共查询到20条相似文献，搜索用时 687 毫秒
1.
S. Murali K. Sathish Kumar P. V. Alfiya D. S. Aniesrani Delfiya Manoj P. Samuel 《Journal Of Aquatic Food Product Technology》2019,28(5):541-554
The aim of the study was to investigate the drying kinetics and quality characteristics of Indian mackerel dried under solar–electrical hybrid dryer (S-EHD). Fresh Indian mackerel fishes (Rastrelliger kanagurta) were cleaned, cut into butterfly fillets, and salted overnight using a dry salting method (salt-to-fish ratio, 1:3). The salted mackerel was dried in a S-EHD at the air temperature of 45–55°C, relative humidity of 47–62%, and air velocity of 0.60–0.80 m/s. Open sun drying (OSD) of salted Indian mackerel was conducted to compare with S-EHD. The moisture content of the salted mackerel (61.5% w.b.) was reduced to 31.8% (w.b.) under S-EHD and 30.25% (w.b) under OSD in 8 and 32 h, respectively. The drying rate curve showed that mackerel drying occurred under falling-rate drying period in both the drying methods. A drying efficiency of 23.81% was observed for salted Indian mackerel drying under S-EHD. Diffusion approach and two-term models were selected to accurately predict the drying behavior of mackerel under S-EHD and OSD, respectively. Total volatile base nitrogen (TVB-N), trimethylamine, and thiobarbituric acid analysis of dried samples revealed that the mackerel dried under S-EHD was better than OSD. In the sensory analysis, samples dried under S-EHD recorded highest overall acceptability score. 相似文献
2.
为探究传统水产加工制品咸干鲅鱼(Scomberomorus niphonius)的风味形成规律,对咸干鲅鱼自然风干不同阶段的水分含量、肌肉硬度值、游离氨基酸、呈味核苷酸以及挥发性成分进行了测定.结果表明,鲅鱼自然风干过程中水分含量逐渐减少,肌肉硬度值增大,逐渐形成肉质柔韧、富有嚼劲的特有口感.游离氨基酸总量在风干前期显... 相似文献
3.
《Journal Of Aquatic Food Product Technology》2013,22(4):63-79
Abstract The shelf-life of Spanish mackerel caught by line fishing in Northern Australian waters was evaluated. Spiked fish were stored in ice either headed and gutted or left uncut and subjected to sensory, nucleotide, pH, histamine and microbial analysts and the rigor pattern recorded. There was little difference between the two product forms. Rigor in uncut fish lasted for 14 ± 9.8 hours and in headed and gutted fish for 19.6 ± 16.3 hours. Spanish mackerel retained good sensory quality for up to 14 days. The bacterial load reached 105 cfu/g by 18 days. K values were low for most of the storage time, < 40%. Histamine levels did not develop more than 10 mg/kg during storage. The pH of Spanish mackerel did not change much even though bacterial levels become high. 相似文献
4.
为减少加工废弃物蛋白所造成的环境污染,提高水产品的利用率,探索了回收利用鲅鱼(Spanish mackerel)加工后富含蛋白质的废弃物,以寻找制备鲅鱼抗氧化肽的最佳生产条件。借助Design-Expert数据处理软件对苏云金芽孢杆菌Hy-4发酵产抗氧化肽的条件进行优化;在单因素试验的基础上,利用PlackettBurman试验设计法对影响发酵制备鲅鱼抗氧化肽的培养条件进行筛选。确定了影响发酵液总抗氧化活性的3个主要影响因素(P0.5)为发酵温度、培养基初始p H和料液比;在此基础上,利用最陡爬坡实验逼近3个关键因素的最大响应区域,再利用Box-Behnken试验设计及响应面分析法进行回归分析,通过求解回归方程得到产抗氧化肽的最优条件为:发酵时间48 h,发酵温度30℃,培养基初始p H 6.8,接种量2%,料液比1.45 g/50 m L,菌龄24 h。经过验证,发酵液总抗氧化活性达到537.73 U,较优化前提高了57.2%,与回归方程的预测值570.11 U相比,相对误差为5.7%,说明模型能够较好地预测菌株Hy-4发酵产抗氧化肽发酵液的总抗氧化性。 相似文献
5.
Serkan Koral Bekir Tufan Nadir Başçınar 《Journal Of Aquatic Food Product Technology》2013,22(7):1021-1033
ABSTRACTMariculturing of horse mackerel is not known in the world. Additionally, limited studies exist on quality changes of smoked horse mackerel at refrigerated temperatures. Therefore, in this study, between 1+ and 2-year-old wild and cultured horse mackerels were hot smoked and stored at refrigerated conditions. Chemical, microbiological, and sensory analyses were performed weekly to investigate quality changes and to determine the shelf stability of the products. The results of thiobarbituric acid, trimethylamine, and total bacteria counts were obtained within the acceptable levels. Although the counts of histamine-forming bacteria increased significantly (p < 0.05) during storage, histamine values were well below the permitted limits set by Food and Drug Administration and European Union (EU). Sensory results showed that both storage groups had 3 weeks of shelf life. Total volatile basic nitrogen values supported sensory results. Therefore, the results indicate that culturing of horse mackerel did not alter the quality during storage at 4 ± 1°C. 相似文献
6.
[目的]为探究不同包装对丁香鱼干常温贮藏期间的品质特性影响,[方法] 以空气包装为对照,与真空包装、气调包装和CO2包装做比较,测定贮藏过程中菌落总数、TVB-N、POV、TBA、色差、挥发性风味成分及感官评分的变化。[结果]结果显示,真空、气调、CO2三种包装均能有效抑制丁香鱼干微生物生长,常温25 ℃贮藏8 d后,真空包装组样品TVB-N、POV和TBA值分别较空气包装组降低47.08%、4.13%和25.49%,并且真空包装组样品在减缓样品色泽变化、保护肌纤维结构完整性、保留挥发性风味成分和保持感官特性方面均具有较佳效果,确定了真空包装为丁香鱼干的最佳包装方式。基于Arhenius方程建立了丁香鱼干货架期预测模型,25 ℃和35 ℃下真空包装丁香鱼干的货架期分别为6.07和3.23 d。[意义]本研究成果可为丁香鱼干常温物流过程中的品质控制提供理论依据。 相似文献
7.
为延长冷藏富硒虹鳟的货架期,实验以3种浓度的竹叶抗氧化物溶液(AOBS,质量浓度分别为0.5%、1.0%和1.5%)分别浸泡富硒虹鳟鱼块,再进行乳清分离蛋白溶液(WPIS)涂膜,(25±1)°C下鼓风吹干表面水后置于4°C冰箱贮藏1、4、7、10和13 d,测定鱼块的pH值、TVB-N值、K值、菌落总数和嗜冷菌数、结合水分含量和水分状态,分析涂膜对冷藏富硒虹鳟鱼块品质的影响。结果显示,随着冷藏时间的延长,鱼块的pH值、TVB-N值、K值、菌落总数和嗜冷菌数显著增加,水分含量显著降低,结合水和不易流动水向自由水迁移。其中,1.0%AOBS+WPIS组的pH值、TVB-N值、K值、菌落总数和嗜冷菌数的增加速率和水分含量的减少速率最慢,结合水与不易流动水的比例最高。1.0%竹叶抗氧化物浸泡结合乳清分离蛋白涂膜,提升了乳清分离蛋白涂膜的保鲜效果,可有效抑制富硒虹鳟冷藏过程中品质的劣变,延长货架期。根据TVB-N值、K值和菌落总数,1.0%AOBS+WPIS组可延长富硒虹鳟货架期3 d。本研究可以为富硒虹鳟的低温贮藏技术提供科学指导。 相似文献
8.
This study investigated postmortem changes of yellowfin tuna (Thunnus albacares) and water migration upon storage at 0°C and 4°C as determined by low-field nuclear magnetic resonance (LF-NMR 1H). It clearly showed that with increasing storage time, sensory scores and physical evaluations (hardness, chewiness), proton density of the water, and moisture content decreased, while total volatile basic nitrogen (TVB-N), K value, aerobic plate counts (APCs), and psychrotrophic bacterial counts increased. The results of LF-NMR showed that T21 (trapped water) had extremely significant correlations with sensory evaluation, texture profile analysis, TVB-N, K value, APC, and psychrotrophic bacteria (p < 0.01) and established multiple linear regression. It was concluded that the LF-NMR was an important technique to evaluate storage time and temperature of yellowfin tuna’s quality in terms of water migration during low-temperature storage. 相似文献
9.
Janna Cropotova Revilija Mozuraityte Inger Beate Standal Turid Rustad 《Journal Of Aquatic Food Product Technology》2019,28(5):505-518
The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ?llets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel. 相似文献
10.
Jun Shoji Tsutomu Maehara Mitsuhiro Aoyama Hiroshi Fujimoto Akio Iwamoto Masaru Tanaka 《Fisheries Science》2001,67(2):238-245
SUMMARY: Diel successive samplings of Japanese Spanish mackerel Scomberomorus niphonius larvae were conducted throughout 24 h both in the sea and in captivity in order to estimate their daily ration. Using the Elliott and Persson model, the instantaneous gastric evacuation rate was estimated from the depletion of stomach contents (% dry bodyweight) with time during the night for wild fish (3.0–11.5 mm standard length) and from starvation experiments for reared fish (8, 10, and 15 days after hatching (DAH)). Japanese Spanish mackerel is a daylight feeder and exhibited piscivorous habits from first feeding both in the sea and in captivity. Feeding activity peaked at dusk. The estimated daily ration for wild larvae were 111.1 and 127.2% in 1996 and 1997, respectively; and those for reared larvae ranged from 90.6 to 111.7% of dry bodyweight. Based on the estimated value of daily rations for reared fish, the total number of newly hatched red sea bream Pagrus major larvae preyed by a Japanese Spanish mackerel from first feeding (5 DAH) to beginning of juvenile stage (20 DAH) in captivity was calculated to be 1139–1404. 相似文献
11.
南极磷虾冻藏温度下的品质变化及其货架期分析 总被引：7，自引：1，他引：6
以出肉率及化学变化(pH、TVB-N、TBARS、Ca2 -ATPase活性)为指标,结合感官评价,探讨了南极磷虾冻藏温度下(-8、-18和-28 ℃)的品质变化及货架期。实验结果显示,南极磷虾感官评分与冻藏时间和冻藏温度均有显著的相关性(r=0.982和0.981),-8 ℃条件下20 d后南极磷虾感官不可接受,-18和-28 ℃条件下南极磷虾分别在75和120 d时感官不可接受;出肉率与冻藏时间有显著的相关性(r=0.953),在-8、-18和-28 ℃条件下南极磷虾出肉率在货架期终点分别达到31.62%、31.21%、34.52%;pH与冻藏时间和冻藏温度相关性不明显,不适宜用作反映南极磷虾冻藏条件下的品质指标,但随时间的延长pH仍呈增长趋势,在货架期终点3种冻藏温度下南极磷虾pH分别达到7.94、7.99、7.84;TVB-N和TBARS分别与冻藏时间有显著相关性(r=0.944和0.935),但TVB-N只与-8 ℃条件下的温度有显著相关性,TBARS只与-18和-28 ℃冻藏温度有显著相关性,在货架期终点时(感官不能接受)3种冻藏温度下南极磷虾TVB-N和TBARS分别为21.43、20.49、19.74 mg/100 g和0.88、0.78、0.66 mg MA/kg,均低于腐败水平阈值;Ca2 -ATPase活性下降显著,与冻藏时间呈显著相关性(r=-0.929)。南极磷虾感官指标、出肉率、TVB-N、TBARS、Ca2 -ATPase活性均在冻藏期间有明显变化,且与冻藏时间有明显的相关性,可以考虑用作反映冻藏条件下南极磷虾品质变化指标。因此,综合各项指标并结合感官评价,可以判断实验过程中3种冻藏温度下南极磷虾货架期终点分别为20、75、120 d。 相似文献
12.
Roberto Lemus-Mondaca Diana Leiva-Portilla Mario Perez-Won Gipsy Tabilo-Munizaga Santiago Aubourg 《Journal Of Aquatic Food Product Technology》2018,27(3):379-393
Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The aim of this study was to evaluate changes on flesh physicochemical spoilage parameters (pH, total volatile bases (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and color) of palm ruff (Seriolella violacea) fillets in pre- and post-rigor conditions, subjected to two different HHP conditions: 450 MPa and 550 MPa, for 3 and 4 min each. Unpressurized and pressurized fillets were kept in chilled storage (4 ± 1°C) for 26 days to assess the effect of HHP on shelf life. pH and TBA values increased after HHP treatment and with storage time for both unpressurized and pressurized samples. This is attributable to pressure-induced lipid oxidation. Lightness (L*) values increased with pressure, where fish fillets had a cooked appearance. TMA and TVB-N values decreased after HHP treatment compared to the unpressurized samples, showing that HHP treatment is an efficient method to maintain the quality of palm ruff fillets. There was no clear difference between pre- and post-rigor in the parameters evaluated. 相似文献
13.
The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage. 相似文献
14.
为比较日本鲭和大黄鱼肌肉中微生物和代谢功能的变化及其与鱼肉腐败特性之间的关系,本研究检测了2种鱼在冷藏过程中的理化指标和菌落总数的变化,利用Illumina Miseq测序技术分析细菌群落变化,并利用皮尔森相关性分析检验微生物与鱼肉腐败及组胺产生相关性,结合功能预测分析细菌群落组成与代谢功能之间的关系。结果显示,冷藏期间日本鲭和大黄鱼的pH、挥发性盐基氮、组胺、菌落总数等均呈上升趋势,且日本鲭上升较快;冷藏末期2种鱼TVB-N值和组胺含量分别达到76.34、59.98和59.92、3.11 mg/100 g;日本鲭肌肉中细菌丰富度和多样性先增加后减少,大黄鱼则整体呈下降趋势;2种鱼肌肉中的优势腐败菌均为希瓦氏菌属;日本鲭体内与TVB-N产生相关的菌共12种,其中10种与组胺产生具有显著相关性;大黄鱼体内与TVB-N产生相关的菌共7种,但未检测出与组胺产生具有相关性的细菌;冷藏过程中氨基酸代谢和碳水化合物代谢为最主要的代谢通路,日本鲭样品组氨酸、精氨酸、脯氨酸等氨基酸代谢相关基因和丁酸丁酯代谢、丙酸酯代谢及丙酮酸代谢丰度均显著高于同一时期的大黄鱼,本实验从微生物代谢水平解释了日本鲭比大黄鱼更易腐败的原因,为不同水产品腐败特性的研究提供新思路。 相似文献
15.
Presence of coastal aquaculture activities in marine landscapes is growing with impacts on the wild fish that share these habitats. However, it is difficult to disentangle subsequent ecological interactions between these activities and marine fish communities. We evaluated the impact of both salmon and halibut farms on mackerel (Scomber scombrus) and whiting (Merlangius merlangus) sampled near sea cages using condition indices and fatty acid (FA) biomarkers. Results of the stomach content analysis indicated that mackerel and whiting consumed waste feed which was also reflected in their modified FA profiles. Both mackerel and whiting had elevated levels of FAs that are of vegetable oils origin. The use of vegetable oils as replacement for marine oils is a lot more common in salmon farming than halibut farming. Additionally, the overall effects of the two fish farms were more pronounced in whiting than in mackerel sampled near the sea cages. By allowing discrimination between sources of trophic interactions, this method could lead to more informed decisions in managing different farming activities. 相似文献
16.
Yu-Ru Huang Mirtala Francisca Guevara Zelaya 《Journal Of Aquatic Food Product Technology》2013,22(1):35-45
ABSTRACTTo understand biochemical characteristics, storage stability, and freshness indicators of white shrimp (Litopenaeus vannamei), changes in extractable nitrogenous compounds, microbial count, and sensory rating of white shrimp during storage at 25 and 4°C were investigated. Free amino acids showed a slow increase during storage at 25°C, but no obvious change was found at 4°C. Adenosine triphosphate (ATP) and adenosine diphosphate (ADP) were found at initial stage and decreased rapidly after storage. Both inosine 5′-monophosphate (IMP) and adenosine monophosphate (AMP) increased and then decreased during storage. Inosine, hypoxanthine, and the K-value gradually increased with time. The levels of total volatile basic nitrogen (TVB-N), NH3, and trimethylamine (TMA) of white shrimp increased with storage time at 25 and 4°C. The TVB-N, NH3, TMA, inosine, hypoxanthine, and K-value could be considered as freshness indicators of white shrimp during storage. However, the total plate count did not corroborate the acceptability recommended limits for white shrimp during storage. The sensory evaluation, associated with TVB-N, TMA, and K-value, showed the quality was unacceptable after 6 h storage at 25°C and 7 days at 4°C. 相似文献
17.
Abstract. Multispecies stock assessment based upon Schaefer's theory was applied to a coastal pelagic fishery (Spanish mackerel, Scomberomorus maculatus (Mitchill); king mackerel, S. cavalla (Cuvier) and the blue runner, Caranx fusus (Geoffroy-St Hilaire)), from the west central Gulf of Mexico. Linear and non-linear systems of equations were estimated by using a multiple stepwise regression technique. The values of interaction parameters show a clear competition between mackerels, and technological interdependences between the blue runner and mackerels, The maximum yield estimation was from 4000 to 5000 tonnes, obtained with 23 and 34 beach seines respectively, depending on the applied model. Two stages were observed from the statistical records; in the first the Spanish mackerel is the most important species while in the second the abundance of this species declines and the others remain at the same level. Significant interactions were found from the first data group. 相似文献
18.
采用聚合酶链式反应(PCR)技术对山东半岛南岸水域的蓝点马鲛(Scomberomorus niphonius)群体(n＝20)的mtDNA D—1oop序列进行扩增，获得了大小约为500bp的扩增产物。PCR产物经纯化后进行序列测定，得到了410bp的核苷酸片段(除去引物及部分端部序列)。用Genedoc软件进行排序比较，在这20个个体中，共检测到54个变异位点，包括2个碱基缺失、1个碱基插入、43个转换位点、7个颠换位点及2个转换与颠换同时存在的位点。运用MEGA软件计算出不同个体间的遗传距离，并据此构建了UPGMA和NJ系统树。用DNASP软件计算出的多态位点数(S)为54、核苷酸多样性(Pi)和平均核苷酸差异数(K)分别为0．0271和11．047。研究结果表明，蓝点马鲛的mtDNA D—1oop基因个体变异程度较大，适合于群体内及群体间不同个体的遗传多样性分析。 相似文献
19.
Xiaoxue Yang Yiming Liu Jie Chen Yuanmeng Lv 《Journal Of Aquatic Food Product Technology》2013,22(9):998-1008
ABSTRACTTo study and predict quality changes of Pacific white shrimp (Litopenaeus vannamei) during storage at different temperatures (273, 276, 279, 282, and 285 K), changes in quality of sensory assessment (SA), total aerobic counts (TAC), total volatile basic nitrogen (TVB-N), and K-value were determined. An Arrhenius model and a radial basis function neural network (RBFNN) model were built to predict quality changes of Pacific white shrimp, and the relative performances between the two models were compared. For the Arrhenius model, SA and K-values showed good performance in first-order reactions, while TAC and TVB-N showed good performance in zero-order reactions. The relative errors of the RBFNN model for all indicators were within 10%, but the range of relative errors based on the indicators of SA, TAC, TVB-N, and K-value were 1.68–81.20%, 5.54–25.50%, 2.58–71.06%, and 3.66–48.39%, respectively, for the Arrhenius model. Thus, the RBFNN model was more effective for predicting quality changes of Pacific white shrimp during storage between 273 and 285 K. 相似文献
20.
ABSTRACT Soluble gas stabilization (SGS) is a relatively recent methodology of active packaging that has been proposed to extend the shelf life of packaged fish. The aim of the present work was to study the effect of SGS applied at different extents (2 bars: 30 and 60 min) on the shelf life of sea bream and sea bass fillets packed in air during chilled storage. Quality changes were evaluated by sensory assessment, microbiological analysis (TVC), TBARs, pH value, TVB-N, and TMA-N. No significant extension of sensory shelf life was visible as a function of SGS treatment. The treatment of fillets in CO2 at 2 bars during 60 min had a positive effect on the microbiological shelf life of both species. On the other hand, TMA-N and TVB-N showed similar changes during storage period and were not affected by the CO2 treatment. Sea bream treated with SGS always presented higher TBARs than control samples. Nevertheless, oxidation of sea bream and in particular, of sea bass fillets, did not appear to be a significant problem during chilled storage. 相似文献