Chitosan extends the shelf-life of filleted tilapia (Oreochromis niloticus) during refrigerated storage

Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 ± 1)℃ and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 ± 1)℃ based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.     

Development and application of a tyrosinase-based time-temperature indicator (TTI) for determining the quality of turbot sashimi

Time-temperature indicators(TTIs) are convenient intuitive devices that are widely used to predict food quality. The aim of this study is to develop a new simple device which can be attached to food packages as a quality indicator for turbot sashimi. In this study, a solid TTI based on the reaction between tyrosinase and tyrosine was developed. The Arrhenius behavior of this enzymatic TTI was studied. The kinetics of the tyrosinase-based TTI was investigated in the form of color change from colorless to dark black induced by the enzymatic reaction. The mathematical formula for the color alterations as a function of time and temperature was established. The longest indication time for the developed TTI was 50 hours at 4℃. The activation energy of the tyrosinase-based TTI was 0.409 k J mol~(-1). The suitability of the tyrosinase-based TTI was validated for turbot sashimi using total plate count. The feasibility of using this TTI as a quality indicator for turbot sashimi was assessed based on the activation energy and indication time. Therefore, the tyrosinasebased TTI system developed in this study could be used as an effective tool for monitoring the quality changes of turbot sashimi during the distribution and storage.     

不同冻结速率对军曹鱼片品质影响的研究

为研究冻结速率对冷冻军曹鱼片品质的影响,以2.08、1.22、0.35cm·h~(-1)三种冻结速率冻结并冻藏于-20±1℃下,观测军曹鱼片理化、质构、感官品质的变化。结果表明:军曹鱼片的冻结点为-1.9±0.2℃;随着冻结速率的增大,贮藏期间军曹鱼片的解冻汁液流失率显著下降(P<0.05),盐溶蛋白的损失率及Ca~(2+)-ATPase活性的损失率显著降低(P<0.05),但干耗变化不显著;军曹鱼片的硬度和耐嚼性随着冻藏时间的延长呈增加趋势,而回复性则下降;不同冻结速率对生、熟鱼片的色泽影响较小,但风味、质地等有显著影响(P<0.05);速冻比慢冻的鱼片更接近于新鲜鱼片,提高冻结速率有利于冻藏军曹鱼片品质的保持。     

贮藏时间和加热温度对凡纳滨对虾虾仁ATP关联化合物及品质的影响

【目的】研究贮藏时间和加热温度对凡纳滨对虾(Litopenaeus vannamei)虾仁三磷酸腺苷(ATP)关联化合物及虾仁品质的影响。【方法】利用高效液相色谱法分析凡纳滨对虾中6种ATP关联化合物,通过比较不同贮藏时间的凡纳滨对虾虾仁在加热过程中的ATP关联化合物,分析加热前后虾仁的感官品质,以及鱼虾类鲜度指标K值、G值、P值的变化。【结果与结论】随贮藏时间的增加,ATP、二磷酸腺苷(ADP)、腺苷酸(AMP)含量呈下降趋势,肌苷酸(IMP)先上升后下降,次黄嘌呤(HX)和肌苷(HXR)上升;随着加热温度的增加,ATP和ADP下降,AMP增长,IMP、HX、HXR先增加后降低。贮藏2 d后的生虾和贮藏3 d后再加热的虾仁均将达到最大感官可接受上限。随着贮藏时间的增加,加热前后K值、G值和P值线性增加,但生虾的G值与鲜度的相关性较差,不适宜作为鲜度指标,K值和P值可作为生虾的鲜度指标。加热后的K值、G值、P值与贮藏时间、感官质量评定值(QI值)的线性回归方程的决定系数较好,表明K值、G值、P值可以用来表征熟虾的品质。     

Drying of Micro-Encapsulated Lactic Acid Bacteria—Effects of Trehalose and Immobilization on Cell Survival and Release Properties

Lactic acid bacteria (LAB) were encapsulated with alginate, gelatin and trehalose additives by the extrusion method and dried at 4 ℃. The microcapsules were generally spherical and had a wrinkled surface with a size of 1.7 mm ± 0.2 mm. Trehalose as a carbohydrate source in the culture medium could reduce acid production and performed no function in the positive proliferation of LAB. Using trehalose as a carbohydrate source and protective medium simultaneously had a benefit in the protection of LAB cells dur...     

复方中草药对吉富罗非鱼生长及肠道菌群的影响

将A、B、C三种复方中草药分别按质量分数1.5%的比例添加到罗非鱼商品饲料中,喂养初始体重约16.58±0.48g的吉富罗非罗28d,通过测定罗非鱼的增重率、饲料系数、肠道菌群等指标,研究三种复方中草药制剂对罗非鱼生长性能及肠道菌群的影响。结果显示:三种复方中草药制剂对罗非鱼的增重率、成活率、饲料系数等生长性能指标虽无显著影响(P>0.05),但与对照组相比,添加1.5%的复方中草药制剂C可使吉富罗非鱼的增重率提高10.82%,饲料系数降低4.71%,蛋白质效率提高15.68%;三种复方中草药制剂均可显著促进罗非鱼肠道细菌、双歧杆菌、乳酸杆菌的生长(P<0.05),C方中草药制剂还可显著抑制大肠杆菌生长(P<0.05)。结果表明,C方中草药制剂可显著促进罗非鱼肠道中乳酸杆菌等有益菌群的增殖,抑制大肠杆菌生长,从而有效促进罗非鱼生长。     

High Pressure Treatment Changes Spoilage Characteristics and Shelf Life of Pacific Oysters(Crassostrea gigas) During Refrigerated Storage

The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.     

冷冻贮藏对罗非鱼肌肉质构特性的影响

采用质构仪的TPA模式对冷冻贮藏罗非鱼肌肉的硬度、黏附性、弹性、咀嚼性、胶黏性、凝聚性和恢复性等进行测试。结果表明:在-18℃和-50℃的贮藏条件下,随着贮藏时间的增加,罗非鱼肌肉质构的硬度、弹性、咀嚼性、胶黏性、凝聚性、恢复性等6个参数均呈不同程度的下降趋势,黏附性则呈上升趋势;-50℃贮藏的罗非鱼肌肉的质构参数变化速率低于-18℃贮藏条件。说明罗非鱼在冷冻贮藏过程中口感特征在不断下降,贮藏温度越低,越有利于保持罗非鱼肌肉的质构特征。     

Changes in the Contents of ATP and Its Related Breakdown Compounds in Various Tissues of Oyster During Frozen Storage

The changes in the contents of adenosine 5’-triphosphate (ATP) and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster (Crassostrea gigas) during frozen storage at -20℃ and -30℃ and compared with that of the fresh oyster. The investigation was performed using an HPLC system. Different extents of ATP decomposi- tion were found in various tissues frozen at the two temperatures. The K, K’ and A.E.C values were calculated as the chemical fresh- ness indices. Considering the results of sensory evaluation, the A.E.C. value in body trunk at -20℃ and -30℃ could be used as the best freshness index for frozen oyster.     

广东省罗非鱼主养区无乳链球菌的分离、鉴定与致病性

从广东省5个罗非鱼主养区患暴发性的罗非鱼中分离到15株菌,挑选其中的5株(不同地域、不同组织分离的菌株)进行人工感染试验,表现出自然发病的症状,确定此5株分离菌为导致罗非鱼暴发病的主要病原。通过形态学观察和生理生化实验,并结合16SrRNA基因序列分析,5株分离菌株均为无乳链球菌(Streptococcus agalactiae)。5株分离菌在形态学和生理生化实验结果上保持一致,16SrRNA基因序列同源性达98.6%～99.8%,但在致病性和对药物的敏感性上却呈现一定的差异。另外10株分离菌株通过生理生化实验鉴定也为无乳链球菌。研究表明,广东省罗非鱼流行性暴发病的病原菌主要为无乳链球菌。     

A New Method for the Non-destructive Determination of Fish Freshness by Nuclear Imaging

A new method for determining the freshness of harvested carp using nuclear imaging technology is presented. This research attempted to determine the freshness of carp by measuring the radioactive area increase （RAI） value of fish. The carp samples were maintained under refrigerated condition for 12 d, and RAI and total volatile base nitrogen （T-VBN） values were determined during the storage. The results showed that the RAI value increased with the T-VBN content during the storage. Also, there is a significant correlation between T-VBN content and RAI value of the carp kept in refrigerated condition. The results of this study suggest that the RAI value could be utilized to evaluate rapidly the freshness of carp.     

硝化细菌对罗非鱼苗培育环境及抗病力的影响

于罗非鱼鱼苗培育水体中引入不同浓度的硝化细菌,检测主要水质因子,测定罗非鱼与抗病力有关的酶的活力,研究微生态调控对水质和对罗非鱼抗病力的影响。结果显示,硝化细菌浓度为100/L时,氨氮含量相对于对照组降低25.05%,亚硝酸氮含量降低45.16%,COD值降低12.33%,差异显著(P<0.05);鱼苗培育成活率相对于对照组高7.58%,体长增加22.18%,体重增加46.15%;幼鱼的抗菌酶、碱性磷酸酶(AKP)和超氧化物歧化酶(SOD)活力相对于对照组分别提高18.60%、59.19%和49.89%,差异显著(P<0.05),组织过氧化物酶(POD)活力差异不显著。表明不同浓度的硝化细菌可显著改善罗非鱼苗培育环境的水质,增强罗非鱼苗的抗病力。     

马氏珍珠贝肉风味食品开发研究

研究了马氏珍珠贝肉制作五香、蒜香、姜汁三种风味即食制品的加工工艺技术。采用幅照保鲜技术对风味制品进行灭菌防霉处理,产品的保质期达到 １８０ ｄ 以上。对风味制品进行营养成分分析,结果表明：马氏珍珠贝肉风味制品是一种高蛋白、低脂肪、营养价值丰富的海产品,并富含牛磺酸（３．９ ｍ ｇ／ｇ）、多不饱和脂肪酸（ＥＰＡ＋ ＤＨＡ 占脂肪总量 ３４．７％ ）和多种无机质、微量元素和维生素     

苯酚和十二烷基苯磺酸钠对奥尼罗非鱼的急性毒性及安全评价

用苯酚和十二烷基苯磺酸钠对奥尼罗非鱼进行急性毒性实验,以评价其在水环境中对奥尼罗非鱼的影响。研究表明:苯酚对奥尼罗非鱼的24、48、96 h的LC50分别为40.33、34.23、28.07 mg/L,十二烷基苯磺酸钠分别为10.06、9.14、8.48 mg/L;苯酚对奥尼罗非鱼SC及最大容许浓度MPC分别为2.807、0.281 mg/L,十二烷基苯磺酸钠对奥尼罗非鱼SC为0.848 mg/L,最大容许浓度MPC为0.085 mg/L。     

Quality Assessment of Frozen Solenocera crassicornis Treated with Sodium Metabisulphite by Soaking or Spraying

The present work was carried out to evaluate the safety of shrimp(Solenocera crassicornis)treated with different concentrations of sodium metabisulfite(SMB)by soaking or spraying during frozen storage.Shrimps soaked in higher concentrations of SMB showed higher sensory scores,lower total color differences,and better anti-melanosis effects than shrimps in the control and other treatment groups throughout frozen storage(−18℃).Lower total volatile basic nitrogen and thiobarbituric acid reactive substances and higher salt soluble protein contents were detected in shrimp soaked with high doses of SMB compared with other samples.In addition,lower counts of total aerobic plates and psychrotrophic bacteria were observed in shrimp treated by soaking with higher doses of SMB than those in control shrimp and shrimp treated with other methods during frozen storage(−18℃).However,the SO2 content of 5%SMB-soaked samples exceeded the maximum allowable limit of 100mgkg−1.Overall,the use of 1.5%SMB soaking to treat shrimp results in good antioxidant and antimicrobial effects and,thus,may be suggested to preserve S.crassicornis under frozen conditions.The results of this study present important guidance on the use of SMB to maintain the quality of marine-trawling shrimp from manufacturing to consumption.     

尼罗罗非鱼pik3r1基因的克隆和mRNA表达分析

【目的】哺乳动物pik3r1基因参与多种免疫途径,探索pik3r1基因在罗非鱼(Oreochromis)中的作用。【方法】克隆尼罗罗非鱼(Oreochromis niloticus)pik3r1(命名为On-pik3r1)cDNA全长,对该基因进行生物信息学分析,并运用荧光定量PCR方法分析无乳链球菌(Streptococcus agalactiae)刺激后On-pik3r1 mRNA在各组织种的表达模式。【结果与结论】On-pik3r1基因编码区2190 bp,编码729个氨基酸,5′端非编码区(UTR)为542 bp,3′UTR为2248 bp,理论分子质量为83.99 ku,等电点为5.73。On-pik3r1与斑马拟丽鱼(Maylandia zebra)相似性最高(98.53%),与其他物种的同源性在70%以上,表明pik3r1在物种进化过程中高度保守。On-pik3r1在健康尼罗罗非鱼各组织中均有表达,在肌肉中表达量最高,其次是鳃、皮肤,在胸腺中表达量最低。经灭活无乳链球菌刺激后,On-pik3r1表达量在肠道、鳃、脾脏、头肾、脑部等5个组织中均极显著下调(P<0.01),在胸腺中表现为4 h时极显著下调(P<0.01),24、48、72 h时为显著下调(P<0.05)。On-pik3r1参与了罗非鱼的对无乳链球菌的免疫应答过程。     

Development of intermediate foodstuff derived from freshwater fish in China

According to the three-dimensional contour maps showing the gel-forming properties of surimi derived from freshwater fish, 8 species of surimi were classified into two types. The-valley type surimi （silver carp, big-head carp, Chinese snake head and blunt snout bream） shows easy setting, low resistance to gel collapse, high enhancement ability with two-step heating, and narrow optimum heating temperature and time area, which are of the same characteristics as the walleye pollack surimi. In contrast, the Plateau type surimi （tilapia, grass carp, mud carp and common carp） exhibits difficult setting, high resistance to gel collapse, no enhancement ability with two-step heating, and wide optimum heating temperature and time area. There are seasonal changes of gelling properties of silver carp surimi, and the setting ability of surimi gel is higher in winter and lower in summer. The marine fish meat gels and the freshwater fish meat gels have the same acceptability for inland Chinese according to the sensory evaluation results. A slight increase in sensory scorings of kamaboko gels occurred when the extract from walleye pollack muscle was added, especially in the odor scoring of silver carp kamaboko gels.     

基于相似数据聚合与变K值KNN的短时交通流量预测

短时交通流量预测是交通控制和诱导涉及的关键技术问题,由于短时交通流量存在不确定性和时变性,其预测难度较大,是相关研究领域与工程实践中亟待解决的难题。为提高短时交通流量预测的准确性,本文设计与实现了基于相似数据聚合和变K值KNN(KNN-SDA)的短时交通流量预测算法。该算法首先采用互信息法在经过预处理的交通流量数据集提取交通流量序列最佳延迟时间信息,生成状态向量,并构建交通流量历史数据库;然后以本文所提出的相似数据聚合方法完成历史数据的聚合与清洗得到训练数据集;最后通过交叉验证确定每个时刻的最优K近邻数,完成算法实现。实验结果表明,本文提出的变K值KNN-SDA算法在保证执行效率的同时能明显提高短时交通流量的预测精度。     

Microbiota and Shelf Life of Whole and Gutted Pacific Saury(Cololabis saira) During Refrigerated Storage

Pacific saury(Cololabis saira)is usually sold as whole fish in wholesale markets,or in its gutted form which is easy for consumers to cook in retail markets.In order to assess the effect of gutting on the shelf life of Pacific saury during refrigerated storage and reveal the microbial community,fish samples grouped into(I)whole fish and(II)gutted fish were analyzed periodically for sensory,biochemical and microbiological characteristics,and high-throughput sequencing technology was used to investigate the microbiota.Results showed that the sensory score for the gutted fish became unacceptable on day 8,while the whole fish score remained acceptable for 10 days.The total volatile basic nitrogen(TVB-N)value of the gutted fish reached 30 mg N(100 g)^-1 on day 6,while that of the whole samples surpassed 30 mg N(100 g)^-1 on day 10.The thiobarbituric acid reactive substances(TBARS)value of the gutted fish got close to 5.0 mg kg^-1 on day 10,while that of the whole samples surpassed 5.0 mg kg^-1 on day 14.The aerobic plate colony counts(APCs)for the gutted and whole Pacific saury reached 7.0 log10 CFUg^-1 on days 6 and 10,respectively.Organoleptic,biochemical and microbiological analyses revealed that shelf-lives should be 6–8 days for gutted fish and 10 days for whole fish.Microbiota analysis results showed that gutting partly changed the initial microbiota,but didn't alter the dominant bacteria during storage.When the fish were spoiled,high proportion of Pseudomonadaceae was detected in both groups.     

过热蒸汽对熟制小龙虾优势腐败菌的杀菌动力学及其机理

【目的】研究过热蒸汽杀菌对熟制小龙虾优势腐败菌的杀菌效果。【方法】从腐败熟制小龙虾中分离腐败菌,根据16S rDNA基因序列信息鉴定其种属,研究过热蒸汽温度、流量和杀菌时间等的处理参数对小龙虾优势腐败菌的杀菌效果,并利用Weibull模型拟合其杀菌动力学过程。通过研究过热蒸汽处理对优势腐败菌菌悬液的电导率和紫外吸收的影响,以及通过扫描电子显微镜对菌体的微观结构进行观察,初步探讨其杀菌机理。【结果】熟制小龙虾优势腐败菌为短小芽孢杆菌(Bacillus pumilus)、解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、蜡样芽孢杆菌(Bacillus cereus)和赖氨酸芽孢杆菌(Lysinibacillus macroides)。在过热蒸汽杀菌初期阶段,优势腐败菌的残活率迅速下降,随着杀菌时间延长,残活率下降速率变得缓慢,最后趋于稳定,说明过热蒸汽能完全杀灭小龙虾优势腐败菌。Weibull模型能较好拟合过热蒸汽对4种优势腐败菌的杀菌动力学,其R2≥0.935。Weibull模型得到的预测值与实测值接近程度较高。通过对模型的分析,提高过热蒸汽温度和增大流量,更容易到达灭活腐败菌的效果。过热蒸汽杀菌后,菌悬液的电导率值和吸光度迅速上升,之后趋于平缓;通过对微观结构的观察,发现杀菌后腐败菌的细胞膜完整性遭到严重破坏。【结论】过热蒸汽杀菌技术应用于小龙虾产品加工具有一定的可行性。