鲑鳟豆腐、鲑鳟豆腐制品的研制

描述了鲑鳟豆腐、鲑鳟豆腐制品的生产工艺。以优质大豆、鲑鳟鱼及优质矿泉水为原料，经过磨浆、煮浆、点浆等工艺制得。该产品即保留了豆腐及豆制品的营养成分，又赋予了产品淡淡的鱼香味。     

孔径合成二步大视角彩虹全息术

提出一种一步法拍摄大视角彩虹全息图的新方法。以多个准直透镜提供大孔径的参考光束,并使全息干板成一角度围住记录物体,记录大视角的主全息图。利用三个φ=180mm的准直透镜获得了视角为110°的彩虹全息图。     

Frozen Storage and Thawing Methods Affect Biochemical and Sensory Attributes of Rainbow Trout

Rainbow trout were subjected to four thawing treatments after being stored at ?18°C and -40°C for 0, 3, 7, 13 and 18 mo. Membrane integrity was estimated as the volume of centrifuged tissue fluid (CTF) and by lysosomal β-N-acetylglucosaminidase (NAG) activity in CTF. Slow thawing, in air at 5°C resulted in higher NAG activity in CTF and a larger volume of CTF than fast thawing, at 25°C in water, independent of storage time. After 3 or more months storage, a higher NAG activity in CTF and a larger volume of CTF were found in all -18°C stored samples compared to that at -40°C. Sensory evaluation confirmed differences between trout stored at -18°C and at -40°C for 18 mo.     

彩虹全息图再现像的模糊

本文就彩虹全息图再现时，由于再现光源的光谱扩展和空间扩展而造成再现像的模糊，进行了较为严格的计算。     

Effects of elevated water temperature on fish and macroinvertebrate communities below small dams

Many studies have investigated the ecological changes that occur below dams that release cold, hypolimnetic water, but very few studies have looked at the effects of the release of warm, surface waters. The effect of small, surface release dams on downstream thermal regimes is a major habitat concern for many cold‐water systems, however. The objective of this study was to examine the effects of summer temperature increases due to impoundment on downstream fish and macroinvertebrate communities in cold‐water streams. We sampled fish, macroinvertebrates and habitat upstream and downstream of dams on ten rivers during the summers of 1998 and 1999. Changes in mean summer temperature downstream varied from a cooling of 1 °C to an increase of more than 5 °C. Increasing temperatures downstream coincided with lower densities of several cold‐water fish species, specifically brown trout (Salmo trutta), brook trout (Salvelinus fontinalis) and slimy sculpin (Cottus cognatus) while overall fish species richness increased downstream. Density of mottled sculpin (Cottus bairdi), another cold‐water species, was not related to temperature changes below the dams. Macroinvertebrates showed shifts in community composition below dams that increased temperature. This study provides information useful for determining the extent of impact of these small, surface release dams, which are abundant across the country. Copyright © 2003 John Wiley & Sons, Ltd.     

一步周视彩虹全息术—孔径共轭技术

提出采用透镜成象与孔径共轭技术的一步法周视彩虹全息术,光路简单,制作方便,利用它可以制作大面积的周视彩虹全息图。     

Modified Atmosphere-packed Marinated Chicken Breast and Rainbow Trout Quality as Affected by Package Leakage

Marinated chicken breast pieces and sliced rainbow trout were packed in modified atmosphere and stored to measure effects of package leakage. The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both products. The presence of dimethylsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage color-indicator functioned properly in package lids.     

Frozen Storage Quality of Rainbow Trout (Oncorhynchus mykiss) as Affected by Oxygen, Illumination, and Fillet Pigment

We investigated the influence of packaging materials with high, medium and low oxygen transmission rates (OTR) on the development of 2-thiobarbituric acid-reactive substances (TBARS) and astaxanthin retention in rainbow trout fillets. Three different levels of astaxanthin, during dark or illuminated frozen storage were studied. Samples were analyzed after 17, 29 and 36 wk frozen storage. Rancidity developed more rapidly in packages with high OTR. This effect was more pronounced in illuminated samples, also verified by sensory evaluation. Fillets with highest astaxanthin content reached maximum TBARS after 29 wk. The two less pigmented sample groups reached maximum after 17 wk frozen storage, indicating antioxidative effects of astaxanthin.