基于信号博弈的阳澄湖大闸蟹绿色标签市场应用分析

水产品绿色标签对消费者来说是高质量的信号,对卖家来说则是卖出高价的资本.但是欺诈行为的存在损害了消费者和其他卖家的利益,扰乱了市场秩序.以阳澄湖大闸蟹为例,通过信号博彝理论,对螃蟹市场中关卖双方的消费行为进行博彝分析,得到了精炼贝叶斯Nash均衡.     

江苏省河蟹产业发展研究

江苏省是我国河蟹生产大省,河蟹产业对江苏国民经济发展和农民增收具有重要现实意义。本文重点分析了江苏省河蟹产业经营环境、经济效益和发展能力的概况。通过对河蟹产业现状分析,认为江苏河蟹产业发展还存在诸如缺乏组织与规划、加工水平低及市场不规范等问题,并分析其原因有多元投入与产业结构不合理、技术落后和市场障碍等,最后针对性地提出产业发展政策建议。     

稻-蟹-泥鳅田生态系统效益分析

采用田间试验方法,研究了稻-蟹-泥鳅田生态系统的效益。结果表明:稻-蟹-泥鳅田饵料转化率在16.57%～18.34%,比稻-蟹田提高2.96%～4.73%;产无公害水稻9 111 kg/hm2、无公害河蟹474 kg/hm2,分别与稻-蟹田9 200 kg/hm2、489.6 kg/hm2相近;增收无公害泥鳅145.8 kg/hm2,经济效益比稻-蟹田14 458元/hm2增加1 015.6元/hm2。其中养泥鳅利润为1 191.11元/hm2。     

战骨ISSR-PCR反应条件的筛选与优化

采用正交和单因素试验设计方法,研究Mg2+、dNTP、Taq DNA聚合酶、引物、模板DNA、退火温度及循环次数对ISSR-PCR扩增效果的影响,建立并优化战骨ISSR-PCR反应体系和程序,即25μl的体系中合Mg2+ 2.0 mmol/L,dNTP 0.2 mmol/L,TaqDNA聚合酶1.0U,引物0.8μmol/L,模板DNA 50 ng,10×Buffer 2.5μl.退火温度、循环次数分别为52℃、45次.结论:结合正交和单因素试验可快速建立ISSR-PCR反应体系.该体系稳定、可靠,可用于战骨遗传多样性分析.     

蟹池主养泥鳅生态高效养殖试验

[目的]提高蟹池水体的利用率以及饲料转化率、养殖模式的抗风险能力。[方法]在江苏省宿迁市宿城区中扬镇养殖基地开展了蟹池主养泥鳅生态高效养殖试验。[结果]蟹池主养泥鳅生态高效养殖模式推荐苗种放养模式为:放养160只/kg的扣蟹21 000只/hm2,放养260尾/kg的泥鳅苗种78 000尾/hm2(300 kg/hm2)。[结论]与河蟹单养模式相比,蟹池主养泥鳅养殖模式饲料系数大幅度下降,可以明显提高蟹池的综合生产能力、生态效益和总体经济效益,是一种生态高效养殖模式。     

白洋淀围栏养蟹蟹种放养数量的探讨

针对白洋淀围栏养蟹测定出河蟹一昼夜中的摄食节律,然后用r和t检验河蟹体重与日摄食量的关系成正相关,测得体重与日摄食量关系式为:D=0.99189+0.03029W根据白祥淀围栏的供饵能力,计算出蟹种放养数量为300～500只/0.0667hm~2。     

胶东半岛水库河蟹养殖试验

在烟台市蓬莱平山水库,进行了一年的河蟹养殖试验。养殖方式为粗放型养殖,不投饵、不施加任何药物。针对水库的条件,进行合理科学的放养,加大看护力度,采用合适的捕捞方式,最后取得了成功,这说明胶东半岛水库进行河蟹养殖切实可行。     

Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)

Commercially, crab meat is obtained by hand-picking after a cooking process, followed by pasteurizing or canning. Jumbo lump is one of the pieces of meat obtained from the blue crab. The aim of this study was to evaluate the effect of the commercial cooking process (boiling and steaming) on the mechanical and functional properties of whole jumbo lump and the gels obtained from cooked and minced jumbo lump from blue crab (Callinectes sapidus). The gels were prepared combining the washing process and microbial transglutaminase. The boiling and steaming processes showed a different effect on the textural and color properties. Whole jumbo lump pieces cooked by immersion in boiling water showed a higher hardness value as compared to steamed jumbo lump pieces, suggesting a different internal structural. The cooking processes used in this study did not modify the water holding capacity, gelling capability, or color of the minced jumbo lump. The addition of microbial transglutaminase to washed minced jumbo lump improved the hardness, cohesiveness, and chewiness of gels elaborated with boiled or steamed jumbo lump, which allowed the textural properties similar to those of the whole jumbo lump.     

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.     

绿益康对螃蟹生长和血清中免疫指标的影响

为探讨中草药对螃蟹保健和调整代谢的作用机理,进行了添加20mg／kg黄霉素、1‰。、2‰、3‰中药添加剂的养殖试验。结果表明：绿益康可调节螃蟹的新陈代谢和免疫功能,最佳添加量为2‰。