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.     

Effect of processing steps on the physico-chemical properties of dried-seasoned squid

The effects of processing steps on the physico-chemical properties of dried-seasoned squid were studied using two kinds of squids. Browning was observed as indicated by an increase in yellowness (b^∗ value) during the semi-drying and roasting step. The temperature and time of heating and type of roasting, as well as the material itself were the key factors influencing the browning. A high level of trimethylamine oxide (TMAO), and low contents of trimethylamine (TMA) and dimethylamine (DMA) were detected in the raw material. TMAO gradually decreased during the processing, while TMA, DMA and formaldehyde (FA) increased significantly especially in boiled meat. The temperature of boiling was the most crucial factor impacting the production of FA. FA could be greatly decreased during the cooling process by washing with water or changing the roasting techniques. Therefore, to improve the quality of dried-seasoned squid, more attention should be paid to the temperature and roasting techniques during the processing.     

秘鲁鱿鱼丝加工过程甲醛产生控制的研究

通过对秘鲁鱿鱼丝加工工艺中甲醛含量变化的测定,确定了甲醛升高最快的蒸煮和焙烤工序为关键控制点。对解冻及工序进行了条件的优化实验,最终确定为流水解冻,蒸煮条件为90℃、4min,焙烤条件为125℃、5min。改进后的工艺能有效地控制鱿鱼丝甲醛含量,使其成品的甲醛湿基含量为8.7mg/kg,达到了国家标准。     

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.