共查询到20条相似文献，搜索用时 31 毫秒
1.
Physicochemical changes of Japanese cockle foot parts occurring during cooking and cold storage at 4°C for 10 days were examined. Raw samples decreased in weight by 27% during cooking at 85°C for 15 s. Both raw and cooked samples decreased in weight to the same extent of 22–23% during the 10-day cold storage. The levels of ATP and related compounds, as well as those of free amino acids, were higher in raw than in cooked samples, although the former were found by sensory evaluation to have a stronger fishy odor. Raw samples started to decrease in ATP content after 5 days of cold storage, showing K' values of 18 and 42% after 5 and 7 days, respectively. The L* value in the Hunter scale color evaluation increased during the cold storage of raw samples, revealing a gradual disappearance of its original purple–gray color. Meanwhile, the L* value of cooked samples remained constant during the cold storage. The tensile strength of cooked samples was significantly higher than those of both raw samples before and after the cold storage, indicating increased toughness by cooking. 相似文献
2.
Shudong He Walid Elfalleh Xianbao Sun Hui Chen Hanju Sun 《Journal Of Aquatic Food Product Technology》2019,28(1):93-106
Volutharpa ampullacea perryi (false abalone) meats were water cooked at 75–100°C for 5–60 min, and the changes in weight loss, pH, color, in vitro digestibility, texture, microstructure, and sensory characteristics were investigated. The weight rapidly decreased in the initial cooking and decreased slightly with the extension of both heating temperature and time. Obvious differences in color were found compared between the raw and cooked meats with respect to ΔL*, Δa*, and Δb* values. Digestibility was significantly improved with the thermal treatments. Textual properties, such as hardness, springiness, chewiness, and resilience, improved with the increasing of thermal intensity, but reduced with overcooking, and the variations were further confirmed by the scanning electron microscopy analysis. The samples boiled at 90–95°C for 10–15 min and 100°C for 5–10 min acquired better acceptance in the sensory evaluation. The complex relationship among cooking conditions and physicochemical and histological characteristics of meat as well as the consumer perceptions was illuminated by the principal components regression analysis. These results could provide useful information for quality control in V. a. perryi meat cooking. 相似文献
3.
Mohammed Ismail Hossain Yoshiaki Itoh Katsuji Morioka Atsushi Obatake 《Fisheries Science》2001,67(4):710-717
ABSTRACT: To clarify the contribution of polymerization of myosin heavy chain (MHC) by disulfide bonding to increased gel strength of cooked gel via preheating, the pastes of walleye pollack surimi (SS and C grades) were preheated at 25°C and 40°C for a variety of hours prior to heating at 80°C for 20 min. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns of cooked gels were analyzed with and without reducing the samples, which were solubilized in 8 M urea–2% SDS solution. The formation of polymers by disulfide bonding in cooked gels was almost constant in each of the SS and C grade surimi gels despite the period of preheating. Therefore, it was suggested that polymerization by disulfide bonding occurred during cooking at 80°C and not during preheating. 相似文献
4.
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
5.
ABSTRACT: Differences in taste preference and the levels of extractive components and glycogen were compared between cooked meats of small abalone Haliotis diversicolor fed either gracilar (G-small abalone) or an artificial diet (A-small abalone). Using sensory tests, taste preference of cooked meats was significantly higher for A-small abalone than for G-small abalone. Results of clustering analysis and principal component analysis of chemical data also revealed that the two cooked meats differed from each other in terms of their measured constituent compositions irrespective of sampling periods. Compared with G-small abalone, A-small abalone meats were lower in taurine and arginine, but higher in glycine (Gly), glutamic acid (Glu), alanine, serine, proline, adenosine monophosphate (AMP), and glycogen. It is concluded that the discrepancy in the levels of taste-active components of abalone, such as Gly, Glu, and AMP, is likely to be responsible for the differences in taste preference between G- and A-small abalone cooked meats. 相似文献
6.
ABSTRACT: Attempts have been made to assess the end-point temperature (EPT) of heated fish and shellfish meats by using the coagulation method together with sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis and enzyme activity determination. Unfrozen and frozen fish and shellfish meats were heat-treated at different selected temperatures with 0, 15 or 30 min holding times. Proteins were extracted with NaCl solution. The coagulation method was able to determine EPT of heated fish and shellfish meats between 60 and 67°C. SDS-PAGE patterns of the filtrates from heated meats were closely related to the results of the coagulation method and enzyme activity determination. Two proteins responsible for producing coagulum of fish meat extracts seem to be lactate dehydrogenase (LDH) and glyceraldehyde phosphate dehydrogenase (GAPDH). End-point temperatures determined by these methods were not significantly different between unfrozen and frozen samples. On the contrary, a highly thermostable protein with a molecular mass of 35 kDa was detected in heated shellfish meats up to 108°C. In scallop adductor muscle, this highly thermostable protein was found to be the tropomyosin subunit from its amino acid composition and their partial sequences. Tropomyosin could be used as an EPT indicator up to 108°C for heated shellfish meats. 相似文献
7.
ABSTRACT: The present work evaluates the effect of vacuum treatment on smoke penetration into boiled skipjack loins for the production of smoke-dried skipjack. Using a vacuum freeze-dryer, the boiled skipjack loins were vacuumed immediately after being boiled at a pressure of 400 Pa for 30 min in order to reduce the lipid and water contents. The vacuumed boiled meats were then smoked and dried at 90 ± 10°C for 3 h a day for 6 days in a metal kiln (internal diameter 24 cm × 24 cm × 70 cm height), using an electric heater (1.2 kW) to heat and generate smoke from cherry tree wood chips. Also, non-vacuumed boiled meats were smoked in the same manner as a control. The vacuum treatment reduced the lipid and water contents by as much as 0.6% and 2.7% on the wet weight basis, respectively. Histological observations showed many clearances among the muscle fibers of the vacuumed boiled meats. The content of phenols that had penetrated the vacuumed boiled meats during the smoke drying procedure was significantly larger ( P < 0.05) than that of the non-vacuumed boiled meats. Accordingly, the vacuum treatment accelerated the penetration of phenols into the boiled meats and enhanced the function of antioxidant substances, which improved the quality of the smoke-dried skipjack. 相似文献
8.
During refrigeration, lipid oxidation is a major factor contributing to post-mortem deterioration of flesh quality. Polyunsaturated fatty acids (PUFA), especially n -3 PUFA, are present in high concentration in fish tissues, and in oils used in diets, and are readily susceptible to peroxidation. α-Tocopherol (AT) can reduce tissue lipid peroxidation in vivo and post mortem. The effect of increasing the tissue level of AT by dietary supplementation of α-tocopherol acetate (ATA) was therefore investigated. Commercial salmon diets C, M and H, high in lipids, containing 184, 573 and 865 mg ATA kg−1 diet DM (dry matter) were fed to 18 fish per treatment. Dietary AT: PUFA ratios were 2.0, 6.3, and 9.5 mg g−1 for diets C, M and H, respectively. Fish (mean initial live weight 630 g) were slaughtered after 50 and 78 days of feeding. Fillet samples were analysed fresh or after storage at 4 °C for 12 days and –20 °C for 12 months. Lipid oxidation was measured using the thiobarbituric acid test. Colour score, but not carotenoid content, of fillets was significantly higher between 6 and 12 days of fresh storage in fish fed diets M and H compared with those fed diet C. Colour score, carotenoid content and ΑΤ content decreased and the content of lipid oxidation products increased following storage of fillets at –20 °C for up to 12 months, although lipid oxidation was always significantly lower in fish fed diets M and H. 相似文献
9.
ABSTRACT: Purified trimethylamine- N -oxide demethylase (TMAOase)from walleye pollack muscle is a thermostable protein that was notinactivated after heating at 80°C for 30 min.The heated enzyme was electrophoresed in the same manner as fornative enzyme. Circular dichroism (CD) spectra for purified enzymechanged reversibly in the temperature range of 10–80°C.As the enzyme was still active at 80°C, the CD spectralchange did not directly relate to enzyme activity. TMAOase activity inthe myofibrillar fraction decreased sharply above 30°C,but was extracted and recovered from the heated myofibrillar fraction,suggesting that the activity seemed to be interrupted and apparently inactivateddue to the thermal alteration of myofibrillar proteins or some unknownfactors. The complicated profile found in dimethylamine (DMA) formationfrom trimethylamine- N -oxide (TMAO) in walleye pollack muscleduring heating consisted of both enzymic and non-enzymic processes.Most DMA was produced enzymatically below 40°C and interruptedabove 40°C. Therefore, DMA and trimethylamine was formednon-enzymatically at high temperatures regardless of the presenceof native enzyme. A new, simple and easy purification method wasproposed based on the thermostable nature of the enzyme. 相似文献
10.
In-Seok Park Eun-Mi Kim Seon Rang Woo Sung-Yong Oh Dong Soo Kim Jun Wook Hur 《Fisheries Science》2006,72(4):719-722
ABSTRACT: The aim of this study was to establish effective procedures for chromosome manipulation in greenling Hexagrammos otakii Jordan et Starks, which has enormous aquacultural potential. To accomplish this, temperature-dependent measurements of the mitotic intervals (τ0 ) were carried out. The τ0 in this fish was determined by averaging the duration of the first and third embryonic divisions at temperatures ranging 5–25°C. At higher temperatures, eggs developed faster and underwent more identical development. For greenling, τ0 were 341.1 ± 3.60 min at 5°C, 275.5 ± 4.53 min at 10°C, 189.7 ± 6.93 min at 15°C, 99.2 ± 8.27 min at 20°C and 34.2 ± 8.74 min at 25°C. There were strong, negative correlations between the τ0 and water temperatures at all temperatures studied ( Y = −79.3 X + 425.3, R 2 = 0.9968, where Y is the mitotic interval and X is the temperature). 相似文献
11.
Cultured adults of ezo abalone, Haliotis discus hannai (shell length, 89.3 ± 6.4 mm and flesh dry weight, 13.0 ± 1.6 g; n = 12) were exposed to different temperatures (10 and 25 °C) to determine whether respiration effects were induced by artificial closure of the second and third tremata (respiratory pores). A respirometer was used to determine the oxygen consumption rates (OCRs) as measures of metabolic activity. The closed tremata were the second and third of the four open tremata anterior to the head of the abalone. The OCRs of starved abalone were measured under constant conditions (CC: constant dark and constant temperature) during a 240-h period, consisting of 120 h before and 120 h after the closure of tremata. The endogenous rhythm of the OCRs in cultured ezo abalone exhibited a dominant circadian rhythm (unimodal rhythm) in the latter half of the experimental period and occasionally showed a weaker but similar circatidal rhythm (bimodal rhythm) in the first half of the experimental period regardless of temperature. The results from the present study indicate that the rhythmicity of the OCRs in starved abalone is not affected by closure of the second and third tremata. This study offers essential physiological information for utilizing tremata in developing a tagging technique in abalone. 相似文献
12.
Min Ouk Park Woo June Hur Soo-Yeon Im Dong-Won Seol Jinhwan Lee & In-Seok Park 《Aquaculture Research》2008,39(8):877-884
The efficacy of clove oil as an anaesthetic and at producing a physiological response (plasma cortisol and glucose) was evaluated in the kelp grouper, Epinephelus bruneus . To acquire complete anaesthesia in less than 3 min and recovery in <10 min, three doses of clove oil were tested at 18, 22 and 26 °C. Although higher anaesthetic doses resulted in shorter induction times and longer recovery times, and a lower temperature resulted in longer anaesthesia induction and slower recovery, we found the optimal dose and administering temperature of clove oil to be 250–300 mg L−1 at water temperature of 18 °C, 150–200 mg L−1 at water temperature of 22 °C and 50–100 mg L−1 at water temperature of 26 °C respectively. Following the administration of 150 mg L−1 of clove oil at 22 °C, the plasma cortisol level was highest (4.24 ± 1.571 μg dL−1 ) after 12 h and the plasma glucose was highest (92.7 ± 9.61 mg dL−1 ) after 2 h. These results should be useful to the aquaculture industry, where anaesthesia is necessary for a range of activities. 相似文献
13.
The growth and mortality of Neptunea arthritica juveniles hatched from different egg masses (controlled conditions and field) reared at 10 and 15 °C, and provided with sardine (D1) and polychaete (D2) as foods were evaluated. Results showed that diet type and water temperature significantly affect the growth and mortality. Interaction between these factors reflected robust relationship among them, but restricted exclusively to growth. Through the study period, juveniles treated at 10 °C showed maximum increments of 2.5 mm (shell length), 2.3 mm (shell width) and 0.25 g (body weight) from their initial size. While maximum values of those treated at 15 °C for the above-mentioned parameters were 7.6 mm, 5.5 mm and 1 g respectively. In both cases, these increments were recorded for individuals fed with sardine. Mortality was significantly affected by diets and water temperature, which significantly increased under D2 [10 °C (20–67%), 15 °C (70–87%)] or 15 °C [D1 (30–83%), D2 (70–87%)]. According to the results, juveniles of N. arthritica could be maintained under controlled conditions, which allows growth improvement. Mortality appears to be the limiting factor, but this could be improved by the implementation of efficient culture method, basically oriented to increase the water quality. 相似文献
14.
Benjamín García García Jesús Cerezo Valverde Felipe Aguado-Giménez José García García & María D Hernández 《Aquaculture Research》2009,40(10):1202-1212
Four ongrowing cycles of common octopus ( Octopus vulgaris ), each with two stocking densities, were carried out in an offshore area in order to evaluate the effect of the following variables on growth ( G , % body weight day−1 ) and mortality ( M , % day−1 ): weight ( W , 0.5–3.0 kg), temperature ( T , 14–26 °C), stocking density (SD, 6–46 kg m−3 ), size dispersion, expressed as coefficient of variation (CV, 13–42%) and significant wave height (SWH: 0.4–1.2 m). The assays were performed in an 8 m3 stainless-steel floating cage divided into two compartments of 4 m3 each. For the range of temperatures considered (14–26 °C), G depended significantly on T and SWH, with maximum G values being obtained at 18.5 °C and with an important negative effect of SWH. M depended significantly on T, W and CV, mortality being minimal at 18 °C. The two other variables had an antagonistic effect, mortality increasing with greater size dispersion – suggesting that animals should be graded throughout the process – although the effect diminished as the sizes increased. The results point towards two alternatives for the commercial ongrowing of octopus under the particular conditions of the present study: (A) two ongrowing cycles of 3.5 months to reach a final weight of 2.5 kg or (B) one 5-month cycle to reach a final weight of 3.5 kg. 相似文献
15.
Abstract Yellowfin sea bream Acanthopagrus latus (Houttuyn) (0.98 ± 0.27 g) were examined for temperature and salinity tolerances at nine different environmental regimes (0.3, 15 and 33 ppt combined with 10, 25 and 32 °C), in which the fish were subjected to gradual and sudden changes in temperature and salinity respectively. The 50% CTMax (critical thermal maximum) and the UILT (upper incipient lethal temperature) were in the range of 34.8–38.2 °C and 32.8–36.4 °C respectively. The 50% CTMin (critical thermal minimum) and the LILT (lower incipient lethal temperature) were in the ranges of 4.9–9.4 °C and 7.1–17.6 °C respectively. The 50% CSMax (critical salinity maximum) and the UILS (upper incipient lethal salinity) were in the ranges of 54–69‰ and 9–44‰, respectively. The fish at lower temperature (10 °C) and salinity of 33‰ tolerated temperature as low as 6 °C when the temperature was decreased gradually. The fish at 33 and 15‰ and lower temperature (10 °C) tolerated salinity as high as 66–67‰, whereas those at freshwater salinity level (0.3‰) and 32 °C tolerated salinity to 50‰ when salinity was increased gradually. The relationships among UILT, LILT, 50% CTMax, 50% CTMin, UILS, 50% CSMax, salinity and temperature are given. 相似文献
16.
Shunsuke Moriyama Katsuo Tashiro Suehiro Furukawa Hiroshi Kawauchi 《Fisheries Science》2008,74(4):860-866
ABSTRACT: The ability of salmon growth hormone (sGH) to accelerate the somatic growth of juvenile abalone Haliotis discus hannai by immersion was examined. After immersion for one hour into a sGH-rich solution at a concentration of 30 mg/L, the sGH immunoreactivity in the body fluid of abalone was maximal after one day, and levels were still detectable at two days. No immunoreactivity was observed in the control group. Following immersion for one hour at one or two-week intervals for 120 weeks into the sGH-rich solution at 30 mg/L, the sGH-immersed abalone exhibited a significant increase in shell length and body weight. On the other hand, abalone immersed into a salmon prolactin (sPRL)-rich solution at 30 mg/L for one hour showed a lower increase in both shell length and body weight than the sGH-immersed abalone. No increases in shell length and body weight were observed in either the bovine serum albumin-immersed abalone or untreated controls. These results provide evidence that sGH can be transported from ambient water into the circulatory system of abalone, and can subsequently improve the somatic growth of juveniles. 相似文献
17.
Effects of constant and cyclical thermal regimes on growth and feeding of juvenile cutthroat trout of variable sizes 总被引：2，自引：0，他引：2
Abstract – The effects of constant (12, 18, and 24 °C) and cyclical (daily variation of 15–21 and 12–24 °C) thermal regimes on the growth and feeding of Lahontan cutthroat trout ( Oncorhynchus clarki henshawi ) of variable sizes were examined. Higher constant temperatures (i.e., 24 °C) and more variable daily temperatures (i.e., 12–24 °C daily cycle) negatively affected growth rates. As fish mass increased (from 0.24 to 15.52 g) the effects of different thermal regimes on mass growth became more pronounced. Following 14 days exposure to the thermal regimes, feeding rates of individual fish were assessed during acute exposure (40 min) to test temperatures of 12, 18, and 24 °C. Feeding rate was depressed during acute exposure to 24 °C, but was not significantly affected by the preceding thermal regime. Our results indicate that even brief daily exposure to higher temperatures (e.g., 24 °C) can have considerable sublethal effects on cutthroat trout, and that fish size should be considered when examining the effects of temperature. 相似文献
18.
Fatema Hoque Shikha Mohammed Ismail Hossain Katsuji Morioka Satoshi Kubota Yoshiaki Itoh 《Fisheries Science》2006,72(4):870-876
ABSTRACT: In order to elucidate the mechanism of the changes in gel forming characteristics of fish meat by pH-lowering, the gelation-temperature curve and the gelation-moisture content curve were examined using the acidified walleye pollack surimi or neutralized one after acidification. In the gelation-temperature curve, the gel strength was highest at 30°C and lowest at approximately 50–60°C, irrespective of pH shifting. The gel strength at 30°C and 80°C decreased with the decrease in pH value. The neutralization of acidified surimi improved the gel strength, but it was considerably lower than the original gel strength. The gel strength at 50–60°C was not affected by pH lowering. The gel strength at 80°C could not be revived to the original by pH readjustment, either in the presence or in the absence of EDTA. These results suggest that irreversible changes of meat protein take place under the low pH, and the oxidation ability of sulfhydryl (SH) groups of protein molecule is not affected by pH-shifting. 相似文献
19.
20.
The effects of temperature on growth, food-conversion ratio (FCR) and feeding intensity of juvenile dusky kob Argyrosomus japonicus (23.7±2.6 g fish−1 ) were assessed over the temperature range 17.5–28.5 °C in a 42-day growth trial. Growth increased with increasing temperature up to an optimum after which it declined. Specific growth rates were 2.05% and 1.2% day−1 for the fastest (25.3 °C) and the slowest (17.5 °C) treatments respectively. Food-conversion ratio peaked at a lower temperature than growth. Optimal (0.72 kg kg gain−1 ) and least efficient (1.40 kg kg gain−1 ) FCR were found at 21.7 and 17.5 °C respectively. Feeding intensity was linearly related to temperature within the range of 17.5–28.5 °C. These results corresponded to the thermal preference (25–26.4 °C) and natural temperature distribution (12–28 °C) of South African dusky kob. Determination of the temperature range that does not limit growth is a prerequisite to assess the relationship between growth and environmental variables such as light intensity, feeding regime and stocking density. Consequently, experiments to determine the effects of these environmental variables on growth and aquaculture potential of dusky kob should be conducted at 24–26 °C. 相似文献