classical studies may ultimately be less important than land use history in understanding current plant community composition in regenerating agricultural areas.     

巴厘菠萝果实发育期间香气成分的变化

采用顶空固相微萃取技术,研究巴厘菠萝果实发育过程中香气成分的组成及变化。结果表明,巴厘菠萝果实发育过程中共检测出48种成分,主要为酯类、烯烃,其中辛酸甲酯、己酸乙酯、辛酸乙酯等成分是菠萝果实的重要香气成分,是菠萝成熟果实的特征香气。巴厘菠萝在果实发育不同阶段,各香气成分的相对含量变化较大。     

半高丛越橘果实香气成分的GC—MS分析

采用静态顶空和气相色谱—质谱联用技术,以半高丛越橘品种北陆、圣云和北蓝为材料,研究了半高丛越橘果实香气成分。结果表明,半高丛越橘以醇类、酯类、萜类和酮类物质为主。共检测出39种挥发性成分,其中北陆检测出16种,圣云17种,北蓝23种。2-甲基丁酸乙酯和β-芳樟醇是半高丛越橘的特征香气,构成了半高丛越橘特有的香气,同时乙酸丁酯、2-丁酮、D-柠檬酸为北陆的特征香气,丁酸乙酯、2-丁酮为圣云的特征香气,丁酸乙酯、乙酸己酯、己醛为北蓝的特征香气成分,品种间特征香气的差异形成了半高丛越橘品种间独特的风味。