The first record of abnormal body coloration in Sebastes koreanus Kim and Lee,1994,from the Yellow Sea of China,was documented based on morphological characteristics and DNA barcoding.The two rockfish specimens were c...The first record of abnormal body coloration in Sebastes koreanus Kim and Lee,1994,from the Yellow Sea of China,was documented based on morphological characteristics and DNA barcoding.The two rockfish specimens were collected from the coastal waters of Qingdao,China,and the whole body and all fins of them were red.Of the two red-colored rockfish,there were tiny deep red spots on each fin,2 red radial stripes behind and below the eyes and 1 large deep red blotch on the opercula,while the similar stripe and spot patterns are also present in the S.koreanus specimens with normal body coloration.The countable characteristics of the two specimens are in the range of the morphometry of S.koreanus.To further clarify the species identity and taxonomic status of the two specimens,DNA barcode analysis was carried out.The genetic distance between the red-colored rockfish and S.koreanus was 0,and the minimum net genetic distances between the red-colored rockfish and other Sebastes species except for S.koreanus were 3.0%,which exceeds the threshold of species delimitation.The phylogenetic analysis showed that the DNA barcoding sequences of the two red-colored rockfish clustered with the S.koreanus sequences.The above results of DNA barcode analysis also support that the two red-colored rockfish could be identified as the species of S.koreanus.The mechanism of color variation in S.koreanus is desirable for further research and the species could be an ideal model to study the color-driven speciation of the rockfishes.展开更多
为了探究中红外-热风组合(combined mid-infrared and hot air,CMIHA)干燥对牛肉干物性特性的影响,该文研究了CMIHA干燥工艺和热风(hot air,HA)干燥工艺对牛肉干干燥过程中色泽与质构特性的影响。通过分析牛肉干在2种干燥过程中亮度值...为了探究中红外-热风组合(combined mid-infrared and hot air,CMIHA)干燥对牛肉干物性特性的影响,该文研究了CMIHA干燥工艺和热风(hot air,HA)干燥工艺对牛肉干干燥过程中色泽与质构特性的影响。通过分析牛肉干在2种干燥过程中亮度值、红度值、黄度值的变化,结合肌红蛋白、高铁肌红蛋白、氧合肌红蛋白及血红素铁的含量变化,研究干燥工艺对牛肉干色泽的影响;通过测定干燥过程中牛肉干嫩度和质构分析(texture profile analysis,TPA)的变化,并基于扫描电镜(scanning electron microscopy,SEM)、透射电镜(transmission electron microscope,TEM)以及核磁成像系统(magnetic resonance imaging,MRI)研究干燥工艺对牛肉干微观结构及氢质子密度的影响,分析干燥工艺对牛肉干质构的影响。结果表明:与HA干燥相比,CMIHA干燥后期能够显著(P<0.05)改善牛肉干的色泽,提高牛肉干的嫩度,增加牛肉干的弹性和咀嚼性;另外,与HA干燥相比,CMIHA干燥能够降低肌红蛋白的氧化,增加氧合肌红蛋白、肌红蛋白和血红素铁的含量,赋予牛肉干较好的色泽;SEM与TEM观察结果表明,牛肉在干燥过程中,肌肉的微观结构均发生一定的收缩,但与HA干燥相比,CMIHA干燥的牛肉干肌肉微观结构收缩程度较轻,同时微观结构保持较好;MRI观察结果表明,与HA干燥相比,牛肉干在CMIHA干燥过程中,内外水分分布较均匀,且收缩程度较轻。与生产中常规使用的HA干燥相比,CMIHA干燥能够降低肌红蛋白的氧化和肌肉微观结构的收缩,增加内外水分子分布的均一性,从而改善牛肉干的色泽和质构,提高牛肉干的物性特性。研究结果为CMIHA干燥在牛肉干方面的应用提供理论依据与技术参考。展开更多
基金Supported by the National Key R&D Program of China (No.2018YFD0900803)the China Agriculture Research System of MOF and MARA (No.CARS-47)the Central Public-Interest Scientific Institution Basal Research Fund (Nos.2021JC01,20603022022024)
文摘The first record of abnormal body coloration in Sebastes koreanus Kim and Lee,1994,from the Yellow Sea of China,was documented based on morphological characteristics and DNA barcoding.The two rockfish specimens were collected from the coastal waters of Qingdao,China,and the whole body and all fins of them were red.Of the two red-colored rockfish,there were tiny deep red spots on each fin,2 red radial stripes behind and below the eyes and 1 large deep red blotch on the opercula,while the similar stripe and spot patterns are also present in the S.koreanus specimens with normal body coloration.The countable characteristics of the two specimens are in the range of the morphometry of S.koreanus.To further clarify the species identity and taxonomic status of the two specimens,DNA barcode analysis was carried out.The genetic distance between the red-colored rockfish and S.koreanus was 0,and the minimum net genetic distances between the red-colored rockfish and other Sebastes species except for S.koreanus were 3.0%,which exceeds the threshold of species delimitation.The phylogenetic analysis showed that the DNA barcoding sequences of the two red-colored rockfish clustered with the S.koreanus sequences.The above results of DNA barcode analysis also support that the two red-colored rockfish could be identified as the species of S.koreanus.The mechanism of color variation in S.koreanus is desirable for further research and the species could be an ideal model to study the color-driven speciation of the rockfishes.
文摘为了探究中红外-热风组合(combined mid-infrared and hot air,CMIHA)干燥对牛肉干物性特性的影响,该文研究了CMIHA干燥工艺和热风(hot air,HA)干燥工艺对牛肉干干燥过程中色泽与质构特性的影响。通过分析牛肉干在2种干燥过程中亮度值、红度值、黄度值的变化,结合肌红蛋白、高铁肌红蛋白、氧合肌红蛋白及血红素铁的含量变化,研究干燥工艺对牛肉干色泽的影响;通过测定干燥过程中牛肉干嫩度和质构分析(texture profile analysis,TPA)的变化,并基于扫描电镜(scanning electron microscopy,SEM)、透射电镜(transmission electron microscope,TEM)以及核磁成像系统(magnetic resonance imaging,MRI)研究干燥工艺对牛肉干微观结构及氢质子密度的影响,分析干燥工艺对牛肉干质构的影响。结果表明:与HA干燥相比,CMIHA干燥后期能够显著(P<0.05)改善牛肉干的色泽,提高牛肉干的嫩度,增加牛肉干的弹性和咀嚼性;另外,与HA干燥相比,CMIHA干燥能够降低肌红蛋白的氧化,增加氧合肌红蛋白、肌红蛋白和血红素铁的含量,赋予牛肉干较好的色泽;SEM与TEM观察结果表明,牛肉在干燥过程中,肌肉的微观结构均发生一定的收缩,但与HA干燥相比,CMIHA干燥的牛肉干肌肉微观结构收缩程度较轻,同时微观结构保持较好;MRI观察结果表明,与HA干燥相比,牛肉干在CMIHA干燥过程中,内外水分分布较均匀,且收缩程度较轻。与生产中常规使用的HA干燥相比,CMIHA干燥能够降低肌红蛋白的氧化和肌肉微观结构的收缩,增加内外水分子分布的均一性,从而改善牛肉干的色泽和质构,提高牛肉干的物性特性。研究结果为CMIHA干燥在牛肉干方面的应用提供理论依据与技术参考。
