88 results about "Thunnus sp." patented technology

The invention discloses a minced tuna protein antioxidative peptide and its preparation method and use. The minced tuna protein antioxidative peptide has an amino acid sequence of Tyr-Glu-Asn-Gly-Gly. The preparation method comprises the following steps of adding a phosphate buffer solution into defatted minced tuna as a raw material, adjusting a pH value of the mixture to 5.0 to 7.0 to obtain a mixed solution, preheating the mixed solution with stirring, adding papain into the preheated mixed solution to obtain an enzymolysis product, carrying out enzyme deactivation of the enzymolysis product, and orderly carrying out desalination, ultrafiltration and chromatography to obtain the minced tuna protein antioxidative peptide. The preparation method has the advantages of scientific and reasonable processes and easy monitoring of enzymolysis. The minced tuna protein antioxidative peptide obtained by the preparation method has the advantages of safety, no toxic and side effect, strong antioxidant activity and easy digestive absorption, and can be used as a drug, a health-care food and a food additive.

The invention relates to a preparation method for a zinc chelated collagen peptide of tuna fishbone collagen. The preparation method specifically comprises the following steps: using tuna fishbone as a raw material; adopting an acid process to extract collagen; performing enzymolysis on the collagens with pepsin and trypsin; adopting ultrafiltration, macroporous resin column chromatography, gel column chromatography and reversed-phase high-performance liquid chromatography to separate and purify the collagens to obtain the zinc chelated collagen peptide Gly-Lys-Thr-Gly-Trp-Pro-Gly (GKTGWPG), wherein the molecular weight of the zinc chelated collagen peptide detected by ESI-MS is 701.73 Da. The zinc chelated collagen peptide is high in absorption and utilization due to the unique chelating and transport mechanism, and meanwhile capable of supplementing polypeptides / amino acid and zinc, so that the zinc chelated collagen peptide is an ideal zinc-supplementing substance.

A process for preparing fish bone powder according to this invention generally comprising at least 4 steps: pre-heating, removing of impurity, drying and milling to derive a calcium-rich bone powder product that contains calcium in the range of 18-22 g / 100 g of the final product. In addition, the bone powder particle size obtained is less than 100 microns and contains high levels of protein, fat, and essential minerals, such as sodium and phosphorus. The source of bone can be obtained from any fishes, preferably from tuna.

The invention relates to a cooperative control method of bionic fish for large-range water monitoring. According to the method, water quality parameter information is acquired by means of group control of multiple mobile nodes. A pilot bionic node and follower bionic nodes are shaped in tunas. The pilot bionic node floats and inspects in a surface area, informs the follower bionic nodes in water about queue information by means of hydroacoustic broadcasting, collects the water quality parameter information acquired by the follower bionic nodes, and communicates with a shore base station. The follower bionic nodes receive the queue information, move with the pilot bionic node in a certain geometric form, and collect and send the water quality parameter information. The pilot and follower bionic nodes are communicated in a hydroacoustic manner; the pilot bionic node is communicated with the shore base station by the GPRS (general packet radio service) technology; a group system is controlled in a distributed fuzzy group control manner, remote control is available, the test range is wide, precision is high, water quality parameters of different water areas are monitored online, and the applicable prospect is promising.

The invention relates to the technical field of aquatic product processing, in particular to a fresh-keeping method for tuna. The specific method is as follows: remove the viscera and gills of the fresh fish after catching, and clean the surface and inside of the fish body with a cleaning solution; 30min; finally put the soaked fish into binary ice for storage, and the binary ice is prepared by dissolving the following components in weight percentage in water: foaming agent 0.5-2%, organic acid 0.5-3%, Sodium chloride 6-15%, surfactant 0.1-0.3%, vitamin E 1-3%. The method of the invention can effectively inhibit the multiplication of various bacteria in the fish meat for a long time, the meat quality and appearance of the tuna after preservation are less changed, and the residue of harmful chemical substances is extremely low, so that the tuna is kept fresh for a long time on the basis of ensuring the quality of the fish meat.

The invention discloses a myofibrillar protein-chitosan nanometer microsphere composite membrane prepared by ground tuna meat. The myofibrillar protein-chitosan nanometer microsphere composite membrane comprises the following raw materials in parts by weight: 20 to 22 parts of myofibrillar protein, 8 to 12 parts of gelatin plasticizer, 20 to 22 parts of chitosan microspheres, and 0.4 to 0.5 parts of anti-oxidizing agent. The technical technology comprises the following steps of preparation of the myofibrillar protein of the ground tuna meat, preparation of the gelatin plasticizer of the tuna bone, preparation of the chitosan nanometer microspheres, and the like. The myofibrillar protein-chitosan nanometer microsphere composite membrane has the advantages that the ground tuna meat is used as the main raw material, so a new path is developed for the high-value utilization of tuna processing leftovers; the prepared myofibrillar protein-chitosan nanometer microsphere composite membrane has the obvious characteristics of anti-oxidizing and bacteria-inhibiting effects and the like.

There is provided a method for preventing the occurrence of abnormal behavior such as cannibalism, fright behavior and collision death during rearing, storage and transportation of tuna of larva, juvenile and young adult fish stages, particularly, of those periods in the seed production. The abnormal behavior during rearing, storage or transportation of tuna is prevented by controlling their visual stimuli, particularly, by making wall and bottom surfaces of a rearing water tank coming with contact with the environment transparent, setting a visual stimulus-buffering material through which light transmits partially in both straight and diagonal directions, maintaining the tuna in the presence of colored fine particles in the environment, or controlling the fluctuation in illumination of the environment, or a combination thereof.Alternatively, death of tuna due to collision with a rearing water tank wall is prevented by stimulating their visual sense.

The invention discloses primers for identifying fish-derived components and an identification method thereof. The invention provides three pairs of specific primers (SEQ ID NO: 1-6), based on multiplereal-time fluorescence PCR melting curves, whether fishes or fish products contain three animal-derived components of blue-fin tuna, silver cod and oil fish or not is identified. The method has the advantages of being accurate in detection, strong in specificity, high in sensitivity, simple, convenient and rapid, can meet the requirement of rapidly identifying whether fishes or fish meat productscontain tuna ventricosa, silver cod and oil fish derived components in large batches, and has huge market requirements and wide application prospects.

The invention particularly relates to tuna peptide, an extraction method of the tuna peptide and an application of the tuna peptide as an antihypertensive agent. The tuna peptide is a component with agood health-care effect, and extraction of the tuna peptide from leftovers of tuna processing products is a resource utilization mode with remarkable economic significance. Tuna peptide extracted bya traditional preparation method often has the defects of poor purity, poor sense and the like. The invention provides a treatment method for fermentation and enzymolysis by adopting microorganisms and compound protease at the same time, polypeptide is fully released from leftover protein hydrolysate of tuna production, the extraction efficiency is improved, resin adsorption is combined, and the method has the advantages of no fishy smell, environmental friendliness, a high extraction rate, high purity and the like.

The invention provides an indoor domestication and cultivation device and method for wild juvenile yellow-fin tunas, and belongs to the technical field of aquaculture. The device comprises a domestication pool 1; a water outlet 2 is formed in the bottom of the domestication pool 1; the water outlet 2 sequentially communicates a drainage pipeline 3, a water purification treatment assembly 4, a water pump 5, a water inlet pipeline 6 located at the top of the domestication pool 1 and an ultraviolet disinfection assembly 7 located in the domestication pool 1 in a water circulation direction; a lighting assembly 8 is arranged above the domestication pool 1; and an oxygenation assembly 9 is arranged at the bottom of the domestication pool 1. The device provided by the invention can successfullysolve the technical problem that wild young yellow-fin tunas cannot be domesticated and cultured in an indoor culture pond. Indoor domestication and breeding of the wild juvenile yellow-fin tunas arerealized for the first time.

The invention belongs to the technical field of protein peptides, and particularly relates to a tuna anserine preparation method which comprises the following steps: S1, cleaning tuna bodies; S2, cleaning the interior of the tuna bodies, and collecting filtrate; S3, preparing crude dry powder from tuna bodies and the filtrate; S4, mixing the crude dry powder with a choline chloride eutectic solvent to obtain a first precipitate, and collecting the supernate; S5, mixing the first precipitate with a detergent, and washing to obtain supernate; and S6, carrying out a mixing reaction on the supernate to obtain a second precipitate, mixing the second precipitate with a stabilizer solution, homogenizing, and drying to obtain powder namely the tuna anserine product. Anserine is extracted from tunaby using choline chloride eutectic solvents, so that the utilization rate of tuna is increased; and through the stabilizer, the stability of the tuna anserine is improved, and subsequent processing is facilitated, so that the tuna anserine product with high purity, high yield and high stability is obtained.

The invention provides a method for preparing high-content tuna anserine by adopting membrane separation and application of the tuna anserine, and belongs to the technical field of protein peptide extraction and purification. The method comprises the steps: smashing and pulping tuna meat, then placing tuna pulp in boiling water, performing screening and filtering twice, combining filtrates obtained twice, performing ultrafiltration membrane filtering three times, taking trapped fluid obtained in the third time, and performing concentration, smashing, heating, and reflux extraction to obtain the tuna anserine. According to the method, rich tuna fishery resources in China and the medical health care functions of the anserine contained in tuna meat are fully utilized, the industrial production and processing technology level and additional value of tuna anserine products are effectively improved, the production and preparation process is simplified, and the production efficiency is improved. Meanwhile, the pollution problem and the production cost for producing the product are reduced, and the varieties of tuna anserine products on the market are enriched, so that the high-content tuna anserine has a good practical application value.

The invention relates to ecological artificial bait for tuna longline and a preparation method therefor. The bait contains the following main constituent materials: a bait skeleton and bait film coating (outer coating) materials, wherein the bait skeleton is prepared from artificial or natural, degradable and harmless materials, and the density of the materials is higher than that of sea water, and the bait film coating (outer coating) materials contain adjuvants such as polyvinyl alcohol (PVA), polycaprolactone (PCL), poly(butylene succinate) (PBS), aliphatic polycarbonate (APC), polyurethane (PU), ethylene-vinyl acetate copolymer (EVA), styrene-ethylene / butadiene-styrene copolymer (SEBS), sodium alginate (SA), hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), protein, amino acid, starch, glycerine and cane sugar, as well as a fish luring agent, a coloring agent, an illuminating agent and the like. A film coating, which is proper in material density and has good dispersing and fish luring agent slow-releasing capacity, can be prepared through mixing the film coating materials at a proper ratio; and the ecological artificial bait is ideal in rigidity, toughness and weather resistance, excellent in mechanical properties, breakage resistance and tear resistance and easy to operate, transport and store. The novel ecological artificial bait can be prepared by a simple process and has a very good simulated effect, thereby being capable of replacing the traditional fresh bait.

The invention relates to the technical field of can production and especially relates to a production technology of canned tuna. The production technology of canned tuna comprises the following steps: step one, steaming and dewatering; step two, showering and cooling; step three, removing skin and bone; step four, cutting the cooked tuna into pieces and packaging in a can. The production technology may also comprise a step A of raw-material treating before the step one; the production technology may also comprise a step five of vacuum-sealing and a step six of sterilizing and cooling after the step four. According to the production technology of canned tuna, water is showered onto the steamed tuna body obtained in the step one for a certain time period, so that the purpose of cooling the steamed fish body is achieved; therefore, the skin of the fish body is separated from the fish-meat by instantaneous temperature difference, so that the surface-skin of the fish body can be easily removed in the step three of removing skin and bone and the fish-skin removal cleanliness is good.

The invention relates to a multifunctional bionic tuna and a control method thereof, and relates to the technical field of underwater bionic machines. The multifunctional bionic tuna comprises a fishhead, a fish body part, a rear fin, an anal fin, a tail fin, a flexible skin and a fish bone frame, wherein the flexible skin wraps the fish body part and is connected with the fish bone frame, a control cabin is arranged at the widest part of the fish body part, a control panel is installed in the control cabin, a floating submersible steering engine is arranged in the control cabin and is used for controlling a weight block at the centre of the fish body part, the floating submersible steering engine is mounted on the control panel and controlled by the control panel, the weight block is mounted on the rotary power output end of the floating submersible steering engine and can swing and rotate back and forth to enable the bionic tuna to freely float, and the bionic tuna can provide forward pushing force by means of tail swing so as to be convenient to advance; and moreover, the multifunctional bionic tuna has various functions of attracting fish groups, invisibility, water body detection and the like.

The invention discloses a method for preparing a tuna preservative film. The method is characterized by comprising the following steps: (1) heating 1.5g of sodium alginate, 2g of gelatin and 100mL of2% chitosan in a water bath of 90 DEG C for 10 minutes so as to prepare a solution A, and naturally cooling; and (2) adding the cooled solution into 0.1-0.2mL of glycerin and 2mL of maillard peptide,continuously stirring during addition, and magnetically stirring for 30-60 minutes. The method has the characteristics that tuna fillets are coated with the preservative film, so that the shelf life can be prolonged from the original 2 days to 8 days under the storage condition of 4 DEG C, and the like.

A preservation method of tuna ice glaze relates to the preservation of tuna by using rosmarinic acid, sodium lactate, a bamboo leaf antioxidant and a sodium carboxymethyl cellulose ice glaze solution.The fresh tuna meat is quickly frozen by an ultralow temperature freezer, the frozen tuna is immersed in the ice glaze by using rosmarinic acid, sodium lactate, the bamboo leaf antioxidant and the sodium carboxymethyl cellulose ice glaze solution, and the tuna is preserved under the frozen storage condition in a refrigeration house. Microorganisms such as bacteria in the tuna meat can be rapidlyand effectively killed, thus effectively prolonging shelf life of a product in the frozen storage process. The method of the invention has great application value.

The invention discloses a production method of canned tuna and luncheon meat. The production method includes: thawing tuna, cutting open the tuna, arranging the tuna, cooking, cooling, cleaning, thawing chicken breast, mixing, making paste, seasoning, canning and sterilizing. The production method has the advantages that the process flow is controlled strictly to guarantee food safety, tuna meat and the chicken breast are mixed sufficiently according to proportion to make the paste, other ingredients are added for seasoning, and the produced canned tuna and luncheon meat is rich in nutrition, unique in flavor, extremely good in flavor and suitable for different people.

The invention relates to the technical field of health products, specifically to a fish oil soft capsule and its preparation method. The fish oil soft capsule contains a content and a capsule material, wherein the content contains the following raw materials of: by weight, 30-50 parts of omega fish oil and 20-50 parts of plant oil. The omega fish oil is any one omega fish oil selected from the group consisting of tuna oil, cod oil and shark oil or a mixture containing more than two oils selected from the group in any proportion. The plant oil is any one plant oil selected from the group consisting of algae oil, perilla oil and pine nut oil or a mixture containing more than two plants oils selected from the group in any proportion. The weight percentage of docosahexenoic acid in the omega fish oil and that of docosahexenoic acid in the algae oil are both more than 40%. The preparation method of the fish oil soft capsule comprises the following steps of: a, preparation of the content; b, preparation of the capsule material; and c, preparation of the capsule. The fish oil soft capsule prepared by the method is characterized by nutrient composition diversification and remarkable curative effect of improving memory of the brain.

The invention discloses a minced tuna protein antioxidative peptide and its preparation method and use. The minced tuna protein antioxidative peptide has an amino acid sequence of Tyr-Glu-Asn-Gly-Gly. The preparation method comprises the following steps of adding a phosphate buffer solution into defatted minced tuna as a raw material, adjusting a pH value of the mixture to 5.0 to 7.0 to obtain a mixed solution, preheating the mixed solution with stirring, adding papain into the preheated mixed solution to obtain an enzymolysis product, carrying out enzyme deactivation of the enzymolysis product, and orderly carrying out desalination, ultrafiltration and chromatography to obtain the minced tuna protein antioxidative peptide. The preparation method has the advantages of scientific and reasonable processes and easy monitoring of enzymolysis. The minced tuna protein antioxidative peptide obtained by the preparation method has the advantages of safety, no toxic and side effect, strong antioxidant activity and easy digestive absorption, and can be used as a drug, a health-care food and a food additive.

The invention relates to the field of application of marine bioactive extracts, in particular to a method for preparing tuna skin collagen peptide iron chelate. The method for preparing the tuna skincollagen peptide iron chelate comprises the steps that (1), protein slurry is prepared, specifically, tuna skin is crushed and subjected to homogenate with an acid solution, and then the protein slurry is obtained after high-pressure treatment; (2) multiple enzymatic hydrolysis is carried out, specifically, an enzyme is added to the protein slurry, the enzyme is subjected to enzymatic hydrolysis with heating and enzyme deactivation at a high temperature to obtain an enzymatic hydrolysate; (3) multiple filtration is carried out, specifically, the enzymatic hydrolysate is subjected to filtrationand impurity removal, and then the enzymatic hydrolysate is filtered through an organic membrane and subjected to dialysis intercept, a retaining solution in a dialysis bag is taken to obtain a peptide solution; (4) a chelation reaction is carried out, specifically, an acid is added to the peptide solution to adjust the pH value to be acidic, and then ferrous salt is added to perform the chelation reaction, and then centrifugation is carried out to obtain a layered solution; and (5) products are separated, specifically, supernatant of the layered solution is taken, ethanol is added, and precipitation is carried out at a low temperature, the solid products are subjected to centrifugal separation, the solid products are dried and sterilized, and the tuna skin collagen peptide iron chelate is obtained. The yield of the peptide iron chelate is improved, and the method for preparing the tuna skin collagen peptide iron chelate is simple and efficient.

The invention discloses a use of a minced tuna flesh nanoparticle composite membrane. The minced tuna flesh is used for preparing a myofibrillar protein-chitosan nanoparticle composite membrane; the technical process comprises the steps of: preparing minced tuna flesh myofibrillar protein, preparing a tuna bone gelatin plasticizer and preparing chitosan nanoparticles; next, orderly adding the prepared myofibrillar protein, bone gelatin plasticizer and chitosan nanoparticles and an antioxidant to double distilled water in a certain ratio to form a film forming solution, and finally, pouring the successfully prepared film forming solution onto a polyvinyl chloride crystal plate, scraping, drying and uncovering a film, thereby obtaining the myofibrillar protein-chitosan nanoparticle composite membrane. The prepared myofibrillar protein-chitosan nanoparticle composite membrane has remarkable characteristics of oxidation resistance, bacteriostasis and the like, and can be applied to bacteriostasis or oxidation resistance in the packaging field.

The present invention discloses tuna bone powder and a preparation method thereof. High-quality tuna bones are repeatedly washed clean and drained for a standby application, then a subcritical water combined microwave treatment is used to enable fish bones to be fully softened, then after the fish bones are evenly mixed with a deodorant, putting still is conducted for 10-30 min, then the deodorantis washed clean with clean water, and finally the fish bones are dried, pulverized and sterilized to obtain the tuna bone powder. The subcritical water combined microwave treatment technology is usedfor processing the tuna bones, can effectively shorten softening time, enhances a softening effect, and reduces time cost loss. At the same time, the preparation method retains calcium, phosphorus and other nutritional components in the fish bones to the maximum extent, and avoids caused loss and waste of nutrients during the softening process. In addition, after the subcritical water combined microwave treatment, the preparation method lays foundation for late-stage deodorization, drying and pulverization, can effectively release minerals of hydroxyapatite, etc. in the fish bones, significantly increases protein content in the fish bones, and enables nutrients in the fine powder to be more liable to be digested and absorbed by human body.

The invention relates to a method for producing output goods of the highest possible quality from input goods, wherein the input goods to be processed are visually detected, brought to a target weightand then shaped into a shape suitable for packaging and / or further processing. In the known methods, tuna fish is packaged in cans or in some other way, with the structure being substantially lost bythe processing. This is avoided by the invention by the method steps of using deep-frozen input goods for carrying out the method, detecting the position, shape and size of the individual input goodsusing a visual detection means while directly or indirectly taking into account the fibre layer of the tuna fish flesh, calculating at least one cutting line through the input goods for cutting a tuna fish cut which has a desired target weight and / or a desired shape, wherein the calculation of the cutting line includes an optimization process by means of which, in addition to determining the volume necessary for achieving the target weight after cutting, the cutting line is determined to be as close at a right angle as possible to the fibres of the tuna fish, and cutting along the calculatedcutting line in a cutting step.

The invention relates to the technical field of fish meat processing, in particular to a processing method of tuna fillets. The method adopts short-time cooking matched with low-temperature treatment,carries out purine reduction treatment on tunas, can significantly and effectively reduce the content of purine substances in tuna meat, avoids the attack of gout caused by eating tuna meat, and canprovide tuna meat with better taste for people.

This invention refers to a re-activant of the colour of tuna formed by mixing various components and water, designed to recover the natural colour of packed tuna. It likewise includes the procedure by which the product is obtained, which is composed of a powder mixture to be mixed with water in a proportion of 4 Kg. of mixture for every 50 litres of water, using proportional measures to obtain different amounts, being characterised by the fact that the composition of the powder mixture includes a mixture of various plant extracts.

The invention discloses a tuna special feed and a preparation method thereof, wherein the tuna special feed includes the following raw materials in parts by weight: 10-30 parts of lard, 10-28 parts of plant oil, 1-10 parts of egg white, 5-20 parts of a fruit base, 5-30 parts of a vegetable base, 8-15 parts of buckwheat, 1-5 parts of oat, 2-5 parts of barley, 1-5 parts of corn, 1-10 parts of sucrose, 3-15 parts of semen cassiae, and 2-13 parts of prepared fleece flower root. The formula contains the animal fat lard and also contains the considerable-proportion plant oil and the required fruit base and vegetable base, the content of the oil in the formula is as high as 31%-40%, and the feed has good mouthfeel; and in addition, the various added additives effectively improve the tuna meat quality, can enhance the food intake of tuna, promote the growth of tuna, save baits and improve the tuna immunity.

The invention discloses a preservation method for preventing tuna white meat from being oxidized. The preservation method comprises the steps: packaging cooked tuna white meat with a fresh-keeping bag, vacuumizing, heating for thermal contraction, cooling and quick freezing, and finally refrigerating for preservation. The tuna white meat fresh-keeping bag is packaged and vacuumized, and the fresh-keeping bag is completely attached to fish meat after thermal contraction to prevent the fresh-keeping bag from being damaged; cooling and quick-freezing to prevent fat in the tuna white meat from being subjected to oxidation reaction; and finally refrigerating to prevent the tuna white meat from being subjected to oxidative rancidity through one-step placement. The longest storage period of the tuna white meat is 12 months.

The invention provides a tuna preservative and an ultralow-temperature preservation method. The method comprises the following steps: S1, pretreatment: removing gills and internal organs of tunas, performing draining to remove fresh blood, performing thorough cleaning with water, performing soaking in hydrogen peroxide for 10-15min, taking out the tunas, and performing draining; S2, fresh-keepingtreatment: putting the pretreated fish bodies into a fresh-keeping agent solution, performing soaking for 5-10min, then taking out the soaked fish bodies, and performing draining; and S3, ultralow-temperature fresh-keeping treatment: soaking the fish bodies in liquid nitrogen for 5-10 seconds, taking out the fish bodies, and storing the fish bodies at 0 DEG C or below. The method disclosed by theinvention is simple, has good antibacterial and fresh-keeping effects, can effectively prolong the shelf life of the tunas without influencing the fresh and tender taste of tuna meat, and has a wide application basis.

The invention discloses a method of preparing bioactive phospholipid from tuna eyes. The method includes: subjecting tuna eyes as a raw material to low temperature homogenization, extracting lipid oftuna eyes at room temperature by means of ultrasonic-assisted ethanol extraction, carrying out low-temperature low-pressure distillation to obtain a lipid component, subjecting the lipid to chromatography on silica gel columns, eluting with dichloromethane, acetone and methanol successively, collecting methanol eluate, and carrying out molecular distillation to obtain tuna eye active phospholipid.The method helps promote the benign development of the tuna processing industry and enrich the markets of marine bioactive lipids, and is positively significant to the human health and the development of marine health food industry.