凉夏美食说“鱼冻”

“麦随风里熟,梅逐雨中黄。”炎炎盛夏,广袤的辽河平原风景秀丽,处处生机盎然。这时节,家家都要忙里偷闲,熬制一些“鱼冻”,供家人消暑食用。三伏天吃“鱼冻”,已成为辽河平原农家院中的一种传统习俗。在辽南、辽西等地区,逢年过节有一种熬“猪皮冻儿”的食俗,这种食俗源于满族的“春节杀猪菜”,后来逐渐为其他民族所接受。而把熬“猪皮冻儿”的食材一猪皮换成鱼皮,熬制“鱼冻”,则是辽南、辽西一带民众的独创,具体年代已不可考,大致始于清末。

淡水鱼加工副产品中蛋白质提取及鱼冻的配方研究

以淡水鱼加工中产生的鱼头、鱼皮、鱼骨和鱼鳞等副产物进行胶原蛋白的提取,以提取液制备鱼冻:经单因子试验和正交试验获得蛋白质提取的最佳工艺条件为:在原料中加入浓度为2倍体积的2%的食盐溶液(V∶V)在90℃,pH值为4.2条件下恒温提取2 h;鱼冻的最佳配方为:提取液100 g、卡拉胶1.0 g、KCl 1.0 g、白砂糖6 g、柠檬酸0.10 g;香辛料的加入量为:1%姜、1%蒜和1%葱。最终制得的鱼冻中含有丰富的胶原蛋白,并具有一种特殊风味。

以淡水鱼加工副产物制备鱼冻的工艺及配方研究

对淡水鱼加工中产生的头、皮、骨和鳞等副产物中的蛋白质进行提取,得到的提取液被用来制备鱼冻。结果表明,副产物中蛋白质的适宜提取条件为加入其重量1.5倍的1%食盐溶液的原料于90℃下恒温提取2h;甜味鱼冻加工的适宜配方为100g提取液、魔芋精粉与卡拉胶(3∶2)的复合胶0.8～1.0g、KCl0.7～1.0g、白砂糖9～10g和柠檬酸0.10～0.15g。

鳡鱼副产品制备鱼冻的研究

为提高鳡鱼加工副产品的利用率,本研究以鳡鱼骨、鱼皮、鱼鳞等为原料,采用提取、调味、成型等工艺制备鱼冻产品。经单因素实验获得鳡鱼冻质构(包括弹性和硬度)的可优化参数。正交实验结果表明,提取时酸化剂(柠檬酸∶醋酸=1∶1)3%(v/m)、氯化钠3%(m/m),调配时卡拉胶1.1%(m/m)鳡鱼冻产品的硬度为2403N,风味良好,氨基酸含量与鳡鱼肌肉组成类似、基本满足FAO/WHO的建议模式。

利用鱼糜加工下脚料生产鱼冻的工艺

利用鱼糜生产过程中产生的鱼头、鱼骨刺等下脚料提取蛋白质,以蛋白质提取液制备鱼冻.首先,通过正交实验,优化了水提取、碱性蛋白酶酶解、木瓜蛋白酶酶解三步提取蛋白质的最佳条件.水提取条件为pH4.1、提取时间2.5 h、提取温度100℃;碱性蛋白酶酶解条件为pH8.5、酶解时间2 h、酶解温度55℃、酶/底物0.75;木瓜蛋白酶酶解pH6、酶解时间4 h、酶解温度50℃、酶/底物0.25.其次,通过单因素试验考察调配配料的最佳用量,鱼冻最终的配方为:蛋白液100%、魔芋胶0.15%、卡拉胶0.15%、柠檬酸钠0.1%、氯化钾0.1%(蛋白液为体积分数,其他配料均指质量分数),所制得的鱼冻色形味俱佳,并含有丰富的蛋白质和氨基酸.

以鲢鱼全鱼酶解液制备鱼冻的工艺研究

以去除内脏的白鲢鱼为原料,采用风味蛋白酶酶解处理后的酶解液添加κ-卡拉胶制备鱼冻产品。试验结果表明:在pH 7环境下,在白鲢鱼全鱼酶解液中添加1.25%κ-卡拉胶,0.075mol/L的KCl试剂,75℃水浴溶胶30min,形成的鱼冻产品凝胶强度为524.5g,析水率为2.08%。针对性地解决了传统鱼冻凝胶强度差、室温下易融化析水等关键品质问题。

深度解读黄鱼冻

本刊上一期第104页刊登了一道名为“美味黄鱼冻”的新菜．引来了众多读者的电话和短信．他们纷纷要求对这道菜做进一步的解读。为此，我们紧急连线到现在辽宁抚顺事厨的邱伟师傅．请他来给大家详细讲解这黄鱼冻的制作攻略。

炎夏熬“鱼冻”

“麦随风里熟．梅逐雨中黄”。炎炎盛夏，广袤的辽河平原风景秀丽，处处生机盎然。这时节，家家都要忙里偷闲，熬制一些“鱼冻”，供家人消暑食用。

鱼冻锣鼓响起来

“深蓝的天空中挂着一轮金黄的圆月,下面是海边的沙地,都种着一望无际的碧绿的西瓜。其间有一个十一二岁的少年,项带银圈,手捏一柄钢叉,向一匹猹尽力地刺去。那猹却将身一扭,反从他的胯下逃走了……”课堂上,我听着老师朗读《少年闰土》中这段文字的时候,脑海里闪现的却是这样的画面:一轮清冷的圆月下,闪烁着月光的冰面上.

毛泽东的饮食爱好

毛泽东在饮食上跟普通人一样,难免眷恋家乡饭。于存同志是毛泽东的最后一位厨师,从1965年起为毛泽东做了11年的饭。他知道毛泽东爱粗细粮搭配着吃,于是每顿饭都准备两块烤白薯与两根烤玉米棒子。在火上直接烤出的玉米,毛泽东咬着费劲,于师傅就采用嫩玉米,先放在锅里蒸熟,然后象征性地烤一烤。

Effect of enzymatic fish frame protein hydrolysate on freeze-induced denaturation of myofibrillar protein from bighead carp fish （Aristichthys nobilis ） during frozen storage

Three kinds offish frame protein hydrolysates （PPH, APH and FPH） were prepared from fish frame of red drum （ Sciaenops ocellatus ） by papain, alkaline proteinase and flavorzyme treatment. The hydrolysates were mainly composed of peptide （83.5 % -84.6% ） and displayed different molecular weight distribution pattern. The protective effects of hydrolysates on the freeze-induced denaturation of myofibrillar protein （Mf） from bighead carp （Aristichthys nobilis） mince during storage at -20℃ for 12 weeks were investigated. The hydrolysate （5 % dried weight/wet weight） reduced the freeze-induced denaturation of Mf as evidenced by the lowered decrease in Ca-ATPase activity and reactive sulfllydryl contents as well as the impeded increase in surface hydrophobicity. Microscopic photographs indicated that the hydrolysates inhibited the growth of ice crystal in fish mince, and then prevented the aggregation of Mf during frozen storage. The protective effects of hydrolysates on freeze-induced denaturation of Mf were influenced by the molecular weight distribution. PPH had strongest cryoprotective ability among three hydrolysates.

Partially or Totally Replacing Fish Meal with Frozen Artemia as a Dietary Protein Source for Early Stage Giant Freshwater Prawn, Macrobrachium rosenbergii Post Larvae Reared under Controlled Conditions

A 105-day feeding study was conducted to evaluate the effect of partial （0%, 20%, 40%, 60% and 80%） and complete （100%） substitution of dietary fish meal （FM） with frozen Artemia on growth performance and feed utilization of Giant freshwater prawn （Macrobrachium rosenbergii） post larvae （PL） reared in fiberglass tanks under controlled conditions. A total of 1080 M. rosenbergii PL, average weight of 6.10 ± 0.4 mg, were equally distributed over 18 fiberglass tanks, （1 m^3 each, and triplicate per treatment）. Six experimental isocaloric （14 MJ/kg/digestible energy） and isonitrogenous （35% crude protein） diets were lbrmulated. Control diet （D1, 100% FM） was formulated with FM as the main protein source （0% Artemia）. Diets D2-D6 were substituted with five dietary protein levels of frozen Artemia （20%, 40%, 60%, 80% and 100%）, respectively. Results showed that growth performance of M. rosenbergii PL fed different Artemia based diets was either equal or superior to prawn fed control FM diet. In addition, increasing dietary frozen Artemia replacement level from 20% up to 100% led to a significant （P 〈 0.05） increase in survival, growth and feed utilization, which indicate that the essential nutrient requirements needed for M. rosenbergii PL was covering with improving feed satiation of PLs. It could be concluded that frozen Artemia biomass instead of fishmeal in M. rosenbergii PL diets can improve survival rate, growth performance, feed utilization, contributing to reducing the use of FM in practical diets and the nursery phase could be shorter and more profitable.

Evaluation of the damage in fish spermatozoa cryopreservation

Cryodamages occur during sperm cryopreservation. Cryopreservation of fish sperm usually results in marked decrease in sperm quality, such as swelling or disruption of the plasma membrane, mi-tochondrial dysfunction, diminished sperm motility, impaired velocity, shorter motility period, denatura-tion, and release of some enzymes from spermatozoa. In this paper, damages in morphology, physiology, biochemistry and metabolism, and genetic integrity of fish semen after cryopreservation are discussed. New approaches in assessment of fish thawed sperm quality such as computer assisted sperm analysis, flow cytometic analysis combined with fluorescent probes and single cell gel electrophoresis are also briefly reviewed.

Influence of Frozen Storage Time on Unsaturated Fatty Acids and Proximate Composition of Caspian Sea White Fish （Rutilus frisii kutum） Fillets

The main aim of this research was to identify fatty acids composition of Caspian Sea of white fish Rutilusfrisii kutum tissue and their changes during 12 months storage （-18 ℃ ）. The results showed, UFA （Unsaturated Fatty Acid） and SFA （Saturated Fatty Acid） were 74/09 and 21/63%, respectively in fresh tissue. So that, DHA （C22：6） oleic acid （C 18：1c） had high amounts （15/07, 20/57） UFA and palmitic acid （C16：0） was the most （13/09%） SFA. The effects of freezing on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17%, respectively at the end of cold storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among, the fatty acids C22：6, C 18：1 c and C 16：0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18：0.

Detection of Accidental Fish Defrosting Using Non-Destructive Ultrasonic Technique

A non invasive ultrasonic method is used to detect whether or not the frozen fish has suffered a partial or total accidental thawing. The time of flight and the peak to peak amplitude of the ultrasonic signals backscattered by fish are recorded during thawing. The comparison of the evolution curves and images corresponding to first and second thawing shows indicators of accidental thawing. The monitoring of thawing process showed that its assessment can be reduced to the measurement of the water content lost by fish. The attempt to replace the original water lost by fish in first thawing is analyzed. The influence of the transducer frequency on fish thawing evaluation is tested.

Effect of Freezing Rate and Freezing Method on Physical Properties of Fish Balls Made with Various Flour Contents

The objective was to investigate the major effect of freezing rate and freezing methods on physical properties of fish balls made with various flour contents. The fish balls were observed to be almost in temperature at -28℃ for air-blast freezer, at -100 ℃ in the liquid nitrogen and the standard house freezing were done at -18℃. The air-blast had the freezing rate of 11.82-20.84 cm h1 while those frozen by liquid nitrogen had the freezing rate of 13.36-22.38 cm/h and standard house freezer held lower freezing rate （7. ! 5-8.02 cm hl）. Texture profile analysis results showed that ubi badak＇s flour gel was harder, sticky, gummy and chewy than that of wheat and banana＇s flour gels. The proximate analysis revealed that wheat flour had higher protein and moisture content compared to banana and ubi badak flours.

Effect of Combinations of Sucrose and Cryoprotectants on the Survival of Catfish Embryos （Pangasidae hypophthamus）

Although cryopreservation of embryos has been used in most terrestrial animals, the application of this technique has not been succeeded for aquatic animals. In this study, the authors investigate the effect of different combinations of sucrose （SUC, C12H22OH） and cryoprotectants （CPAs） on the survival of the catfish embryos （Pangasidae hypophthalmus） at low temperatures （4, 0 and -20 ℃） for short-term storage. For this aim, embryos with somites and optic cups were exposed to different combinations of sucrose with methanol （SUC ＋ MeOH）, 1.2-propylene glycol （SUC ＋ PROH） and ethylene glycol （SUC ＋ EG） at four concentrations ratios： （1） 0.5 M SUC ＋ 0.5 M CPA; （2） 1 M SUC ＋ 0.5 M CPA; （3） 0.5 M SUC ＋ 1 M CPA; （4） 1 M SUC ＋ 1 M CPA for 40 min at 4, 0 and -20 ℃. Embryos kept in water at room temperature （RT）, 4, 0 and -20℃ were used as controls. The survival rate was expressed as a percentage of hatched embryos per total embryos treated. The results showed that the hatching rate declined significantly when embryos were stored in water at 0 ℃ and -20℃. For embryos at 0 ℃ storage, the highest survival rate （87.78%） was obtained with 1 M SUC ＋ 1 M MeOH combination while at -20 ℃, only embryos in the combined treatments of 0.5 M SUC ＋ 1 MEG and 0.5 M SUC ＋ 1 M PROH reached the hatching stage （40% and 83.33%, respectively）. In conclusion, the results showed that the catfish embryos are sensitive to sub-zero temperatures and the combined treatment of 0.5 M sucrose and 1 M propylene glycol can be used to protect catfish embryos from damages caused by low temperature （0 ℃ and -20 ℃）.

Optimization of Protectant, Salinity and Freezing Condition for Freeze-Drying Preservation of Edwardsiella tarda

Novel preservation condition without ultra-low temperature is needed for the study of pathogen in marine fishes. Freeze-drying is such a method usually used for preservation of terrigenous bacteria. However, studies using freeze-drying method to preserving marine microorganisms remain very limited. In this study, we optimized the composition of protectants during the freeze-drying of Edwardsiella tarda, a fish pathogen that causes systemic infection in marine fishes. We found that the optimal composition of protectant mixture contained trehalose(8.0%), skim milk(12.0%), sodium citrate(2.0%), serum(12.0%) and PVP(2.0%). Orthogonal and interaction analyses demonstrated the interaction between serum and skim milk or sodium citrate. The highest survival rate of E. tarda was observed when the concentration of Na Cl was 10.0, 30.0 and between 5.0 and 10.0 g L^(-1) for preparing TSB medium, E. tarda suspension and protectant mixture, respectively. When E. tarda was frozen at-80℃ or-40℃ for 6 h, its survival rate was higher than that under other tested conditions. Under the optimized conditions, when the protectant mixture was used during freeze-drying process, the survival rate(79.63%–82.30%) of E. tarda was significantly higher than that obtained using single protectant. Scanning electron microscopy(SEM) image indicated that E. tarda was embedded in thick matrix with detectable aggregation. In sum, the protectant mixture may be used as a novel cryoprotective additive for E. tarda.

台州鲜涌开海季

秋风轻拂,海浪涌动,开海季为前里·台州鱼市带来水灵灵的海鲜。梅童鱼、鹰头鱼、岩头虎鱼、鱼、斧头鱼来“开会”,品牌行政总厨马波波采用质朴的蒸法,以鱼冻展现鲜嫩之美。开海季才有的新鲜目鱼蛋烧台州特色菜干,地道的台州风味,鲜浓入秋。东海钓带晒制的咸带鱼干与红烧肉组CP,香中带甜,甜中带鲜。主打东海海鲜及台州家常菜的前里·台州鱼市创立于2021年,目前已在北京、成都、武汉多地开店,甄选当季海鲜及特色食材,呈现富有烟火气的台州菜。

响应面法优化暗纹东方鲀鱼皮冻的制备工艺

为充分利用暗纹东方鲀资源,增加暗纹东方鲀附加值,以暗纹东方鲀鱼皮为原料,采用热水提取制备暗纹东方鲀鱼皮冻,研究确定此种鱼冻的加工工艺参数,在提取温度、提取时间和料液比3个单因素的实验基础上,以胶原蛋白提取率和冻力为指标,进行响应面优化参数,并对其进行氨基酸组成及含量分析。结果显示,时间、温度和料液比对胶原蛋白提取率和冻力影响显著。以胶原蛋白提取率和冻力为响应值,得到两个回归方程,决定系数R^2分别为0.959 7、0.886 3,失拟项的P大于0.05,显示两个模型均建立有效,最优的工艺条件为提取温度81℃、料液比1∶3.5、提取时间为2 h,在此条件下,暗纹东方鲀鱼皮冻的胶原蛋白提取率为47.62%,冻力为175.25 g,与拟合效果一致。研究表明,鱼冻富含甘氨酸和特征氨基酸,能有效利用鱼皮和保留鱼皮营养成分,初步得到一种富含胶原蛋白和凝胶性能好的暗纹东方鲀鱼皮冻,为下一步开发暗纹东方鲀鱼皮产品提供理论参考。