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1.
《南方水产科学》2017,(6)
为探究不同腌制方式对罗非鱼(Oreochromis mossambicus)鱼片品质的影响,获得低盐罗非鱼片的快速腌制工艺,比较了静置腌制、注射腌制、真空腌制、超声腌制4种腌制方式对鱼片食盐质量分数、水分质量分数、质量变化率、p H、蛋白质水解指数和质构的影响,并在注射腌制单因素实验基础上,采用响应面优化法考察了食盐水浓度、腌制时间、料液比对注射腌制鱼片食盐质量分数的影响,优化了注射腌制工艺条件。结果表明,注射腌制鱼片的腌制效果较静置腌制、真空腌制、超声腌制方式好,其食盐渗透速率较快,产品品质良好,产品出品率高。单因素实验表明食盐水浓度、腌制时间、料液比是主要影响因素,通过Box-Behnken响应面法优化得到的最佳注射工艺为:食盐水浓度2.26 mol·L~(-1)、腌制时间2.5 h、料液比[鱼片质量(g)∶腌制液体积(m L)]1∶3.4,测得优化后的鱼肉食盐质量分数为2.93%,与模型的目标预测值相对误差为2.39%,表明该模型具有实际应用价值。 相似文献
2.
食盐在渔业中的应用 总被引：1，自引：0，他引：1
食盐，即氯化钠（NaCl），为无色透明结晶或白色结晶性粉末，无臭，味咸，易溶于水，具有强烈的渗透和脱水作用，能抑制和杀死多种细菌。原生动物等，用不同浓度药液浸洗、泼洒或排饵口服，可防治多种疾病，是一种经济有效的药物。1防治细菌性鱼病烂鳃病、赤皮病、白皮病鱼种下池前用20－40g／L食盐水溶液浸浴5－20min，有预防效果。白头白嘴病鱼种进池前，全池泼洒硫酸铜和食盐溶液，使他水达到硫酸铜0．7g／m’十食盐Zg／ffi3o竖鳞病用20g／L食盐水和30g／L’J‘苏打（碳酸氢钠）等量混合液浸洗病鱼10min，或用30g／L食盐水浸洗病鱼10… 相似文献
3.
<正>1氯化钠(食盐)中毒氯化钠是家禽日常饲料中必需的营养物质,一般占鸡饲料量的0.25%～0.5%。主要用于补充钠,钠是动物体内维持酸碱平衡和肌肉活动所必需的离子;另外食盐还可增加饲料的适口性,增进食欲。但若食入大量的盐,却可引起中毒。如饲料中的含盐量达到5%～10%,会造成初生雏死亡。因为高浓度的食盐对胃肠道具有刺激作用.容易导致胃肠炎。由于胃肠道渗透压过高,会加剧全身性脱水。过量的食盐被吸 相似文献
4.
不同盐度对生物絮团、对虾生长以及酶活性的影响 总被引：1，自引：0，他引：1
在不同盐度条件下进行凡纳滨对虾的生物絮团养殖试验,研究盐度对生物絮团养殖水质和对虾生长及其酶活性的影响。试验设5个盐度梯度(10、15、20、25、30),生物絮团初始量为20 mL/L,对虾密度为500尾/m^3,试验周期30 d。试验结果显示,15盐度组与20盐度组的对虾体质量增长率最大,达70.73%,10盐度组的体质量增长率最小,达50.24%。盐度越高生物絮团生长越快,30盐度组17 d生物絮团沉降量达200 mL/L,之后逐渐降至43 mL/L,其他组呈相同变化趋势。试验过程中水体总碱度与pH持续降低,但不同组间差异不显著(P>0.05)。盐度越高氨氮累积越快,30盐度组在第6 d达到最大质量浓度8.62 mg/L,之后降至0 mg/L,其他组呈相同趋势变化。盐度越低亚硝态氮累积越快,10盐度组在第6 d达到最大质量浓度9.18 mg/L,之后降至0 mg/L,其他组呈相同趋势变化。硝态氮在不同盐度中呈前期上升的趋势,第16 d之后开始缓慢下降。15盐度组的淀粉酶活性显著高于其他组(P<0.05),其他各组之间无显著差异(P>0.05)。脂肪酶在25盐度组活性最高,盐度升高或者降低酶活性均降低。在10、15、20盐度组中,超氧化物歧化酶、碱性磷酸酶、酸性磷酸酶活性均维持在较高水平,在相同盐度下,肌肉酶活性低于肝胰脏。 相似文献
5.
轻盐醋渍黄鲷鱼片工业化生产技术参数的初步研究 总被引：4，自引：1，他引：3
本文研究了轻盐醋渍黄鲷鱼片工业化生产的工艺技术。通过盐渍、醋渍、加少量生姜等协同抗菌防腐处理和贯穿整个过程的温度、时间、卫生控制 ,保证了产品的质量和安全。结果表明 ,鱼片占整条鱼的重量比为 2 7～ 33% ;解冻鱼鱼片用 18～ 19%盐水浸渍 ,新鲜鱼鱼片用 2 4～ 2 5 .5 %盐水浸渍 ,2～ 3min ,制品盐份含量为 3%左右 ;米醋大约浸渍 10s ,产品pH <5 ,鱼片质地柔软适口 ;装杉木樽聚乙烯薄膜贴体热收缩包装 ,0～ 5℃冷藏 ,保藏期限为 7d。 相似文献
6.
文章通过测定感官分值、菌落总数(TAC)、挥发性盐基氮(TVB-N)、ATP关联物、生物胺等指标,研究了低浓度盐和糖处理对鲟(Acipenser sinensis)鱼片4℃冷藏过程中品质变化的影响。结果显示,T1(1.8%食盐干腌)和T2(1.8%食盐+1.0%绵白糖干腌)组鱼片感官可接受时间均比空白组延长了5 d;空白组菌落总数第6天达到7.34 log CFU·g-1,而T1和T2组在第16和第12天分别达到6.76 log CFU·g-1和6.78 log CFU·g-1;空白组TVB-N的增长速率也显著高于T1和T2组(P0.05);和空白组相比,T1和T2组HxR的含量显著高于空白组(P0.05),但K值及ATP、AMP、IMP含量差异不显著(P0.05);腐胺、酪胺和精胺的含量随贮藏时间的延长升高,T1和T2组腐胺含量显著低于空白组(P0.05)。结果表明,盐和糖的加入,明显改善了鲟鱼片冷藏过程中的品质变化。 相似文献
7.
《南方水产》2002,(9)
021644大西洋鳍鱼片与黑线蟾鱼片冷藏过程中生物化学变化的比较二A col爪p面sonofand haddocK五n毗during气尤U仁‘。,‘v6,竹‘”’-一frozen storaget刊,_Ha’闪ell NK// I.Sci.英〕乃adiiA幼c.一2002,82’(1)一81一97 研究了冷藏鳍鱼鱼片肌肉蛋白质的变化,其中大西洋鳍鱼片产生明显的甲醛量,而黑线鳄鱼片中含甲醛量较少。·蛋白质可提取率和可水解率以及可溶解性和难溶蛋白质中氨基酸含量,与两种鳝鱼片中形成甲醛量趋势一致。对比研究的冷藏条件鱼片分别冷藏在一10℃和一30℃_(空白)下,大西洋鳍鱼片中甲醛形成量很高(20周和30周时分… 相似文献
8.
欧洲鳗鲡淋巴细胞转化试验条件的建立 总被引：5，自引：0，他引：5
通过对培养时间、培养温度、刀豆蛋白A(ConA)质量浓度和鳗鲡血清质量分数4个参数的测定,确定欧洲鳗鲡(Anguilla anguilla)外周血淋巴细胞转化试验四甲基偶氮唑(MTT)法的实验条件。结果表明,在培养时间为42-90 h,培养温度分别为15.0℃、20.0℃、25.0℃和30.0℃时,细胞培养液中ConA质量浓度分别为0、10μg/mL、20μg/mL和30μg/mL,鳗鲡血清质量分数分别为0、5%、10%和15%时,淋巴细胞于20.0℃、含10μg/mL ConA,10%鳗鲡血清的RPMI1640细胞培养液中培养66 h后可获得最好的淋巴细胞转化效果。方差分析结果显示,4个因素中仅鳗鲡血清水平对淋巴细胞转化试验OD值具有极显著影响(P<0.01),而温度、时间和ConA对其影响均不显著(P>0.05)。本研究建立的鳗鲡外周血淋巴细胞转化试验条件为鳗鲡的细胞免疫建立了研究方法。 相似文献
9.
10.
以HBSS溶液为稀释液,DMSO为抗冻剂,0.25 mL麦细管为冻存管,两步降温法超低温冻存黄姑鱼精子,并用单细胞凝胶电泳(SCGE)技术检测了冻精的DNA损伤,荧光双染色流式细胞仪技术(FCM)检测了冻精的细胞膜性结构损伤。结果表明,DMSO质量分数在5%~20%时,冻精的活力与鲜精相比无显著差异;其中DMSO质量分数在10%时,冻精的激活率、运动时间及寿命分别为85.25%±3.95%、(3.23±0.27) min及(3.83±0.33) min。DMSO质量分数在25%、30%时,冻精的活力显著下降。SCGE检测显示,DMSO质量分数在5%~15%时、冻精的DNA损伤与鲜精相比差异不显著,DMSO质量分数为20%、25%、30%时,冻精的DNA损伤明显加重,冻精的DNA损伤与抗冻剂DMSO的质量分数成正相关。FCM检测显示,DMSO质量分数在5%~20%时,冻精中线粒体及细胞膜结构保持完整性的精子比例与鲜精相比无显著差异,DMSO质量分数在25%、30%时,冻精中的线粒体及细胞膜结构保持完整性的精子比例明显下降。分析认为,较高质量分数的DMSO是引起冻精活力下降,DNA、线粒体及细胞膜结构损伤加重的主要原因。 相似文献
11.
Thomas L. Welker Chhorn Lim Mediha Yildirim-Aksoy Phillip H. Klesius 《Aquaculture International》2012,20(1):159-176
Juvenile Nile tilapia (Oreochromis niloticus) were fed with diets supplemented with 0 or 6% NaCl for 10 weeks. Tilapia were exposed to approximately 21 mg/l nitrite-N
after 5 and 10 weeks of feeding to determine the effect of dietary NaCl supplementation on resistance to nitrite toxicity.
Fish were sampled before (baseline, pre-exposure) and after 24 h nitrite exposure to determine the effects of dietary NaCl
on mortality, hematology (hematocrit, hemoglobin, and methemoglobin), and plasma electrolyte dynamics (nitrite, chloride,
sodium, and potassium). After 10 weeks of feeding, tilapia were also challenged with Streptococcus iniae to determine the effect of sodium chloride on immunity. Tilapia fed with the NaCl-supplemented diet had significantly higher
weight gain compared with the control group, which was associated with a significant increase in feed intake in the NaCl group.
Mortality from nitrite exposure was lower in tilapia fed with the NaCl-supplemented diet compared with the control group at
5 and 10 weeks, but the differences were not significant. However, dietary NaCl supplementation caused a significant decrease
in plasma nitrite levels after nitrite exposure. The dietary reduction in nitrite may be related to the increase in plasma
chloride in the 6% NaCl-supplemented fish. A direct link between the effects of dietary NaCl supplementation on methemoglobin
(MetHb) could not be established. Tilapia in this study were subjected to acute nitrite toxicity. Dietary sodium chloride
may be more effective in protecting against nitrite toxicity at lower levels of nitrite, but the conditions at which it proves
to be effective may be limited and requires further investigation. Feeding NaCl to tilapia did not affect susceptibility to
S. iniae or immune function, but nitrite exposure cause a stress-related reduction in non-specific immune function. This is the first
study to examine the effects of dietary salt on nitrite toxicity in tilapia. 相似文献
12.
ABSTRACT: Elution and internal migration of free amino acids (FAA) in fish meats by soaking were investigated when the meat strips were soaked in various concentrations of sodium chloride (NaCl) or sorbitol solution. Rapid decrease of FAA in an earlier phase of soaking was followed by a mild one, irrespective of the kind and the concentration of soaking solution. The loss of FAA by soaking in NaCl solution was slightly larger than that in sorbitol solution. However, regardless of the kinds of soaking solution, the elution of FAA from fish meats by soaking was only dependent on the soaking time, independently of the concentration, namely osmotic pressure of the soaking solution. Conversely, sluggish migration of FAA from the inside to the surface of the meat strips proceeded by soaking. These results suggested that the elution of FAA from fish meats by soaking was driven by a simple diffusion from the surface of the meats to soaking solution, but it was regulated by sluggish migration rate of FAA in fish meats. 相似文献
13.
为开发一种低盐健康新型的使用复合咸味剂腌制罗非鱼片的加工技术,本研究以罗非鱼片为原料,通过单因素实验,考察氯化钠分别与氯化钾、苹果酸钠、白砂糖不同添加量组合对腌制罗非鱼片的感官品质、含盐量、水分含量、蛋白水解指数和质构的影响,采用Box-Behnken响应面法优化复合咸味剂的最佳配比参数。结果显示,氯化钾、苹果酸钠、氯化钠添加量对罗非鱼片品质影响显著,白砂糖添加量对罗非鱼片品质影响不显著;通过Box-Behnken响应面法优化得到复合咸味剂腌制罗非鱼片的最佳工艺条件:氯化钾添加量为2.6%、苹果酸钠添加量为1.3%、氯化钠添加量为9.1%、白砂糖添加量为0.5%。优化后产品的感官评分为89,含盐量为2.81%,表明实验模型可以用于预测实际值。研究表明,与对照组相比,产品的钠含量降低了22.92%,从而为罗非鱼的加工提供了一种低盐低钠快速腌制的加工新技术。 相似文献
14.
《Aquaculture (Amsterdam, Netherlands)》1987,64(4):333-338
The effect of feeding a high salt diet on the survival rates of some fresh water Oreochromis (formerly Sarotherodon) species in marine culture was experimentally investigated. High salt diet (10% NaCl) was fed to O. mossambicus, O. spilurus and O. aureus/O. niloticus hybrids for a period of 4 weeks and the survival rates were estimated after each week by directly transferring the species to various salinity levels. Feeding of dietary sodium chloride considerably enhanced the survival rates of O. mossambicus up to 84%, and the O. aureus/O. niloticus hybrids and O. spilurus up to 62% and 50%, respectively, in sea water. Best survival rates were recorded after 2 weeks of feeding the salt diet for O. mossambicus and O. aureus/O. niloticus hybrids, whereas in O. spilurus best survival was not achieved until 3 weeks. Contrary to the sudden increase in plasma osmotic concentration recorded in the fish transferred directly from fresh water to 60% sea water, high salt diet feeding prior to the transfer resulted in only a slight increase in the plasma osmotic concentration in sea water. 相似文献
15.
Tooru Ooizumi Eiko Nagata Ayumi Furutani Yoshiaki Akahane Jun Shirai 《Fisheries Science》2008,74(5):1187-1194
Permeability of Na-gluconate, Na-malate and Na-acetate into fish-meat strips by soaking, and their osmotic dehydrating effects
were investigated in comparison with those of sodium chloride (NaCl) and sorbitol. Carboxylic acids, anion species of carboxylates,
were less permeable into soaked meats than chlorine of NaCl, and their permeability was similar to that of sorbitol. However,
the permeation of sodium, cation species of the carboxylates and NaCl, was promoted with the concentration of free sodium
ion dissociated in soaking solutions. The ratio of sodium to the anion species in soaked meats was varied, depending on the
numbers of the sodium atom in the molecules as well as the dissociation degree of the ionic compounds in the soaking solution.
Furthermore, the osmotic dehydrating effects of Na-gluconate and Na-malate were analogous with that of sorbitol, and higher
than those of NaCl and Na-acetate. These results indicated that the permeation characteristics and the osmotic dehydrating
effects of the carboxylates were associated with their ionization in soaking solution as well as their molecular weights. 相似文献
16.
The present study evaluated the physiological responses of matrinxã, Brycon cephalus (Günther) submitted to transport stress under the influence of sodium chloride. Different salt concentrations (0.0%, 0.1%, 0.3% and 0.6%) were added to four 200-L plastic tanks. Each tank was stocked with 30 fish (mean weight 1.0 ± 0.2 kg) and transported for 4 h. Blood was sampled prior to transport and immediately after and 24 and 96 h after transport. Plasma cortisol and glucose and serum sodium and potassium, plasma chloride and ammonia were analysed. Changes in plasma cortisol were observed immediately after transportation, except in fish transported in 0.3% and 0.6% salt. Twenty-four hours later, this hormone had returned to its initial level in all fish. Blood glucose was not changed in fish treated with 0.6% salt immediately after transport, and returned to the initial level within 96 h after the other treatments. All treatments resulted in lower levels of plasma chloride after transport, except for fish treated with 0.6% salt, with fish treated with 0.0% and 0.3% salt recovering 24 h later. Serum sodium decreased immediately after transport only in the control fish, returning to the initial level 24 h later. The results indicate that treatment with 0.6% NaCl reduces most of the physiological responses of matrinxã to the stress of transport. 相似文献
17.
18.
Discoloration profiles of dark muscle of skinned tilapia fillets were examined during iced storage after pretreatment with
lactic acid (LA) or sodium carbonate (SC). During the subsequent storage, the a* values decreased gradually, and changed more rapidly when the pH was lower than 6.3. The fillet pretreated with 10% (v/v)
LA exhibited the highest metmyoglobin formation ratio (MetMb%), followed by the fillet pretreated with 5% (v/v) LA, the control
fillet, and the fillet pretreated with 10% (w/v) SC. The sample pretreated with 10% LA showed a marked decrease in the a* value. Discoloration of the control was not observed until the ninth day of iced storage, and no discoloration was observed
up to the 11th day for the fillet pretreated with 10% SC. These fillet discoloration profiles were subsequently verified using
the myoglobin (Mb) fraction prepared from the dark muscle. MetMb% of the Mb fraction gradually increased during storage, and
this increase accelerated at pH values of <6.3. Discoloration of the Mb fraction also showed a similar tendency, and no significant
discoloration was observed at pH values of >6.5. These results suggest that pH greatly affects the discoloration rate of the
dark muscle of skinned fillet, and the critical pH for the accelerated autooxidation of tilapia Mb is in the range 6.3–6.5. 相似文献
19.
本文通过试验和方差分析,研究了不同盐类及其浓度和浸泡时间对鱿鱼肉片保水性的影响。结果表明,鱿鱼肉片的最适保水工艺条件是:食盐浓度0.5％,三聚磷酸盐0.5％,浸泡时间7-8h。 相似文献
20.
Rainbow trout fed a normal salt diet (1.3% NaCl) or a high salt diet (12% NaCl for at least 6 months) were chronically cannulated
in the dorsal aorta and received 10 μg kg−1 ANP (1–28 human, UBC-Bioproducts) infused over a 10 min period. This had an insignificant influence on sodium balance, blood
electrolytes and branchial sodium fluxes. In fish given a normal diet, the blood pressure and heart rate were uninfluenced
by ANP, but pulse pressure was reduced by on average 60% and in some cases was not evident at all. Blood pressure in the fish
fed a high salt diet was significantly higher than in the control fish; this together with heart rate and pulse pressure was
not affected by ANP administration. 相似文献