Objective To improve the properties of soybean protein isolate（SPI） films by Maillard reaction（MR） and to realize the preservation effect on aquatic products. Methods The effects of reducing sugar type,SPI/ribose ratio, pH, temperature and time on the water solubility of SPI modified（SPIM） films, and the effects of MR on the appearance, color, microstructure and mechanical properties of SPIM films were investigated. SPI antibacterial（SPIMA） films loaded with ε-polylysine hydrochloride（ε-PL） were prepared and used to package shelled Penaeus vannamei. The preservation effect was preliminarily evaluated by the indexes of total volatile base nitrogen（TVB-N） content and total bacterial count（TBC）. Results The MR conditions were determined as SPI/ribose ratio of 40:1, initial pH at 10, and heating at 50℃ for 2.00 h. The SPIM films with better overall performance on water solubility, color, microstructure and mechanical properties were obtained. SPIMA films showed significant antibacterial activity against Escherichia coli and Staphylococcus aureus when loaded with 0.8%of ε-PL. The application results showed that the SPIMA films effectively inhibited the increase of TBC and TVB-N content during the storage of shelled Penaeus vannamei. Conclusion MR improves the water resistance and mechanical properties of SPI-based films. The SPIMA films loads with ε-PL delays the deterioration of shelled P.vannamei during storage. This study supports the application of SPI-based films in foods with high moisture content.

为了探究冷冻赤道鱿鱼品质受解冻方法的影响,采用4种解冻方法—冷藏解冻、空气解冻、流水解冻和盐水解冻.分别解冻赤道鱿鱼后,通过测定肌肉持水性等物理特性和肌原纤维蛋白相关化学指标.结果表明:赤道鱿鱼在冷藏解冻组和盐水解冻组肌肉组织破坏程度较小,持水性较高;冷藏解冻羰基含量最低,盐水解冻钙离子酶活性最高,盐水解冻巯基含量较高.综合鱿鱼各项测定指标,最合适的解冻方法是盐水解冻和冷藏解冻.

以带鱼为研究对象,采用索氏抽提法提取带鱼鱼油,并对其理化性质、脂溶性伴随物、脂肪酸组成、挥发性成分和关键挥发性风味物质进行研究.结果表明:带鱼鱼油的酸价(2.42±0.04 mg KOH·g-1)和过氧化值(15.46±1.08 meq·kg-1)分别达到SC/T 3502-2016规定的粗鱼油一级、二级标准,茴香胺值、共轭二烯值和丙二醛含量均较低;带鱼鱼油中单不饱和脂肪酸主要为油酸(38.07％);多不饱和脂肪酸主要为DHA(10.12％)和EPA(3.19％);带鱼鱼油中的主要脂溶性伴随物为生育酚,角鲨烯,甾醇.共鉴定出55种挥发性成分,其中醛类是其风味物质的主要来源,共确定出9种挥发性成分为其关键挥发性风味物质.研究结果可为进一步开发利用带鱼制品提供一定的理论基础.

基于磁分离富集核酸适配体技术,构建了一种新型比色型适配体传感器,用于快速检测大田软海绵酸.巯基修饰的固定链自组装到磁珠上,与适配体链杂交反应后,再加入带有HRP-纳米金标记的探针链与适配体链的3端结合.从而形成一个带有HRP-纳米金标记的适配体传感器,催化TMB产生变色反应,测定在A610/A520的值.在最优条件下,传感器具有良好的线性检测范围(0.2～2.0 ng·mL-1)和较高的灵敏度,R2=0.9989,检测限(LOD)0.044 ng·mL-1,在加标回收实验中时,平均回收率为82.23％～98.73％,相对标准偏差RSD均小于11％,本研究成功构建了一种用于大田软海绵酸快速、高灵敏度的显色型适配体生物传感器,为大田软海绵酸的快速检测提供了新的思路和研究基础.

建立了QuEChERS结合气相色谱-质谱测定果脯中16种多环芳烃的分析方法.优化了前处理的条件,实现了不同类别多环芳烃的同时测定.实验结果表明,16种目标物在1～1000 ng·mL-1浓度范围线性关系良好,相关系数(r)为0.9980～0.9999.在1、10、200μg·kg-13个加标水平下,加标平均回收率为78.3％～104.3％,相对标准偏差为1.4％～6.4％(n=6),方法的检出限为0.43 ng·mL-1,定量限为1 ng·mL-1.该方法具有较高的灵敏度,实验操作简便,能够满足日常检测分析要求,适合大批量样品处理.

目的 控制带鱼加工下脚料低盐发酵鱼露中的生物胺含量.方法 以Limosilactobacillus fermentum FSCBAD033为功能发酵剂控制带鱼加工下脚料发酵鱼露中的生物胺含量,并研究其对鱼露发酵过程中的pH、NaCl 含量、总可溶性氮(total soluble nitrogen,TSN)含量、氨基酸态氮(amino acid nitrogen,AAN)含量、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量以及发酵结束时感官风味的影响.结果 与空白组相比,接种Limosilactobacillus fermentum FSCBAD033发酵剂对鱼露发酵过程中的NaCl含量影响不大(P＞0.05),但可促进pH下降以及TSN和AAN含量上升,并显著抑制TVB-N的产生(P＜0.05);显著降低发酵结束时鱼露中52.83％尸胺、40.21％组胺、45.44％酪胺、23.74％腐胺、52.67％苯乙胺和43.26％总生物胺(P＜0.05),对含量较低的色胺、精胺和亚精胺影响不大;此外,接种LLimosilactobacillusfermentumFSCBAD033 发酵剂可增强发酵结束时鱼露的鲜味和肉味,减弱氨味、腥味和臭味,整体上提升了鱼露感官风味.结论 Limosilactobacillus fermentum FSCBAD033可作为带鱼加工下脚料低盐发酵的功能发酵剂,用于生产低盐、营养丰富、感官风味好且生物胺含量低的高品质鱼露产品.

数字经济时代,数据技术加速世界经济一体化发展,传统国际贸易借助跨境电商的快车道,多渠道开拓海外市场."双循环"拉动国内需求的同时,助力国内品牌出海.出口跨境电商B2B借助政策红利和优质国货品牌在近几年得到了长足的发展,然而以海产品、茶叶为代表的农副产品的出海之路困难重重.基于此,本文在分析海产品、茶叶等农副产品出口跨境困境的基础上,探讨以平台电商为主的多场景销售策略.

Tenderize Dosidicus gigas skin to improve the texture,enhance the tenderness,and provide the technical support for subsequent processing.Take the deacidified Dosidicus gigas skin as raw material,shearing force as indexes,Dosidicus gigas skin tenderized by papain is studied,the suitable tenderization conditions of Dosidicus gigas skin are optimized through single factor and orthogonal experiments.The result indicates that the suitable technological conditions for tenderization of Dosidicus gigas skin are as follows:papain concentration of 0.1%,soaking time of 40 min and temperature of 35 ℃.Under these conditions,the shearing force of Dosidicus gigas skin is up to 1.79 N and the concentration of soluble protein (CSP)is 49 mg/g.