两种灭菌方式对熟制小龙虾冷藏期间品质的影响

【目的】研究过热蒸汽对熟制小龙虾冷藏期间品质变化的影响。【方法】采用过热蒸汽灭菌代替传统巴氏灭菌,对小龙虾进行灭菌处理,在4℃和10℃条件下冷藏,通过感官评价、菌落总数、挥发性盐基氮(TVB-N)含量、过氧化值(POV)和挥发性气味的分析,研究熟制小龙虾贮藏期间品质变化。【结果】过热蒸汽灭菌的熟制小龙虾初始菌落总数为(41.69±2.00) CFU/g,远小于巴氏灭菌(1.26±0.34)×103 CFU/g。在相同贮藏温度下,与巴氏灭菌相比较,过热蒸汽灭菌能有效减缓小龙虾感官评分的下降,菌落总数和TVB-N含量的上升,挥发性气味的变化。综合分析小龙虾的感官评分,菌落总数和TVB-N含量的变化,过热蒸汽灭菌的产品所对应的货架期为48 d (4℃)和27 d (10℃),比巴氏灭菌分别延长了24 d (4℃)和15 d (10℃)。【结论】过热蒸汽的处理能保障熟制小龙虾冷藏品质,延长货架期,在小龙虾加工中具有良好应用前景。     

In vivo neutralization assays by monoclonal antibodies against white spot syndrome virus in crayfish(Cambarus proclarkii)

The neutralizing activities of eight monoclonal antibodies （MAbs） against white spot syndrome virus （WSSV） （2D2, 2B2,1D2, 1D5, 1C2, 4A1, 6A4 and 6B4） were analyzed by in vivo experiments. Gills from WSSV-infected shrimp were homogenized and ten-fold serially diluted by PBS, and then incubated with MAbs （hybridoma culture supernatant）, respectively. The mixture of WSSV and MAbs were injected into crayfish （Procambarus clarkii）. After challenge, the death rates of crayfish were counted to determine the neutralizing activities of MAbs. At the same time, the mixture of myeloma culture supernatant and WSSV or PBS was served as positive or negative control, respectively. The results showed that, at each virus dilution, the mean time to death of the crayfish injected with MAb-treated virus was significantly longer than that in the positive control, though they all showed 100% mortality within 25 d, and meanwhile, few crayfish died in the negative control. Among the eight MAbs, 2D2, 2B2, 1D2 and 1D5, especially the former two, delayed the mortality significantly, and 1 C2, 4A1 and 6A4 delayed the mortality as well but not so efficiently, while MAb 6IM was efficient only when the virus concentration increased. The results indicated that the anti-WSSV MAbs can neutralize WSSV in different virus dilutions.     

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。     

荷兰人的鲱鱼 瑞典人的小龙虾

荷兰鲱鱼节鲱鱼多生活在北太平洋和北大西洋温带浅水中,春天,它们经常成群地聚集在欧洲和北美洲的海岸附近。鲱鱼是重要的经济鱼类,体内多油,并含有丰富的合成维生素D的原料。     

Starvation on changes in growth and fatty acid composition of juvenile red swamp crawfish, Procambarus clarkii

The effect of starvation on physiological and biochemical indicators of body, muscle and hepatopancreas were investigated for juvenile red swamp crawfish (Procambarus clarkii), and the results showed the effect was obvious. In a 70-day starvation experiment, mean body weight, exuvial rate, ab- dominal muscle ratio and hepatosomatic index decreased significantly. The percentage of protein, fat, ash and moisture were also significantly affected. The protein content decreased sharply at Day 30 onward and the percentage of fat decreased rapidly from Day 50 and on. The percentages of ash and moisture started to increase significantly at Day 40 and 30 respectively. After the starvation experiment, the hepa- topancreatic total and neutral lipid content decreased slightly from 23.90% to 20.39% and 73.75% to 70.35%, while the hepatopancreatic polar lipid content increased from 23.81% to 27.32%. On the other hand, all the muscular total, neutral and polar lipid contents, and the muscular fatty acid compositions did not change significantly except for the hepatopancreatic fatty acid composition. The relative percentages of 14:0, 16:0, 16:1n-7 and 18:1n-9 were decreased by 55.17%, 11.11%, 8.5% and 6.70% from the initial values, and the relative percentages of 18:2n-6, 18:3n-3, 20:4n-6, 20:5n-3 and 22:6n-3 increased obvi- ously from 5.2%, 3.9%, 2.4%, 10.6%, and 13.7% to 7.1%, 5.0%, 2.8%, 11.5%, and 14.4% respectively. Preference of utilization of fatty acids from hepatopancreas during starvation was as follows: 14:0>16:0>16:1n-7>18:1n-9, and the conservation of highly unsaturated fatty acids was in the order of: 18:2n-6 >18:3n-3>20:4n-6>20:5n-3>22:6n-3.     

小龙虾坐上“消费扶贫直通车”

6月14日晚8时许,河南省自然资源厅的59名干部职工等来了他们团购的、来自省厅帮扶贫困村的550斤小龙虾。前一天,省厅驻固始县红花村扶贫工作队队员忙了一天一夜,统计采购需求,打捞新鲜活虾,联系冷链运输,终于将贫困户家中新鲜的农产品第一时间送到消费者手中。     

“小龙虾”生物入侵的是非功过

<正>生物入侵是指一种生物从原产地到另外的一个非原产地的一个地理范围并建立种群,对新分布区生态系统的结构和功能造成明显影响,并造成严重的生态危害和经济损失。