电子阅览室Squid上网过滤系统升级及运维工作精要

文中对本馆Squid上网过滤系统运行7年来的运维工作做了总结,这些艰辛得来的一线运维工作经验,对很多想使用该过滤系统,正使用该过滤系统的单位将会有很大的帮助。     

从鱿鱼软骨提取β-甲壳质及其结构表征与应用性能

采用海洋生物鱿鱼的软骨作为原料 ,通过简单的工艺 ,提取得到 β 甲壳质 ,并用波谱等表征技术确定了 β 甲壳质的结构。实验表明 β 甲壳质在 2 0 0℃以下是稳定的 ;80 0℃灼烧残渣质量分数可达 0 0 4% ;作为吸潮剂其某些性能优于硅胶     

Effect of oil degradation during frying on the color of fried, battered squid rings

Oil degradation caused by the number of fryings performed and the effect of oil degradation on the color of fried battered squid rings were studied. Spectrophotometric techniques with absorbance in the UV and visible ranges, and iodine, peroxide, and acid values were used to determine oil degradation. Determination of various CIELAB parameters in order to study the external color of the fried battered squid rings revealed no differences in color due to the number of fryings. A study of the color of the battered squid rings at various frying times and temperatures showed significant differences for both variables. Although there was some degradation in the oil after 20 fryings, appearing as a slight darkening, it did not affect the final color of the fried, battered squid rings.     

干制麻辣鸡肉丝研制

以开发旅游休闲小食品干制麻辣鸡肉丝为目标,对干制鸡肉丝生产工艺进行研究,通过感官评分,确定其最佳生产工艺。研究结果表明:鸡肉丝的大小以切成3~4cm×0.5cm×0.5cm左右的细丝较为适宜;其工艺条件以先切丝后卤制再炒制烘烤为佳;卤制条件为先大火30~40min后小火1~2h,炒制烘烤条件为炒制15min左右,然后在50~60℃烘烤1~3h。     

Preparation and characteristics of squid pen β‐chitin prepared under optimal deproteinisation and demineralisation condition

Squid (Todarodes pacifica) pen was an excellent source of β‐chitin with 25.5% yield. The optimal condition to prepare squid pen β‐chitin was established: deproteinisation with 3% NaOH for 30 min at 15 psi/121 °C and a solid/solvent ratio of 1:10 (w/v) and a subsequent demineralisation with 1 N HCl for 30 min at room temperature and a solid/solvent ratio of 1:10 (w/v). Squid pen β‐chitin contained 6.29% nitrogen, 0.25% ash, and negligible fat with degree of acetylation of 94.02%, residual amino acid of 0.499 g/100 g and bulk density of 0.28 g mL^?1. Depending on its particle size, squid pen β‐chitin visually looked white (L* = 82.82, a* = ?0.67, b* = 6.31; particle size of 0.15–0.18 mm) or light grey (L* = 62.88, a* = 0.33, b* = 10.66; particle size of 0.425–0.841 mm). Water, fat and dye‐binding capacity of squid pen β‐chitin was 694.67%, 194.03% and 79.81%, respectively.     

再谈鱿鱼须剞刀成"龙"技术

运用斜刀法、平刀法等剞花刀技术,将鱿鱼的头须部分剞上一定刀距、 一定深度的刀纹,制成“龙须”。“龙须”和其它原料组合,可烹制成“群龙戏珠”、 “群龙观菊”、“金龙绣球”、“金龙闹海”等多种冷、热菜肴,它具有形美味佳的特点。     

Theoretical and Experimental Study of Water Transport in a Hollow Cylinder Applied to the Drying of Round Squid Mantle

ABSTRACT

Until now, attention has been focused solely in the drying of squid mantle from an experimental point of view, neglecting the transport phenomenon studies of water in squid muscle. This work studies the drying of squid mantle (Loligo brasiliensis), previously salted and smoked by liquid smoking (hickory extract), using a tubular dryer in closed cycle with a silicagel fixed bed in series. The mass transfer phenomenon during drying was studied, based on the Fick's second law, with the effective diffusivity supposed constant, which enabled an analytical solution to the problem. The drying curve calculated with the resulting equation was compared with experimental data. The model was applied to a hollow cylinder geometry (round squid mantle), with its internal surface isolated from the drying environment by a plastic film. The latter was given a tubular form and introduced inside the mantle cavity (impervious wall boundary condition).     

Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod Mollusks

ABSTRACT: Approximately 10% of total muscle collagen in 6 decapod molluskan species was recovered as minor collagenous fractions by limited pepsin digestion and differential salt precipitation. The main alpha components (α1) in these fractions showed similar peptide maps of V-8 protease and lysyl endopeptidase digests to each other and had reactivity to the antiserum against the al component of the minor collagen (named Type SQ-II) from Todarodes pacificus muscle in immunoblot analysis. These results suggested that the minor molecular species of collagen corresponding to Type SQ-II of Todarodes pacificus was widely distributed in the mantle muscle of decapod mollusks. In addition, immunohistochemical experiments revealed that Type SQ-II collagen distributed mainly in intramuscular thin connective tissue (endomysium), suggesting the functional importance of this molecule to the development of meat texture of decapod mollusks.     

不同淀粉在鱿鱼鱼糜制品中的应用

探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。结果发现:添加淀粉能有效提高鱿鱼鱼糜的凝胶强度、持水力,但是会使色泽有所下降;而添加β-环糊精能提高鱼糜凝胶白度,但是对提高凝胶强度没有作用。