鱼类加工副产物的食用化及其在鱼肉重组制品中的应用

在鱼类加工过程中会产生大量的副产物,其中具有多种生物活性物质,如胶原蛋白、明胶、甲壳素、脂肪酶、蛋白酶及生物活性多肽等。本文介绍了鱼类加工副产物的营养保健功能和风味特征,列举了常见副产物的基本营养成分和氨基酸组成,并系统归纳了具体副产物中含有的生物活性成分,同时概括了鱼肉重组制品的分类及其重组技术,综述了副产物在鱼肉重组制品中的应用现状,并结合实际展望了鱼类加工副产物的发展与应用前景。以期为高效利用鱼类加工产生的副产物提供借鉴,并为其进一步开发利用提供有益参考。     

响应面法优化鱼肉重组制品加工工艺

为研究淀粉、转谷氨酰胺酶和大豆蛋白对鱼肉重组制品品质的影响,以淀粉、转谷氨酰胺酶和大豆蛋白的不同添加量为因素,凝胶强度及白度为考察指标,做单因素和二次回归正交旋转组合试验,结果得到最佳工艺条件:淀粉39.11%、转谷氨酰胺酶1.38U/g鱼肉、大豆蛋白3.56%。与传统的15%淀粉添加量的鱼肉重组制品进行对照试验,结果新型鱼肉重组制品的品质优于传统鱼肉重组制品。     

鱼肉的组织质地及其在加工过程中的变化

与畜肉相比,鱼肉具有柔软细腻的组织,目前鱼制品的组织质地已引起人们的关注.分析了鱼肉的组织结构和质地,并对加热、冷冻、盐渍、烟熏等加工方式对鱼肉质地的影响进行了综述.     

高淀粉含量对鱼肉重组制品弹性和白度的影响

为研究小麦淀粉、玉米淀粉和马铃薯淀粉对鱼肉重组制品弹性和白度的影响.以小麦淀粉、玉米淀粉和马铃薯淀粉的添加量为因素.弹性为考察指标做单因素和正交试验,得出试验工艺条件为小麦淀粉20%、玉米淀粉16%、马铃薯淀粉18%.与传统的15%淀粉添加量进行对照试验.结果表明,以上淀粉添加量的鱼肉重组制品在白度和弹性上都比传统的鱼肉重组制品高.     

鱼肉加工过程特征气味物质变化研究进展

鱼肉制品美味且具有较高营养价值,目前我国鱼肉原料及加工制品种类众多,其风味受到普遍关注,目前多采用固相微萃取-气相色谱-质谱和电子鼻等技术研究此加工过程的特征气味物质成分变化。不同的加工方式对鱼肉中的特征气味物质具有不同影响,该文章综述多种淡水鱼和海水鱼挥发性风味及其特征气味物质,同时从热加工、发酵、腌制等不同加工方法的角度探讨其对同一或不同种鱼类风味形成的研究,另外比较分析了多种鱼肉加工前后的特征气味物质变化,进而为引导风味优良的鱼肉制品生产提供理论支撑。     

鱼糜制品加工技术及设备

鱼糜制品加工技术及设备魏丕恒机械工业部食品装备设计研究所１概述世界上发达国家的海洋捕捞业和水产品加工业发展较早，技术上也很先进。日本在这方面称得上是先进的。日本鱼糜制品的生产历史悠久，主要分生鱼糜和熟鱼糜两大类，其传统制品有：鱼肉火腿、鱼肉香肠、烤鱼...     

带鱼纯鱼肉重组工艺以及制品蛋白质体外消化的研究

研究了带鱼纯鱼肉的重组工艺。在单因素试验的基础上,在5℃反应温度下,以谷氨酰胺转胺酶用量、作用时间和NaCl用量3个因素为工艺参数,以鱼肉重组制品的凝胶强度为响应值,通过响应面分析对工艺条件进行优化,优化后的工艺条件为:谷氨酰胺转胺酶用量1.25%,作用时间为2.97 h,NaCl用量为1.01%。在优化工艺条件下,鱼肉重组制品的凝胶强度为2 437.41 g.mm,其蛋白质体外消化率为89.14%,稍高于其他实验组。     

基于不同提取方式的鱼皮胶原蛋白对重组鱼肉品质的影响

为了提高淡水鱼糜制品的品质,本研究以草鱼为原料,用盐法、酸法和碱法提取鮰鱼皮中的胶原蛋白,探究其对重组鱼肉品质的影响及作用机制。通过对重组鱼肉的凝胶强度、TPA质地特性(硬度和咀嚼性)、析水率以及白度值的分析变化,综合评判胶原蛋白对重组鱼肉品质的影响,并通过化合作用力、蛋白质溶解率和TCA可溶肽含量,以及石蜡组织切片和SDS-PAGE探究了鱼皮胶原蛋白在重组鱼肉中的作用机制。结果发现:胶原蛋白显著提升了重组鱼肉的品质特性,提升效果为碱法酸法盐法;而其作用机制也有差异:碱溶性胶原蛋白与鱼糜凝胶的过程中不仅形成二硫键,且活化了內源转谷氨酰胺酶(TG)生成较多非二硫共价键,增强了凝胶网络结构;酸溶性胶原蛋白在凝胶时形成了二硫键,增强凝胶作用力;而盐溶性胶原蛋白与鱼肉蛋白形成的高分子物质增强了凝胶网络结构。     

鱼糜功能特性的研究现状

鱼糜制品是将鱼肉经采肉、漂洗、擂溃、拌馅、成型、熟制等工艺过程而制成的产品,我国已有一些企业生产鱼香肠、鱼丸、冷冻鱼糜、鱼排、鱼糜蟹腿等产品。在鱼糜制品的加工过程中,鱼糜的功能特性对产品的质量有很大的影响,本文就国内外目前对鱼肉功能特性方面的研究进行综述,以用于指导鱼糜制品的加工工艺条件的确定,以获得最好的产品质量。1　鱼肉蛋白质的凝胶特性鱼肉蛋白质的加工特性包括保水性、粘着性、乳化性和凝胶特性。保水性是指当肉受外力作用时,如加压、切碎、加热、冷冻、解冻、腌制等加工或贮藏条件下保持其原有水分与添加水分…     

猪肉型鱼肉香肠的制作

随着我国加入WTO，各地渔业主管部门把水产品加工作为产业结构调整的手段来抓，水产品加工能力得到了很大的提高，鱼肉制品的种类也越来越丰富。将畜肉加入到鱼肉中制作成畜肉型鱼肉香肠，是现代新发展的鱼肉制品之一，既增加了香肠品种，又体现了水产品特色，具有较好的市场前景。现将猪肉鱼肉香肠的制作方法介绍如下。     

Sampling-rate calibration for rapid and nonlethal monitoring of organic contaminants in fish muscle by solid-phase microextraction

Solid-phase microextraction (SPME) is a promising technique for determining organic contaminants within biotic systems. Existing in vivo SPME-kinetic calibration (SPME-KC) approaches are unwieldy due to the necessity of predetermining a distribution coefficient for the analyte of interest in the tissue and the preloading of a calibrating compound to the fiber. In this study, a rapid and convenient SPME alternative calibration method for in vivo analysis, termed SPME-sampling rate (SPME-SR) calibration, was developed and validated under both laboratory and field conditions to eliminate such presampling requirements. Briefly, the SPME probe is inserted into tissue, in this study fish dorsal-epaxial muscle, for 20 min allowing the concentrations of target analytes in the fish muscle to be determined by the extracted amount of analyte and the predetermined sampling rates. Atrazine, carbamazepine, and fluoxetine were detected nonlethally in the low ppb levels within fish muscle, with both laboratory and field-derived results obtained by in vivo SPME-KC comparable (within a factor of 1.27) to those obtained by lethal sampling followed by tissue liquid extraction. The technique described in this study represents an important advance which broadens the application of SPME in vivo sampling technology.     

鱼精蛋白的研究与开发

鱼精蛋白是存在于各类鱼精巢组织中的一种多聚阳离子肽,具有高效、安全、功能性等特点,是值得开发的一种新型天然食品防腐剂。本文对鱼精蛋白的理化性质、提取工艺、抗菌机制和存在的问题及展望等方面进行了综述。     

Contribution of Retained Organ Tissues to the Alkaline Protease Content of Mechanically Separated Atlantic Croaker (Micropogon undulatus)

The greater texture breakdown observed in gel-type products prepared from mechanically separated tissue as opposed to manually separated tissue can to some extent be attributed to the significantly higher protease activity measured in mechanically separated tissue. Failure to thoroughly wash eviscerated fish prior to mincing appears to result in the retention of tissue from internal organs as evidenced by a concommitant increase in protease activity in the minced tissue. Alkaline protease activity in croaker kidney and liver is several thousand fold higher than in skeletal muscle. Addition of kidney and liver tissue to deboned tissue from thoroughly washed fish results in increased protease activity and degradation of the fish tissue upon comminuting and cooking at 60°C. Isoelectric focusing provided evidence that the increased alkaline protease activity observed in mechanically separated fish tissue resulted to some degree from retention of kidney tissue in the fish mince. Isolation of Ca⁺⁺-dependent protease fractions from liver also implicated contamination from this source as an additional contribution to the total protease activity of minced fish.     

Laser ablation ICP-MS Co-localization of mercury and immune response in fish

Mercury (Hg) contamination is a global issue with implications for both ecosystem and human health. In this study, we use a new approach to link Hg exposure to health effects in spotted gar (Lepisosteus oculatus) from Caddo Lake (TX/LA). Previous field studies have reported elevated incidences of macrophage centers in liver, kidney, and spleen of fish with high concentrations of Hg. Macrophage centers are aggregates of specialized white blood cells that form as an immune response to tissue damage, and are considered a general biomarker of contaminant toxicity. We found elevated incidences of macrophage centers in liver of spotted gar and used a new technology for ecotoxicology studies, laser ablation-inductively coupled plasma-mass spectrometry (LA-ICP-MS), to colocalize aggregates and Hg deposits within the tissue architecture. We conclude that Hg compromises the health of spotted gar in our study and, perhaps, other fish exposed to elevated concentrations of Hg.     

Using river distance and existing hydrography data can improve the geostatistical estimation of fish tissue mercury at unsampled locations

Mercury in fish tissue is a major human health concern. Consumption of mercury-contaminated fish poses risks to the general population, including potentially serious developmental defects and neurological damage in young children. Therefore, it is important to accurately identify areas that have the potential for high levels of bioaccumulated mercury. However, due to time and resource constraints, it is difficult to adequately assess fish tissue mercury on a basin wide scale. We hypothesized that, given the nature of fish movement along streams, an analytical approach that takes into account distance traveled along these streams would improve the estimation accuracy for fish tissue mercury in unsampled streams. Therefore, we used a river-based Bayesian Maximum Entropy framework (river-BME) for modern space/time geostatistics to estimate fish tissue mercury at unsampled locations in the Cape Fear and Lumber Basins in eastern North Carolina. We also compared the space/time geostatistical estimation using river-BME to the more traditional Euclidean-based BME approach, with and without the inclusion of a secondary variable. Results showed that this river-based approach reduced the estimation error of fish tissue mercury by more than 13% and that the median estimate of fish tissue mercury exceeded the EPA action level of 0.3 ppm in more than 90% of river miles for the study domain.     

Mercury distribution in the muscular tissue of farmed southern bluefin tuna (Thunnus maccoyii) is inversely related to the lipid content of tissues

The lipid content and total mercury concentration were measured in whole tissue composites of all edible tissues of farmed southern bluefin tuna (Thunnus maccoyii) and each of the marketed tissue cuts of these fish (akami, chu-toro, o-toro). Despite differences in fish size, condition factor and culture time, the mercury concentrations of tissue cuts and composite samples were found to decrease with increasing lipid content at a consistent rate of −0.00476 Hg (mg/kg)/% lipid within each fish. Consequently, lipid accumulation appears to have a dilution effect on mercury already associated with fish tissues. The increased affinity of lipid for certain tissue cuts (o-toro) over that of others (e.g. akami), results in cross carcass variation in the mercury concentration of fish muscular tissue with clear implications for mercury advisory statements – the tissue sample collected for analysis is critical.     

A predictive model of mercury fish tissue concentrations for the southeastern United States

We developed a statistical model for predicting mercury concentrations in fish tissue in four southeastern states in the United States with an emphasis on identifying important predictor variables. A number of variables that could influence mercury fish tissue concentration, including proximity to sources of mercury, environmental factors affecting mercury movement and transformation, and factors affecting mercury accumulation, were considered. The model consists of three components using classification and regression three modeling, generalized additive modeling, and universal kriging, respectively. Each modeling component accounts for a different level of variation in fish tissue mercury concentration. Important factors for predicting mercury fish tissue concentrations are: (1) location, (2) species, (3) water body pH, and (4) fish weight. South central Arkansas and southeast Mississippi are the two "hot spots" with high fish tissue mercury concentrations. In addition, relatively high mercury levels were found near the Arkansas-Louisiana border and the mid-section of Mississippi.     

河鲀加工及保鲜技术的研究进展

河鲀肉质细嫩，味道鲜美，具有高蛋白低脂肪的特点，营养价值高。近年来，河鲀的经济价值不断提升，为了加快实现河鲀资源的全方面高值化综合利用，本文从营养成分、加工现状和保鲜技术三个方面对河鲀进行研究，详细综述了河鲀中氨基酸、脂肪酸等营养成分的组成，对国内外河鲀食品开发和活性物质提取的研究现状进行了总结，并对河鲀保鲜过程中常用的物理保鲜技术、生物保鲜技术以及超高压、电解水、臭氧水等新型保鲜技术及其应用情况进行分析，指出当前保鲜技术中存在的不足，最后对河鲀未来保鲜研究方向提出展望，以期为延长河鲀的货架期提供科学参考。     

鱼胶基原鱼种鉴定技术研究进展

鱼胶作为我国传统滋补药材,近年来其消费市场日益繁荣,鱼胶基原鱼种来源范围不断扩大,尤其是进口基原鱼种占比不断提升,部分市售鱼胶真伪难辨,鱼胶基原鱼种鉴定需求不断增加。本文概述了鱼胶基原鱼种形态学鉴定法、光学分析法和分子生物学鉴定法的发展历程、应用情况,对比了分子生物学方法中不同基因片段、不同引物等的适用性,分析了上述方法的优缺点。传统形态学鉴定具有快速、不需要鉴定人员具备较高实验操作能力的优势,但依赖专家个人经验和观察手段,且对鱼胶残片等形态特征缺失的样品鉴定能力有限;光学分析法无法精确到种属;而以DNA条形码技术为主的分子生物学方法是对某一特定区域的DNA序列排列顺序进行对比分析,鉴定结果准确,但较为耗时。由于鱼胶是动物组织干制品,在物种鉴定方面具有形态信息较少、样品处理时间较长等特点;本文有针对性地综合国内外相关研究,填补了特殊动物组织物种鉴定研究方法综述的空白,为以后进口贸易或市场监管中如何优化鉴定技术提供理论依据。     

鱼体新鲜度快速检测技术的研究进展

鱼类及其制品因营养价值高,近年来消费量急剧上升。但是,由于鱼体中含有大量的水分,鱼类组织的脆弱性以及酶和微生物的作用,使得鱼类及其制品易于腐败,造成鱼体品质迅速下降。因此,能快速有效地检测鱼体新鲜度对现代食品工业具有重要意义。本文综述了鱼体新鲜度快速检测技术的原理和应用,包括生物传感器技术(电化学生物传感器、酶生物传感器),感官仿生技术(电子鼻、电子舌、比色传感器阵列、计算机视觉技术)和光谱技术(可见/近红外光谱、高光谱、荧光光谱),总结了其优缺点,并对今后鱼体新鲜度快速检测技术的研究重点和发展趋势做出展望。