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1.
ABSTRACT

We investigated the quality characteristics of cookies prepared using different seaweeds native to the Korean coast. Flour made from four different seaweed species (Sargassum fulvellum, Enteromorpha linza, Codium fragile, and Hizikia fusiforme) was used to replace 5% of the regular flour while preparing the cookies. The seaweeds significantly affected solvent retention capacity, thus interfering with gluten network formation. Consequently, the addition of seaweed changed several variables in the cookies, such as moisture content, spread factor, and breaking stress. In sensory evaluation, cookies with Hizikia fusiforme were the most preferred, confirming the possibility of developing cookie products using this seaweed species.  相似文献   

2.
The main four seaweed species for carrageenan production used in industry are Eucheuma denticulatum, Kappaphycus alvarezii, Chondrus crispus, and Sarcothalia crispata. In addition, a fifth red seaweed, Furcellaria lumbricalis, is a source of furcellaran, which is very similar to carrageenan. In this study, the chemical composition including total lipid, fatty acid profile, tocopherol content, total protein, amino acid profile, and total phenolic content of the five semi-dried industrial red seaweeds were analyzed. The obtained results indicated that when considering the total commercial production of carrageenan, there is potential to develop a method to extract protein before the main process for carrageenan extraction. Protein was the most considerable compound in the selected seaweed, and it varied from 4% for E. denticulatum up to 28% for F. lumbricalis. In the future, this may lead to a multi-product extraction (biorefinery) approach to result in more than one product instead of the traditional single-product procedure.  相似文献   

3.
Thirty percent flour was substituted with dolphinfish (Coryphaena hippurus) and unicorn leatherjacket (Aluterus monoceros) paste in a cake recipe to evaluate the quality and shelf life of fish chiffon cakes stored at 4℃ and 25℃. Proximate composition, free amino acid (FAA), aerobic plate count (APC), total volatile basic nitrogen (T-VBN), and texture profile and sensory evaluation of fish chiffon cakes were conducted. Fish paste addition increases proteins. Cakes made with dolphinfish paste had the highest FAA content, followed by the cake made with unicorn leatherjacket. Histidine is the predominant FAA in dolphinfish chiffon cake, and it is significantly higher than the other two cakes. T-VBN values and APC increased with the addition of fish paste and was lower than the upper limit of acceptable fish products during storage period. The hardness of the two fish cakes was slightly lower than the control after 1 and 2 days storage at 25℃ or 3 and 5 days storage at 4℃ and increased during storage. Sensory evaluation showed no significant differences among the ordinary cake and two fish chiffon cakes for odor, texture, flavor, and overall acceptability. Therefore, incorporation of white fish meat is feasible for chiffon cake.  相似文献   

4.
镉在海藻中的化学形态   总被引：1，自引：1，他引：0  
利用化学试剂逐步提取法研究了紫菜、海带、裙带菜和羊栖菜中镉的存在化学形态。研究结果表明:镉以多种化学形态存在于4种海藻中,1 mol/L氯化钠提取态镉和 2% 醋酸提取态的镉所占比例较大,两者约占总镉含量的76.3%～92.9%。0.6 mol/L盐酸提取态、去离子水提取态和80%乙醇提取态镉所占比例较小,其中乙醇提取态(离子态镉)约仅占总镉含量的0.4%～9.2%,且对于4种海藻,紫菜中的离子态镉所占比例最低(均小于1%)。实验进一步证实以海藻中总镉含量作为检测标准不能准确反映海藻及其制品的食用安全性,因此亟需建立海藻中针对毒性较强的离子态镉的检测标准限量和快速有效的检测方法,以保障我国海藻产业和出口创汇经济的顺利发展。  相似文献   

5.
The effects of microbial transglutaminase (MTGase; 5 g/kg, w/w) and dietary fiber (40 g pea fiber/kg product and 20 g carrageenan + 20 g konjac flour/kg product) on heat-induced meagre (Argyrosomus regius) gels with 25 and 10 g salt/kg, w/w were analyzed.

MTGase addition increased the magnitude of texture variables. Inner pea fiber had an increasing effect on gel texture. The combination of carrageenan and konjac hardened meagre gels (from 22.2 ± 1.4 to 47.3 ± 4.5 N) and enhanced water-holding capacity. Salt reduction with MTGase ensured a gelling quality similar to that of gels from Alaska pollock surimi.  相似文献   

6.
This study aimed at investigating the physiological responses of Piaractus mesopotamicus exposed to high stocking density and the potential protective role of supplemented diets. Fish were fed with basal, red seaweed (Pyropia columbina) or β‐carotene‐supplemented diets for 90 days. Then, fish were distributed at low (1.5 g/L) and high (22 g/L) stocking densities for 15 days. Fish exposed to the high density showed increased hepatosomatic index, haemoglobin content and mean corpuscular haemoglobin concentration (all diets); decreased haematocrit, mean corpuscular volume (basal and seaweed) and white blood cells count (all diets) were observed. High density‐exposed fish showed decreased plasmatic metabolites as well as the hepatic lipids content in basal and seaweed diets. Regarding oxidative stress, increased activity of glutathione S‐transferase in high density‐exposed fish muscle (all diets), and lower lipid peroxidation in liver (basal and β‐carotene) and intestine (basal and seaweed) were evidenced. Interactions between diet and stocking density were recorded regarding the triglycerides (decrease in fish exposed to high density fed with basal and seaweed) and hepatic lipids (decrease in fish exposed to high density fed with basal). The major changes occurred in haematologic and metabolic parameters as strategies to cope with overcrowding stress. Fish response to stocking density was not affected by diets.  相似文献   

7.
不同加热条件下海螺足部质构的变化   总被引：1，自引：0，他引：1  
研究了鲜活和不同加热条件下(5、20、60 min)海螺足部的组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA)和感官评定试验,为海螺深加工制品的开发及加工工艺的优化提供理论基础和科学依据.组织构造变化采用Van Gieson染色法观察,流变学特性参数和TPA通过质构仪测定,同时比较了TPA和感官评定间的相关性.结果表明:不同的加热处理对海螺足部的组织结构和流变学特征参数有明显影响.流变学特性与组织结构的变化之间具有一定的关联性.流变学特征参数表明鲜活海螺足部的肌肉具有硬度大、弹力和粘着性小的质地特点,而加热样品则是硬度小、弹力和粘着性大.海螺足部的热加工应以加热20 min为宜,时间太短或过长都无法给人以最佳的口感.TPA和感官评定在硬度(R=0.969 2)、弹性(R=0.927 2)和咀嚼性(R=0.854 2)方面呈显著相关性,在粘着性(R:0.794 5)方面也有较好的相关性.  相似文献   

8.
Five diets were formulated to investigate the effects of substituting wheat flour and soybean meal with various inclusion levels of seaweed (Gracilaria sp.) meal on the diet stability, performance and carcass composition of juvenile shrimp Penaeus monodon Fabricius. Gracilaria meal inclusion levels from 5% to 30% were tested against a control (0% seaweed) in isonitrogenous, isoenergetic diets fed for 60 days to quadruplicate groups of shrimp held in laboratory brackishwater recirculation system. Diets containing Gracilaria meal at up to 10% inclusion had no significant effects on diet water stability (after 12 h), shrimp performance or carcass composition compared with the control diet lacking seaweed. Diets containing 0-15%Gracilaria meal remained >88% water stable after 12 h, shrimp specific growth rates (SGRs) were 7.9-8.0% wet body weight day-1. survival was 48-56%, food conversion ratios were 3.1-3.5, and final carcass lipid levels were 6.8-7.5%. The 30% inclusion levels of Gracilaria meal resulted in a significant deterioration in diet water stability (86% after 12 h), shrimp growth (SGR 7.3% wet body weight day-1) and carcass lipid level (4.1%). It is suggested that with the low cost and increasing availability of Gracilaria, it may be a suitable ingredient for low-level inclusion into formulated diets for shrimp culture. The possibility of using seaweed meals for this purpose is discussed with regard to diversifying the market for cultured seaweeds and enhancing the integration of seaweed culture into coastal aquaculture systems.  相似文献   

9.
Olive leaf is known to have the high polyphenol content of 6–9% in dry weight. We investigated the effects of olive leaf powder (OLP) supplemented to fish feed on muscle protein of red sea bream (Pagrus major). Fish reared with feed containing 8% OLP for 40 days had 1.4 times higher myofibril content and 2.2 times higher acid-soluble collagen content than fish reared with control feed for the same period. On the other hand, sarcoplasmic protein content and collagenase activity of the muscle were almost the same between the control fish and OLP-diet fish. Microstructure observation of fish muscle showed that OLP-diet fish has more rigid endomysium structure than that of the control-diet fish. Since collagen fiber in endomysium is responsible for the texture of the muscle, feeding OLP to aquaculture fish will lead to a harder muscle texture. The present study suggests that OLP is a useful feed additive to enhance the texture of aquaculture red sea bream muscle through strengthening of the collagen structure in the muscle.  相似文献   

10.
Effects of graded dietary levels of fish meal (FM) replacement with meat and bone meal (MBM) with garlic powder (G) or without garlic powder (WG) garlic powder were investigated on growth, digestive enzymes, apparent digestibility, body composition and fatty acid profile of juvenile rainbow trout (Oncorynchus mykiss; 8.26 ± 1.10 g). A total of eight dietary treatments were evaluated: control with garlic powder (0 MBM+G), 250 MBM+G, 450 MBM+G, and 650 MBM+G (g MBM/kg diet; treatments with garlic powder; G treatments), control without garlic powder (0 MBM), 250 MBM, 450 MBM and 650 MBM (g MBM/kg diet; treatments without garlic powder; WG treatments). Our results demonstrated that increased dietary content of MBM impaired growth and production performance, body composition, digestive enzyme activity, tissue fatty acid profile and overall digestibility. Addition of garlic powder was able to correct fish performance, body composition, enzyme activity and digestibility to some extent. Dietary supply of garlic resulted in increased digestive enzyme activity improving fish performance. The current results indicated that fish fed 650 g MBM/kg feed exhibited impaired growth that could be attributed to reduce digestibility of protein, fat, energy and dry matter, PUFAs and n‐3 LC‐PUFAs in muscle. We suggest that 450 g FM per kilo feed can be successfully replaced with MBM supplemented with 30 g garlic powder per kilo feed without impairing fish performance and physiology, however distorting tissue fatty acid composition resulting in lesser levels of n‐3 LC‐PUFAs compared to the 0 MBM+G diet.  相似文献   

11.
ABSTRACT

Response surface methodology was used to investigate the effect of ultrasound-assisted extraction conditions including solvent:seaweed ratio (10:1–30:1), extraction temperature (30–50°C), and extraction time (30–60 min) on the total phenolic compounds and antioxidant activity of red seaweed (Laurencia obtuse) extracts. The optimum extraction parameters for maximum phenolic content were as follows: solvent:seaweed ratio, 30:1; extraction temperature, 50°C; and extraction time, 42.8 min. The experiment results showed that the solvent:seaweed ratio was the most significant parameter for the extraction. The optimum extraction conditions for maximum antioxidant activity were as follows: solvent:seaweed ratio, 24.3:1; extraction temperature, 45.3°C; and extraction time, 58 min. Under the above-mentioned conditions, the experimental total phenolic content and antioxidant activity value were 26.23 ± 0.75 mg GAE/g seaweed and 120.89 ± 0.81 TEAC, respectively, of seaweed tested, which are well compatible with the predicted contents.  相似文献   

12.
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13.
An organic culture media based on a composted liquid seaweed extract was developed and tested for growth of Chaetoceros muelleri. The extract was evaluated at two concentrations and then compared with two commercial media: Walne and agricultural fertilizer (AF). The concentrations of nitrogen and phosphorous differed between the two commercial media and the seaweed extract; however, growth of Chaetoceros muelleri was similar. The successful culture of Chaetoceros muelleri in composted liquid seaweed extract suggests the feasibility of and potential use for this natural, organic fertilizer in aquaculture. The seaweed extract is simple to obtain and inexpensive.  相似文献   

14.
A standard formulation for cooked, comminuted fish loaf was supplemented with encapsulated lactate (melting temperature =60ºC) to assess the usefulness of this additive for shelf-life extension. Slices of standard (pH= 6.45) and acidified (pH =4.86) loaf were packaged in air and under vacuum, stored at 4ºC and subjected to bacteriological analysis (total mesophilic and psychrotrophic plate counts, enumeration of Enterobacteriaceae and lactic acid bacteria) at weekly intervals. Texture profile analysis and sensory evaluation were also performed to determine the effect of acidification on the physico-chemical properties of the loaves. Use of encapsulated lactate in the formulation doubled the shelf-life from 2 to 4 weeks, due in part to strong inhibition of the Enterobacteriaceae. Texture profile analysis revealed that acidified fish loaf was softer and less rigid than the standard product. Cohesiveness scores determined by sensory evaluation confirmed this change in texture. Panelists also recorded undesirable increases in juiciness, saltiness and acidity at the level of use employed in these studies.  相似文献   

15.
Feeds formulated with 5.7, 11.4 and 22.7% spray-dried blood powder, also called blood flour (88.1% protein, 0.2% total phosphorus), were compared with a control diet with 49% herring meal (64% protein, 2.1% total phosphorus) and no blood powder for rearing juvenile rainbow trout. Oncorhynchus my kiss (Walbaum). Diets with 5.7, 11.4 and 22.7% blood powder contained 1.22,1.03 and 0.84% phosphorus, respectively, compared with 1.36% phosphorus in the control diet. Over 12 weeks, differences in mean specific growth (range 2.23-2.35 day?1) or feed conversion (range 1.04-1.09) among the four diets were not significant (P > 0.05). Apparent digestibility of phosphorus in the diet with 22.7% blood powder was greater (45.2%) than that in the control diet (31.6%). Increases in phosphorus concentrations in the water in which trout were fed diets with blood powder (range 16-20 μg?1 total phosphorus) were 33-47% less (P<0.05) than in tanks where trout were fed the control diet (30μg?1 total phosphorus). Feed formulations for rainbow trout prepared with 22.7% blood powder and 17.0% fish meal would contain 65.3% less fish meal and 38% less total phosphorus than present in the control diet, which was a representation of a modern feed formulation for rainbow trout.  相似文献   

16.
脆肉罗非鱼是近年快速发展起来的特色淡水养殖产品,具有肉质爽脆、富有弹性、久煮不烂等优点,受到消费者的广泛欢迎。本研究主要是通过对脆肉尼罗罗非鱼与普通尼罗罗非鱼肌肉在质构特性、感官评价、基本化学成分、脂肪酸分布和游离氨基酸组成等进行比较研究,从而揭示脆肉尼罗罗非鱼与普通尼罗罗非鱼的肌肉理化与营养特性的差异。研究结果显示：脆肉尼罗罗非鱼肉的硬度、弹性和咀嚼性与普通尼罗罗非鱼差异显著（p<0.05）;脆肉尼罗罗非鱼肌肉中的粗蛋白和灰分与普通尼罗罗非鱼无明显差异,但水分含量显著降低,总脂含量显著升高（p<0.05）;脂肪酸组成分析显示脆肉罗非鱼肌肉中所含的多不饱和脂肪酸显著高于普通尼罗罗非鱼（p<0.05）,其中亚油酸、二十碳五烯酸和二十二碳六烯酸分别是对比组的2.12、3.36和3.71倍,脆肉尼罗罗非鱼肌肉的游离必需氨基酸总量,显著高于普通尼罗罗非鱼（p<0.05）,但鲜味氨基酸甘氨酸略低于普通尼罗罗非。研究结果表明,脆肉尼罗罗非鱼和普通尼罗罗非鱼肌肉在质构特性、含水量、脂肪酸含量和游离氨基酸分布上都存在有明显的差异。  相似文献   

17.
Northern snakehead (Channa argus) is very popular freshwater fish in China and is expected to become a new surimi material with therapeutic efficacy. The Angelica sinensis powder is a type of famous Chinese medicine that helps to regulate metabolism and enhance the immune function. Therefore, an upmarket medicated surimi product with hygienic qualities was designed to adapt to the stressful current lifestyle using snakehead and Angelica sinensis powder. The texture, whiteness, rheological properties, and sensory properties were studied to further optimize the dosage of the Angelica sinensis powder used in the surimi processing. The results indicated that the maximum breaking force and breaking distance were obtained at a concentration of 4 g/kg, and the whiteness value and driage were significantly decreased with the increase of the amount of the Angelica sinensis powder. Ultimately, the highest total sensory evaluation score was obtained for samples with the addition of 2 g/kg Angelica sinensis powder. This study shows that the Angelica sinensis powder has the potentiality to become an added ingredient to snakehead surimi products in order to improve the health status of sub-health population.  相似文献   

18.
The free living nematode Panagrellus redivivus has shown promise as a live food for marine shrimp and fish. This study evaluated the effect of three media on the fatty acid (FA) profile of nematodes. The media tested were: wheat flour (WF), wheat flour plus yeast (WFY), and wheat flour plus yeast plus fish oil (WFFO). The total lipid content of nematodes grown on WFFO (14.9%) was significantly higher than the lipid content of nematodes grown on WF (2.7%) and WFY (4.4%). The lipid of nematodes grown on WFFO also contained a higher percentage of n-3 highly unsaturated fatty acids (HUFA) (11.2%), especially 20:5(n-3) (7.4%) and 22:6(n-3) (3.3%), than nematodes grown on WF (4.8%) and WFY (5.7%). Nematodes grown on WFFO medium had similar lipids as Artemia, especially desirable n-3 HUFA's. Total daily yield of nematodes was highest on WFY. There was no difference in yields of nematodes on WF and WFFO. This study has shown that the nutritional value of nematodes can be influenced by the media on which they are cultured. With a proper medium, cultured nematodes can provide the inexpensive, consistently nutritious live food that can be considered for larval culture of marine crustaceans and fish.  相似文献   

19.
为探究市售冻凡纳滨对虾(Litopenaeus vannamei)品质评价方法及造成品质劣化的关键因素,以上海市超市在售11种不同商品类型的冻凡纳滨对虾为研究对象,分析超市等级、冻藏时间、产品形式和摆放位置对其水分损失、质构以及色泽的影响。采用电子舌技术区分其滋味轮廓,并结合相关性分析、因子分析和多元线性回归分析,建立其品质评价模型,并确定关键影响因素。结果显示,在水分损失、质构及色泽方面,不同商品类型的冻凡纳滨对虾具有一定的差异性。相关性分析表明,解冻损失、离心损失和蒸煮损失与黏附性呈极显著正相关,离心损失和蒸煮损失均与a*和b*呈极显著正相关,且离心损失与L*呈极显著负相关,b*与黏附性呈极显著正相关。经因子分析并基于特征值大于1,提取了3个主因子,累计方差贡献率为84.05%。同时,对样品主成分综合得分排序,排序结果与样品采集信息基本一致。通过因子分析建立的综合评价模型为F=0.577F1+0.293F2+0.131F3,其中,F1、F2和F3为3个主因子得分,F越高,说明品质水平越高。进一步通过回归分析,确定影响冻凡纳滨对虾品质的主要因素为超市等级和冻藏时间,次要因素为产品形式和样品摆放位置。综上所述,超市等级和冻藏时间是影响市售冻凡纳滨对虾品质的关键因素,应加以重点关注。  相似文献   

20.
The current study evaluated the effects of fish oil replacement with eicosapentaenoic acid‐enriched single‐cell microalgae in the diets of larval and postlarval kuruma shrimp. Experimental diets containing different level of Nannochloropsis sp. powder (10, 40, 70 g/kg) and lipids (2, 8, 10, 14, 35, 58 g/kg) were evaluated. The substitution of fish oil with algal powder significantly improved shrimp growth compared to that in the control group, with the highest final body weight recorded at 70 g/kg in larvae and 40 g/kg in postlarvae. Larvae fed algal lipids with a dry weight percentage in the diet of greater than 10 g/kg showed significantly lower performance than those in the control group. The neutral lipids in the tissue of the postlarvae that had been fed algal lipids had an improved fatty acid profile, as the content of highly unsaturated fatty acids increased compared to that in the other groups. The content of docosahexaenoic acid increased in the tissue, indicating the possible occurrence of the metabolism and accumulation of Nannochloropsis sp. essential fatty acids. Algal powder could replace FO up to 140 g/kg in shrimp diets without compromising growth and FA profiles.  相似文献   

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