多抗间接ELISA方法的建立及其在海洋细菌快速检测中的应用

为了从对虾体内分离出的菌株中快速筛选出蜡样芽孢杆菌和溶藻胶弧菌,将蜡样芽孢杆菌与溶藻胶弧菌作为抗原,免疫SPF新西兰大白兔,获得免疫血清,效价均高于1:2000。将免疫兔血清作为一抗,HRP-羊抗兔血清作为二抗,建立了蜡样芽孢杆菌和溶藻胶弧菌快速检测的间接ELISA方法。此方法中,兔抗血清最佳稀释度为1:10000,菌液最佳包被浓度为106 CFU/ml;HRP-羊抗兔血清最佳稀释浓度为1:1000,可检测细菌最低浓度为104 CFU/ml。抗蜡样芽孢杆菌血清与苏云金芽孢杆菌有交叉反应,抗溶藻胶弧菌血清与其亲缘相近菌株无交叉反应,具有较强的特异性。2012年和2013年,分别从斑节对虾、中国对虾、凡纳滨对虾等9批样本中分离纯化到109株海洋细菌,利用建立的多抗间接ELISA方法对其中部分菌株进行快速检测,共检测出6株溶藻胶弧菌,未检测出蜡样芽孢杆菌。     

Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C

Pomegranate peel is inherited with diverse functional properties that improve storage stability and nutritional quality of edible goods. This research was aimed at evaluating antioxidant and antimicrobial properties of pomegranate peel hydro-alcoholic extracts and to determine in situ efficacy of extracts in controlling microbial growth and lipid oxidation of shrimp meat. The results suggest that pomegranate peel ethanolic extracts (PoPetx) have significantly higher (p < 0.05) phenolic contents, 169 mg GAE/100 g accompanied with 90% free radical scavenging activities. Contrary to the normal control, incorporation of PoPetx @ 2.0% (w/w) in minced shrimp meat increased thiobarbituric acid reactive species generation by 10% during 28 days of storage at 4°C. Supplementing PoPetx @ 0.5–2.0% (w/w) to shrimp meat has shown a comparable microbial inhibitory action against total plate counts and Staphylococcus spp. The study concludes that application of pomegranate peel extracts in minced shrimp is a viable strategy to preserve chemical and microbiological quality of shrimp and products of sea origin.     

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.     

江苏如东地区虾蟹养殖现况分析

笔者主要简述了江苏如东地区的水产养殖现状。归纳了该地区主要养殖的虾蟹品种南美白对虾、中华绒螯蟹、脊尾白虾和三疣梳子蟹的不同养殖模式和养殖方法。分析了如东地区虾蟹养殖品种现所存处的发展现状,以及持续发展过程中所遇到的苗种、病害等相关问题。根据存在问题,提出加强科学养殖管理和网络信息的有效传播相应的健康、引进专业技术人才,强化科技服务、坚持生态节水养殖模式,发展绿色虾蟹养殖业、打造品牌效应,促进经济和社会效益等方面的对策和建议。     

对虾池生态系统溶解有机碳及颗粒有机碳的周日动态

对两个海水养虾池溶解有机碳（ＤＯＣ）及颗粒有机碳（ＰＯＣ）的周日动态进行了研究,结果表明,ＤＯＣ的浓度,１４：００～１８：００下降,１８：００～２２：００升高,之后又下降,周日波动幅度为３．２２ｍｇ／Ｌ（１池）及１．２４ｍｇ／Ｌ（２池）ＰＯＣ浓度白天（６：００～１８：００）升高,夜间（１８：００～次日６：００）下降,周日波动幅度为１．２８ｍｇ／Ｌ（１池）及１．２６ｍｇ／Ｌ（２池）。ＰＯＣ浓度高的虾     

中国对虾养殖水体中溶解氧的动态收支平衡模式

溶解氧是对虾养殖生态环境中的重要指标之一,它直接或间接的影响着养殖生物的生长[孙耀等1987,李健等1993,胡钦贤和陆建生1990]。我国对虾养殖大部分属于半精养方式,其特点是投饵和有限度的换水,且由于近几年病毒性虾病的频繁爆发,促使养殖向全封闭或半封闭养殖方式转化,从而使养殖水体中的溶解氧平衡管理成为对虾养殖中的焦点问题。目前,有关养殖水体中溶解氧动态和过程方面的研究,已经有人做了许多的工作[林斌等1995,臧维玲等1995,Ｂｒｕｎｅ1991,Ｍａｄｅｎｊｉａｎ1990];尚未见养殖水体中溶解氧收支平衡模式方面的研究和报道。1　实验虾…     

桁拖网作业中鱼虾分隔效果的试验研究

试验重点在于比较菱形网目与方形网目的鱼虾分隔效果。试验分别采用菱形100mm、菱形120mm、方形100mm和方形120mm四种分隔网片方案,试验证明。菱形120mm分隔网片分隔效果最好,其分隔率为59-69％,两种方形网目的分隔效果则不甚理想。本文同时对桁拖网渔具结构提出意见,并且建议对桁拖网也要实行禁渔期政策。     

对虾养殖海区芽孢杆菌筛选及其水质净化研究

从胶南、红岛、仰口不同的对虾养殖区域,采集凡纳滨对虾养殖水体中的水样、底泥以及对虾肠道和粪便样品,从中分离筛选芽胞杆菌菌群,获得8株不同的芽胞杆菌菌株.通过形态学特征、生理生化特性结果分析和16S rDNA分析鉴定,确定其中的JNSY1菌株为蜡样芽孢杆菌(Bacillus cereus).安全性测试发现该蜡样芽孢杆菌JNSY1菌株对养殖的凡纳滨对虾(Penaeus vannamei)无毒害作用.水质净化实验结果表明,10 d后该JNSY1菌株对养殖水体中氨氮的降解率达到65.5%,对亚硝酸盐的降解率达到68.3%,表明该菌株对养殖水体有明显的净化作用,可以研发作为微生态制剂.     

海虾风味料的开发及应用

[目的]开发高品质的海虾风味料。[方法]根据味料同源原理,以酶解度、感官评定为指标,对新鲜海虾头的酶解工艺进行优化。通过单因素试验,筛选出酶解效果较好的复合蛋白酶和风味蛋白酶,并进行复合酶解正交试验。[结果]虾头原料酶解的最佳反应条件为温度50℃,p H 5.5,时间8 h,加酶量0.2%,其中复合蛋白酶与风味蛋白酶的比例为1∶1。此条件下酶解液酶解度为26.77%,感官评定无苦味,虾风味浓。[结论]以该酶解液制备得到的鲜虾粉和深海虾酱味道鲜美,具有浓厚的天然虾香味。     

山东省“十二五”虾蟹类养殖情况分析与展望

[目的]分析总结"十二五"时期山东省内虾蟹类养殖概况,展望"十三五"时期及未来省内虾蟹类的发展。[方法]采用调查和搜集数据方法,通过对"十二五"期间山东省主要虾蟹养殖种类的产量、面积及经济数据进行处理和分析,掌握近年虾蟹类养殖规律和趋势。[结果]"十二五"期间山东省虾蟹类养殖产量整体稳中有增,养殖面积先减少后增加,养殖积极性有提高,其中南美白对虾是山东省虾蟹类主导品种。海水虾蟹类养殖产量呈现增长趋势,而淡水产量浮动较大。分地区来看,虾类的主产区是滨州市,蟹类养殖分布广泛,但产量呈现下降趋势。[结论]研究结果对未来山东省虾蟹类养殖长期可持续发展有一定指导意义。