福瑞鲤与黄河鲤、建鲤鱼肉品质的比较及影响肉质的主成分分析

为研究福瑞鲤和黄河鲤、建鲤的肉质差异,选取了体质量相近、相同养殖条件下的3 种鲤鱼,分析其质构特性、肉色、pH值变化及营养成分。结果表明：福瑞鲤剪切力、硬度、胶黏性、咀嚼性指标低于黄河鲤和建鲤,而黏附性高于黄河鲤;水分含量、脂肪含量极显著低于黄河鲤及建鲤（P＜0.01）,灰分含量、蛋白质含量没有显著差异（P＞0.05）,Ser、Cys含量以及必需氨基酸（essential amino acids,EAA）含量较高,Thr含量较黄河鲤、建鲤有很大提升。整体上来说,福瑞鲤鱼肉品质在质构性能和营养价值上要优于黄河鲤和建鲤。而相关性分析表明剪切力、硬度、胶黏性、咀嚼性4 项指标均与粗蛋白、粗脂肪含量两项指标成显著正相关（P＜0.05）;黏附性与粗脂肪含量成负相关（P＜0.05）;从12 项指标中提取出3 个主成分,硬度、剪切力、粗脂肪、粗蛋白为影响肉质性能的最主要因素。     

Impact Of Long-Term Storage On The Instrumental Textural Properties Of Frozen Common Carp (Cyprinus Carpio,L.) Flesh

The aim of the work was to measure and confirm changes in the qualitative properties of frozen carp flesh (Cyprinus carpio L.) during 84 days of storage at -20°C, using instrumental texture profile analysis focused on hardness, cohesiveness, and springiness. Hardness in fresh fish was 2.908 N, in fish stored 28 days 1.238 N, after 56 days 0.505 N, and after 84 days 0.491 N. Cohesiveness (dimensionless unit) in fresh fish was 0.838, after 28 days 0.740, after 56 days 0.720, and after 84 days 0.712. Springiness (dimensionless unit) in fresh fish was 0.682, after 28 days 0.625, after 56 days 0.577, and at 84 days of storage 0.534. The texture profile analysis effect was determined by several regression and linear models. It is possible to calculate a certain time period in which changes develop up to the level of 50% of deterioration—in hardness 17.5 days and in cohesiveness 12.9 days, as this was proven to a defined significance level (P > 0.01). Only changes in springiness showed a linear regression in the level of 0.002 (rounded) for each day. Studies showed that the intensity of the most important changes in instrumental textural properties occurred during the initial 56 days after freezing and after up to 84 days of storage the changes continued at a lesser rate.     

鲤、鲫卵的脂质和脂肪酸特性

鲤(Cyprinus carpio)、鲫(Carassius auratus)卵总脂分别为干基的16.90%和10.19%。两者脂质和脂肪酸组成总体比较接近。总脂中含较高的甘油三酯和极性脂,并含一定量的固醇及其酯。极性脂约占总脂的30%,主要为PC和PE,并含一定的心磷脂。两种鱼卵主要含C14～C22的19种脂肪酸,16:0和18:1含量最高,DHA等n-3族多烯酸和20:4n-6也较高,而EPA较低,P/S>>0.5。总脂中饱和、单不饱和、多不饱和脂肪酸的比例接近1:1:1,中性脂中C18、C20酸较多,极性脂中C22酸(DHA)较多。鲫卵18:2n-6较高,使得多烯酸含量稍高,胆固醇、磷脂含量及PC/PE和n-3/n-6稍低于鲤卵。研究表明:两种淡水鱼卵与其鱼肉相比,磷脂和胆固醇明显高,磷脂以PC为主,其次为PE;多烯酸稍高,其中DHA高而EPA低,并含20:4n-6。鲫卵PL的乳化稳定性低于相同浓度大豆磷脂的。其独特的脂质具有较大的研究利用价值。     

鲤鱼组织蛋白酶L的分离纯化与酶学性质研究

对鲤鱼鱼背部白肌中的组织蛋白酶L进行分离纯化并研究了其酶学性质。结果发现,鲤鱼组织蛋白酶L提取液经酸处理、硫酸铵分级沉淀、DEAE-Sepharose F.F.离子交换层析和SephacrylS-100凝胶过滤层析等步骤后得到部分纯化,纯化倍数为16.39。鲤鱼组织蛋白酶L的最适反应温度和pH值分别为40℃和5.0,在20～50℃和pH 4.5～5.5范围内具有较好的稳定性。     

Seasonal Variations in Fatty Acid Composition of Different Tissues of Mirror Carp,Cyprinus Carpio,in Orenler Dam Lake,Afyonkarahisar, Turkey

The seasonal variations of fatty acids compositions in the muscle, liver, and ovarian tissues of mirror carp (Cyprinus carpio) living in Örenler Dam Lake were determined by using gas chromatography. The results obtained were subjected to statistical analyses by employing SPSS software and p < 0.05 was accepted as significant value. In the statistical analyses, multiple comparisons tests were performed. The results showed that monounsaturated fatty acids levels were found to be higher than that of polyunsaturated fatty acids and saturated fatty acids in all seasons. Palmitic and stearic acid levels were the highest in ovaries (19.95% in winter and 7.79% in summer, respectively). Oleic and palmitoleic levels were at the highest levels in liver tissues (34.53% in summer and 18.37% in winter, respectively). Docosahexaenoic (C22:6ω3, DHA), eicosapentaenoic (C20:5ω3, EPA), eicosatrienoic acid, and arachidonic (C20:4ω6, AA) levels were at the highest level as 17.27, 2.54, and 8.41% in ovaries in the winter and 6.37% in muscle tissues in the spring, respectively. ω3/ω6 ratios were 0.62–0.98 in muscle, 1.54–2.82 in the liver, and 2.82–3.89 in the ovaries. From the point of total fatty acid variations, the highest variations were observed as follows: muscle in spring (26.73%), liver in winter (33.85%), and ovaries in winter 36.38%.     

冻融次数对镜鲤鱼肌原纤维蛋白功能和结构特性变化的影响

本实验通过测定肌原纤维蛋白溶解性、乳化性、δ-电势、巯基含量、自由氨基酸含量、二聚酪氨酸含量、表面疏水性和α-螺旋含量的变化,探究反复冻融过程引起镜鲤鱼肌原纤维蛋白功能特性和结构特性的变化。结果表明：当冻融次数增加到5 次时,肌原纤维蛋白的溶解度、乳化活性、乳化稳定性分别显著下降至62.85%、20.67 m2/g、34.83%（P＜0.05）;在冻融过程中随着冻融次数的增加,蛋白质的δ-电势、表面疏水性和二聚酪氨酸含量不断增加,而巯基、自由氨基酸和α-螺旋含量不断下降。蛋白质的这些变化表明,冷冻-解冻循环破坏了镜鲤鱼肌原纤维蛋白的完整结构,降低了蛋白质的功能特性。     

乌骨鸡与非药用鸡种鸡肉总脂质含量及脂肪酸组成的比较

分析比较了乌骨鸡与非药用鸡种鸡肉间的总脂质含量和脂肪酸组成的差异,为研究乌骨鸡总脂质的营养与补益功能提供基础。以相同条件养殖的非药用鸡种崇仁麻鸡、岭南黄鸡鸡肉为对照,测定3种鸡肉中的总脂质含量。采用GC-MS联用技术对3种鸡脂肪的脂肪酸组成进行定性、定量分析。结果发现：3种鸡肉中崇仁麻鸡的总脂质含量最高,乌骨鸡的含量最低。3种鸡的总饱和脂肪酸（SFA）和不饱和脂肪酸（UFA）差别不显著,乌骨鸡鸡肉中多不饱和脂肪酸（PUFA）、必需脂肪酸（EFA）和花生四烯酸质量分数分别为26.4%、23.38%、3.21%,显著高于其他两种鸡。乌骨鸡总脂质较非药用鸡种的总脂质有更好的营养价值。     

鲤鱼鱼皮和鱼骨酶溶性胶原蛋白的性质比较

以鲤鱼鱼皮和鱼骨为原料提取得到酶溶性胶原蛋白(PSC),对鱼皮PSC和鱼骨PSC的性质进行比较。电泳结果表明,鱼皮PSC和鱼骨PSC都属于Ⅰ型胶原;2种胶原蛋白中,脯氨酸和羟脯氨酸含量均低于牛皮酸溶性胶原蛋白;粘度测定的结果显示,鱼皮PSC的变性温度为28.1℃,鱼骨PSC的变性温度为30.0℃;差热分析的结果说明,鱼骨PSC的热稳定性高于鱼皮PSC,这与氨基酸分析和粘度分析的结果相一致;傅立叶红外光谱分析结果显示,鱼皮PSC和鱼骨PSC结构具有很大的相似性。     

低分子质量壳聚糖对鲤鱼生长和消化酶活性的影响

旨在探讨低分子质量壳聚糖(low molecular weight chitosan,LMWC)对鲤鱼(Cyprinus carpio)生长和消化酶活性的影响。采用单因子浓度梯度法,设基础饲料组和质量分数分别为0.25%、0.50%、0.75%、1.0%LMWC组;分别在30、45、60d对不同组鲤鱼质量增加率、投饵系数以及肝胰脏和肠道淀粉酶、脂肪酶、胰蛋白酶的活性进行动态分析。结果表明:随着LMWC添加量增加和时间延长,与对照组相比,鲤鱼质量增加率、淀粉酶、脂肪酶和胰蛋白酶活性都呈现逐渐升高的趋势,投饵系数呈现逐渐下降的趋势。在45、60d时0.75%LMWC组鲤鱼的质量增加率,淀粉酶、脂肪酶、胰蛋白酶活性相对于对照、0.25%、0.50%、1.0%LMWC组,升高趋势最为明显。1.0%LMWC组鲤鱼随着时间延长,质量增加率和消化酶(淀粉酶、脂肪酶、胰蛋白酶)活性的升高趋势逐渐变缓;饲料中添加不同质量分数的LMWC对鲤鱼消化酶活性的影响不同,0.75%为LMWC的最适添加量。     

植物蛋白肉产品品质评价及过敏原分析

为考察不同类别、不同品牌植物蛋白肉的品质,对市售18种植物蛋白肉产品进行感官评价及仪器检测,并对感官评价结果与仪器分析结果进行关联性分析,进一步探讨了过敏原的存在风险.通过外观、风味、口感等方面的指标可对植物蛋白鸡块、牛肉饼、肉馅品类有效评价产品像真性.全质构分析(TPA)参数中的咀嚼性和剪切力可以有效地评价感官指标,...     

不同盐对鲤鱼肌原纤维蛋白结构和凝胶特性的影响

肌原纤维蛋白是鱼肉中的主要蛋白质,对鱼糜类制品的质量起到关键的作用。文中研究了NaCl、CaCl2和Na4P2O73种盐类及其浓度对鲤鱼肌原纤维蛋白结构特性(表面疏水性、蛋白聚合程度)和凝胶特性(质构、微观结构、蛋白浊度)的影响。结果表明:鲤鱼肌原纤维蛋白的等电点为5.5;3种盐加入肌原纤维蛋白后会引起肌原纤维蛋白发生一定程度的聚集,表面疏水性降低;随着盐浓度的增大,肌原纤维蛋白凝胶硬度、弹性、浊度降低;添加CaCl2比其它盐类更明显降低鱼糜的凝胶硬度、弹性和浊度,且差异性显著(P<0.05);NaCl和Na4P2O7使鱼糜凝胶微观结构更致密、CaCl2使鱼糜凝胶微观结构变得松散。因此,在鲤鱼肌原纤维蛋白中添加NaCl、CaCl和NaPO对鱼糜肌原纤维蛋白结构和凝胶特性均有不同程度的影响。     

Quality changes and storage life of common carp (Cyprinus carpio) at various storage temperatures

The shelf life and freshness changes in pond-grown common carp (Cyprinus carpio L) during storage at 0–2°C, 5–6°C and room temperature (26–29°C) were investigated by sensory, microbiological, physical and chemical analyses. The effect of gutting on the shelf life during storage at 0–2°C was examined. Iodine/starch and potassium sorbate were examined for their effects on shelf life of whole fish stored at 0–2°C and 5–6°C. Sensory results indicated that the whole fish had a maximum shelf life of 24 to 25 days at 0– 2°C. The life of the fish to the point beyond which it would be unsuitable for sale (commercial shelf life) was 17 days at 0–2°C. Storage at 5–6°C shortened shelf life 2- to 2.5-fold. At room temperature (26–29°C), spoilage was evident after 13 h. Gutting the carp shortened its storage potential at 0–2°C. Iodine treatment of this species stored at 0–2°C and at 5–6°C did not extend shelf life. The maximum shelf life of sorbate-treated fish at 0–2°C and 5–6°C was extended by 1–2 days, commercial shelf life by 3–4 days. Total volatile basic nitrogen, pH and penetrometer analyses were not reliable indicators of changes in freshness during shelf life. Thiobarbituric acid values were not useful as rancid odours or flavours were not detected during storage.     

Lipid Fractions of Dry Fermented Sausages Change when Starter Culture and/or Aspergillus Lipase are Added

Six levels of Aspergillus sp. lipase were evaluated and 0.400u/g was selected. A sausage with a starter culture (Lactobacillus plantarum (10%)+Staphylococcus carnosus (90%)), one with lipase and one with both starter culture and lipase were produced in a pilot plant. A lower amount of Micrococcaceae was found in sausages without starter culture. Total FFA quantity at the 15th day was higher in sausages with lipase. Higher amounts of acetic, propionic and butyric acids were found in sausages with both lipase and starter culture. Odor intensity had slightly higher scores in sausages with added lipase.     

几种豆类脂肪替代品的表面性能及其在肉松中的应用

使用光学视频接触角测量仪测定几种豆类脂肪替代品的表面性能,探讨了此类脂肪替代品的形成和脂肪替代机理。通过感官评定实验验证了此类脂肪替代品在肉松中应用的可行性,确定了最佳的脂肪替代品和替代率。     

草鱼饲喂蚕豆过程中肌肉质构特性和化学成分变化及其关联性研究

研究草鱼饲喂蚕豆过程中草鱼质构特性和化学成分的变化及关联性,确定草鱼脆化开始和达到商品脆性的时间。随饲喂时间的延长,草鱼肌肉的硬度、咀嚼性显著增大,硬度在饲喂80天后,基本与普通鲩鱼相同,鱼肉开始脆化,继续饲喂20天,硬度达到商品鱼的脆化标准。咀嚼性和弹性在饲喂80天时基本稳定,且熟制的背肌肌肉弹性随饲喂时间的延长显著增加,回复性在饲喂40天达到最大值。草鱼背肌粗蛋白、基质蛋白、胶原蛋白、碱溶性蛋白含量随饲喂时间的延长显著增加,均在饲喂100天时达到峰值。水分含量基本呈下降趋势,在饲喂20天时最大。粗脂肪、可溶性固形物、水溶性蛋白和盐溶性蛋白在饲喂40~60天时达到最大值。草鱼腹肌化学成分的含量变化与背肌基本一致。经相关性分析,草鱼肌肉质构特性的变化与粗蛋白、碱溶性蛋白、胶原蛋白和基质蛋白含量的变化显著相关。     

Chemical Characterization of the Lipid Fraction of Mexican Chia Seed (Salvia hispanica L.)

The lipid fraction of Jalisco and Sinaloa chia seeds was analyzed for oil content, fatty acids, squalene and phytosterols. The mean oil content of seeds from these two regions was significantly (p ≤ 0.05) different, but with a similar composition of α-linolenic, linoleic, oleic, palmitic and stearic acids. Total phytosterols in the oil ranged from 7 to 17 g/kg. β-sitosterol accounted for up to 74% of the total unsaponified fraction. The seeds contained less than 0.5 g/kg of squalene. The oil is an attractive source of ω-3 linolenic acid and phytosterols but a poor source of squalene.