Properties of Edible Films Made From Anchovy By-Product Proteins and Determination of Optimum Protein and Glycerol Concentration by the TOPSIS Method

In the present study, the physicochemical and mechanical properties of films made from anchovy (Engraulis encrasicholus) by-product proteins (ABPs) were characterized as a function of protein (3, 4, and 5%) and glycerol (30, 40, 50, and 60%) concentration. In particular, the thickness, color, transparency, water vapor permeability (WVP), solubility, oxygen permeability (OP), and mechanical properties of the films were measured, and generally, these properties were affected by both protein and glycerol concentration. The thickness, redness, WVP and solubility values of films increased, while their lightness and yellowness values decreased as protein concentration increased. Furthermore, lightness, yellowness, and elongation at break (EAB) values were found to increase at higher glycerol concentrations within ABP films, whereas tensile strength (TS) and elastic modulus (EM) values decreased. ABP films became more transparent with increase of glycerol concentration and decrease of protein concentration. The OP values of all films decreased depending on protein and glycerol concentration. The techniques for order performance by similarity to ideal solution (TOPSIS) method was used to determine optimum protein and glycerol concentrations. According to this method, an edible film containing 4% protein and 40% glycerol was the best film with a C value of 0.6665.     

Effects of Injection of Protein Solutions Prepared from Fish By-products on Yield and Chemical Properties of Chilled and Frozen Saithe (Pollachius virens) Fillets

Fish gelatine and protein solutions prepared from saithe by-products were injected into saithe fillets. Effects on weight changes, water holding capacity, and chemical composition of the fillets were investigated after chilled (2, 5, and 7 days) and frozen (14 and 49 days) storage. The results showed that higher weight yields were obtained by adding proteins and salt to the fillets in comparison with only salt, especially in chilled fillets. The drawback of the injection was that higher drip losses were found during storage and thawing than for untreated fillets. Effects of injection on water content were only significant after 2 days of chilled storage, but differences leveled out after longer storage time and with freezing and thawing of the fillets. The procedure applied in this study seems to be promising for utilization of by-products such as trimmings as an ingredient in higher value products like fillets, in comparison to mince products.     

毛红椿木材物理力学性质研究

本文对9年生、15年生、22年生的毛红椿木材物理力学性能进行测定,结果表明:树龄对毛红椿木材物理力学性能影响显著,毛红椿幼龄材木材密度、力学强度均较低,随着树龄增加,密度、力学性能指标均有较大幅度提高,体积干缩系数逐渐减小。毛红椿木材差异干缩均较大,弦向干缩比径向干缩差异显著,但体积湿胀率变化不大。     

MMT改性淀粉基纳米复合纤维的海水降解性能

不可降解渔具造成的“白色污染”和“幽灵捕捞”问题已严重威胁到海洋的生态环境,开发可降解渔具材料已经成为我国渔业可持续发展的有效途径之一。本实验采用熔融纺丝法制备淀粉(STR)/高密度聚乙烯(HDPE)/纳米蒙脱土(MMT)纳米复合纤维,研究MMT对纳米复合纤维的热学性能、力学性能、动态力学性能与海水降解性能的影响。结果显示,引入MMT后,纳米复合纤维的熔融温度(Tm)移向低温,结晶度增加,而断裂强度下降。此外,MMT的加入显著降低了聚乙烯的玻璃态储能模量和内部损耗,但对淀粉相影响不显著。4个月海水降解结果显示,与STR/HDPE纤维相比,STR/HDPE/MMT纳米复合纤维失重率增加了约5%,纤维直径减小了约11%,这表明MMT加快了STR/HDPE纤维的降解过程。本实验系统研究了MMT改性淀粉基纳米复合纤维的海水降解性能,可为渔业等海洋产业用降解新材料的开发与应用提供参考。     

华南甘薯的理化特性比较分析

研究针对我国南方具代表性的9个甘薯品种(4个较原始品种和5个改良品种),对其鲜薯的质构特性、主要营养成分特性,以及干制甘薯的基本营养成分特性、可溶性多糖、水溶性、膨润势、凝胶质构特性进行了分析研究。结果表明,改良品种相对于较原始品种主要的改良是淀粉含量普遍较高、加工特性相对较稳定,然而蛋白质、脂肪、可溶性膳食纤维、甜度、口感上并没有明显的改善。     

不同加工条件下海螺足部质构的变化

研究了鲜活和不同加热条件下（5、20、60min）海螺足部的组织构造及其流变学特性的变化,并进行了质地剖面分析（TPA）和感官评定试验,为海螺深加工制品的开发及加工工艺的优化提供理论基础和科学依据。组织构造变化采用Van Gieson染色法观察,流变学特性参数和TPA通过质构仪测定,同时比较了TPA和感官评定间的相关性。结果表明：不同的加热处理对海螺足部的组织结构和流变学特征参数有明显影响。流变学特性与组织结构的变化之间具有一定的关联性。流变学特征参数表明鲜活海螺足部的肌肉具有硬度大、弹力和粘着性小的质地特点,而加热样品则是硬度小、弹力和粘着性大。海螺足部的热加工应以加热20分钟为宜, 时间太短或过长都无法给人以最佳的口感。TPA和感官评定在硬度（R=0.9692）、弹性（R=0.9272）和咀嚼性（R=0.8542）方面呈显著相关性,在粘着性（R=0.7945）方面也有较好的相关性。     

K型网目对渔用乙纶网片拉伸力学性能的影响

以网片断裂强力、网片断裂伸长率和网片断裂强力保持率为指标，研究了不同K型网目对渔用乙纶网片拉伸力学性能的影响。结果表明：K型网目下网目内径之比在1.01～1．20时，网片断裂强力随着网目内径之比的增大而下降，两者呈密函数相关。同规格线的网片，K型网目下且两网目内径之比相同时，小规格网目尺寸的网片断裂强力损失小，断裂伸长率高，而大规格网目尺寸的网片断裂强力损失大．断裂伸长率低。     

Nutritional and Functional Properties of Two Dried Brown Seaweeds Sirophysalis trinodis and Polycladia myrica

Sirophysalis trinodis and Polycladia myrica, two brown seaweeds present on the southeast coast of Iran, were evaluated for their nutritional and functional properties after drying. Fourier transform-infrared spectroscopy (FTIR) analysis of crude polysaccharides revealed the characteristic absorption bands of phenol, O–H, C–H, C–O–S, C–O, C=O, C–H groups, and β-glycosidic linkages from cellulose, with the sulfate contents estimated as 4.89 ± 0.11% and 6.96 ± 0.05% of SO₄^?2. Results of nutritional profiles revealed all of the essential amino acids, especially methionine, isoleucine, leucine, lysine, threonine, valine, phenyl alanine, and arginine. In addition, important fatty acids such as linolenic acid, palmitic acid, and oleic acid were found in high amounts. The other nutritional components present in high amounts were proline and minerals such as calcium, magnesium, iron, manganese, copper, and zinc. The antibacterial activity was weak, but the result of antioxidant activities (hydroxyl and superoxide radicals scavenging and ferrous-ion chelating ability) of crude polysaccharides was considerable. In general, the findings of this study recommend that S. trinodis and P. myrica dried seaweeds have a potent nutritional value and might be used as a valuable source of nutrient supplements for humans and animals.     

Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic

In the present study, spray-dried pink perch meat protein hydrolysate (PPH) and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized in relation to their physical, rheological, functional, antioxidant, thermal, and sensory properties. The Herschel–Bulkley model was suitable to explain the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited functional and antioxidant properties. Antioxidant activities were significantly higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG alone did not exhibit antimicrobial activity but enhanced the activity of chitosan against pathogens. Sensory acceptability of the samples in soup revealed that PPHMG of up to 4% was highly scored without any traces of bitterness, whereas for PPH, a concentration of up to 3% was acceptable.