84 results about "Thunnus sp." patented technology

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.

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 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 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 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 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 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 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.