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南美白对虾脱壳工艺比较及其对虾仁品质的影响 总被引：2，自引：4，他引：2
为了确定较优的南美白对虾脱壳工艺,该文比较了不同脱壳工艺下南美白对虾脱壳的效果、虾仁品质及能耗。通过对脱壳时间、虾仁得率和虾仁完整性等方面的综合评价表明速冻和超高压脱壳均具有突出的优势,差异不显著(P>0.05),进一步综合脱壳对品质的影响及能耗分析发现,速冻和超高压脱壳可降低品质的破坏程度,但速冻脱壳对虾仁的色泽破坏显著(P<0.05),色差ΔE值达到6.4;另外,超高压脱壳的能耗较低,仅为速冻脱壳的1/3。综合以上结果,确定超高压脱壳工艺更适合于工业生产,且各参数中200MPa、3min脱壳后虾仁完整性最高,外观色泽好,而300MPa、1min的脱壳效率较高且咀嚼性好。研究结果为超高压技术应用于南美白对虾的脱壳提供了参考。 相似文献
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对虾工程化循环水养殖系统构建技术 总被引：9，自引：4，他引：5
讨论了一种高效经济保持藻类生长的对虾工程化循环水养殖系统构建技术。并利用此系统开展室内凡纳滨对虾生产试验。养殖用水采用经室外池塘充分氧化后的咸井水（盐度14‰～26‰）,放苗密度：500尾/m2,排放水经系统处理后循环使用。并且在试验期间,探索了一种低耗高效运行模式。90 d养殖期,系统溶解氧均值5.1 mg/L,氨氮0.002～0.15 mg/L,pH值7.62～8.29,获良好水生态环境调控效果。系统产量4.6 kg/m2,饲料系数1.14,每生产1 kg虾耗水 1 000 L、耗电2.16 kWh,取得高产量、高效率养殖生产结果。 相似文献
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涌浪机在对虾养殖中的增氧作用 总被引：5，自引：4，他引：1
溶解氧是对虾正常代谢和生长中所必需的,为了探索对虾养殖增氧方式的新途径,该文进行了涌浪机在高位池凡纳滨对虾高密度养殖条件下增氧情况的研究,并进行了不同天气状况下与水车增氧机增氧效果的对比。试验表明:涌浪机在晴好天气下增氧能力远超同功率水车增氧机。在试验养殖密度约为10000kg/hm2时,0.75kW涌浪机在晴好天气白天时与同功率水车增氧机相比,使池中溶解氧质量浓度平均提高1.24mg/L,但在阴雨天和夜间涌浪机的增氧效果较差,增氧能力与同功率水车增氧机相近。因此,涌浪机在实际应用中需与其他增氧模式相结合使用,将会取得较好的增氧效果。 相似文献
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A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L showed the highest endopeptidase activity. After 3 months of fermentation, the amino N content of sauce increased from 150-200 to 500-600 mg/100 g and the nonprotein nitrogen content increased from 300 to 950-1050 mg/100 g. Volatile basic nitrogen content increased significantly from 18 to 60 mg/100 g. The total carotenoids retained in sauces C, E, and L were 26.3, 76.2, and 73%, respectively, thus indicating that the addition of sodium erythorbate to sauces E and L retarded oxidation. Water activities of sauces C, E, and L were 0.753, 0.751, and 0.773, respectively. According to the omission test, the taste of sauces was influenced by the content of free amino acids, mainly glutamic acid and aspartic acid. All three sauces examined showed a 35% higher total amino acid content than commercial salt-fermented shrimp sauces. Therefore, shrimp processing byproducts may lend themselves to the preparation of high-quality salt-fermented sauces. 相似文献
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可调五辊式对虾剥壳机剥壳参数优化试验 总被引：5，自引：4，他引：1
为了优化提高可调五辊式对虾剥壳的作业质量和效率,以70~80只/kg的南美白对虾为试验对象,利用研制的可调五辊式对虾剥壳机进行试验,以辊组转速、辊组转角、辊组V角、辊组倾角为影响因素,以剥壳率、得仁率、剥壳时间为评价指标,进行了四因素五水平正交旋转中心组合优化试验。通过Design-Expert 8.0.5b软件,建立了评价指标与各影响因素的数学回归模型,分析了显著因素对评价指标的影响,确定了最优参数组合为:辊组转速25 r/min,辊组转角315°,辊组V角130°,辊组倾角18°。选取鲜活对虾在-30℃温度下冷冻10 min进行预处理,并进行对虾去头、开背6节处理后进行剥壳试验,试验结果表明:在优化参数组合下,剥壳率平均值为94.67%,得仁率为85.23%,30只/组剥壳时间为54.33 s。试验表明可调五辊式对虾剥壳机满足对虾剥壳的技术要求,调节方便可靠,可为各个级别对虾剥壳装备的设计提供参数依据。 相似文献
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Gimeno M Ramírez-Hernández JY Mártinez-Ibarra C Pacheco N García-Arrazola R Bárzana E Shirai K 《Journal of agricultural and food chemistry》2007,55(25):10345-10350
Free astaxanthin one-solvent extractions with ethanol, acetone, and liquid 1,1,1,2-tetrafluoroethane from raw and lactic acid fermented (ensilaged) shrimp residues were investigated. The total carotenoid recovery from ensilaged shrimp wastes was higher than that from non-ensilaged ones as assessed by HPLC analyses. Acetone gave the highest extraction yields of free astaxanthin with up to 115 microg/g of material. Moreover, liquid tetrafluoroethane is reported for the first time in a successful one-solvent extraction of carotenoids from shrimp. 相似文献
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Sensitivity of brine shrimp (Artemia salina) to trichothecenes 总被引：2，自引：0，他引：2
R M Eppley 《Journal of the Association of Official Analytical Chemists》1974,57(3):618-620
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Cu污染条件下封闭循环水养虾系统的效能 总被引：2，自引：1，他引：1
为获得Cu2+污染对封闭循环水养虾系统的影响,选用0.3 mg/L Cu2+浓度,研究其对系统中水质、对虾生长、存活及生物滤器水处理效能的影响。结果表明,经过84 d的试验,养殖水体中Cu2+质量浓度在系统水处理单元作用下降为(0.089±0.012)mg/L,对虾能正常生长和存活,0.3 mg/L Cu2+处理质量浓度对生物滤器的化学需要量（COD）、NH4-N和NO2-N去除率及滤器中异养细菌、氨氧化菌和亚硝酸盐氧化菌的数量不造成显著影响。处理系统对虾体内Cu质量分数为(42.91±6.10)mg/kg,与对照中质量分数(29.36±4.06)mg/kg相比,具有显著差异,但均在国家无公害食品水产品中有毒有害物质限量标准（Cu≤50 mg/kg）范围内。在0.3 mg/L Cu2+质量浓度污染下,封闭循环水养虾系统仍能提供较好的水质条件,获得较高的产量和较低的饵料转化率,所养对虾符合无公害水产品要求。 相似文献
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高密度CO2诱导制备虾糜凝胶的特性 总被引：3，自引：2，他引：1
为了探索高密度CO2诱导制备蛋白凝胶的可行性,以南美白对虾虾糜为材料,以常压热诱导凝胶为对照,研究压力5～30MPa、时间10～50min、温度50～70℃等因素对虾糜凝胶特性以及基本营养成分的影响。结果表明,高密度CO2处理能够使虾糜形成凝胶,压力、时间和温度对虾糜凝胶特性均有显著影响,在20MPa、60℃、30min和25MPa、60℃、30min条件下制备的虾糜凝胶品质相对较好;与热诱导凝胶相比,高密度CO2诱导的虾糜凝胶强度更大,同时也显著增加了虾糜凝胶的持水能力,减少了营养物质的流失。研究结果表明,高密度CO2具有促进凝胶形成和改善凝胶特性的作用,可以成为替代热处理成为蛋白凝胶制品生产的新技术。 相似文献
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为探索低换水量的对虾养殖生产方式,该研究构建了一种简易式工厂化对虾养殖系统,试验组利用自行研发的蛋白分离器和新型集污盘去除系统总悬浮颗粒物和老化微藻,对照组不设置蛋白分离器和集污盘,进行对虾养殖和水质调控试验,结果表明:试验组平均总氨氮浓度、平均亚硝氮浓度、平均TSS(Total Suspended Solids)浓度、平均副溶血弧菌数量分别为(0.4±0.16)、(0.53±0.23)、(68.33±39.72)mg/L和(140±113.83)cfu/mL,显著低于对照组(0.96±0.62)、(1.17±0.59)、(147.14±94.18)mg/L和(661.34±473.96)cfu/mL(P0.05);试验组成活率及单位产量分别为82.62%±5.64%和(3.44±0.85)kg/m~3,显著高于对照组18.29%±4.63%和(1.09±0.23)kg/m~3(P0.05)。该研究构建的简易式循环水工厂化系统,设置蛋白分离器流量10 m~3/h且不间断运行,养殖前45 d不换水、后55 d利用集污盘进行强排污保持日换水量5%的情况下能够有效调控对虾养殖水质。 相似文献
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微酸性电解水对虾仁的杀菌效果及其动力学 总被引：2，自引：1，他引：2
为探明微酸性电解水(slightly acidic electrolyzed water,SAEW)对南美白对虾(Litopenaeus vannamei)虾仁表面杀菌效果及其动力学规律,选取料液比1:4、1:10、1:20,将虾仁分别浸洗杀菌2、5、10 min,对杀菌过程中虾仁表面及SAEW残存液中总菌落数,与有效氯质量浓度(available chlorine concentration,ACC)的变化进行测定,建立ACC衰减与微生物减灭的动力学模型,并通过颜色、硬度、pH值,及水分横向弛豫行为分析,探讨SAEW杀菌处理对虾仁品质的影响。结果表明SAEW对虾仁表面大肠杆菌有较强杀菌效果,并随处理时间的延长、作用量的增大,SAEW的杀菌效力不断增强,处理5 min时,随着料液比的增加,虾仁表面菌落数从最初的6.6 l(CFU/mL),依次降到5.0、4.7、4.4 lg(CFU/mL),料液比为1:20时,静置浸洗10 min后,虾仁表面菌落数由最初的6.6 lg(CFU/mL)降至3.9 lg(CFU/mL);同时SAEW浸洗液中残存菌落数也随处理时间的延长、作用量的增大,而不断减少,在处理2、5和10 min时,SAEW中的残存菌落数分别为4.18、3.47、2.78 lg(CFU/mL),处理时间为5 min时,随料液比的增加,SAEW中的残存菌落数分别为3.47、2.78、2.65 lg(CFU/mL);同时SAEW中ACC的消耗随处理时间的延长、而不断变大,杀菌处理5、10 min时,ACC质量浓度从初始的20.53 mg/L分别降至7.79、10.97 mg/L。动力学分析表明:SAEW在杀灭虾仁表面大肠杆菌的过程中,ACC的衰减可以用一级动力学模型描述,拟合后决定系数R2均大于0.9,而微生物的减灭遵循更为复杂的动力学模型;此外经过SAEW杀菌处理的虾仁,其颜色、pH值、硬度、以及水分的横向弛豫行为,与未处理样品相比,基本没有显著性变化。相关结果能为SAEW在水产品加工过程中的应用提供技术指导,同时也有助于SAEW杀菌技术理论的完善。 相似文献
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为确保稻虾共作的安全生产、社会供应以及政府政策的有效制定，须准确获取稻虾共作种植面积、空间分布及变化信息。现有稻虾养殖田提取方法以中分辨率时序影像为数据源，提取结果存在边界粗糙且噪声较多等问题。为获取精度高、边界规整的稻虾养殖田提取结果，该研究以高分辨率影像为数据源，提出一种基于边缘辅助任务的深度学习语义分割模型——edge assisted segmentation network（EASNet）。该模型首先将稻虾养殖田特有的边缘“虾沟”作为一种辅助信息在设计的边缘辅助模块单独分割，然后将该模块的输出与主任务分割模块输出进行融合，使主任务既增强了稻虾养殖田边界结构信息，又能学习到稻虾养殖田特有的空间及语义信息。试验结果表明，在边缘辅助模块的增强下，稻虾养殖田分割结果更完整，边界更清晰，其语义精度的交并比和边界精度的F1分数分别提升了1.5%、5.8%。整体语义精度的召回率、交并比、F1分数分别达到0.970、0.964、0.930，边界精度的召回率、F1分数达到0.864、0.859，松弛边界精度的召回率、F1分数达到0.876、0.913。将训练好的EASNet模型应用到盱眙县全域，得到2020年盱眙县稻虾养殖田空间分布图，在与传统的水体季相差异法、随机森林方法提取的稻虾养殖田结果的对比中，该方法取得了总体精确度为96.71%及Kappa系数为0.934的最优结果，为基于深度学习的稻虾养殖田提取方面的应用提供参考。 相似文献
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Liquid chromatographic determination of the processing aid 4-hexylresorcinol in shrimp. 总被引：4，自引：0，他引：4
J M King A J McEvily R Iyengar 《Journal of the Association of Official Analytical Chemists》1991,74(6):1003-1005
A rapid, sensitive, liquid chromatographic (LC) method has been developed for determination of residuals of the processing aid, 4-hexylresorcinol, on shrimp meat. An aqueous homogenate of shrimp meat is extracted with ethyl acetate followed by precolumn preparation on a silica Sep-Pak cartridge. LC determination is preformed with a Nova-Pak C18 column, with UV detection at 214 nm. Sensitivity was 0.006 micrograms, and recovery from shrimp meat samples of known 4-hexylresorcinol addition was 94%. Shrimp treated with 4-hexylresorcinol under the recommended dip protocol had mean residuals of 1.18 ppm, with a standard deviation of 0.13 ppm. 相似文献
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A novel fibrinolytic enzyme was purified from fermented shrimp paste, a popular seasoning used in Asian countries. The enzyme is a monomer with an apparent molecular weight of 18 kDa, and it is composed primarily of beta-sheet and random coils. The N-terminal amino acid sequence was determined to be DPYEEPGPCENLQVA. It is a neutral protease with an optimal activity from pH 3 to 7. No inhibition was observed with PMSF, Pepstatin A, E64, and 1,10-phenanthroline, but the enzyme was slightly inhibited by EDTA and Cu(2+). It was relatively specific to fibrin or fibrinogen as a protein substrate, yet it hydrolyzed none of the plasma proteins in the studies. In vitro, the enzyme was resistant to pepsin and trypsin digestion. It also had an anticoagulant activity measured with activated partial thrombin time and prothrombin time tests. The novel fibrinolytic enzyme derived from traditional Asian foods is useful for thrombolytic therapy. In addition, this enzyme has a significant potential for food fortification and nutraceutical applications, such that its use could effectively prevent cardiovascular diseases. 相似文献
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Taguchi H Watanabe S Temmei Y Hirao T Akiyama H Sakai S Adachi R Sakata K Urisu A Teshima R 《Journal of agricultural and food chemistry》2011,59(8):3510-3519
Shrimp and crab are well-known as allergenic ingredients. According to Japanese food allergy labeling regulations, shrimp species (including prawns, crayfishes, and lobsters) and crab species must be differentially declared when ≥10 ppm (total protein) of an allergenic ingredient is present. However, the commercial ELISA tests for the detection of crustacean proteins cannot differentiate between shrimp and crab. Therefore, two methods were developed to discriminate shrimp and crab: a shrimp-PCR method with postamplification digestion and a crab-PCR method that specifically amplifies a fragment of the 16S rRNA gene. The sensitivity and specificity of both PCR methods were verified by experiments using DNA extracted from 15 shrimp species, 13 crab species, krill, mysid, mantis shrimp, other food samples (cephalopod, shellfish, and fish), incurred foods, and commercial food products. Both PCR methods could detect 5 pg of DNA extracted from target species and 50 ng of genomic DNA extracted from incurred foods containing 10 ppm (μg/g) total protein of shrimp or crab. The two PCR methods were considered to be specific enough to separately detect species belonging to shrimp and crab. Although false-positive and false-negative results were obtained from some nontarget crustacean species, the proposed PCR methods, when used in conjunction with ELISA tests, would be a useful tool for confirmation of the validity of food allergy labeling and management of processed food safety for allergic patients. 相似文献