中国贝类加工装备应用现状与展望

为了解中国贝类加工装备的发展情况,分别介绍了贝类保鲜保活、前处理、初加工、精深加工和综合利用装备的研究进展和应用现状,总结了贝类加工装备研发和应用过程中存在的主要问题,分析了加工装备未来的发展趋势。     

我国海洋贝类资源的利用现状和发展趋势

本文对我国海洋贝类资源概况,海洋贝类资源在传统加工食品、功能性食品、医药等其他领域的利用现状进行了综述,并针对我国在海洋贝类资源利用中存在的问题,从贝类养殖、贝类加工技术设备、贝类深加工和综合利用、贝类食品风险控制等方面,提出了发展我国贝类产业的四个措施。     

芝麻加工贸易现状及技术需求的调研

对芝麻加工、贸易现状和技术需求进行了调研.阐述了芝麻原料及产品国内外贸易现状,论述了目前芝麻加工及其装备技术水平.对芝麻加工企业存在的问题、技术与市场需求进行了分析,提出进一步发展芝麻加工业的措施及建议.     

畜禽屠宰加工智能化装备及技术研究进展

从屠宰、分割和分级3个方面介绍了目前国内外主要的屠宰加工企业及其先进装备和智能化技术,分析阐述了现有屠宰加工技术的研究现状与存在的问题,并展望了智能化屠宰加工技术及装备的发展趋势。     

我国贝类重金属污染现状及其脱除技术研究进展

随着我国工业和经济的不断发展,水体中重金属污染已成为我国重要的环境问题之一。贝类由于其滤食性特点具有极强的重金属富集能力,对我国贝类产品的质量安全造成了潜在风险,也给我国的贝类产品的进出口造成贸易壁垒。因此,有效控制贝类重金属污染已成为亟待解决的重大问题。本文综述了我国贝类重金属的污染现状,介绍了贝类重金属脱除技术的2个方向,即贝类活体脱除技术和贝类水解液脱除技术。最后对贝类重金属脱除技术仍存在的问题进行归纳和总结,为贝类重金属脱除技术的研究工作提供一定参考。     

初探我国粮油加工装备存在的问题与发展趋势

粮油加工装备的快速发展有效地保证了粮油加工安全和产品质量,为满足城乡居民的消费需求提供了重要保障。对国内外粮油加工装备的发展现状进行分析,当前我国粮油加工装备存在的问题是产品性能、可靠性和使用寿命有待提高;产品结构单一;企业组织结构存在不足;科研投入和自主创新不足,缺乏关键核心技术。指出我国粮油加工装备的发展趋势是加快高新技术的应用;装备更加高效、节能和绿色环保;向大型化和成套化方向发展。     

探讨贝类产品安全卫生控制体系的建立

我国是世界上最大的贝类养殖国,贝类增养殖已经成为沿海海水养殖业的支柱之一,贝类是我国主要水产品出口的主要品种之一,但贝类产品因为原料及加工工艺的特点,存在诸多潜在的不安全因素。本文对我国贝类产品发展的现状和特点进行分析,探讨从官方贝类安全卫生监控体系、养殖捕捞企业实行GAP体系、加工企业实行HACCP体系三个层面构建贝类产品安全卫生控制体系实现安全贝类产品的生产。     

中美青核桃加工成套装备及技术分析

青核桃加工技术及成套装备发展是核桃产业化加工的前提基础。文章分别就美国和中国在青核桃加工技术、加工工艺和成套装备等现状进行了对比,并指出中国青核桃加工中出现的问题,并展望中国青核桃加工前景。     

贝类重金属脱除技术的研究现状与进展

海洋贝类由于滤食性特点而极易受到重金属的污染。近年来我国海洋贝类普遍出现重金属超标问题, 严重影响了我国贝类食品安全和出口贸易, 因此重金属的脱除技术逐渐受到重视。 本文综述了海洋贝类的污染 现状, 介绍了海洋贝类重金属脱除技术与方法, 包括活体贝类脱除法和蛋白酶解液脱除法, 同时对脱除技术的 未来发展进行了展望。     

贝类原肌球蛋白致敏性消减技术研究进展

我国是贝类生产和消费大国,近年来由食用贝类引发的食物过敏问题日益增多.贝类过敏好发于成人,通常持续影响人的一生,是需重视的食品安全问题,因此深入研究贝类主要致敏物质原肌球蛋白、开发低致敏或脱敏产品具有重要意义.该文详细介绍了贝类的主要致敏物质原肌球蛋白,重点总结了加工技术消减贝类原肌球蛋白致敏性的研究现状、消减机制及其...     

Inactivation of a calicivirus and enterovirus in shellfish by high pressure

This study demonstrates the potential of high pressure (HP) processing to reduce viral contamination in shellfish. Bovine enterovirus, which is structurally similar to hepatitis A virus, was more pressure-resistant than feline calicivirus, a surrogate for norovirus. Both viruses were more pressure-resistant when treated in “naturally” contaminated mussels and oysters, compared to seawater and culture medium, suggesting that the medium can have a significant protective effect against HP treatment. Treatment at pressures of 250 MPa showed only a limited inactivation of either virus in shellfish, suggesting that relatively mild HP treatments (approximately 260 MPa) currently used for the commercial processing of oysters, principally to assist the shucking process, may be insufficient to ensure the safety of shellfish for human consumption, particularly in relation to human pathogenic viruses.Industrial relevanceHigh pressure (HP) processing is increasingly being used in the commercial processing of oysters, principally to assist the opening or shucking of oysters. Little is known about the effect of HP treatment on pathogens in shellfish, particularly human enteric viruses, which are the predominant cause of shellfish-borne disease. This article demonstrates the inactivation of surrogate animal viruses, as potential models for noroviruses and hepatitis A virus, by HP processing and compares the efficacy of inactivation when viruses are treated in culture medium, seawater and shellfish. The potential of HP processing to reduce viral contamination in shellfish is discussed in light of these findings.     

High pressure processing of shellfish: A review of microbiological and other quality aspects

Many commercially important shellfish are filter feeders and, as a consequence, concentrate microbes from the surrounding waters. Shellfish may be relayed or depurated to reduce the level of microbial contamination, but the efficiency of these purification practices, particularly in relation to viruses and indigenous marine bacteria, is questionable. Therefore additional processing is necessary to ensure the safety of shellfish for human consumption. In recent years high pressure (HP) processing has been investigated as an alternative method for food preservation. HP technology allows inactivation of microorganisms while maintaining sensory and nutritional properties of foods. Currently, HP processing has several commercial food applications, including oysters. As well as enhancing safety and extending shelf-life, HP treatment has the additional advantage of shucking or opening shellfish, making this technology particularly beneficial to the shellfish processing industry and consumers alike.Industrial relevanceHigh pressure (HP) processing is increasingly being used in the commercial processing of oysters, due to its minimal effects on sensory and nutritional quality, the opening or shucking of oysters during treatment, and the reduction of levels of Vibrio vulnificus, a pathogen of concern particularly in the US. However, little is known of the efficacy of HP treatment in reducing other pathogens in shellfish such as human enteric viruses, which are the predominant cause of shellfish-borne disease. This article reviews the inactivation of microorganisms of importance to shellfish, particularly viruses, the commercial HP processing of oysters and the advantages of HP technology as they pertain to the seafood industry.     

超高压技术对南美白对虾脱壳及加工性能的影响

研究超高压技术对南美白对虾脱壳条件及对脱壳后所得虾仁加工性能的影响。以压强、保压时间、施压温度为影响因素,以得肉率、脱壳时间和持水性为指标,确定最佳超高压处理脱壳条件,并评价不同脱壳条件所得虾仁的加工性能（汁液流失率、质构和色泽变化）。结果显示：超高压处理较传统手工脱壳能显著（P＜0.05）缩短对虾脱壳时间、提高虾仁得肉率,而且还可提高虾仁的持水性、降低其汁液流失率,从而提高虾仁的加工性能;经优化验证确定最优脱壳条件为压强200 MPa、保压时间3 min、施压温度20 ℃。该条件下处理南美白对虾,脱壳时间缩短60.43%、得肉率提高6.21%、虾仁持水性增至15.20%、汁液流失率降低至0.88%、整体色泽变化值2.45、硬度677.154 g、弹性0.721。     

贝类预煮加工设备结构设计及运动仿真

提出了一种新型的贝类预煮加工设备。进行了水平滑台机构装置、升降机构装置和预煮装置的结构设计;应用CATIA软件构建了相应的三维实体模型,并完成对该装置的运动仿真。设计的贝类预煮加工设备能够实现贝类产品预煮过程的自动化,减少了人力的消耗,提高了工作效率,达到了设计的最初目的。     

竹材加工共性技术设备发展及研究

提出了竹材加工共性技术设备的内涵、结构与内容,界定了竹材加工共性技术设备的类别,指出了发展现状和存在问题,分析了竹材加工共性技术设备重点发展方向及领域,提出了加快竹材加工共性技术设备发展研究的措施.     

Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat

There has been increasing use of High pressure processing (HPP) in the fishery industry since this technology facilitates shellfish shucking. Nevertheless, there is limited information about the effect of HPP on protein functional properties of some shellfish. The aim of this study was to evaluate the effect of 100, 300 and 600 MPa/5 min on the gelling capacity of heat-induced (40 °C/30 min + 90 °C/20 min) blue crab (Callinectes sapidus) meat. HPP treatment resulted in crab meat gels with a lighter and reddish colour as compared to the control. HPP at 600 MPa induced the formation of high molecular aggregates from the denaturation-aggregation of myosin heavy chain. Pressurization at 100 MPa promoted the shift of α-helix structures to β-sheet and β-turn as compared with the other pressure levels. TPA values were higher in gels made at 100 MPa than at 300 or 600 MPa. Low pressure levels, then, increased the heat-induced gelling capacity of crab meat, improving the texture through modification of its protein structure.Industrial relevanceHigh pressure processing (HPP) technology has been successfully applied to several seafood products, both for processing and storage. However, in the case of blue crab meat it is important to study the effect of HPP on protein functional properties such as gelling capacity in order to optimize processing parameters for the preparation of high-quality restructured products. This paper reports the development of a HPP process (100, 300 and 600 MPa/5 min 40 °C/30 min + 90 °C/20 min) prior to thermal gelling for the preparation of crab meat gels. The application of 600 MPa produced considerable protein aggregation of gels, whereas with pressures below 300 MPa protein functionality can be modified to produce crab meat gels with adequate brightness, TPA values and a fresh, high-quality appearance. These results could provide a basis for further pressurization applications in the crab industry to create new seafood product analogues based on this kind of crab meat.