不同工艺方法对鱿鱼热风干燥效果的影响

采用热风干燥技术对鱿鱼胴体进行了2组不同工艺方法的试验研究,对2种试验结果进行了对比分析。结果表明,不同干燥工艺方法对鱿鱼干燥效果产生显著影响。采用第2组试验方案进行干燥,可以明显改善干燥中存在的干燥速度不一致、干燥不均匀问题;与第1组试验方案相比缩短干燥时间约2 h,制品的质量也明显提高。     

基于PLC的蟹笼渔船诱饵填盒与塞笼自动化流水线方案设计

蟹笼渔船诱捕饵料在使用过程需要经过破冰分离、切块、填盒、塞笼等工序,效率低、劳动强度大.为提升蟹笼渔船的生产效率,需要实现饵料使用自动化.提出了一种实现饵料使用自动化的流水线生产方案,并通过Pro/ENGINEER Wildfire 5.0进行流水线的结构设计建模与原理分析,采用GX works3基于三菱FX5U系列P...     

月相对北太平洋海域柔鱼钓获率的影响

月相是影响光诱鱿钓作业效率的重要因素之一。通过对1995~2000年北太平洋8~10月150°E~165°E柔鱼盛渔期的生产统计分析,各月月相在朔期间的产量分别为望期间产量的1.16、1.53和1.20倍,平均日产量分别增加0.38 t/d、0.9 t/d和0.21 t/d。经过GAM模型分析,月相对日产量的影响是显著的,其PC f值均在0.14以下,模型分析结果满意。     

Isolation and Characterization of Pepsin-Soluble Collagen from the Skin of Peru Squid (Dosidicus gigas)

Pepsin-soluble collagen (PSC) was isolated from Peru squid (Dosidicus gigas) skin and physicochemical properties of the PSC were determined. The PSC exhibited a maximum absorbance at 220 nm. Sodium dodecyl sulfate polyacrylamide gel electrophoresis suggested the collagen containing α1 and α2 chain was classified as type I collagen. Amino acid composition indicated that the collagen had lower amino acid content than that of mammalian collagen. Denaturation temperature (T_d) of the PSC was 26.8°C. The PSC had relatively high solubility in alkaline condition or NaCl concentrations below 2%. Fourier transform infrared spectroscopy investigations showed the existence of helical arrangements of collagen. The lyophilized collagen had a uniform and regular network structure. These results suggested that Peru squid skin was a potential source of collagen for further research and application.     

Preparation and Characterization of Protein Hydrolysates From Little Loligo Squid (Uroteuthis chinensis)

Research on the little loligo squid (Uroteuthis chinensis) protein hydrolyzed by papain and Flavourzyme and characterization of hydrolysates was carried out in this article. The optimum hydrolysis conditions of papain were obtained by orthogonal experiments, and the influence factors on the degree of hydrolysis such as enzyme/substrate ratio, hydrolysis time, pH, and temperature were investigated. The effect of Flavourzyme on the degree of hydrolysis was also studied. The characteristics of freeze-dried hydrolysates such as yield, moisture, nitrogen recovery, molecular mass distribution, and amino acid composition were determined. The results showed that papain and Flavourzyme could hydrolyze the little loligo squid protein efficiently, and the degree of hydrolysis was up to 25.82% under the optimum hydrolysis conditions. The average molecular mass of hydrolysates obtained with papain and Flavourzyme was 1,246 Da, and the low molecular mass peptides were the main fraction of hydrolysates. The yield, moisture, and nitrogen recovery of freeze-dried hydrolysates was 19.8, 4.4, and 74.2%, respectively. Compared with suggested patterns of amino acid requirements by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO), the hydrolysates of the little loligo squid had high nutritional value, and was a potential nutritious supplement used in various food products.     

Can fermented soybean meal and squid by‐product blend be used as fishmeal replacements for Japanese flounder (Paralichthys olivaceus)?

An experiment was carried out to evaluate fermented soybean meal and squid by‐product blend (1:1) (FP) as replacement of fishmeal (FM) for Japanese flounder, Paralichthys olivaceus. Five isocaloric (19 kJ g^?1) diets were prepared by replacing 0 (FP0), 12 (FP12), 24 (FP24), 36 (FP36) and 48% (FP48) FM protein with FP. Triplicate groups of juveniles (mean weight of 3.9 g) were delivered the test diets for 8 weeks in a flow‐through sea water system. The results showed that there were no significant differences (P > 0.05) among the growth rates of fish fed FP0, FP12, FP24 and FP36 diets. Growth and nutrient utilization parameters were significantly reduced in fish fed FP48 diet. Although, whole body proximate composition of fish were not significantly affected by the dietary treatments compared to the control; methionine and phenylalanine contents were significantly decreased in FP48 group. Protein retention was also significantly decreased in the similar group of fish. Dietary treatments did not alter most of the plasma metabolites, while some of the health parameters were improved in the replacement groups. Results suggested that FP is a potential candidate for alternative protein ingredient in aquafeed and can replace 36% FM protein in the diet of Japanese flounder.     

基于最大熵模型分析西南大西洋阿根廷滑柔鱼栖息地分布

根据2008—2010年中国鱿钓船在西南大西洋海域得到的生产数据及海洋环境数据(海表面温度,sea surface temperature,SST;海面高度sea surface height,SSH;叶绿素-a浓度,chlorophyll-a,chl.a),利用最大熵模型(Max Ent)分析捕捞主渔汛期间(1—4月)阿根廷滑柔鱼的潜在栖息地分布,同时与实际作业位置相比较,结合海洋环境因子分析不同年份分布差异的原因。模型运算结果显示:阿根廷滑柔鱼潜在分布区域的变化与实际作业位置变动基本一致;南北方向上,2008年和2009年的潜在分布区域较为广泛,而2010年的潜在分布区域较为狭窄,且主要分布在45°S以南的区域。Jackknife检验表明,SST是影响阿根廷滑柔鱼分布的首要环境因子,SST等温线分布可用来表征海流的强弱进而影响阿根廷滑柔鱼的分布,其中12°C等温线可以作为寻找渔场的一个指标。SSH等高线分布及其涡的变化也会影响到阿根廷滑柔鱼分布。chl.a只能间接地反映阿根廷滑柔鱼渔场的分布,不能很好地作为表征其分布的环境因子。研究表明,分析阿根廷滑柔鱼栖息地分布及其差异原因应主要观察SST和SSH的变化。     

应用导管螺旋桨的机帆渔船与拖网匹配试验

七十年代中期以来,中国沿海机动渔船迅速增加,其中250马力以下小型渔船占极大比例。随着海洋捕捞产量增加,海洋鱼类资源状况也在不断恶化,渔获物中优质鱼的比例持续降低。单位马力产量和网次产量下降。因此,必须在国家大力发展远洋渔业的同时,尽快地大幅度减轻对近海渔场的捕捞压     

柔鱼（OMMASTREPHES BARTRAMI）热加工特性变化的研究

本文以北太平洋的柔鱼为原料研究柔鱼为原料研究柔鱼胴体肌肉在沸水蒸煮过程中热收缩、重量、水分及总氮的变化。通过研究发现：柔鱼胴体的纵向收缩大于横向收缩，体积、重量、水分均在４分钟时达到最大值，之后趋于稳定，而总氮损耗随蒸煮时间的延长而增大。因此为防止蒸煮过程中肌肉组织过分脱水、变硬、营养成分的过分流失，蒸煮过程应控制在３分钟以内完成，以实现合理的工艺条件。     

北太平洋西经海域(175°W-170°W)温盐分布及其与柔鱼渔场关系的初步研究

根据2000年5-7月北太平洋鱿钓探捕调查所收集的海水盐度、温度及渔获量等数据,分析了调查海域表层盐度、不同水层水温的分布特征及鱿钓渔场的形成.利用聚类和相关分析方法,研究了单位捕捞努力量渔获量与表层盐度及不同水层水温的关系.结果表明,鱿钓渔场形成于表层低盐水舌和100m层水温暖水舌的交汇区,单位捕捞努力量渔获量与100m层水温相关性最好,但表层海水盐度的分布对鱿钓渔场的确定仍具有一定指示意义.