The specimens for biological study were collected from the spawning and feeding ground of Ammodytes personatus and the A. personatus fishing condition data for the fishery management were collected in 1999-2003. The c...The specimens for biological study were collected from the spawning and feeding ground of Ammodytes personatus and the A. personatus fishing condition data for the fishery management were collected in 1999-2003. The compositions of food organisms of A. personatus in the coast of southern Shandong peninsula include the Copepoda,Chaetognatha,Amphipoda,Decapoda and Euphausicea. From summer season to the spawning stage, A. personatus distributed in the northern Yellow Sea do not take food. The absolute majority of A. personatus mature during their first year of life and this fish spawns once a year.The main spawning season is from the end of October to November.In the earlier stage,the temperature for the spawners is about 11.8°C and salinity is about 31.686. The individual absolute fecundity （eggs） ranges from 0.45×104 to 5.10×104 （mean （1.79）×104）. The relation equation between absolute fecundity and net weight（g） is E=（1867.7129610）W1.209953873. The relation equation between absolute fecundity and body length（mm） is E=0.000175549 L3.70261414. The catch of A. personatus consists of 3 year classes, from age groupⅠto age group Ⅲ,excluding the age group 0. The otolith was used for age determination. To cite 2002 as example,the length-weight relationship is calculated to be W=0.001906 L3.17039. The faunal characteristics of fishes of the Yellow Sea is quite different in composition from the other parts of the China Sea.Almost 90% of the Yellow Sea fish belong to warm-temperate and warm-water fishes, only a few species belong to cold-temperate species. As a cold-temperate species, A. personatus is valuable legacy of ecosystem evolution of the Yellow Sea. In view of the above, sustainable utilization of this fish species is more important.展开更多
为研究加工方式对玉筋鱼干风味的影响,实验按加工方式分为加盐煮制冷风干燥(boiling in salt solution followed by cold air drying,SCC)组和冷风干燥(cold air drying,CD)组。采用电子鼻技术、气相离子迁移谱(gas chromatography-ion ...为研究加工方式对玉筋鱼干风味的影响,实验按加工方式分为加盐煮制冷风干燥(boiling in salt solution followed by cold air drying,SCC)组和冷风干燥(cold air drying,CD)组。采用电子鼻技术、气相离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术、氨基酸自动分析技术、高效液相色谱技术测定玉筋鱼干中的风味成分。结果表明,不同加工方式制作的玉筋鱼干在气味、滋味方面存在显著差异。电子鼻、GC-IMS技术均能区分不同工艺制作的玉筋鱼干气味,采用GC-IMS技术共分析出68种挥发性成分,庚醛、戊醛、3-甲基丁醛对玉筋鱼干独特风味的形成有重要影响,其中3-甲基丁醛源自CD工艺,其区别于SCC工艺气味的关键物质。玉筋鱼干中的主要鲜味氨基酸是Glu,主要呈味核苷酸是肌苷酸;CD组玉筋鱼干中的鲜味氨基酸和甜味氨基酸含量占总游离氨基酸的比重高于SCC组,同时CD组滋味活性值、味精当量值均高于SCC组,所以仅采用CD工艺制作的玉筋鱼干滋味优于加盐煮制后CD工艺制作的玉筋鱼干。展开更多
文摘The specimens for biological study were collected from the spawning and feeding ground of Ammodytes personatus and the A. personatus fishing condition data for the fishery management were collected in 1999-2003. The compositions of food organisms of A. personatus in the coast of southern Shandong peninsula include the Copepoda,Chaetognatha,Amphipoda,Decapoda and Euphausicea. From summer season to the spawning stage, A. personatus distributed in the northern Yellow Sea do not take food. The absolute majority of A. personatus mature during their first year of life and this fish spawns once a year.The main spawning season is from the end of October to November.In the earlier stage,the temperature for the spawners is about 11.8°C and salinity is about 31.686. The individual absolute fecundity （eggs） ranges from 0.45×104 to 5.10×104 （mean （1.79）×104）. The relation equation between absolute fecundity and net weight（g） is E=（1867.7129610）W1.209953873. The relation equation between absolute fecundity and body length（mm） is E=0.000175549 L3.70261414. The catch of A. personatus consists of 3 year classes, from age groupⅠto age group Ⅲ,excluding the age group 0. The otolith was used for age determination. To cite 2002 as example,the length-weight relationship is calculated to be W=0.001906 L3.17039. The faunal characteristics of fishes of the Yellow Sea is quite different in composition from the other parts of the China Sea.Almost 90% of the Yellow Sea fish belong to warm-temperate and warm-water fishes, only a few species belong to cold-temperate species. As a cold-temperate species, A. personatus is valuable legacy of ecosystem evolution of the Yellow Sea. In view of the above, sustainable utilization of this fish species is more important.
文摘为研究加工方式对玉筋鱼干风味的影响,实验按加工方式分为加盐煮制冷风干燥(boiling in salt solution followed by cold air drying,SCC)组和冷风干燥(cold air drying,CD)组。采用电子鼻技术、气相离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术、氨基酸自动分析技术、高效液相色谱技术测定玉筋鱼干中的风味成分。结果表明,不同加工方式制作的玉筋鱼干在气味、滋味方面存在显著差异。电子鼻、GC-IMS技术均能区分不同工艺制作的玉筋鱼干气味,采用GC-IMS技术共分析出68种挥发性成分,庚醛、戊醛、3-甲基丁醛对玉筋鱼干独特风味的形成有重要影响,其中3-甲基丁醛源自CD工艺,其区别于SCC工艺气味的关键物质。玉筋鱼干中的主要鲜味氨基酸是Glu,主要呈味核苷酸是肌苷酸;CD组玉筋鱼干中的鲜味氨基酸和甜味氨基酸含量占总游离氨基酸的比重高于SCC组,同时CD组滋味活性值、味精当量值均高于SCC组,所以仅采用CD工艺制作的玉筋鱼干滋味优于加盐煮制后CD工艺制作的玉筋鱼干。
