基于高光谱成像技术的三文鱼肉水分含量的可视化研究

提出了一种利用高光谱成像技术检测三文鱼水分含量并实现其可视化的新方法。采集不同水分含量的共100个鱼肉样本的高光谱图像,并提取样本感兴趣区域(ROI)的平均光谱。75个样本用于建模集,采用连续投影算法对原始光谱提取特征波长,利用提取的特征波长替代原始光谱,采用PLS建立预测模型,对25个预测集样本的水分含量进行预测,预测决定系数(R2)为0.904,预测均方根误差(RMSEP)为1.169%,获得了满意的预测精度。最后,用所建模型对预测集图像上每个像素点的水分含量进行预测,利用Matlab语言编程,三文鱼肉表面不同部位的水分分布采用不同颜色表示,进而实现三文鱼肉水分含量的可视化。结果表明,高光谱成像技术与化学计量学结合可以准确预测鱼肉的水分含量,与图像处理方法结合可以实现预测时间的可视化,能形象、直观地展示出鱼肉的水分含量分布情况,为实现水产品加工的自动化奠定了基础。     

44-Methylgambierone,a new gambierone analogue isolated from Gambierdiscus australes

A new analogue of gambierone, 44-methylgambierone, was isolated from the benthic dinoflagellate Gambierdiscus australes collected from Raoul Island (Rangitahua/Kermadec Islands). This molecule has been previously reported as maitotoxin-3. The structure of 44-methylgambierone was elucidated using 1D- and 2D-nuclear magnetic resonance spectroscopy and mass spectrometry techniques. The nine-ring polyether backbone (A–I) and functional groups (carbonyl, terminal diol, 1,3-diene and monosulphate) are the same for both compounds with the addition of an olefinic methyl group being the only modification in 44-methylgambierone.     

The effect of different fish feed compositions on δ13C and δ15N signatures of sea bass and its potential value for tracking mariculture-derived nutrients

Increasing demand for fish and seafood calls for an expansion of aquaculture production. At the same time, the status of the marine environment must not be jeopardised. Stable isotopes are potential markers for tracking feed-based nutrient flows from aquaculture into marine biota. Here, we demonstrate how four experimental diets (main protein components: fishmeal, soya protein concentrate, wheat gluten, and Jatropha kernel meal) and a commercial diet induce characteristic δ¹³C and δ¹⁵N signals in sea bass (Dicentrarchus labrax) during nine weeks of laboratory feeding under replicate conditions. The plant-protein-based diets containing wheat gluten and soya, and the commercial feed consistently induced the largest isotopic differentiation of the fish, both from the feed source and from the pre-experimental condition. The large difference of the fish on plant-protein-based diets compared to the range of natural isotopic variation in the macrozoobenthos of the North Sea lends support to the idea that plant-based feeds are suitable for tracing mariculture-derived organic matter under practical conditions. The commercial feed had a similar effect as the experimental feeds and would be a cost-effective option for an offshore aquaculture experiment.     

An Electric Fish-Based Arithmetic Optimization Algorithm for Feature Selection

With the widespread use of intelligent information systems, a massive amount of data with lots of irrelevant, noisy, and redundant features are collected; moreover, many features should be handled. Therefore, introducing an efficient feature selection (FS) approach becomes a challenging aim. In the recent decade, various artificial methods and swarm models inspired by biological and social systems have been proposed to solve different problems, including FS. Thus, in this paper, an innovative approach is proposed based on a hybrid integration between two intelligent algorithms, Electric fish optimization (EFO) and the arithmetic optimization algorithm (AOA), to boost the exploration stage of EFO to process the high dimensional FS problems with a remarkable convergence speed. The proposed EFOAOA is examined with eighteen datasets for different real-life applications. The EFOAOA results are compared with a set of recent state-of-the-art optimizers using a set of statistical metrics and the Friedman test. The comparisons show the positive impact of integrating the AOA operator in the EFO, as the proposed EFOAOA can identify the most important features with high accuracy and efficiency. Compared to the other FS methods whereas, it got the lowest features number and the highest accuracy in 50% and 67% of the datasets, respectively.     

Evaluation of Chemical Compositions,Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS⁺ radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H₂O₂) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H₂O₂ in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements.     

柱前衍生高效液相色谱法测定鱼罐头中的组胺

建立了一种测定鱼罐头中组胺含量的柱前衍生高效液相色谱(HPLC)方法。样品匀浆后采用高氯酸水溶液超声提取,提取液经丹酰氯衍生后,采用HPLC分离,紫外检测器检测,外标法定量。采用粒径为1.8 μm固定相填料的C18色谱柱,在0.3 mL/min的流速下,样品的分析时间小于5 min,并可有效地减少流动相消耗,节约成本。组胺在0.08～8.00 mg/L内线性关系良好,相关系数为0.99998;酱煮鲐鱼罐头中组胺在不同浓度水平的平均加标回收率均大于96%,相对标准偏差(RSD)小于2.5%;鱼罐头中组胺的定量限可达5.00 mg/kg。所建立的HPLC方法快速、灵敏度高、重复性好,前处理方法简单,可用于鱼罐头中组胺的测定。     

Analysis of Biogenic Amines Using Immunoassays,HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products—A Comparative Study

In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative immunoassays. The results demonstrated that HPLC and quantitative immunoassay methods were well-correlated with IC-MS/MS in determining histamine in various types of fish products. The best correlation was observed with the HistaSure ELISA Fast Track kit (R² = 0.9903). More than half of the values (68%) obtained by two methods were also statistically similar. The results of semi-quantitative test kits also supported histamine values estimated by quantitative methods, with some exceptions. The best results were found for HistaSure Lateral Flow in supporting the quantitative techniques. Therefore, these methods are found suitable for monitoring histamine in fish products in terms of food safety. Good correlations were also observed HPLC and IC-MS/MS in determining cadaverine, putrescine, and tyramine with the highest value observed for tyramine as R² = 0.9785. However, no correlation was observed for other biogenic amines, and the majority of the results were significantly different from each other for these amines (p < 0.05). The differences may be caused by the drawbacks reported previously for HPLC. However, further studies are required to confirm the possible effects. This study provides a comparative evaluation of several methods in terms of their suitability in determining biogenic amines in fish products for both monitoring and regulatory purposes.     

考虑车载容量的多区型仓库拣货路径优化研究

拣货作业是仓库核心作业之一,占据仓库运营大量的时间成本和资金成本.针对多区型仓库拣货路径优化问题,对多区型仓库布局、货位坐标、路径等问题进行了定义,构建了多区型仓库拣货路径优化建模,接着通过大量实验确定了人工鱼群算法在求解拣货路径问题时的最优算法参数组合,通过演示性实验验证了模型与算法的有效性,最后从波次订单对实验结果...     

Differential Scanning Calorimetric Investigations on Pyloric Caeca During Ripening of Salted Herring Products

The thermoanalytical behaviour of pyloric caeca during salting and ripening was investigated using a Perkin Elmer DSC 7. Not only the thermal stability of the muscle proteins was influenced by salting but also that of pyloric caeca. It was recognised that the salting itself leads to a remarkable increase of the transition temperature compared with raw herring. An influence of the salt:fish ratio could be observed. The higher the salt content the higher the increase of the denaturation temperature. During ripening the transition temperature remained on a high level or showed only a slight decrease during the investigation period. The dependency from the salt content remained evident. The increase of the transition temperature was accompanied by a decrease of the transition enthalpy.The increase of thermal stability is connected with a decrease of the general proteolytic activity in pyloric caeca. Possibly, the enzymes are diffusing from the pyloric caeca into the muscle and cause there an increase of enzymatic activity observable in North Sea herring accompanied by a decrease of activity in pyloric caeca itself. Simultaneous the thermal stability of pyloric caeca is lowered. The reason for the differences in ripening could be seen in some enzyme-inhibiting factors unknown until now.This revised version was published online in November 2005 with corrections to the Cover Date.