共查询到20条相似文献，搜索用时 31 毫秒
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Soong-Yeong Cho Dong-Sik Joo Heung-Gil Choi Eiichi Nara Kazuo Miyashita 《Fisheries Science》2001,67(4):738-743
ABSTRACT: Oxidative stability of lipids from squid tissues was compared with those of other marine lipids. On the basis of peroxide formation, total lipids (TL) from squid viscera or squid muscle with skin were most oxidatively stable, followed by squid eye TL, trout egg TL, bonito oil, and tuna orbital TL, respectively. This tendency in oxidative stabilities was also confirmed by the decrease in unoxidized polyunsaturated fatty acids during oxidation. Analyses of tocopherol contents and lipid compositions suggested that the higher oxidative stabilities of three kinds of squid tissue TL and trout egg TL compared to those of bonito oil and tuna orbital TL would be mainly because of the presence of phospholipids (PL) in squid tissue lipids and trout egg TL. However, the oxidative stability of lipids containing PL did not always decrease with increasing PL contents and stability was strongly influenced by PL composition. As squid viscera contained more than 25% of TL and these lipids were oxidatively stable, squid viscera may be used as a good resource of functional lipids rich in eicosapentaenoic acid and docosahexaenoic acid. 相似文献
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Inclusion of two differently pH‐autolysis hydrolysates of squid coproduct in diets of shrimp cultured under indoor and outdoor conditions 
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下载免费PDF全文 J.L. Arias‐Moscoso M. Ezquerra‐Brauer L.R. Martínez‐Córdova M. Martínez‐Porchas A. Moreno‐Arias 《Aquaculture Nutrition》2015,21(5):750-754
Squid hydrolysates obtained by autolysis without addition of lactic acid at two different pH (5 and 7) and included at 25 and 50 g kg?1 in a commercial shrimp feed were evaluated. Shrimp fed on such diets were cultured under indoor and outdoor conditions. Diets containing both hydrolysates and included at both levels caused a higher feed consumption by shrimp. In general, shrimp fed on both hydrolysates, but particularly on that prepared at pH 7, exhibited similar or better production responses (survival, biomass, feed conversion ratio, specific growth rate) compared to those fed on diets without the inclusion of hydrolysates. Shrimp cultured outdoor showed a better growth performance compared to those cultured indoor. No significant differences were found regarding the proximate composition of shrimp of any treatment. Results suggest that the free amino acids provided by squid hydrolysates contributed to improve the feed consumption and growth performance of shrimp cultured under both indoor and outdoor conditions. 相似文献
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为研究鱿鱼缠卵腺糖蛋白MGS的降血脂及免疫活性，本文先根据体外测定胰脂肪酶活力抑制率的结果初步判定MGS的降血脂效果，而后通过建立高血脂模型小鼠进一步研究MGS的降血脂活性，同时采用动物实验研究MGS的免疫活性。结果表明， MGS具有抑制胰脂肪酶活性的作用；能够显著降低小鼠的TC和LDL-C的含量，显著增加HDL-C的含量( P<0．05)，不能显著降低TG的含量，在降低血脂的同时，也可在一定程度上控制高脂小鼠体重的增加；实验组小鼠的廓清指数和吞噬指数与对照组的在统计学上无显著性差异(P>0．05)。 相似文献
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本文通过试验和方差分析,研究了不同盐类及其浓度和浸泡时间对鱿鱼肉片保水性的影响。结果表明,鱿鱼肉片的最适保水工艺条件是:食盐浓度0.5％,三聚磷酸盐0.5％,浸泡时间7-8h。 相似文献
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酶法提取鱿鱼皮胶原蛋白工艺条件的研究 总被引：2，自引：0，他引：2
研究了酶法提取鱿鱼皮胶原蛋白的工艺条件。根据5种蛋白酶水解液中羟脯氨酸（HYP）的含量,确定了胰蛋白酶和木瓜蛋白酶这2种提取率高的酶为水解用酶,采用L16（4^5）正交试验确定了这2种酶水解鱿鱼皮以制备胶原蛋白的最佳酶解条件。结果表明,胰蛋白酶和木瓜蛋白酶水解鱿鱼皮以制备胶原蛋白的最佳温度、加酶量、底物浓度、pH、时间分别为55℃、1200U·g^-1、1：20、pH8.0、4h和50℃、3200U·g^-1、1：20、pH6.0、6h。2种蛋白酶提取的胶原蛋白含量分别为11.08%和11.36%,提取率分别为95.16%和97.56%。 相似文献
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Influence of squid extracts on the triggering of secondary vitellogenesis in Penaeus vannamei 总被引：2，自引：0，他引：2
A series of five experiments were carried out to find an alternative to eyestalk ablation for inducing and controlling vitellogenesis in penaeid shrimps. Several extracts from squid were tested as supplements to a basal diet. Polar components of hydro-alcohol (ethanol/dicloromethane/water, 2:2:1:8) soluble and lipid squid fractions (Bligh & Dyer), when incorporated in formulated feed at low doses, trigger secondary vitellogenesis in 15–35 g female Penaeus vannamei , showing maturations of the same order of magnitude as the eyestalk-ablated controls. Achievement of vitellogenesis was estimated by a homologous ELISA-vitellogenin test. Even though the nature of the active molecules was not completely elucidated, the results obtained indicate that they may probably be steroid-like molecules of cephalopods, acting in a heterologous way. 相似文献
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研究单螺杆挤压鱿肝脏虾饲料的生产工艺,并对研制的鱿肝脏虾饲料进行感官鉴定与饲养试验,对饲料成分分析结果表明,所有饲料蛋白质含量均达到了配方设计的要求(39.5%以上),满足南美白对虾对饲料蛋白质的营养需求,脂肪含量为5.98%~14.29%,其中添加鱿肝脏的饲料脂肪含量较添加鱿肝脏粉的高。感官检验结果表明当单螺杆挤压出口温度为70℃,原料水分含量为30%时,研制的饲料表面质地致密光洁,未出现裂痕。所有单螺杆挤压生产的鱿肝脏虾饲料均匀,水中稳定性好,添加鱿肝脏的虾饲料与添加鱿肝脏粉的饲料,南美白对虾的体重增长较快,尤以鱿肝脏添加量为12.47%的饲料最佳。 相似文献
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Wandong Fu Yan Wang Bin Zheng Miaofei Liao Weijie Zhang 《Journal Of Aquatic Food Product Technology》2013,22(3):270-280
Pepsin-soluble collagen (PSC) was isolated from Peru squid (Dosidicus gigas) skin and physicochemical properties of the PSC were determined. The PSC exhibited a maximum absorbance at 220 nm. Sodium dodecyl sulfate polyacrylamide gel electrophoresis suggested the collagen containing α1 and α2 chain was classified as type I collagen. Amino acid composition indicated that the collagen had lower amino acid content than that of mammalian collagen. Denaturation temperature (Td) of the PSC was 26.8°C. The PSC had relatively high solubility in alkaline condition or NaCl concentrations below 2%. Fourier transform infrared spectroscopy investigations showed the existence of helical arrangements of collagen. The lyophilized collagen had a uniform and regular network structure. These results suggested that Peru squid skin was a potential source of collagen for further research and application. 相似文献
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无磷品质改良剂对阿根廷鱿鱼冷冻变性的影响 总被引：2，自引：0，他引：2
通过考察阿根廷鱿鱼（Sepiaiuex argentinus）在冻藏过程的浸泡增重率、自由液滴损失率、蒸煮损失率、盐溶性蛋白、肌原纤维蛋白钙ATP酶（Ca^2＋-ATP酶）活性、pH、总挥发性盐基氮（TVB—N）以及色泽的变化,试验分别比较了蒸馏水、常用的含磷保水剂及无磷品质改良剂对阿根廷鱿鱼冷冻质量的影响。结果表明,鱿鱼经无磷品质改良剂或含磷保水剂处理后,在冻藏过程中较用蒸馏水处理的具有更好的保水性,浸泡增重率达到26％～35％,但无磷品质改良剂较含磷保水剂能更好地减少鱿鱼自由液滴损失率和蒸煮损失率,且盐溶性蛋白减少率和Ca^2＋-ATP酶活性损失率分别比含磷保水剂组少6％和5％,TVB—N变化缓慢且小于0．30mg·g^-1,而对鱿鱼pH和色差值影响不大。因此,无磷品质改良剂能有效防止冻藏鱿鱼冷冻变性,且效果优于含磷保水剂,值得在鱿鱼冷冻加工中推广应用。 相似文献
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ABSTRACT: The addition of microbial transglutaminase (MTGase) to salted squid muscle paste greatly strengthened the elasticity of the thermal gel, which was produced by the preferential cross-linking of myosin heavy chains through a two-step heating process that consisted of setting at 40°C and subsequent heating to 80°C or 90°C. Starch increased the breaking strength of thermal squid gels, but decreased the deformation. Thus, the starch-added gels became harder and less elastic. Although, when both MTGase and starch were added to squid muscle paste, the changes in viscoelastisity and myosin cross-linking reaction were similar to those with MTGase alone during setting, the storage and loss moduli of the paste sharply increased with an increase in starch content above 70°C. Subsequently, the thermal gel texture became more brittle or breakable than gels prepared by setting with MTGase only. 相似文献
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由于手钓在北太平洋柔鱼捕捞作业中占有重要地位,本文对影响手钓渔获产量的几种技术因素作了实际测试和一定的分析,包括:抖动频率、每次抖动时间、拉线速度等。实际测试结果表明,对于捕捞体重为2kg左右的柔鱼,其以上三种技术指标的适宜范围分别为5次/min、2.16S/次、70～75m/min。 相似文献
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超声降解法制备可溶性鱿鱼墨黑色素及其抗氧化性 总被引：2，自引：0，他引：2
实验研究了一种在碱性条件下利用超声降解制备可溶性鱿鱼墨黑色素的新方法。将鱿鱼墨黑色素溶于NaOH后用超声细胞破碎仪处理1 h,超滤后分别获得不同分子量可溶性黑色素组分。结果显示,超声处理后黑色素平均粒度从17.34 μm下降至1.467 μm,紫外、红外光谱和核磁共振谱图从结构上说明超声作用主要破坏黑色素的高度聚合状态,而黑色素的主要化学结构并没有被破坏,只有少部分基团,尤其是较低分子量组分中的DHI和DHICA结构被氧化;体外抗氧化实验显示经过0.5 mol/L和1 mol/L的NaOH处理,分子量大于10 ku的组分具有很强的抗氧化性,这些组分清除超氧自由基能力(IC50=19～80 μg/mL)远优于作为商品抗氧化剂的肌肽(IC50=355 μg/mL);清除羟基自由基活性(IC50=115～180 μg/mL)与肌肽(IC50=110 μg/mL)相当。可溶性鱿鱼墨黑色素作为一种天然色素和新型自由基清除剂,其良好的可溶性大大提高了机体的吸收利用率。 相似文献
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A. I. Arkhipkin R. Grzebielec A. M. Sirota A. V. Remeslo I. A. Polishchuk D. A. J. Middleton 《Fisheries Oceanography》2004,13(1):1-9
The Patagonian longfin squid Loligo gahi undertakes horizontal ontogenetic migrations on the Falkland shelf: juveniles move from spawning grounds located in shallow, inshore waters (20–50 m depths) to feeding grounds near the shelf edge (200–350 m depths). Immature squid feed and grow in these offshore feeding grounds and, upon maturation, migrate back to inshore waters to spawn. The possible influence of environmental factors on L. gahi migrations was investigated using data from oceanographic transects, crossing the region of known L. gahi occurrence. They were made from the inshore waters of East Falkland eastwards to depths of 1250 m on a monthly basis from 1999 to 2001. Four main water types were found in the region: Shelf, Sub‐Antarctic Superficial and Antarctic Intermediate water masses, and Transient Zone waters. The inshore spawning grounds occur in the Shelf Water mass, whereas the feeding squid (medium‐sized immature and maturing individuals) were associated with the Transient Zone. The 5.5°C isotherm appeared to mark the limit of squid distribution into deeper waters in all seasons. Seasonal changes in water mass characteristics and location were found to be important for seasonal changes in L. gahi migrations on the Falkland shelf. 相似文献