整鱼去鳞机设计

去鳞是整个淡水鱼加工技术中的一个技术难点,设计了一台整鱼去鳞机,它是弹簧式去鳞刷等结构进行大批量淡水鱼去鳞加工的设备。该整鱼去鳞机操作方便,结构简单,去鳞效率高,去鳞效果好,对鱼体的适应性强,能够满足产业化大批量淡水鱼去鳞加工的要求。     

水苏糖生产、功能及其应用简述

为探究淡水鱼品种对速冻青稞鱼面品质的影响,选择7个品种的淡水鱼,通过主成分、因子和聚类分析对淡水鱼品质进行研究。结果表明:得到9个核心品质指标的最佳取值范围,鱼糜胶凝强度1783.35~2295.63 g.mm,持水性0.95%~1.36%,表观状态>7.80,食味>7.60,口感>18.74,色泽>8.00,弹性0.30~0.51 mm,咀嚼性0.07~0.15 mJ,硬度0.72~0.90 mJ。通过这些指标可以对优质淡水鱼品种进行有效的筛选,为速冻青稞鱼面工业化稳定发展提供理论参考。     

基于主成分、因子和聚类分析淡水鱼品种对速冻青稞鱼面品质的影响

为探究淡水鱼品种对速冻青稞鱼面品质的影响,选择7个品种的淡水鱼,通过主成分、因子和聚类分析对淡水鱼品质进行研究。结果表明:得到9个核心品质指标的最佳取值范围,鱼糜胶凝强度1783.35~2295.63 g.mm,持水性0.95%~1.36%,表观状态>7.80,食味>7.60,口感>18.74,色泽>8.00,弹性0.30~0.51 mm,咀嚼性0.07~0.15 mJ,硬度0.72~0.90 mJ。通过这些指标可以对优质淡水鱼品种进行有效的筛选,为速冻青稞鱼面工业化稳定发展提供理论参考。     

淡水鱼鱼糕加工适性和微冻特性的研究

测定了草鱼、鲢鱼、鲫鱼、鲈鱼、鲑鱼、黑鱼、鳊鱼、鲶鱼、鳙鱼等9种淡水鱼的采肉率和成本,比较不同淡水鱼鱼糕的营养特性和品质差异,测定鱼糕微冻贮藏过程中细菌总数、挥发性盐基氮(TVB-N)和硫代巴比妥酸还原值(TBARS)的变化。试验结果表明,鲶鱼采肉率最高,所需成本最低。不同淡水鱼鱼糕总蛋白含量有显著差异(p<0.05),而含水量、脂肪和灰分含量差异不显著(p>0.05)。草鱼鱼糕的硬度适中,弹性和凝聚性均优于其他种类淡水鱼鱼糕,咀嚼性和凝胶强度仅次于鲑鱼鱼糕,最适合作为淡水鱼鱼糜制品的加工原料。微冻与真空包装结合能明显延长鱼糕的货架期。草鱼鱼糕、鲢鱼鱼糕、黑鱼鱼糕和鳙鱼鱼糕的微冻保鲜期在56d以上。     

天然香辛料对淡水鱼脱腥效果的研究

我国水产资源丰富,其中淡水鱼在加工过程中产生的下脚料仍含有非常丰富的营养物质,未得到充分的开发利用。利用鱼的下脚料生产咸味香精,既能对废物进行合理利用,避免对环境的污染,又满足了人们对饮食日益变化的需求,并能够获得可观的经济效益。但未经脱腥的鱼制出的咸味香精易出现"返腥"现象。因此,本文以制作咸味香精使用的淡水鱼脱腥处理方法为研究内容,确定最佳的处理方式,为综合利用鱼及其下脚料提供重要的参考。     

淡水鱼工业化生产的探讨

研究了淡水鱼工业化生产中从原料采购到成品入库的一整套生产环节。确定了原料鱼的检验收标准；采用柠檬酸铁替代亚硝酸盐发色；用液体山楂核烟熏香味料进行熏制；采用乙基麦芽酚增加鱼制品风味；采用脉动侧喷式杀菌釜进行杀菌。使淡水鱼生产更加适应于工业化、标准化。     

淡水鱼糕罐藏工艺

1 前言我国内陆湖泊纵横,水域广阔,淡水鱼产量多年来一直居世界首位,但其中60%为低值淡水鱼如链鳙鱼等,如何充分利用这巨大丰富的资源势在必行,淡水鱼鱼糕罐头是     

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.     

臭氧水在水产品保鲜中的应用研究

本文就臭氧水杀灭鱼体表细菌的条件及其对四种淡水鱼的杀菌效果进行了探讨,并对它在草鱼片保鲜中的应用进行了初步研究。结果表明,臭氧水杀灭鱼体表细菌的最佳条件为:处理方式,冲洗:处理时间,10 min;臭氧水浓度,5ppm;水量,5倍。还表明,臭氧水对鲫鱼、鳊鱼、鲢、鳙四种淡水鱼体表均具有良好的杀菌效果。臭氧水处理可改善草鱼片的感官及微生物质量,并将其保鲜期延长约1.5d。     

乔记渔庄 一道菜吃出青岛味道

正山东自古以好客闻名,这片齐鲁大地上最富有海洋情怀的青岛人,招待贵宾则更有一套,有"一鸡二鱼三猪头四海参"之讲。今儿就来单独说说这排行老二的"鱼"。"海水淡水两相宜"是对青岛人吃鱼最贴切的描述。镶嵌于胶州湾畔的明珠青岛,享用着海洋最丰厚的恩赐。岛城人的餐桌上从来都不乏各种海味,老板鱼、乌鲳、青鳞鱼、鳀鱼、黄盖鲽、黑鲷,都是各大海鲜市场的常见品种。海味虽然鲜美,但是近几年由于产量减少,价格不断攀升,于是乎餐饭中离不了鱼肉的青岛人,便开始将目光投向性价比更高的淡水鱼。淡水鱼虽不如海鱼鲜美,但也称得上肉嫩汁丰,各有千秋。不论是"旧爱"海鱼,还是"新欢"淡水鱼,青岛人对"本味"的追寻始终未变。用最简单的     

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。     

从一起河鲀中毒调查探讨河鲀食用安全性的风险管理措施

目的通过一起河鲀中毒事件的流行病学调查和人群关于河鲀安全性的知识、态度、行为(KAP)调查,探讨河鲀食用安全的风险管理措施。方法通过病例搜索,调查病例家庭成员进食史及发病情况,采用回顾性队列研究分析发病的高危因素,制作调查问卷调查了解当地村民有关河鲀中毒的知识、态度和行为。结果共搜索到14例病例,其中1例死亡。症状主要为头晕(100%)、四肢无力(79%)、四肢肌肉麻痹和行走困难(71%)、口舌肢端麻痹(71%)等。食用河鲀是发病的危险因素,加工过程保留鱼肝共同煮食可增加中毒的危险(RR=1.8,95%CI=1.1~3.1)。KAP调查发现70%(33/47)的村民近3年曾进食过河鲀,其中88%(29/33)来源于市场或流动摊贩;98%(46/47)的村民知道河鲀有毒,94%(44/47)的村民知道国家法律禁止食用河鲀鱼,但仍有94%(44/47)的人认为其味道鲜美值得品尝。结论食用混杂于无毒河鲀中的有毒河鲀是导致本次食物中毒的主要原因。居民对河鲀安全性知晓率高但依从性差。     

淡水鱼防腐保鲜栅栏因子的研究进展

淡水鱼是一种含有丰富蛋白质和脂肪的食品原料,因此,微生物的控制是其捕获后防腐保鲜的关键环节。栅栏技术是通过将多种抑菌、杀菌因子科学地组合,从而抑制保鲜期间淡水鱼中微生物的生长和繁殖,保证其安全和品质的一种保鲜技术。本文概述了栅栏效应与微生物的关系,以及淡水鱼保鲜中常用栅栏因子的研究现状与组合方式,以期为淡水鱼栅栏保鲜技术的研究和应用提高参考。     

Bromophenol Distribution in Salmon and Selected Seafoods of Fresh- and Saltwater Origin

Analysis of saltwater Pacific salmon (Onchorynchus sp.) showed that sufficient concentrations of bromophenols were present in saltwater salmon to provide sea-, brine-, or iodine- like flavor notes, but the compounds were virtually absent in spawning run ocean and prime condition Great Lakes freshwater salmon. Octanol/water partition coefficients revealed that bromophenols would be readily absorbed by fish from the diet. Analysis of marine fish, crustaceans, and molluscs also revealed notable concentrations of bromophenols in all samples. Only sporadic, low concentrations of bromophenols were found in freshwater fish. The data support the hypothesis that simple bromophenols are widely distributed in marine species via the food chain.     

淡水鱼蛋白质冷冻变性的研究现状及前景

主要介绍了淡水鱼蛋白质冷冻变性的国内外研究现状,探讨了防止淡水鱼蛋白质冷冻变性的常用技术,并综述了淡水鱼蛋白质抗冷冻变性的研究方法和发展前景。      

影响食品安全的原因分析

就有毒、有害食品对消费者及社会危害的严重性作了全面的介绍,同时对当前食品安全屡屡出现问题的原因进行了全面深入的分析,并提出了解决食品安全问题的途径。     

Presence of lactobacilli in the intestinal content of freshwater fish from a river and from a farm with a recirculation system

Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhabiting a river environment and from fish reared in an aquaculture unit with a water recirculation system. Various species of lactobacilli were present in relatively high number in the intestines of edible fresh water fish from the river, especially in the warm season but in low numbers in the cold season. Lactobacilli were scarcely found in the intestines of edible farmed fish reared in a recirculation system in warm water. Lactobacilli are reported for the first time from the intestines of wild European eel, perch, rudd, ruffe, bleak, silver bream, chub, somnul and farmed African catfish. The two first fishes, and the last one are highly valuable species for fisheries and aquaculture. Additionally, improved methods for storage and bacteriological analysis of fish intestinal content are described. The natural presence of lactic acid bacteria in fish may be of great interest in producing fermented fish products worldwide.     

Risk‐Benefit Analysis of Seafood Consumption: A Review

Abstract: Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low‐fat protein source that provides long‐chain omega‐3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such as methylmercury and persistent organic pollutants, which can have harmful effects on human health and development. In order to limit exposure to contaminants while maximizing the benefits of seafood consumption, a number of quantitative and qualitative risk‐benefit analyses have been conducted for seafood consumption. This review paper provides a brief background on risk‐benefit analysis of foods, followed by a discussion of the risks and benefits associated with fish consumption. Next, risk‐benefit analyses are reviewed in an historical context. While risk‐benefit analysis consists of three main elements (that is, assessment, management, and communication), this review will primarily focus on risk‐benefit assessments. Overall, most studies have found that the benefits far outweigh the risks among the general population, especially when a variety of fish is consumed at least twice per week. However, for certain populations (for example, pregnant women and young children) a more targeted approach is warranted in order to ensure that these groups consume fish that are low in contaminants but high in omega‐3 fatty acids. The potentially harmful unintended consequences of risk‐benefit communication on the general population and certain groups are also discussed.     

2020年西安市淡水鱼中兽药残留质量分析

目的 分析2020年西安市淡水鱼中的兽药残留情况。方法 在西安市不同区域随机抽取淡水鱼242批次，采用液相色谱-串联质谱法检测淡水鱼中孔雀石绿、隐色孔雀石绿、氯霉素、硝基呋喃类、地西泮及喹诺酮类等10种兽药残留，并对实验数据进行分析。结果 242批次淡水鱼中共有24批次不合格，不合格率为9.9%，不合格项目涵盖恩诺沙星(以恩诺沙星与环丙沙星之和计)、氧氟沙星、地西泮、呋喃唑酮代谢物等，不合格淡水鱼品种涉及泥鳅、鲫鱼、鲤鱼、黑鱼、鲈鱼、草鱼。结论 西安市淡水鱼存在部分兽药残留，需要加强对喹诺酮类和硝基呋喃类药物，尤其是地西泮等禁用药物在生产、销售和使用过程的管理。     

Mercury levels in hair from people eating large quantities of Swedish freshwater fish

Mercury concentrations in hair were related to fish-eating habits in a group of 50 people reported to have a high consumption of freshwater fish. Mercury levels in hair ranged from 0.3 to 10.8 mg/kg with a mean +/- SD of 3.2 +/- 2.3 mg/kg. The average mercury level in hair from men was significantly higher than that in hair from women (3.8 +/- 2.6 mg/kg versus 2.4 +/- 1.8 mg/kg. Seven individuals (14%) had levels above 6 mg/kg. In people with equal fish consumption, significantly higher mercury levels were found in the hair of those eating fish from lakes M?laren and V?ttern than in those eating fish from Lake Hj?lmaren. It has been reported that fish from the latter lake contains approximately 0.2 mg/kg mercury, whereas fish from the other two lakes contains approximately 0.4 mg/kg. The mean mercury level in hair was higher in the group eating freshwater fish more than three times a week (greater than or equal to 500 g fish flesh/week) than in the group eating less, although the difference was of borderline significance. Within couples (n = 16) eating equal numbers of fish meals per week, the men had significantly higher levels (mean 3.7 mg/kg) than the women (mean 2.5 mg/kg). The results from the present study show that people with a high consumption of Swedish freshwater fish have elevated levels of mercury in their hair, when compared with previously reported levels in the hair of Swedish pregnant women.