淡水鱼糜抗冷冻变性的研究

本文以淡水鱼糜解冻后的复水性和感官质量为评价指标，通过对淡水鱼糜生产过程中添加物及加工工艺条件的研究，得出一组能够生产出具有优良的抗冷冻变性性能的淡水鱼糜的加工工艺。     

风味淡水鱼肉松生产工艺研究

主要阐述了利用淡水鱼中养殖量较大的青、草、鲢、鳙等鱼种加工成多种味型的调味鱼肉松系列方便食品的研究情况及研究方法,确定了较为合理的工艺步骤及工艺配方,对淡水鱼的加工和利用具有一定的指导和参考价值。     

淡水鱼前处理设备与技术研究现状和展望

文章从目前淡水鱼加工工艺特点出发，结合不同淡水鱼及其产品的加工需求，归纳了现有前处理设备的主要结构形式和作业方式；阐述了国内外视觉识别、自动监控等前沿技术在淡水鱼前处理加工实际生产应用的研究进展；并从淡水鱼前处理的自动化、智能化技术等方面，提出了适应中国国情的淡水鱼前处理设备的研究方向。     

淡水鱼糜抗冷冻变性的研究

本文以淡水鱼糜解冻后的复水性和感官质量为评价指标,通过对淡水鱼糜生产过程中的添加物及加工工艺条件的 研究,得出一组能够生产出具有优良的抗冷冻变性性能的淡水鱼糜的加工工艺。     

国内外低值淡水鱼加工与下脚料利用的研究进展

水产品生产和加工一般以大宗产品、低值产品和废弃物的精深加工和综合利用为重点，作者从低值淡水鱼综合利用的角度出发，结合国内外这两年在该领域所取得的成果，对低值淡水鱼加工与下脚料利用的研究进展作了较全面的综述。     

淡水鱼鱼糜制品加工特性及品质影响因素

文章从加工特性和机理、加工影响因素、脱腥方法三方面进行综述,总结了淡水鱼鱼糜及其制品的加工利用现状,指出了淡水鱼鱼糜加工利用中基础研究、运输条件、生产设备等不足之处。     

淡水鱼加工副产物功能成分的提取与应用研究进展

淡水鱼由于其营养价值丰富,在世界范围内的需求量持续增加。然而,在其加工过程中产生大量副产物,这些副产物并没有得到充分的利用,造成资源的浪费并给生态环境带来了巨大的压力,不利于淡水渔业的持续健康发展。鉴于此,淡水鱼加工副产物依据其特性逐步被开发应用。本文对近年来淡水鱼副产物的加工利用及其各类活性研究进行综述。首先介绍加工副产物中常见功能性成分的提取技术与开发,其次分别阐述淡水鱼加工副产物的应用研究,如抗氧化、抗炎、延缓衰老以及在食品加工和储存中的应用,最后对淡水鱼加工副产物未来的发展趋势进行展望,旨在为淡水鱼加工副产物有效成分提取及应用提供参考,进一步提升资源的综合利用潜力,促进我国淡水鱼产业的高质量发展。     

淡水鱼加工下脚料速酿低盐鱼露的工艺研究

对利用淡水鱼加工下脚料制备低盐鱼露的速酿工艺进行研究。结果表明低盐淡水鱼露发酵最适条件为：加盐量8%、加酶量0.25%、温度45℃、固液比为1:0.75。制得的鱼露产品固形物含量19.43%,游离态含基酸氮含量0.73g/100ml。鱼露呈橙红色;透明,无悬浮物和沉淀物;具固有香味,无异臭味;口感咸鲜,入口滑爽。研究表明,在外加酶和保温的情况下实现了淡水鱼加工下脚料速酿低盐鱼露的目的。     

鱼松加工工艺参数的研究

针对淡水鱼加工需求,以鱼肉打松机制作鱼松的加工工艺为研究对象,对其中的工艺参数,打击时间、蒸煮时间、鱼肉量、自然冷却时间进行试验研究,通过对打击成绒后的鱼松进行感官评定和疏松度测定,确定了其最佳加工工艺。此加工工艺生产效率高,工艺简单,原料利用率高。     

淡水鱼加工技术研究

在分析淡水鱼加工特性的基础上,开发出鱼糜制品和熏烤制品两类鱼产品,并对其工艺过程、加工条件进行了较为深入的技术研究.     

Seasonal and tissue distribution of Laribacter hongkongensis, a novel bacterium associated with gastroenteritis, in retail freshwater fish in Hong Kong

Laribacter hongkongensis, a recently discovered bacterium associated with community-acquired gastroenteritis, has been found in the intestines of freshwater fish. To better understand the epidemiology and ecology of the bacterium, we carried out a surveillance study to investigate possible seasonal variation in the recovery of L. hongkongensis and its distribution in various organs in retail freshwater fish in Hong Kong. Forty whole freshwater fish of two species (20 grass carps and 20 bighead carps), and intestines from 120 grass carps were sampled during a one-year period. L. hongkongensis was isolated from 11 (55%) of the 20 grass carps and 6 (30%) of the 20 bighead carps; and the intestines of 49 (41%) of 120 grass carps. Seasonal variation in the recovery of L. hongkongensis from both whole fish and intestines was observed, with higher isolation rates in spring and summer than in fall and winter. There was also positive correlation between temperature and the isolation rates. When L. hongkongensis was cultured in vitro at different temperatures, shorter lag time and higher growth rate were observed at higher temperatures, with 37 degrees C being optimal among the tested temperatures. L. hongkongensis was commonly found in the gills, stomachs and intestines in both grass carps and bighead carps, and on the skin surface of one fish, but not in other organs. Proper handling of freshwater fish for cooking, especially the gills and gut, is recommended to prevent acquisition of L. hongkongensis, and other freshwater fish related infections.     

智利竹荚鱼休闲食品的研制与生产

以竹荚鱼为开发对象 ,针对原料脂肪含量高、纤维粗的特点 ,介绍了几种竹荚鱼休闲食品鱼肉粒、烤鱼片、香酥鱼排骨的生产和产品质量要求。在生产操作中 ,特别强调了原料脱脂、脱腥的工艺选择及烘干、烘烤中温度和时间的控制等关键技术。     

鱼油混浊现象及其冬化工艺研究应用

针对鱼油混浊现象和原因,通过试验实践绘制鱼油冷却曲线,确定鱼油冬化采用两段慢速结晶工艺。第一段结晶温度为16℃,冷却速率为1℃～2℃/小时,14℃养晶12小时;第二段结晶温度为6℃,冷却速率为0.5℃～1℃/小时,4℃养晶12小时,搅拌速度2～5 rpm;并分析影响鱼油结晶效果因素,同峙提出鱼油冬化前需预精炼。     

The suitability of muscle of Cirrhinus mrigala in the formation of gel: a comparative electrophoretic study of six tropical carp meats

The annual inland fish production in India is 3.2 million tonnes and above. Aquaculture is around 80% of total inland fish production. The enhanced aquaculture production demands alternate processing methods for better utilisation of the farmed fish. Cirrhinus mrigala is one of the dominated species among cultured Indian major carps, but rated with lowest price. Fish meat with good gel‐forming capacity is a prerequisite in the production of fast‐moving fabricated analogue product. Cirrhinus mrigala had the highest gel strength, i.e. 435 gcm of its fresh meat in comparison with other carps. Apart from the highest protein and salt‐soluble protein nitrogen content in fresh C. mrigala meat, this article also reports that the presence of the darkest thick band of myosin heavy chain and actin in the polyacrylamide gel electrophoresis pattern of salt‐soluble extract of C. mrigala might be another possible reason for the highest gel strength in comparison with other carps. Cirrhinus mrigala contained white meat around 90%. This carp could be suitably used in the preparation of high‐valued fabricated analogue product.     

鱼鳞冻热处理工艺优化及性质的研究

采用正交试验法,研究了未经前处理、酸处理、酶处理3种不同前处理方式制备草鱼鱼鳞冻的热处理优化工艺。以胶原蛋白提取率和冻力作为考察指标,确定鱼鳞冻热处理工艺最佳条件的提胶温度都为100℃,提胶时间都为2 h,除酸处理鱼鳞冻提胶料水比为1∶5外,其余均为1∶4,未前处理鱼鳞冻的提胶用水pH值为6。但由于原料中胶原蛋白含量不同,需要调整料水比以满足冻力要求。优化工艺制备的3种鱼鳞冻冻力相当,质构上都要比普通果味型果冻松软、爽滑,更有弹性。酶处理鱼鳞冻胶原蛋白浓度最高,未前处理鱼鳞冻黏度最高、质构特性最好,酸处理鱼鳞冻产量最高。胶凝温度和熔化温度表明鱼鳞冻适合在10℃以下凝冻,在20℃以下保存。     

淡水鱼糜加工工艺与设备

通过对现有鱼糜生产工艺和设备的分析指出，以部分进口关键设备为主、辅之以部分国内配套设备，完全可以生产出合格的淡水鱼糜；最后指出了在生产淡水鱼糜过程中应该注意的几个关键问题。     

植酸酶对鲫鱼养殖中磷、粗蛋白质和粗脂肪的影响

通过设置5组不同水平无机磷和植酸酶添加量的饲料来喂养鲫鱼,探索鲫鱼饲料中植酸酶和无机磷之间的最佳配比。结果表明:用植酸酶替代无机磷能明显减少养殖水体中磷的排放,同时能满足鱼体对磷的需求,对鱼体粗蛋白质含量影响较小,并能降低鱼体粗脂肪的含量。最佳的无机磷盐和植酸酶配比是1 kg饲料中加9 g的Ca(H2PO4)2和1500 U的植酸酶,其磷的排放量减少了66.9%,粗脂肪含量降低17.65%。     

半干咸鱼的加工工艺

以冻藏的海水鱼金线鱼、化眉笛鲷与勒氏笛鲷为原料 ,经解冻、腌制、干制等处理 ,制成半干咸鱼制品 ,同时就其加工过程水分含量变化及不同干制方法对成品品质、水分及水分活度的影响进行了较为系统地研究 ,为实现半干咸鱼的机械化生产及推广提供依据     

Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti

ABSTRACT: The effect of 2 slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on the quality of grass carp ( Ctenopharyngodon idella ) stored in ice for 20 d was evaluated using sensory and chemical analysis. Electricity immediately stunned the fish and did not induce blood spots in the flesh. Fish killed by electricity showed a faster initial rate of ATP degradation and entered into rigor mortis earlier, but did not show significant differences in the sensory score when compared with fish killed by immersion in ice-water slurry. Thus, no differences were observed in the shelf life of carps between the 2 slaughter methods evaluated. The limit for acceptability of grass carp stored in ice was around 13 to 16 d. Grass carp accumulated more inosine than hypoxanthine. K, Ki, P , Fr, and H values were highly correlated with storage time and with the TFRU sensory scores in both groups; these could be used to assess the freshness quality of grass carp.     

基于框鳞镜鲤形体和营养特征的分类研究

根据不同季节框鳞镜鲤的形体参数、背部和腹部肌肉的营养成分,采用因子分析和系统聚类对框的鳞镜鲤进行特征分类研究。结果表明：框鳞镜鲤在春、夏季的主要形体特征是体形较大,内脏比例较高,鱼皮比例较低;而秋、冬季的特征主要是体形较小,鱼鳞、内脏比例较低而肌肉比例较高。腹部肌肉在春、夏季的主要特征是蛋白质、游离氨基酸、灰分含量较低,而水分含较高;秋季的主要特征是蛋白质和灰分含量较高,水分含量较低;冬季的主要特征是蛋白质、粗脂肪、总糖含量较高,水分较低。背部肌肉在春季的特征是蛋白质、粗脂肪、总糖和灰分含量较低,游离氨基酸和水分含量较高;在夏季的主要特征是粗脂肪和总糖含量较高,游离氨基酸、灰分、水分较低;而在秋、冬两季的特征主要是粗脂肪、总糖和水分含量较低,蛋白质、游离氨基酸及灰分含量较高。