共查询到20条相似文献，搜索用时 156 毫秒
1.
2.
《中国渔业质量与标准》2016,(5)
近年来,山东省对虾养殖产业发展迅速,养殖规模不断扩大、养殖品种和方式不断丰富。沿海地区是山东省对虾的主养区,主要养殖品种为凡纳滨对虾(Litopenaeus vannamei)、日本囊对虾(Marsupenaeus japonicus)、中国对虾(Fenneropenaeus chinensis)和斑节对虾(Penaeus monodon);凡纳滨对虾苗种多使用来自福建、海南的一代苗;养殖多采用室内水泥池养殖、室内土池养殖、室内覆膜养殖、室外土池养殖(大池塘、小池塘)等养殖方式。尽管沿海地区对虾养殖业前景广泛,但发展过程中也出现了一些问题,如苗种质量难保证、土苗泛滥、滥用药物等,影响了对虾养殖的成功率。因此,应加强对虾养殖和育苗过程的监管,扶持对虾育种研究,建立和规范育种体系,大力推广健康养殖模式和加强疾病防治等工作,以促进山东省对虾养殖产业更好更健康地发展。 相似文献
3.
我国对虾人工育苗始于五十年代末期，经过十多年的努力，已经基本上掌握了对虾种苗生产的主要技术关键。从一九八○年起，全国大部份地区由原来土池育苗发展到工厂化育苗。一九八一年，对虾育苗工作又取得新的进展，多数地区达到了稳产高产。 相似文献
4.
5.
6.
7.
正1做好养殖池的选择1.1应注重地理位置养殖池以土池为佳,池塘结构同半精养对虾土池相似,也可利用现有对虾养殖池进行改造从事梭子蟹养殖。面积以中小型为宜,水深1.5~2m。为保持良好水质,养殖池要能够充分换水。梭子蟹多喜沿池边栖息,应尽量增加边坡面积,以避免过分密集。考虑到梭子蟹的生长特点,在梭子蟹养殖池的选择中,应对其地理位置有一定的要求。除了要其便利性之外,还要选择周边有其他养殖池为 相似文献
8.
9.
10.
我国北方地区的种虾越冬生产,由于受季节、气候等因素的制约,在室外养殖池很难获得足量的交尾虾。河北地区1986、1987连续两年对虾室外土池交尾率都很低,据统计,一般在3—5％,最好的也不过10％。因此,解决对虾交尾技术问题,已成为种虾越冬生产的关键问题之一。 相似文献
11.
12.
Kawaguchi Osamu Tanaka Mao Yoshii Minami Iwamoto Yuji Midooka Anise Toutani Fukutarou Nagao Norio Matsumoto Takuya Mabuchi Ryota Tanimoto Shota 《Fisheries Science》2019,85(3):553-560
Fisheries Science - We detected an earthy/musty off-flavor in the flesh of red sea bream Pagrus major cultured under low saline water conditions using two types of recirculating aquaculture systems... 相似文献
13.
Stéphanie Houle Kevin K Schrader Nathalie R Le François Yves Comeau Mourad Kharoune Steven T Summerfelt Arianne Savoie Grant W Vandenberg 《Aquaculture Research》2011,42(3):360-365
The ‘earthy’ and ‘muddy’ off‐flavours in pond‐reared fish are due to the presence of geosmin or 2‐methylisoborneol in the flesh of the fish. Similar off‐flavours have been reported in fish raised in recirculating aquaculture systems (RAS); however, little information is available regarding the cause of these off‐flavours. Our hypothesis was that earthy and muddy off‐flavour compounds, found previously in pond‐raised fish, are also responsible for off‐flavours in fish raised in RAS. In this preliminary study, we examined water, biofilms in RAS and fillets from cultured arctic charr known to have off‐flavours and requiring depuration using instrumental [solid‐phase microextraction procedure and gas chromatograph‐mass spectrometry (GC‐MS)] and human sensory analyses. Geosmin was present in the samples taken from the biofilter and on the side walls of the tanks. Two‐methylisoborneol was only found in low levels in the samples. The GC‐MS results indicated the presence of geosmin in the fillets (705 ng kg?1), but lower levels were found in the water (30.5 ng L?1). Sensory analyses also detected an earthy flavour (i.e., geosmin presence) in the fillets, and, therefore, it appears that geosmin is the main compound responsible for the off‐flavour in RAS. Further studies are being performed to identify the microorganisms responsible for geosmin production in RAS. 相似文献
14.
为了弥补传统上海熏鱼的不足,实验以大口黑鲈替代草鱼制作上海熏鱼,采用单因素实验设计和正交实验设计改良上海熏鱼的加工工艺,采用顶空固相微萃取-气相色谱-质谱法(SPME-GC-MS)分别测定油爆后的上海熏鱼、用油爆后浸渍液(仅由酱油、白砂糖和植物油组成)处理的上海熏鱼、上海熏鱼成品(油爆后浸渍液由酱油、白砂糖、植物油、食用盐和香辛料组成)中的挥发性风味活性物质,通过GC-MS的定性定量分析得出上海熏鱼的主要风味化合物,采用高效液相色谱法(HPLC)测定呈味核苷酸。结果显示,优化工艺参数为油爆时间6 min,油爆后浸渍液中酱油/白砂糖=4∶3。3个样品中的挥发性化合物分别有37、47和55种,其中醛酮类、醇类、烃类、芳香类和含氮含硫类物质是上海熏鱼的主要风味化合物。肌苷酸是主要鲜味核苷酸。研究表明,高温油爆过程中发生的美拉德反应、热降解、脂肪酸氧化有助于去除鱼腥味,形成上海熏鱼的特色风味。浸渍和油爆是提高鱼肉制品品质的优良加工工艺。 相似文献
15.
16.
致死方式对养殖草鱼肉挥发性成分的影响 总被引：2，自引：0，他引：2
采用电子鼻技术和固相微萃取(SPME)结合气相色谱-质谱(GC-MS)联用技术研究了抽血和急杀致死草鱼肉挥发性成分的差异。通过电子鼻检测分析,抽血致死对草鱼背肉和腹肉的挥发性成分有影响,对红肉部分无影响或影响不大;固相微萃取技术可以有效地吸附草鱼肉中的挥发性成分,经NIST质谱数据库检索和文献对照,抽血致死草鱼背肉、腹肉和红肉分别确定出27、29和47种挥发性成分,急杀致死草鱼背肉、腹肉和红肉分别确定42、41和43种挥发性成分,可见致死方式对草鱼背肉和腹肉的挥发性成分影响较大,相对来说对红肉的影响较小;鱼血中确定46种挥发性成分,其中34种为芳香族化合物,相对含量达75.59%。因此,建议草鱼加工或食用前采用抽血致死方式。 相似文献
17.
《Journal Of Applied Aquaculture》2013,25(2):21-37
Individuals responsible for tasting catfish in quality control settings sometimes report sensations of sensory adaptation, sensory fatigue and flavor carry-over between samples containing earthy/muddy off-flavors due to geosmin and/or 2-methylisoborneol (MIB). If these experiences are real, sensory evaluation of flavor quality may not be as straightforward as many fish processors and researchers would wish. To determine the influence of these compounds on the sensory evaluation of fish, a series of controlled experiments was conducted. These studies indicate that trained panelists were unable to recognize and evaluate, with precision, the intensity of off-flavor compounds such as geosmin and MIB. However, panelists were precise in evaluating other natural off-flavors, such as fishy. In evaluating two MIB samples in succession, the second sample was perceived as having a lower MIB intensity. The addition of off-flavor compounds to catfish caused the panelists to perceive the desirable flavor chickeny to be lower in intensity, indicating masking. Based on these experiments, a simplified off-flavor quality rating system, consistent with available data, is proposed. 相似文献
18.
19.
Ictalurid catfish grown in ponds often acquire undesirable off-flavors prior to harvest. Off-flavors develop when odorous, lipophilic substances in food or water are absorbed across gut or gill epithelium and concentrated in edible tissues. The most common causes of catfish off-flavors are two nontoxic secondary metabolites of planktonic cyanobacteria: geosmin (causing an earthy off-flavor) and 2-methylisoborneol (causing a musty off-flavor). Off-flavored fish are unacceptable for processing, and harvest must be postponed until the source of the odorous compound disappears and the compound purges from edible fish tissue. Harvest delays caused by episodes of off-flavor increase production time, interrupt cash flow, and increase the risk of fish loss. Catfish farmers consider off-flavor to be one of their most important production-related problems. This paper reviews the causes of off-flavor in catfish, pharmacokinetics of uptake and loss of odorous compounds in catfish, seasonality and prevalence of off-flavors, farm- and industry-level impacts, the ecology of cyanobacteria in catfish ponds, and various strategies for preventing or treating cyanobacterial (and other) off-flavors. A decision-making system based on knowledge gained from research is presented as a guide to effective use of the limited tools available to manage off-flavors. 相似文献
20.
近海养殖对海洋渔业环境的影响分析 总被引：1，自引：0，他引：1
近海养殖业是海洋经济的重要增长方式,已成为海洋经济新的增长点。但是由于其自身生态结构的缺陷,近海养殖正日益成为海洋渔业环境的重要污染源。近海养殖业正面临着资源与环境的双重制约。文章从分析近海养殖污染源入手,在理论上阐明近海养殖影响海洋渔业环境的形成过程和作用机理,在实践上提出近海养殖可持续发展的对策。 相似文献