金枪鱼午餐肉罐头的研制

以金枪鱼为原料,研制午餐肉罐头,结果表明:金枪鱼午餐内在生产工艺上是可行的.主要配方为变性淀粉7%,明胶5%,蛋清15%,水40%,制品具有特有的滋味和香气,具备了金枪鱼所特有的营养价值,组织细嫩,适合各年龄段人群食用.     

热杀菌条件对金枪鱼罐头品质的影响

通过对185 g盐水浸金枪鱼罐头进行热穿透测试,以罐中心点致死率0F=8 min为目标获得110℃、116℃、119℃、121℃、124℃和127℃下的热穿透参数。得出随着杀菌温度的提高,杀菌时间可以显著减少(P0.05)。相对与110℃杀菌,采用116℃、119℃、121℃、124℃和127℃,杀菌时间可以分别减少58.94%、60.98%、71.14%、74.19%和78.46%。相同致死率下,采用较高温度杀菌可以显著减少C值(cook value)和C/F0值(P0.01)。L*值随杀菌温度的提高逐渐上升(P0.01),110℃时为58.76,127℃时为71.30。a*和b*值则呈下降趋势。硬度随杀菌温度的提高而增大(P0.05),110℃时为472.57g,127℃最大为796.03 g。挥发性盐基氮(TVB-N)值随杀菌温度的提高而减小(P0.05),110℃时为25.56 mg/kg样品,127℃时则为15.63 mg/kg样品。硫代巴比妥酸(TBA)值受杀菌温度影响显著(P0.05),在110℃最小为0.92 mg MDA/kg样品,127℃时最大为2.26 mg MDA/kg样品,反映了实验条件下,采用相对较高温度杀菌可以相对提高金枪鱼罐头的品质。     

基于COMSOL Multiphysics的金枪鱼罐头热杀菌过程数值模拟

以COMSOL Multiphysics软件为基础,建立纯传导和固液混合两种模型来模拟金枪鱼罐头的热杀菌过程。通过无线温度传感器检测热杀菌过程中130 g金枪鱼与55 g,4%Na Cl卤水罐头中心温度的变化,结果发现:固液混合模型的预测结果与试验数据十分吻合,而纯传导模型明显低估了罐内温度传递。在此基础上,用固液混合模型模拟工业杀菌条件(10 min-60 min-10 min/116℃)下金枪鱼罐头内的温度分布、速度分布及致死率值,结果发现最慢加热区(SHZ)位于罐高的22.9%~50%之间,最慢冷却区(SCZ)位于罐高的50%~81%处。在升温和降温阶段,罐内液体流速可达4.41 mm/s。杀菌结束时罐内最大与最小致死率值相差4.93 min,而中心点致死率与最小致死率相差很小。本文建立的模型可为金枪鱼罐头的热杀菌优化提供参考。     

认识金枪鱼

金枪鱼也称鲔鱼、吞拿鱼。它是一种生活在海洋中上层水域的鱼类，分布在太平洋、大西洋和印度洋的热带、亚热带和温带广阔水域，属大洋性远距离洄游鱼类。     

东远金枪鱼来到中国

~~东远金枪鱼来到中国     

出口金枪鱼罐头中组胺及微生物控制的HACCP应用技术研究

以金枪鱼(Skipjack Tuna)罐头生产加工过程为例,分析了生产原料及罐头生产流程各环节物料微生物变化情况,部分工艺参数对细菌总数及组胺产生的影响;确定了原料验收、解冻清洗、预蒸煮和配料封罐为主要关键控制点,并制定HACCP计划,建立相应的监控程序和纠偏措施。经HACCP计划实施前后细菌总数与组胺质量分数对比分析,结果表明解冻阶段细菌数减少约30%,成品细菌总数减少49%,成品中组胺质量分数也从3.5 mg/kg降至1.5 mg/kg,同时提高了水产制品卫生品质及保质期。     

高效液相色谱法测定金枪鱼产品中的生物胺含量

目的 建立高效液相色谱法检测金枪鱼产品中8种常见生物胺的含量。方法 样品经酸介质提取, 丹磺酰氯衍生, 0.22 μm有机膜过滤后, 采用CAPCELL Pak C18 MGⅡ色谱柱(150 mm×4.6 mm, 5 μm), 以甲醇-超纯水为流动相进行梯度洗脱, 流速0.8 mL/min, 柱温为室温。生物胺各组分以外标法进行定量。结果 采用0.4 mol/L高氯酸提取样品3次, 可以获得最优的生物胺提取效果。生物胺各组分浓度为0.17~2.25 mg/kg范围呈良好的线性关系(r>0.999), 平均加标回收率为86.6%~115.9%, 相对标准偏差为1.5%~13.7%。?80 ℃金枪鱼刺身的总生物胺含量低于10 mg/kg, 冰鲜金枪鱼刺身的总生物胺含量要高于?80 ℃金枪鱼刺身, 但低于 100 mg/kg; 金枪鱼罐头主要含有组胺、尸胺、腐胺和酪胺, 总生物胺含量范围为106.63~357.09 mg/kg; 金枪鱼松的总生物胺含量范围为111.20~751.54 mg/kg; 部分金枪鱼罐头和金枪鱼松的组胺含量超过50 mg/kg。 结论 建立的高效液相色谱法可以准确测定金枪鱼产品中的8种常见生物胺含量, 本文测定的金枪鱼刺身产品中生物胺含量较低, 不存在安全隐患, 部分金枪鱼罐头和金枪鱼松的生物胺(尤其是组胺)含量较高, 有出口退回风险, 应引起足够重视。     

世界主要鱼罐头市场概述

鱼罐头具有营养美味、食用方便、货架期长、便于携带的特点。在全球化不断发展的今天,全世界鱼罐头的生产和销售增长势头强劲,鱼罐头的生产为发展中国家,尤其是中国、泰国等提供了大量的就业机会、大幅增加了个人收入和外汇来源,也将是发展中国家今后重要的经济增长点。作为世界渔业大国,我国鱼罐头生产和出口量在2006年开始跨越性增长,在欧洲、北美、日本等地的销售量也大幅度提升。为了方便我国鱼罐头加工企业掌握市场全局和未来趋势,综述了近年来世界主要鱼罐头产品的市场进展和我国鱼罐头出口情况。     

金枪鱼泡芙三明治

原料：低筋面粉60克,盐1克,鸡蛋2个,水100毫升,黄油45克,金枪鱼罐头40克,酸黄瓜20克,甜玉米粒10克,蛋黄酱5克煮鸡蛋1个,小西红柿1个,圆生菜1片。     

Fish species identification in canned tuna by PCR-SSCP: validation by a collaborative study and investigation of intra-species variability of the DNA-patterns

Analysis of single strand conformation polymorphism (SSCP) of an amplicon (123 bp) obtained by polymerase chain reaction (PCR) of the mitochondrial cytochrome b gene was used to identify the fish species in canned tuna. Single-stranded DNA (ssDNA) was separated by polyacrylamide gel electrophoresis, and visualised by silver staining. The reliability of the method was tested by a collaborative study in which eight European laboratories participated. Seven unknown samples (five from individual species and two mixtures of two tuna species) of canned tuna had to be identified by comparison with reference material. From a total of 72 cases, 65 (90.3%) were assigned correctly. Intra-species variability of SSCIP patterns was found in the case of Katsuwonus pelamis and Sarda sarda. As specimens from various fishing grounds gave two or three different patterns of ssDNA, the possibility of some variability of the DNA patterns has to be considered in SSCP analysis of these species.     

FINS methodology to identification of sardines and related species in canned products and detection of mixture by means of SNP analysis systems

The sardines are a resource of great importance in the artisanal and industrial fisheries worldwide. Such sardines and sardine-type products are included many species of small pelagic species, all belonging to the Clupeidae family. Within this family, highlights the European sardine (Sardina pilchardus), which by its organoleptic characteristics this species has gained an extraordinary commercial significance. In this work, an amplification of a fragment of mitochondrial cytochrome b marker and subsequent phylogenetic analysis (FINS: Forensically Informative Nucleotide Sequencing) were carried out to assure the correct labeling of sardine and sardine-type products. On the other hand, a single nucleotide polymorphism (SNP) analysis that allows detection of mixture of S. pilchardus and S. aurita in canned products was developed. After the application of this methodology to more than 80 available commercial samples can conclude that in more of 15% of the products analyzed, the name of the species displayed in the label was not in agreement with the identified species, also a one of these included in mixture of species. The main novelty of this work lies in the fact that have been included a long number of different species of sardines, many of which were not included in similar works up to date. Furthermore, this methodology allows identifying over 20 species of sardines and can be applied to all kinds of processed products, including those who have been subjected to intensive processing treatments, such as canned foods. Therefore, this molecular tool can be applied in questions related to correct labeling, traceability, fishery regulations, and commercial trade control of sardines and sardine-type products.     

Challenges in the identification of species of canned fish

The identification of fish species becomes a problem when the usual identifying characteristics are removed on processing and only a portion of flesh is available. When the flesh is raw or cooked under normal conditions, the species is readily established by electrophoresis of the muscle proteins. The procedure cannot be used for heat-sterilised canned fish as the proteins are severely denatured. DNA is also degraded but techniques are now available for targeting and amplifying species-specific fragments. The amplified products can then be analysed by a range of techniques some of which are suitable for food control laboratories.     

Molecular identification of cephalopod species by FINS and PCR-RFLP of a cytochrome b gene fragment

Identification of commercial species is a relevant issue to assure the correct labeling of seafood products. In this work two different molecular techniques, FINS (Forensically Informative Nucleotide Sequencing) and PCR-RFLP (Polymerase Chain Reaction-Restriction Fragment Length Polymorphism) were developed to identify 8 cephalopod species (families Loliginidae and Ommastrephidae) employing a fragment of the cytochrome b gene. DNA amplification for all of the species was carried out with a new set of specific primers designed in this study for cephalopods. FINS is a technique based on DNA sequencing, while PCR-RFLP allows direct species identification by comparing specific DNA restriction patterns. Both techniques are useful for cephalopod species identification. 17 food products (mainly "squid rings") were analyzed and the species employed for their manufacture identified by FINS.     

FINS方法鉴定鱼翅和鲨鱼软骨的鲨鱼种类

鱼翅一般来自于青鲨等常见鲨鱼,但少数不法分子也从濒危鲨鱼上采集鱼翅。为更好地保护濒危鲨鱼,建立了一种鲨鱼种类的基因鉴定方法——FINS法。根据基因库中虎鲨、条纹斑竹鲨、角鲨、猫鲨、白斑星鲨等线粒体细胞色素氧化酶亚基I(Cytochrome Oxidase subunit I,COI)序列设计合成了简并引物,采用Touchdown温度循环程序扩增COX I的5’端序列。PCR产物纯化后进行双向测序,将未知样品的COI基因序列与基因库中的鲨COI基因序列进行比对,根据相互间的遗传距离确定样品的种属。用FINS方法共对126份鱼翅和鲨鱼软骨样品进行了鉴定,结果发现供试样品大部分来自青鲨(82个样品),鼠鲨、尖吻鲭鲨、长鳍鲭鲨、加勒比斜锯牙鲨、尖吻斜锯牙鲨、澳洲半沙条鲨、舒氏星鲨、路氏双髻鲨以及犁头鳐、叶吻银鲛和兔银鲛等软骨鱼类,未发现来自受国际濒危动植物贸易公约保护的大白鲨、姥鲨、鲸鲨等鲨鱼的鱼翅和鱼骨。     

Development of a genetic method for the identification of salmon,trout, and bream in seafood products by means of PCR–RFLP and FINS methodologies

In the present study, two alternative methods for identifying 13 salmon, trout and bream species were developed. Both of them are based on polymerase chain reaction (PCR) amplification of a cytochrome b gene fragment. Subsequently, different techniques were assayed to assign the PCR amplicons previously obtained to particular species. The first one is based on the restriction fragment length polymorphism (RFLP) and includes three endonucleases for generating species-specific restriction profiles, while the second one is based on the phylogenetic analysis of DNA sequences. The main novelty of this work lies in the applicability of the developed methods to all kinds of processed products, including those undergoing intensive processes of transformation, as for instance canned foods. Finally, the methods were applied to 25 commercial samples including some that had been subjected to intensive thermal treatment, allowing the detection of those incorrectly labeled (16%). Therefore, these methods are useful to check the fulfillment of labeling regulations for seafood products, verify the correct traceability in commercial trade, and for fisheries control.     

Occurrence of histamine in canned tuna fish from Iran

Histamine fish poisoning is a significant public health and safety concern and also a trade issue. Histamine was investigated in canned tuna fish in Qazvin province from Iran by ELISA method. Histamine was detected in 29.37 % canned tuna fish samples. The overall mean level of histamine was 8.59 ± 14.24 ppm and the concentration was between 2.51 and 74.56 ppm. Except four samples (2.50 %) of 47 positive canned tuna fish samples, histamine content of other positive samples was in compliance with Food and Drug Administration (FDA) legislation (lower than 50 ppm). Most canned tuna fish contain histamine with high mean value was produced in summer (52.50 %) and spring (47.50 %) seasons, the mean levels of histamine were 6.30 and 12.62 ppm in these positive samples, respectively. The results of this study indicate that the most canned tuna fish produced in Qazvin province of Iran has histamine levels lower than the allowable limit suggested by FDA. Further studies should be carried out to investigate the presence of this toxin and other biogenic amines in different fish and sea food products.     

Organochlorine pesticides in canned tuna and sardines on the Serbian market

The aim of this study was to determine the level of organochlorine (OC) pesticides in 57 samples of canned tuna and 31 samples of canned sardines in vegetable oil, collected from supermarkets in Serbia. OC pesticides α-HCH, β-HCH, δ-HCH, dichlorodiphenyltrichloroethane (DDT), DDE, DDD, dielderin, endosulfane I, endosulfane II, endosulan sulfate, endrin, endrin ketone, heptachlor, heptachlor epoxide, lindane, aldrin, metoxichlor, cis-chlordane and trans-chlordane were determined using a GS-MS method. The highest concentrations (µg kg^?1, arithmetic means) in canned tuna were for δ-HCH (60.6 ± 97.0) and p, p´-DDT (55.0 ± 25.1), while the corresponding values in canned sardines were for δ-HCH (90.7 ± 102.7) and endosulfane II (78.0 ± 145.9). Mean level for the sum of endosulfans was above the maximum limit in canned sardines (85.0 µg kg^?1). Also, dieldrin (39.7 µg kg^?1) was measured above the ML.     

Development of a method for the identification of scombroid and common substitute species in seafood products by FINS

In the present work, a method for the authentication of scombroid products was developed, by means of FINS (Forensically Informative Nucleotide Sequencing) technique (Polymerase Chain Reaction (PCR) followed by phylogenetic analysis). The methodology developed allows the identification of most important scombroid species using the mitochondrial cytochrome b as molecular marker. Due to the different commercial value of the species belonging to this family, substitutions between species in seafood products can take place.     

罐头蒸汽杀菌新方法的研究

不使用水浴或喷淋方法,也不使用回转的方法,而是使罐头裸露在高温高压的蒸汽下进行杀菌,从下部排废气,可以达到100%的杀菌效果。