Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel

Processing and subsequent frozen storage affected the iron content of cod (Gadus morhua) and mackerel (Scomber scombrus) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels than intact fillets with or without skin or fillets that were subsequently minced. Skin-on fillets had more iron than skin-off fillets. Cod frame mince had about 50% heme iron, while mackerel frame mince ranged from 20-64%. Nonheme iron increased during frozen storage due to heme breakdown. Storage above ?14°C was more deleterious to the heme molecule than lower temperatures (?20°C or ?40°C).     

Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Impact of different pretreatments on chemical compositions of Indian mackerel mince was studied. Mince prepared using washing/membrane removal/alkaline solubilisation process (W–MR–Al) contained the lowest remaining myoglobin and haem iron content and also showed the lowest total lipid and phospholipid contents. When mince and W–MR–Al were hydrolysed using Alcalase for up to 120 min, a higher degree of hydrolysis (DH) was found in W–MR–Al after 30 min of hydrolysis. Furthermore, hydrolysate from W–MR–Al had lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and non-haem iron content throughout hydrolysis period (P < 0.05). When hydrolysate powder produced from mince and W–MR–Al (0–0.3% w/v) were fortified in milk, the former resulted in the lower likeness score (P < 0.05) at all levels used. The addition of the latter, for up to 0.2%, had no effect on likeness of all attributes, compared with milk without fortification (P > 0.05). Therefore, the appropriate pretreatment of mince yielded hydrolysate with lower fishy odour.     

由纱丽谈印度服饰特征

为认清印度服饰的特征,从极具代表性的传统服装纱丽出发,深入探究了印度服饰文化,揭示了印度服饰在宗教、装饰、色彩、艺术、实用等方面的特征。     

Iodine content in bread,milk and the retention of inherent iodine in commonly used Indian recipes

Iodine deficiency disorders (IDD) is still a major public health problem and iodized salt remains the most effective means to control IDD in India. Few reports indicate that vegans have inadequate iodine intake while at the same time concerns are being raised on the implementation of universal salt iodization in the country. Therefore, we investigated the iodine content in bread, milk and commonly used Indian recipes prepared without iodized salt and the retention of inherent iodine therein. Results showed considerable iodine content in bread (25 μg/100 g) and milk (303 μg/L) as a positive fallout of universal salt iodization. Iodine content in 38 vegetarian recipes prepared without iodized salt was very low (2.9 ± 2.4 μg/100 g). Retention of inherent iodine (65.6 ± 15.4%) and iodine from iodized salt (76.7 ± 10.3%) in the same recipes was comparable. Thus, universal salt iodization programme remains the single most important source of dietary iodine for the Indian population.     

Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures

Morganella morganii was studied for its growth and histamine formation in mackerel, albacore, mahi‐mahi, and salmon stored at various temperatures from ‐30 °C to 37 °C. The optimal temperature for histamine formation was 25 °C. Mackerel, albacore, and mahi‐mahi were shown as good substrates for histidine decarboxylation by M. morganii at elevated temperatures (> 15 °C). M. morganii inoculated in all fish species including salmon formed histamine above the FDA guideline. Their growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was controlled only by frozen storage. Although histamine was not detected in any frozen samples, it accumulated rapidly in the previously frozen fish stored at 25 °C.     

咸干鲅鱼自然风干过程中脂质变化

为探究咸干鲅鱼风干加工过程中脂质变化情况,以青岛传统咸干鲅鱼为研究对象,分别对鲜鱼和不同风干时间样品总脂含量、脂质组成、脂肪酸组成、酸价（acid value,AV）、过氧化值（peroxide value,POV）、硫代巴比妥酸反应物（thiobarbituric acid reactive substances,TBARs）值进行检测。结果表明：鲜鲅鱼总脂含量为34.96 g/100 g（干基计）,在风干过程中变化不显著（P＞0.05）;与鲜鲅鱼相比,风干鲅鱼脂质组成发生明显变化,其中甘油三酯和磷脂的含量显著降低（P＜0.05）,而游离脂肪酸含量显著升高（P＜0.05）,胆固醇含量相对稳定。脂肪酸组成在加工过程总体变化较小,其中多不饱和脂肪酸相对含量在干制阶段有所减少。咸干鲅鱼风干加工过程中,POV、AV、TBARs值均呈上升趋势。咸干鲅鱼的风干加工过程会影响其脂质组分的相对含量,同时引起脂质的氧化分解。     

不同热处理方式对青枣贮藏保鲜效果的影响

以西昌地区的青枣为试材,研究了不同热处理方式对青枣贮藏保鲜效果的影响。结果表明,适宜条件的热水处理效果较好,其最佳条件为55℃处理10min,能显著提高青枣果实品质,抑制腐烂指数,提高好果率,延长青枣的贮藏时间。     

不同印度铁矿粉配比烧结矿的显微结构对烧结性能的影响

 在唐山不锈钢烧结厂原料条件下配加不同比例的印度铁矿粉进行烧结试验。结果表明,随烧结原料中印度铁矿粉配比的增加,烧结矿显微结构由交织熔蚀结构向斑状 粒状结构再向交织熔蚀结构和骸晶结构过渡,其中交织熔蚀结构的冷强度较高,斑状 粒状结构的冷强度较低,骸晶结构则恶化低温还原粉化性能。     

鲭鱼淮山鱼签工艺研究

目的:解决鲭鱼利用率低，鱼签口味单一的问题。方法:以冷冻鲭鱼、淀粉和淮山粉为试材，通过测定鱼签的比容、脆性、硬度、色泽、脂肪及产品丙烯酰胺含量，研究老化时间、油炸时间、油炸温度和淮山粉添加量对鱼签品质的影响。结果:随着老化时间的延长，鱼签的比容逐渐增大，当老化时间为48 h时比容最大为4.14 mL/g;而硬度呈逐渐降低的趋势，当老化时间为48,60 h时，硬度分别为382.8,371.5 N;脆性随老化时间的增加先增加后减小，当老化时间>36 h时，鱼签脆性无显著差异；鱼签最佳油炸时间为40 s,此时比容为4.2 mL/g,脆性为0.354 mm,硬度为357.17 N;当油炸温度>180℃时，鱼签的比容和脆性变化不显著；随着淮山粉添加量的增加，鱼签的比容和硬度逐渐减小，脆性逐渐增大，脂肪含量无明显规律，丙烯酰胺含量逐渐减少。结论:鲭鱼淮山鱼签能满足大众的需求，具有潜在的开发价值。     

鲐鱼暗色肉肽锌螯合物的制备及结构表征

为生产易被人体消化吸收的锌补充剂,提高鲐鱼暗色肉的附加值,本研究将鲐鱼暗色肉寡肽与锌进行螯合.以鲐鱼暗色肉蛋白肽(相对分子质量小于3000)为原料,采用超声法制备鲐鱼暗色肉肽螯合锌.以螯合得率和螯合率为指标,采用单因素与响应面结合的方法,对螯合工艺进行优化,并对螯合物进行氨基酸、能谱分析.结果 表明,最佳螯合工艺条件为...