Diel Vertical Migration of Round Goby Larvae in the Great Lakes

One hypothesis for the transcontinental and intra-Great Lakes basin transfer of round gobies (Neogobius melanostomus) has been that round gobies were pumped into the ballast water of ships. During June 2005 in Lake Erie, we obtained evidence of a vertical migration of round goby larvae, when we collected 167 round goby larvae in surface ichthyoplankton net tows at night and zero during day. These results complemented similar findings from the Muskegon River estuary of Lake Michigan during 2003 and 2004, documenting diel vertical migration for the first time in larval round gobies. We suggest vertical migration behavior may have allowed larval round gobies to be transported to and within the Great Lakes via ballast water and dispersed in the Great Lakes via advection of 6.5–8.5-mm long larvae at the surface. Based on our results, if ballast water was only taken on near the surface during daylight hours from May through September when larval round gobies were present, it would have mitigated the spread of round gobies throughout the Great Lakes.     

铁水鱼雷罐的检测方案研究

论文介绍了一种针对铁水鱼雷罐车铁水液位检测的较为可行的低成本方案。采用车上间接称重、远红外非接触传输信号方式，解决了对移动铁水罐车进行实时监测的难题。     

Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant

ABSTRACT: A pilot plant used for upgrading herring byproducts into fish oil was analyzed on its operational efficiency and product quality. The temperature of the heat exchanger and the speeds of the pump and the 3-phase decanter were varied according to a 2³ fractional factorial design. The initial amount of oxidation products present in the crude oil, its storage stability, and the yields from the different obtained products were determined. Multivariate data analysis of the advanced screening stage showed that T had neither influence on the quality nor on the yield in contrast to D and MP (P < 0.05). Process optimization results showed that the quality of the oil was influenced by an interaction effect between the speed of the MP and the D. Oils processed with the highest MP speed were the most stable during storage.     

Developing a Fish Meat-binding Agent: Purification of Salmon Thrombin

Thrombin from Atlantic salmon (Salmo salar) was purified and characterized as a potential new binding agent for the food industry. Purification was performed avoiding inhibitors, using BaSO₄ adsorption and heparin‐Sepharose affinity chromatography. Prothrombin activation was performed using a mixture of eggs and gills from salmon. Optimized conditions for the adsorption, elution, and the activation step are presented. The purified thrombin clotted bovine fibrinogen with a specific activity of 1423 U/mg. Sequence data are presented and compared with other species. This method of nontoxic activation and purification will allow salmon thrombin to be used in the food industry.     

鱼类耳石扫描电镜样品制备与观察

本文介绍了一种鱼类耳石样品的扫描电镜制样方法，通过对草鱼耳石进行包埋，抛磨，并用合适的腐蚀剂处理，用ＳＥＭ成功地观察了耳石的日轮及超微结构，该方法简便易行，保证所观察耳石样品的微观结构完整与清晰。     

Concentration of docosahexaenoic acid in glyceride by hydrolysis of fish oil withcandida cylindracea lipase

In an attempt to concentrate the content of DHA (docosahexaenoic acid) in a glyceride mixture containing triglyceride, diglyceride and monoglyceride, fish oil was hydrolyzed with six kinds of microbial lipase. After the hydrolysis, free fatty acid was removed and fatty acid components of the glyceride mixtures were analyzed. When the hydrolysis withCandida cylindracea lipase was 70% complete, the DHA content in the glyceride mixture was three times more than that in the original fish oil. The EPA (eicosapentaenoic acid) content became almost 70% of the original fish oil. Hydrolysis with other lipases did not result in an increase in the DHA content in the glyceride mixtures. Hydrolysis of DHA-rich tuna oil (DHA content is about 25%) withCandida cylindracea lipase resulted in 53% DHA in the glyceride mixture. The EPA content, however, remained close to that of the original tuna oil. In this report, the acyl chain specificity of lipases is evaluated in terms of hydrolysis resistant value (HRV). HRV is the ratio between the DHA contents in the glyceride mixture of hydrolyzed oil and original oil. HRV clearly indicates differences in hydrolysis between DHA and other fatty acids (e.g., saturated and monoenoic acids).     

Solids Extraction of Cod Frame and Effects on Ultrafiltration of the Aqueous Extract

Grinding, pH adjustment, heat treatment and centrifugation were studied to recover solids from ground cod frames and to apply ultrafiltration (UF) to the resulting aqueous phase. Early heat treatment (90°C/20 min) dissolved collagen into aqueous phase resulting in a very low UF flux. A pH adjustment to 4.5 after grinding (～0.32 cm die), with no heat resulted in efficient separation after centrifuging. UF of the aqueous phase showed an increase in initial flux (23 L/hr m²). However, when the same aqueous material was heated and then centrifuged (1–2% solids removed), UF flux was further increased to 46 L/hr m²and this process gave highest solids recovery (90%).     

Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer

A specially designed tube viscometer was used to measure apparent viscosity during flow of Bologna type sausage emulsions moving through a pipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moisture/protein ratio (from 3.7 to 5.6), and the effects of added sodium chloride, sodium diphosphate, starch and blood plasma were investigated in a 36% fat, 3.7 moisture/protein emulsion.
The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion.     

Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel (Trachurus murphy) prior to fish meal production

Total volatile basic nitrogen (TVB-N) as a measure of protein degradation and total microbial counts or stored raw mackerel (Trachurus murphy), which had been treated with chemical preservatives, were compared with the TVB-N and microbial counts of untreated fish. In unpreserved fish, decomposition of fish protein was rapid. Treatment of mackerel with acetic (1000-5000 μg kg^?1), which was the most effective of the parameters studied, approximately halved the rate of increase in TVB-N compared with the untreated samples. Changes in the total microbial counts presented a similar trend.     

Steam Surface Pasteurization of Beef Frankfurters

Meat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long-term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight.