The properties of surimi and kamaboko gels from nine British species of fish

This paper describes the preparation and properties of surimi and derived kamaboko gels from a range of British-caught species of teleost (or bony) fish including white fish (fillets, trimmings and skeletons), fatty fish and an elasmobranch (or cartilaginous) fish. The data include yields, moisture and fat contents, water-binding capacities, pH values and Hunter L,a,b colour values as well as sensory and instrumentally measured indices of texture.
Cod, haddock and whiting fillets and trimmings of haddock and whiting yielded surimi and derived gels with functional properties most closely approaching those of the Alaska pollack surimi used as a standard. Saithe gave a gel which was firm and elastic but which had a low water-binding capacity and was dark in colour. The fatty fish yielded surimi with some potentially useful functional properties but colour and water-binding capacity were inferior to pollack surimi.     

盐添加量和热处理对内酯鱼糜凝胶品质的影响

采用葡萄糖酸内酯(GDL)诱导鲢鱼糜形成凝胶,考察了食盐添加量和热处理对内酯鱼糜凝胶品质的影响。结果表明,食盐添加量对内酯鱼糜凝胶的持水性和质构特性具有显著影响,鱼糜凝胶的失水率和蒸煮损失均随盐含量的增加而显著降低,凝胶强度和弹性在0.5%～2%的食盐添加范围内随盐添加量的增加而提高,当食盐添加量为1.5%～2%时,内酯鱼糜凝胶强度和弹性显著提高。随食盐添加量的增加,鱼糜凝胶的白度略有下降。蒸煮处理导致内酯鱼糜破断强度和硬度显著增加,弹性略有下降。      

植物蛋白粉与白鲢鱼肉再组织化复合条件的确定

本研究以淡水渔业资源的开发为出发点,提高人民的蛋白质摄入量和饮食结构为目的,以白鲢鱼肉和植物蛋白粉为研究对象,确定鱼肉与大豆分离蛋白粉、小麦蛋白粉的复合条件。两种植物蛋白粉加入到鱼肉中后,均受添加量、加热温度和加热时间的影响,采用三因素三水平正交实验来确定两者的复合条件。     

Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince

Surimi is a washed and stabilized fish mince with valuable gel-forming properties. However the preparation process is wasteful and a modified process, with less washing, was investigated. The properties of the gels (cooked at 40°C for 30 min followed by 90°C for 40 min) were assessed by instrumental and sensory methods. Gels prepared from surimi were soft and very flexible; gels from unwashed fresh cod mince were firmer and less elastic, but still gave a maximum score on the folding test. A single wash made the gels firmer and slightly more elastic than those from unwashed mince. Gels from unwashed mince of frozen cod were firmer than surimi-derived gels, and were the most brittle. Sensory assessment of the gels found no difference in firmness between the different washing procedures and small differences in elasticity and toughness. The addition of starch (fish: starch, 100:5, w/w) increased the firmness and sensory toughness of each derived gel, and reduced the elasticity in the mouth of non-surimi gels. The colour of gels derived directly from fish was off-white, compared with the white surimi-derived gels. The colour of the former darkened during frozen storage, but lightened again after thawing.     

Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

Silver carp (Hypophthalmichthys molitrix) skin and muscle were hydrolysed, respectively, and then used as part of an edible coating to preserve fish. The effects of muscle and skin hydrolysates as edible coatings for shelf life extension of common carp (Cyprinus carpio) were evaluated over 18 days at 4 °C, by comparing these two treatments, a chitosan coating with muscle hydrolysate, chitosan alone, and an untreated control. All coatings were made up with 5% glycerol. The quality of the carp was assessed by using total volatile basic nitrogen (TVB‐N), total viable counts (TVC), thiobarbituric acid (TBA) and K value. Compared with the control group, the rate of increase in TVB‐N, TVC, TBA and K value of carp coated with fish skin hydrolysates, fish muscle hydrolysates and chitosan added to fish muscle hydrolysates were lower. According to the total viable counts, the storage life of fish with fish skin hydrolysates coatings and chitosan added fish muscle hydrolysates coatings were 16 days, 2 days longer than those with the chitosan coatings and twice as long as the control group.     

冻藏对鲢鱼、鲤鱼鱼肉质构影响的比较研究

比较冻藏处理对鲢鱼、鲤鱼鱼肉质质构的影响.采用质构仪对冻藏的鲢鱼、鲤鱼鱼肉进行测定,并与未经冻结的鱼肉指标值进行比较.结果表明,经过冻结的鲤鱼、鲢鱼的硬度、弹性、黏附性、咀嚼性、恢复性等指标值均有所下降,下降幅度不同,与鲤鱼相比较,鲢鱼质构变化明显.     

草鱼和鲢鱼鱼糕品质及其微冻特性

测定草鱼和鲢鱼鱼糕的营养成分,以及在－2℃贮藏期间的硬度、弹性、持水性、白度、细菌总数、挥发性盐基氮(TVB-N)含量和硫代巴比妥酸还原值(TBARS)的变化。结果表明：鲢鱼鱼糕的蛋白质含量明显高于草鱼鱼糕(P＜0.05),水分、脂肪和灰分含量无显著性差异(P＞0.05);持水性和弹性都随微冻时间的延长而下降,硬度和白度则呈现先上升后下降的趋势;微冻过程中,细菌总数、TVB-N含量、TBARS值逐渐增加。微冻和真空包装相结合可以使草鱼和鲢鱼鱼糕保质期达到56d以上。     

茶多酚-海藻糖脱腥液对白鲢鱼贮藏品质的影响

研究比较了茶多酚、海藻糖以及茶多酚-海藻糖脱腥液对白鲢鱼肉的脱腥效果,并选用脱腥效果最好的茶多酚-海藻糖复合脱腥液应用于白鲢鱼肉的冷藏保鲜。通过感官评价、微生物和理化指标分析,研究复合脱腥液处理对白鲢鱼块在0℃贮藏过程中品质变化及货架期的影响。实验结果表明,经脱腥液处理能有效抑制白鲢鱼块冷藏过程中的细菌生长,减缓鱼肉TVB-N值、TBA值和p H的升高,延缓鱼肉感官评分、硬度和咀嚼度的下降,能够延长白鲢鱼块的货架期6 d左右。      

电子束辐照的熟制鲢鱼块贮藏品质分析

该研究以熟制鲢鱼块为原料,使用0、4、8 kGy电子束辐照处理后,分别置于常温和4 ℃中贮藏,通过测定贮藏期间样品菌落总数（TVC）、pH值、硫代巴比妥酸值（TBA）、过氧化值（POV）、挥发性盐基氮值（TVB-N）与质构的变化,研究不同辐照剂量及贮藏温度对熟制鲢鱼块贮藏品质的影响。结果表明,辐照剂量越高对熟制鲢鱼块杀菌效果越好,4 ℃贮藏杀菌效果优于常温贮藏。贮藏温度对鲢鱼块pH值无明显影响,但8 kGy辐照处理会降低鱼块pH值（P<0.05）。鲢鱼块TBA值随着辐照剂量的增加而增加,但不同辐照剂量、不同贮藏温度之间无显著差异（P>0.05）。与未辐照组相比,电子束辐照能有效抑制鱼块POV值和TVB-N值的升高（P<0.05）。质构测定结果显示,当贮藏温度为4 ℃、辐照剂量为4 kGy时,可保持杀菌效果的同时改善熟制鲢鱼块的硬度、弹性和咀嚼性等指标。综合考虑,以4 kGy辐照剂量处理熟制鲢鱼块,并选择贮藏温度4 ℃,其保鲜效果最佳。以上研究可为鲢鱼电子束辐照贮藏保鲜技术的推广应用提供理论依据。     

鲢鱼滑在冻藏过程中的结构变化

为研究鲢鱼滑在-20℃冻藏过程中的结构变化,测定了鲢鱼滑盐溶性蛋白含量、活性巯基含量和Ca²⁺-ATPase活性,并结合圆二色光谱（CD）、扫描电镜（SEM）和低场核磁（LF-NMR）进行分析。结果发现,三个指标随冻藏时间延长逐渐下降,其中盐溶性蛋白含量从新鲜状态的58.2 mg/g降至17.3 mg/g,活性巯基含量从0.598 mol/105g降至0.204 mol/10⁵g,Ca²⁺-ATPase活性从0.214μmol/min·g降至0.051μmol/min·g;CD扫描结果显示,冻藏初期α-螺旋主要向β-折叠转化,后主要转化为无规则结构;SEM结果显示,鲢鱼滑凝胶结构由于失水而逐渐收缩,表面光滑度降低,凝胶网络结构受损;LF-NMR的T₂谱显示-20℃环境下有两种结合水的横向弛豫时间,分别为T₂₁（0.09¹ ms）和T₂₂（1¹0 ms）,随着冻藏时间的延长,T₂₁无明显变化,T₂₂总体呈现下降趋势,可知蛋白内部对水分的束缚力增强。从结构变化角度探究了鲢鱼滑在冻藏过程的品质变化。      

虾夷扇贝贝糜冻藏过程中部分理化性质的变化

研究虾夷扇贝贝糜在不同温度冻藏过程中(－18℃和－35℃)肌动球蛋白的盐溶性、Ca2+-ATPase和Ca2+-Mg2+-ATPase活性及活性巯基与总巯基含量的变化。结果显示：－18℃条件下冻藏5个月时,贝糜蛋白已严重变性,其各指标值分别降至新鲜样品的11.28%、20.31%、30.36%、68.49%和83.67%。－35℃条件下冻藏10个月时,相应指标分别降至新鲜样品的60.01%、45.25%、48.17%、82.80%和88.71%。两种冻藏温度条件下,贝糜的各个指标均随冻藏时间的延长而呈下降趋势,且－35℃冻藏时,各指标值相对于－18℃冻藏时下降幅度较小,表明－35℃冻藏效果优于－18℃冻藏。     

鲢鱼骨中油脂提取方法的研究

目的 研究鲢鱼骨中鱼油的提取最佳工艺。方法 对比高温蒸煮、热风干燥、冷冻干燥不同处理方式, 将鲢鱼骨粉碎后, 以提取率为指标, 分别研究索氏提取、稀碱水解、酶法水解三种鱼油的提取方式, 并对稀碱水解法进行正交实验方案设计。结果 综合考虑, 采用稀碱水解法提取具有较高的应用价值。稀碱水解法的最优条件为温度85 ℃、pH10.0、料液比1:2、时间40 min, 鲢鱼骨油提取率为39.83%。结论 采用热风干燥法对鱼骨进行前处理, 稀碱水解法提取鲢鱼骨中脂肪提取率最高。     

4℃冷藏条件下长丰鲢尸僵过程中的品质变化规律

为了解冷藏条件下长丰鲢在尸僵过程中的品质变化规律,分别测定宰杀后长丰鲢在4 ℃贮藏条件下72 h内的品质指标（质构、三磷酸腺苷（adenosine-5’-triphosphate,ATP）关联物含量、pH值、蒸煮损失和离心损失）。结果表明：鱼体的硬度和咀嚼性在死后24 h达到最大值,弹性和内聚性随时间的延长而下降;ATP含量在2 h时显著上升,肌苷酸（inosine-5’-monophosphate,IMP）含量在4 h时达到较大值,并在4～36 h内保持缓慢增高,肌苷（inosine,HxR）和次黄嘌呤（hypoxanthine,Hx）含量分别在48 h和72 h时显著增加,K值在72 h贮藏过程中一直上升,并在36 h内保持在20%的高鲜度范围内;pH值在24 h达到最小值,且pH值与硬度之间存在较好的相关性（r=－0.807）;离心损失和蒸煮损失在12 h达到最大值,之后显著下降。     

不同漂洗方法对鲢鱼肉保水性及蛋白质含量的影响

漂洗工艺是制作鱼糜制品过程中的一项特殊工艺要求.本试验采用三种漂洗方法,即清水漂洗、盐水漂洗和碱水漂洗,研究不同漂洗条件对鲢鱼pH值、保水性和蛋白质含量的影响.结果表明,不同漂洗方法对鱼肉保水性和蛋白质含量影响均很大,采用二次清水漂洗和一次盐水漂洗,测得的产品保水性较高,而且蛋白质损失也较少.     

Foaming capacity of fish minces during frozen storage

This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species—blue whiting (Micromesistius poutassou R). horse mackerel (Trachurus trachurus L), and mackerel (Scomber scombrus L)—caught in two different seasons (January and July) and stored at – 18°C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation. The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically.