水产油脂的加工及营养、安全研究进展

随着我国“蓝色粮仓”战略的提出，水产品的营养及相关研究日益得到人们关注。除了作为优质蛋白质来源，许多水产品还富含油脂，特别是其油脂中含有对人体生理与健康有重要作用的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）等长链多不饱和脂肪酸。水产油脂具有较高的营养价值，如磷虾油和微藻油开发前景广阔。但水产油脂极易氧化，其提取和生产加工工艺对其品质均有重要影响。重点围绕水产油脂的提取、精炼和DHA、EPA富集工艺进行综述，分析了不同方法的优缺点以及工业化生产的可行性。介绍了水产油脂的营养、安全，以及提高其氧化稳定性的方法。水产油脂资源的开发利用已成为必然趋势，水产油脂类产品将会更加多元化。     

海洋动植物油脂的开发与利用

中国有广阔的海洋 ,丰富的海洋资源 ,海洋动植物油脂是 2 1世纪中国油脂工业的新油源。通过对海洋动植物油脂资源的调查 ,分析了海洋动植物油脂结构、成分、氧化与抗氧化及其营养价值 ,对海洋动植物油脂在基因改良、超细微保健以及海洋水产品综合利用方面进行了探讨 ,并对海洋动植物油脂开发技术进行了探讨     

原料

<正> 生物处理油脂产品 查询编号:107 法国乐比公司(Lobial)新近开发出一种名为乐比福(Lobiflor Liquide)的生物处理废水产品,专供酒店、餐厅及其他大型饮食机构的厨房,以及食品工业设备使用。该产品的主要功能可分为两方面:首先,它能大幅度降低油脂的排出及大量减少清洗油脂滤网内污秽的次数;其次是该产品所含的特殊细菌在油脂滤网上端排水管内发挥作用,消除由有机沉积物所产生的气味,避免     

特种植物油脂开发思路的探讨

开发特种植物油脂是当今国内外研究的一个热点.特种植物油脂的特殊性在于其含有更为丰富的不饱和脂肪酸、生物活性物质和多种微量元素等,对人体健康十分有利;还在于它被广泛应用于功能性高档食用油、营养补充剂、化妆品、药品及工业原料等方面.对利用区域优势开发特种植物油、开发营养调和油、根据应用范围不同开发特种植物油脂、开发多种形式的深加工特种油脂这4个方面进行探讨,进一步拓展人们开发利用特种植物油脂的思路.     

低热量油脂的发展与应用研究现状

过量摄入油脂会引发一系列的疾病,为了人类的健康,营养与食品学专家致力于开发低热量油脂.对目前国内外在低热量油脂方面的研究开发状况进行了简要介绍,综述了国际、国内已投入生产及正在研究的各种低热量油脂的类型、性质及各产品的功能和应用领域,以期为低热量油脂的研究与生产提供一些参考.     

水产品挥发性成分的研究进展

水产品具有特殊的腥香味,其气味对其品质有着重要的影响.因此,为了提高水产品的品质以及水产品的综合开发应用水平,水产品挥发性成分的研究日渐被重视.本文综述了水产品产生风味的反应、挥发性化合物提取和分析技术以及水产品挥发性化合物及其风味的研究,以期为水产品的挥发性成分的研究提供理论依据.     

产油脂霉菌的研究进展

利用微生物体内生物合成的方法制取微生物油脂,是开发油脂资源一条新路。霉菌因其油脂含量高,并含有丰富的γ-亚麻酸、花生四烯酸等功能性多不饱和脂肪酸而被广泛深入的研究。本文对产油脂霉菌的研究现状、产油脂霉菌类型和油脂组成、产油霉菌的选育和培养进行了综述,并对产油霉菌的应用前景进行了展望。     

国家粮食储备局 西安油脂科学研究设计院

正国家粮食储备局西安油脂科学研究设计院是以油脂应用开发研究和成套工程设计为主的研究设计院,主要包括:油料制取加工新工艺、新技术、新设备的研究;油料蛋白的开发利用研究;油脂加工、深加工和副产品综合利用研究开发;油料、油脂、油料蛋白产品国家标准的制定、修订;粮油饲料产品的检测;大中小型油脂加工厂和油脂储备设施成套工程的设计与工程咨询;油脂食品及相关工程总承包;成套设备的制造、安装、调试与人员培训等。为中国油脂工业提供先进技术服务。     

油脂取代物的研究进展

以 1 996年FDA批准Dlestra可作为油脂替代物应用于部分食品为标志 ,油脂取代物的研究开发取得了重大的进展。本文着重对油脂取代物的 2大类产品———油脂替代物、油脂模拟物的种类以及它们在食品中的应用作了综述。     

水产品过敏原消减技术研究进展

水产品因其营养丰富,越来越受消费者喜爱。近年来,随着水产品产量和消费量逐年增加,水产品引发的食物过敏也日益增多,已经成为一个食品安全问题。随着食品加工技术及生物技术的提高,人们对过敏原性质的研究及过敏原分离纯化方法不断深入,利用食品加工技术降低食物过敏原致敏性越来越受到大家的关注。低致敏性食品是水产品开发的一个重要方向,很多研究学者对如何降低水产品致敏性进行了深入的研究。本文对水产品过敏原消减技术研究进展进行了概述,简单介绍了水产品过敏的现状及主要过敏原,详细介绍了最常用的5种消除方法,分析了低致敏水产品的发展趋势,以期为低致敏性食品开发提供理论指导。     

海产品副溶血性弧菌控制研究进展

副溶血性弧菌是引起海产品食物中毒的主要致病因子。文章拟从物理、化学和生物三个方面对海产品中的副溶血性弧菌现有的控制措施进行概述,并展望未来的发展方向,以期为相关技术的应用和后续研究提供借鉴。     

Science opens new horizons for marine lipids in human nutrition

Abstract

Until the past few decades, lipids contained in plants and animals from the marine and freshwater bodies of the world have not been considered important to human nutrition. Today, with the findings that highly unsaturated omega‐3 (n‐3) fatty acids in marine lipids can be important in preventing or reducing certain premature heart diseases, inflammatory disorders, and many other health problems, there is an increasingly active interest in seafood and its component oils. A review of the role of lipids in human nutrition must also include consideration of the source of marine lipids and how the fishing industry can, and does, get high‐quality oils to the consumer. There are many practical considerations involved in the harvesting or growing of seafood, processing the products, and handling and distributing to market that must be considered in the overall program of getting prople to consume more n‐3 fatty acids. Except in regard to those persons requiring medical attention and needing large doses of n‐3s, marine lipids should only be considered in the highly nutritious food category. This includes, high‐quality seafood, food supplement oil and capsules, and prepared foods contining component fish oil.     

Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

Surimi-based seafood products are widely accepted and enjoyed worldwide. The U.S. consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits. Currently, surimi seafood is not nutrified with ω-3 PUFAs. In the present study, surimi seafood was nutritionally-enhanced with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend). Protein endothermal transitions, heat-induced gelation (elastic modulus, G′), and fundamental texture properties (shear stress) of Alaska pollock surimi nutrified with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend) were determined and compared to Alaska pollock surimi without oil (control). Differential scanning calorimetry showed that oil addition enhanced thermal transition of actin and did not compromise the transition of myosin. The addition of oil improved heat-induced protein gelation as demonstrated with dynamic rheology. Elastic modulus increased when oil was added. There were no differences (P > 0.05) in shear stress between surimi gels with and without oil, indicating that nutrification with ω-3 PUFAs-rich oils within the ranges tested did not alter gel strength. This study demonstrates that the nutritional value and gelation of surimi seafood can be enhanced without altering texture properties by addition of ω-3 PUFAs-rich oils.     

海产品加工副产物中磷脂的研究进展

我国海洋生物资源丰富,海产品加工业发展较快,鱼、虾、贝类等加工过程中产生大量的副产物,造成资源的严重浪费以及环境的污染。许多海产品加工副产物中含有丰富的磷脂,海洋磷脂由于含有丰富的二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）等多不饱和脂肪酸侧链而具有极高的营养价值,将这些磷脂成分进行高值化利用对减少资源浪费、降低企业成本、增加企业经济效益、改善生态环境等均具有非常重要的意义。综述了海产品加工副产物来源磷脂的提取制备、成分分析及生物活性等方面的研究进展,以期为海产品进一步的综合利用和精深加工提供一定的理论参考。     

Assessing the Value and Role of Seafood Traceability from an Entire Value‐Chain Perspective

The traceability practices and systems of 48 separate seafood businesses were assessed as part of an evaluation of 9 global seafood value chains (from catch to point of sale to the consumer). The purpose was to gain insights and provide knowledge about the impact of traceability on improving seafood industry business performance, including reducing waste, and enhancing consumer trust. In addition, the project developed and delivered a tool that can be used by stakeholders that are seeking to better understand the return on investment of implementation of traceability practices and solutions. Using structured and semistructured interviews of over 80 individuals, the research revealed that traceability is more highly valued by businesses, regardless of their size, if they engage more often in highly collaborative activities with their suppliers and customers. A survey in 5 nations about consumer perceptions with regards to seafood and the key factors influencing their purchasing decisions delivered insights into the discrete choices that consumers make when buying seafood products. The consumer survey data were incorporated into a “Discrete Choice Simulator” that others can use to compare and contrast the preferences of consumers in these countries and better understand what factors regarding traceability impact on their buying decisions. The research concluded with several recommendations for businesses, governments, and nongovernment organizations.     

Intervention Strategies for Reducing Vibrio Parahaemolyticus in Seafood: A Review

Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water, has been frequently isolated from seafood. It has been recognized as the leading causative agent for seafoodborne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood with an emphasis on the efficiency of bacterial inactivation treatments and the changes in sensory qualities of seafood. In the meantime, reported researches on alternative technologies which have shown effectiveness to inactivate V. parahaemolyticus in seawater and other food products, but not directly in seafood are also included. The successful applications of appropriate intervention strategies could effectively reduce or eliminate the contamination of V. parahaeomolyticus in seafood, and consequently contribute to the improvement of seafood safety and the reduction of public health risk.     

肉味及海鲜味香精调香中常用的香原料

本文综述了各种单体香料、辛香料、精油及增香剂在肉味及海鲜味香精中的应用。     

反式脂肪酸的产生及降低措施

反式脂肪酸能增加患心脏病、冠心病、乳腺癌的几率,同时还有抑制幼儿生长发育的负面作用.对反式脂肪酸的来源、各国的限制性规定,以及油脂加工过程中采用何种措施降低反式脂肪酸含量进行了论述.通过降低油脂脱臭温度和时间,选用填料脱臭塔可有效降低油脂脱臭过程中产生的反式脂肪酸;通过控制油脂氢化反应条件,选择Pt作催化剂或选择超临界流体反应器可降低油脂部分氢化产生的反式脂肪酸.另外,通过基因改良生产多不饱和脂肪含量低的油料,或采用交酯化反应也可生产低或零反式脂肪酸含量的产品.     

不同品种浓香亚麻籽油的呈香特征解析

目的 选取全国不同产区的28个主栽品种为对象制备浓香亚麻籽油,并对其风味特征进行分类。方法 运用评估适合项目法(rate-all-that-apply method, RATA)建立亚麻籽油感官描述词并进行感官评价,采用顶空固相微萃取-气相色谱-质谱法(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析浓香亚麻籽油挥发性风味物质,使用正交偏最小二乘法(orthogonal projections to latent structures, OPLS)将关键挥发性风味物质与感官评价结果进行关联。结果 浓香亚麻籽油主要呈现出焦糊味、油脂味、烤香味、海鲜味和香油味,从28种浓香亚麻籽油中共检测出86种挥发性物质,其中48种物质具有香气贡献,关键挥发性风味物质有29种[气味活性值(odor activity value,OAV)>1],不同的香气属性与不同的关键挥发性风味物质具有一定的关联性。结论 基于风味导向可以将28种浓香亚麻籽油大致分为3类,第1类(晋...     

光皮树籽油功能性作用的研究

为了研究光皮树籽油的辅助降血脂功能,将SD大鼠随机分成4组：空白对照组、高脂对照组、高剂量组、低剂量组,并以高脂饲料建立实验模型。同时又对不同组别大鼠的肝系数及动脉粥样硬化指数AI值进行比较。结果表明：光皮树籽油能显著降低大鼠血清总胆固醇、甘油三酯的水平（p〈0.05）,而对大鼠高密度脂蛋白胆固醇HDL-C水平无显著影响（p〉0.05）。由此可知,光皮树籽油具有降血脂功能,同时还具有一定的预防脂肪肝和防止动脉粥样硬化的作用。