首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献，搜索用时 31 毫秒
1.
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   

2.
ABSTRACT: The present study examined the changes in texture and protein components during cold storage of different squid varieties. Raw oval squid, Japanese common squid and arrow squid were sliced fresh and the muscles were stored at 4°C for 0, 4, 8, 12, 18, 24, 48 and 120 h. The rheological measurements, protein components and amounts of collagen were examined. The adhesiveness of each squid increased significantly in the early stage of cold storage. In all varieties, penetration decreased at 4 h, which is considered to be rigor mortis, then increased. The amounts of total collagen, 20°C water-soluble collagen and 70°C water-soluble collagen did not change significantly in each variety during cold storage. Sodium dodecylsulfate–polyacrylamide gel electrophoresis (SDS-PAGE) pattern showed that the 580 kDa component gradually disappeared up to 48 h. The correlations between the amounts of 580 kDa component and adhesiveness or firmness were high. Models of fit based on chemical kinetics accurately expressed the behavior of adhesiveness, firmness and penetration showing that 63.2% of adhesiveness changes occurred in 13–19 h and that 63.2% of firmness changes occurred in 18–24 h.  相似文献   

3.
ABSTRACT:   The size selectivity of a trammel net for herded oval squid Sepioteuthis lessoniana in Tateyama Bay, Chiba Prefecture, was estimated by comparison between the mantle length frequency distributions of oval squid caught by a trammel net and by a set net. The measured mesh sizes of the inner net of the trammel net and of the final section of the set net were 85.3 and 11.3 mm, respectively. In the trammel net fishery where oval squid are herded into the net, most of the oval squid are caught in the bag-shaped inner net. Hence, the logistic function was employed for the size selectivity curve of the trammel net. The 'share each length's catch total' (SELECT) model was implemented for the estimation of the selectivity curve. The size selectivity r ( l ) of the trammel net for the oval squid was expressed as a logistic function of the mantle length l : r ( l ) = exp(−18.57 + 0.88  l )/[1 + exp(−18.57 + 0.88  l )]. From these logistic parameter estimates, the 50% selection mantle length and selection range ( L 75– L 25) were calculated as 21.07 and 2.49 cm, respectively. The selection probability of oval squid whose mantle girth was equivalent to the mesh perimeter of the inner net was 0.09. Accordingly, oval squid of a girth smaller than the mesh perimeter were likely to pass through the mesh to escape from the net.  相似文献   

4.
ABSTRACT:   Changes in meat firmness and structure of cultured yellowtail at several storage temperatures, from −1.5°C to 10°C, were compared. Firmness decreased less at −1.5°C and 10°C than at the other temperatures. During storage at temperatures from −0.5 to 4.0°C, expansion of intercellular space, which indicates weakening of the connecting force between muscle cells, began to increase after 8 h storage, and the ratio of space to the whole area increased by 3.4–4.9 times after 24 h of storage. However, at −1.5°C and 10°C, the increase of intercellular space was suppressed, and the ratio was 2.4–2.6 times, even after 24 h storage. Collagen fibrils connecting muscle cells disintegrated after 24 h storage at all storage temperatures. Conversely, in 10°C storage, the fine structure of muscle, except for collagen fibrils, was maintained better than at other storage temperatures. These findings indicate that −1.5 and 10°C storage could maintain fish-meat quality for longer periods than storage at −0.5, 1.0, or 4.0°C, the normal refrigeration temperature.  相似文献   

5.
ABSTRACT:   The post-mortem changes of type I and V collagens in Japanese flounder muscle during chilled storage were examined. The muscle softened significantly within 12 h under chilled storage. Both type I and V collagens isolated by ion-exchange chromatographies showed no remarkable changes in band patterns even after 24 h of storage, suggesting that degraded collagen molecules may be removed from the collagen fraction by a conventional preparation method. In contrast, type I and V collagen molecules were detected by Western blotting with each specific antibody in a saline extract and gradually increased during chilled storage. These results suggest that both type I and V collagens may participate in the post-mortem softening of fish muscle.  相似文献   

6.
ABSTRACT:   In this paper, the detection of type I collagen degradation during the softening phenomenon of yellowtail muscle, was examined. Acid soluble collagen was isolated from dorsal ordinary muscle at death and after 24-h chilled storage. In the abundant ratio of subunit components, an increase in β12 chain (5.4 points) and a decrease in components with molecular weights larger than γ chain (7.0 points) after 24-h chilled storage, was found. Type I collagen was detected in the alkali-soluble fraction by SDS-PAGE. Its amount calculated from hydroxyproline contents in alkali-soluble fraction was increased from 0.097 mg/g muscle to 0.155 mg/g muscle during 24-h storage. The increased alkali-soluble collagen (0.058 mg/g muscle) was about 1.4% of whole collagen. These results suggest that a slight decomposition of type I collagen of yellowtail muscle may occur and subsequently becomes alkali-soluble corresponding to postmortem softening.  相似文献   

7.
ABSTRACT:   In this study, the site of spawning ground and the relationship between oceanographic conditions and gonadal development and emaciation of the Japanese common squid Todarodes pacificus were examined based on data from research cruises. The research cruises were conducted in the south-western part of the Sea of Japan and the East China Sea in the winter of 1999. Sea surface temperature (SST) ranged 12.7–23.2°C in the survey area. Mature females concentrated on the continental shelf of the East China Sea, suggesting a major spawning ground was formed in this area. Gonadal development of the collected squid was examined using ovary somatic index (OSI) and oviduct somatic index (ODSI) in females, and emaciation was examined using mantle muscle somatic index (MI) and hepatosomatic index (HSI). Mean OSI and ODSI increased with SST at the stations where SST was greater than 15°C, particularly where SST ranged between 15 and 18°C. In contrast, mean MI and HSI decreased with increase in SST at the stations where SST was above 15°C. These results indicate that female gonads develop rapidly at SST above 15°C, and at the same time adult squids tend to be emaciated at this temperature condition.  相似文献   

8.
ABSTRACT:   Japanese common squid Todarodes pacificus collected from the East Sea/Sea of Japan were analyzed for cadmium, zinc and copper to elucidate the specific accumulation of heavy metals in various organs of squid of varying size and sex. There was no relationship between the size and sex of squid and the concentrations of heavy metals in various organs. Amongst organs, the liver contained the highest concentrations of all metals and the mantle had the lowest concentrations. In the liver and gills, concentrations of copper were higher than the other metals because of the existence of copper in hemocyanin in the blood. Cadmium showed the highest ratios (L/M) of the concentrations in the liver and in the mantle, even though cadmium in liver had lower concentrations than copper and zinc. This indicates that cephalopods constitute an important source of cadmium for cephalopod predators. The results show that the Japanese common squid is a useful bioindicator of metal pollution in offshore Korean waters.  相似文献   

9.
  相似文献   

10.
Yoshinobu  HIRAOKA  Eri  OHSAKA  Kimiyoshi  NARITA  Kimiko  YAMABE  Nobuo  SEKI 《Fisheries Science》2004,70(6):1130-1136
ABSTRACT:   The aim of this study was to develop a practical preventive method for color deterioration of sliced or filleted yellowtail muscle, especially of dark muscle, during frozen storage and post thawing. When the sliced meats were packaged in a vacuum with low oxygen permeable flexible films and then stored frozen below −40°C, no significant discoloration or browning of dark muscle was observed for 9 months or more. For higher temperature storage at −20°C or −30°C, nitrogen gas substituted packaging was a useful practical method for storing sliced meats for 6 weeks. In order to prevent color deterioration of sliced meats after thawing and subsequent storage at 0°C, the efficacy of materials of packaging was investigated. The most desirable result was obtained by using a film with oxygen permeability of 50–90 cm3/m2 per 24 h.  相似文献   

11.
ABSTRACT:   In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata , fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological methods. The burnt meat (with lightness parameter, L* ≥ 55) was observed at 1-h storage in the SA 30°C group, at 2 h in SCD 30°C, and at 4 h in SA 13°C; meat was normal for the SCD 13°C group until 6 h of storage. Breaking strength scores were higher for the normal meat (200 g/cm2) than burnt meat (70 g/cm2) at 4 h of storage. Expressible water content was higher for the burnt meat than for the normal meat. Adenosine triphosphate concentrations for the SCD groups were higher than for the SA counterparts. Moreover, pH decrease was much faster in the 30°C groups, showing pH 5.6 at 2 h of storage. A negative correlation between the pH and lactic acid contents in muscle ( P  < 0.001) was found. Histological analysis evidenced a larger pericellular area (40%) in the burnt samples than in the normal samples (16%). It was confirmed that a higher fish-keeping water temperature and a stressful slaughter method (faster glycolytic process) were determinative factors that influence the occurrence of burnt muscle in yellowtail, and that the effect of the former is larger than the latter.  相似文献   

12.
Extractive components were determined for the mantle muscle and liver of three species of Loliginidae squid, Sepioteuthis lessoniana, Loligo bleekeri, and L. edulis, and one species of Ommastrephidae, Todarodes pacificus, as a control. Total free amino acid levels and the major free amino acids in muscle, taurine, proline, glycine, alanine, and arginine, were significantly higher in Loliginidae squids than in T. pacificus. The main nucleotide was adenosine 5′-monophosphate, which did not differ significantly between species. Malate was the organic acid found in muscle in highest concentrations. The muscle of these species contained a large amount of trimethylamine oxide. A large amount of glycine betaine was also detected in the muscle, but showed no large species difference. From these results, the muscle of Loliginidae species is considered to have a much sweeter taste than that of T. pacificus. Compared with muscle, squid liver was characteristic with high contents of taurine, glutamate, bitter amino acids, succinate, propionate, trimethylamine, and glycine betaine, and with low contents of sweet amino acids, arginine, nucleotides, malate, and trimethylamine oxide. These results suggest that squid liver is characterized by a complicated taste containing umami, bitterness, sourness, fishy flavor, and less sweetness.  相似文献   

13.
ABSTRACT:   Incubation of squid mantle muscle homogenate caused a selective cleavage of myosin into heavy meromyosin (HMM) and light meromyosin (LMM). HMM was isolated from the incubated homogenate by using ammonium sulfate fractionation. The purified HMM retained two types of light chain components. Its Mg2+-ATPase activity with or without F-actin showed a Ca-sensitivity. HMM was cleaved into subfragment-1 and subfragment-2 upon chymotryptic digestion with or without Ca2+, possessing different light chain composition. Two types of light chain component were kept intact when digested in the presence of Ca2+. Ca2+ stabilized HMM especially in a bound form to F-actin.  相似文献   

14.
KUNIHIKO  KONNO  CHO  YOUNG-JE  TAKEYA  YOSHIOKA  PARK  SHINHO  NOBUO  SEKI 《Fisheries Science》2003,69(1):204-209
ABSTRACT:    Jumbo squid was very similar to Japanese common squid in terms of myofibrillar Ca2+-, Mg2+- and K+(EDTA)-ATPase activities. Myofibrils of jumbo squid were significantly stabilized upon addition of Ca2+ and destabilized by increasing KCl concentration for heating. Incubation of muscle homogenate of jumbo squid induced a selective cleavage of myosin into two major fragments and the cleavage was inhibited by EDTA. Autolysis was prominent at and above 0.3 M NaCl where myosin filaments dissolve. The enzyme involved in the autolysis was proved to be unstable showing maximal autolysis rate at 25°C. Washing the homogenate partially reduced the autolysis activity.  相似文献   

15.
为了探讨急性高盐胁迫对黄边糙鸟蛤(Trachycardium flavum)生理代谢和免疫酶活性的影响,分析了盐度自31骤升至37后2、12、24、48和72 h黄边糙乌蛤耗氧率、排氨率和不同组织Na+/K+-ATP酶、超氧化物歧化酶(SOD)、酸性磷酸酶(ACP)和碱性磷酸酶(ALP)的活性.结果显示,处理后2h耗氧率先降低,然后逐渐升高,在24和72 h显著高于对照组(P＜0.05);排氨率在2h极显著降低(P＜0.01),且在各时间点均低于对照组.外套膜、肝胰腺中Na+/K+-ATP酶活力在12 h显著降低(P＜0.05),肌肉和鳃中活力与对照组无显著差异.外套膜、肝胰腺和鳃中SOD活力在24 h达到最高值,显著高于对照组(P＜0.05),其后逐渐降低;肌肉中SOD活力在48 h达到最高值后降低.外套膜和鳃中ACP活力先升高后降低,肝胰腺中ACP活力显著降低(P＜0.05)后逐渐升高,肌肉中ACP活力与对照组无显著差异.肝胰腺和鳃中ALP活力先降低后显著升高(P＜0.05),与对照组相比,外套膜和肌肉中ALP活力无显著差异.结果表明,急性高盐胁迫对黄边糙鸟蛤的代谢水平和免疫酶活性均有显著影响且表现出时间效应性,高盐胁迫对免疫酶活性的影响具有组织特异性.  相似文献   

16.
ABSTRACT:   In this study, density and sound speed contrasts were measured for the Japanese common squid Todarodes pacificus . Target strength (TS) data derived from an acoustic scattering model based on measurements of these two parameters were compared with TS values based on acoustic measurement data to determine whether the measured parameters are reasonable values for theoretical scattering model. Density contrast ( g ) was measured from the displacement volume and wet weight, while sound speed contrast ( h ) was measured from the acoustic measurements of travel time (time-of-flight method). The Kirchhoff ray mode model, which represents the squid body as a set of fluid-filled cylinders, was used to calculate theoretical TS. Mean g- and h -values of the squid were 1.029 and 1.041, respectively. Comparison with previous data showed that g was similar, whereas h was relatively high. The difference in the TS between the theoretical model using measured parameters and the acoustic measurement was within 3 dB. Thus, the measured g- and h -values are acceptable for theoretical models of squid.  相似文献   

17.
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   

18.
ABSTRACT:   Using the skeletal muscle of full-cycle cultured Pacific bluefin tuna (body weight: 13.1 ± 2.6 kg, cultured for about 21 months), the proximate compositions, breaking strength and histological structure of the front and rear parts of the dorsal ordinary muscles (FD-OM and RD-OM) and the ventral ordinary muscles (FV-OM and RV-OM) were compared. The FV-OM showed low moisture, protein, ash and high fat contents ( P  < 0.05, respectively) for the other three positions. The breaking strength of FD-OM, RD-OM and RV-OM increased up to 15–18 h and decreased later. However, the breaking strength of FV-OM was maintained during chilled storage. The pH of all muscles decreased up to 15 h, and then stayed at pH 5.7–5.8. However, the pH of FV-OM stayed at a higher level (pH 5.9). The histological structure observed by optical microscopy showed a space extension among muscle cells after 24 h in all positions, and these results were also supported by image analysis.  相似文献   

19.
ABSTRACT:   Average target strength (TS) measurements of free-swimming Todarodes pacificus are required for calculating abundance estimations using the echo integration method. In this study, 31 live T. pacificus (18.0–28.4 cm dorsal mantle length; [ML]) were suspended with mantle tilt angles horizontally similar to free-swimming orientation, and their TS were measured using a 38 kHz split-beam echo sounder. Normalized TS by squared ML of T. pacificus ML was calculated as −73.1 dB: TS = 20 log ML −73.1 dB. The density of T. pacificus at their fishing ground off the northern Sanriku coast, Japan, was then estimated first using the echo integration method with the obtained normalized TS measurements, and then using commercial purse seine fishery CPUE (catch (tons) of squid per haul of purse seine) data. The density of T. pacificus aggregations near the continental shelf edge and upper continental slope was estimated as approximately 50–400 individuals/100 m2 using both the echo integration method and CPUE data, both density results were similar. It was considered feasible therefore, to assess T. pacificus biomass directly using the echo integration method.  相似文献   

20.
ABSTRACT: The influence of different photoperiod cycles (3L : 3D, 6L : 6D, 12L : 12D, and 24L : 24D) on the metabolic rate and energy loss of either fed or unfed young tilapia Oreochromis niloticus (bodyweight 8.6–9.5 g) was investigated at 28°C. A computer-operated respirometer with a closed tank was used to prevent water from evaporating into the air or condensing from the air. The photoperiods acted as strong Zeitgeber (i.e., cue or synchronizer) during the experiments with either fed or unfed fish. A photoperiod-mediated metabolic cycle was demonstrated in fed and unfed fish in which oxygen consumption was higher during the light phase compared with during the dark phase for all photoperiods. Mean oxygen consumption during the 3L : 3D, 6L : 6D, 12L : 12D, and 24L : 24D periods for fed and unfed fish were 685.06 mg/kg per h and 299.33 mg/kg per h; 658.52 mg/kg per h and 284.80 mg/kg per h; 591.09 mg/kg per h and 249.62 mg/kg per h; and 500.64 mg/kg per h and 239.14 mg/kg per h, respectively. The highest post-prandial increase in energy loss was recorded during the 3L : 3D period (145.88 kJ/kg per day), followed by 141.19 kJ/kg per day during the 6L : 6D, 128.70 kJ/kg per day during the 12L : 12D, and 99.92 kJ/kg per day during the 24L : 24D periods. The results suggest that higher energy conservation would be achieved if fish are exposed to longer rather than shorter photoperiod cycles.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号