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海参胶原蛋白的研究进展 总被引:12,自引:0,他引:12
海参是棘皮动物门、海参纲动物的通称,为重要的海洋无脊椎动物,分布于世界各海洋中。海参体内含有蛋白质、脂肪、维生素、多种微量元素、胶质、海参皂甙、酸性粘多糖等成分,但不含胆固醇。海参体壁是海参主要的食用或药用部位,主要构成为上皮组织和真皮结缔组织,海参真皮结缔组织的细胞间充填着胶原等纤维成分和蛋白聚糖,以及其它糖蛋白等无定型间质,即细胞外基质(ECM)。经加工后的海参胶原蛋白的高甘氨酸含量与羟脯氨酸、羟赖氨酸的存在,表明海参蛋白以胶原蛋白为主体。研究已经证明,动物胶或明胶(gelatin)富含的甘氨酸和碱性氨基酸… 相似文献
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在我国历史上,海参是与燕窝、鱼翅齐名的海品八珍之一,目前市场上的海参主要以干海参为主,也有少量水发、鲜活、冷冻的海参产品。 相似文献
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海参加工业是我国北方重要的水产品加工行业之一。近年来,随着市场需求的不断增大,海参加工产品产量逐年增加,海参加工业面临的环境问题日益凸显。为了促进我国海参加工业的清洁生产,保证产业的可持续发展,本研究基于我国清洁生产技术体系及海参加工行业的特点,构建了由生产工艺及装备等6个一级指标和加工工艺等24个二级指标组成的海参加工业清洁生产评价指标体系,并选择两家案例企业进行清洁生产水平的评价。研究结果表明,案例企业的清洁生产水平均为Ⅱ级:国内清洁生产先进水平;通过案例分析结果与企业生产现状的对比,证明本指标体系具有一定的科学性、可操作性和适用性。根据评价结果对两家案例企业提出了改变能源类型、提高废弃物资源利用率的清洁生产改进措施,为我国水产品加工行业的清洁生产提供了借鉴与参考。 相似文献
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通过对1991-2017年乐亭县气象观测资料温度、降水的统计分析,研究气象条件与海参养殖的关系,特别是高温、暴雨等灾害性天气对海参养殖的影响。目的在于为渔民安全健康养殖海参提供科学气象依据,促进海参养殖的可持续发展。结果表明:乐亭县4-5月、9-10月温度、降水条件均适宜池塘海参生长。3月、6月有部分日期温度是适合的,7-8月气温较高不适宜海参生长,处于夏眠期;1-2月、12月气温较低不适合海参生长,处于冬眠期。乐亭7-8月降水量较大,一年中春季和秋季是海参生长的两个旺季;夏季和冬季是池塘海参养殖的夏眠期和冬眠期。 相似文献
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壳寡糖是良好的免疫增强剂,但在水生动物中的应用还十分有限。本研究通过间隔投喂的方式研究壳寡糖对仿刺参生长性能、非特异性免疫能力、消化能力、组织学和抗病力的影响。实验挑选体重(18.51±0.28) g的仿刺参,对照组饲喂基础饲料,实验组以3天1次的饲喂频率饲喂含0.5%壳寡糖的饲料,其余时间饲喂基础饲料,连续投喂8周后,检测该饲喂方式下仿刺参生长性能、非特异性免疫能力、肠道消化酶、肠道和呼吸树组织学、肠道免疫基因表达情况以及对灿烂弧菌的抗病力。结果显示,3天1次的壳寡糖饲喂频率极显著提高了仿刺参的脏壁比和肠壁比;在免疫指标方面,显著提高了仿刺参体腔细胞的吞噬活性和呼吸爆发能力,极显著提高了肠道的酸性磷酸酶(ACP)、碱性磷酸酶(AKP)、溶菌酶(LZM)和总一氧化氮合酶(T-NOS)活性,其中肠道AKP和LZM活性分别提高了70.06%和156%,肠道
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即食海参加工工艺的研究 总被引:3,自引:0,他引:3
传统工艺加工的海参干制品烹调时需要水发,本试验拟解决由于干制品给食用带来的不便,以冷鲜海参作为研发对象,从原料的特性和功能入手,利用海参特殊的营养结构和组分等特点,采用了科学合理的加工技术,对传统的海参加工方法进行了全面的技术改造,通过正交试验对焖煮、浸渍等关键技术的探讨,成功的研制出即食海参间断式加热焖制工艺,且焖制水温为90℃、焖制时间为4 h、循环次数为3次,加工的成品即食海参不但肉质富有弹性、色泽较好、风味独特,而且最大程度地减少了营养成分损失。 相似文献
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Marie Antonette Juinio‐Meñez Julissah C Evangelio Sasa James A Miralao 《Aquaculture Research》2014,45(8):1332-1340
Field trials were conducted to determine the effects of size, grow‐out period and site on the growth and survival of Holothuria scabra. Juveniles were reared in sea cages in two sites for 2 months during two different times of the year. Juveniles from Experiment 1 were subsequently grown in sea pens for 8 months in one site. The significantly lower survival particularly of the small‐sized group (<0.1 g) in Pilar is likely due to reduced water and sediment quality because of proximity to fish‐farming activities. The importance of grow‐out period was evident in the significant differences in weight increments in all size groups and biomass in the small‐sized group (P < 0.10) in Lucero during Experiment 2 when water temperature range and incidence of rainfall were higher. The decrease in the average weight of adults during the second half of the grow‐out period may be due to the interplay of the reduction in salinity, onset of sexual maturity and biomass exceeding carrying capacity in the pens. The estimated biomass threshold in the sea cages and pens in Lucero were 300 g m?2 and 380 g m?2 respectively. Implications of the results on the viability of small‐scale pen grow‐out culture are discussed. 相似文献
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热泵与微波真空联合干燥海参的初步研究 总被引:5,自引:0,他引:5
试验采用热泵与微波真空联合的方式对海参(Stichopus aponicus)进行干燥,并与单纯热泵干燥的试验进行了对比.结果表明,利用热泵+微波真空联合干燥方法与单纯热泵干燥比较,干燥时间缩短50%以上,产品复水率有较大提高.其中,先在热泵(温度T=30 ℃,湿度RH=30%,风速V=1 m/s)中干燥至40%的含水率,再以微波真空(微波功率230 W,真空度0.060 MPa)干燥至13%湿基含水率,所得干燥海参的10 min复水率达到50%,收缩率减小到32.2%,干燥海参感官品质良好,色泽黑亮,参刺及表面无焦糊现象,外观形状保持完好,参体饱满. 相似文献
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Identifying rates of change in the abundance of sea cucumbers under differing management regimes is fundamental to estimating commercial yields, identifying ecological interactions and facilitating management. Here, we review the status of sea cucumber stocks from a range of Pacific Island countries (Samoa, Tonga, Palau, Fiji and Papua New Guinea), some of which have had a moratorium on exports for up to a decade. We use a time‐series approach to look at variation in sea cucumber presence, coverage and density from survey and re‐survey data. Results give an appreciation of variation between ‘high’ status (less impacted) and depleted stocks. Survey data show marked declines in coverage and abundance as a result of artisanal fishing activity, and although species groups were not lost at a country level, local extirpation and range restriction was noted. Resilience and ‘recovery’ following cessation of fishing varied greatly, both among locations and among the species targeted. Worryingly, even after extended periods of moratorium, the density of some species was markedly low. In many cases, the densities were too low for commercial fishing, and may be at a level where the effective population size is constrained due to ‘Allee’ affects. From these results, we suggest that management regimes presently employed are generally not well aligned with the level of response to fishing mortality that can be expected from sea cucumber stocks. New adaptive, precautionary approaches to management are suggested, which would allow more timely interventions to be made, while refined information on stock dynamics is sought. 相似文献
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HACCP体系在海参饮料加工过程中的应用 总被引:1,自引:0,他引:1
将HACCP体系应用于海参饮料生产过程,分析了海参饮料生产中各个环节的潜在危害,确定了影响产品质量安全的原料验收、解剖清洗、酶解、调配、灌装、灭菌等六个关键控制点,并制定了相应的预防措施、关键限值以及工作计划表和纠偏措施。 相似文献
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