大洋性金槍魚圍網(wǎng)捕撈與超低溫保鮮關(guān)鍵技術(shù)研究

許柳雄 戴志遠(yuǎn) 劉書來 王錫昌 江濤

摘 要：2013年開展了網(wǎng)具作業(yè)性能的研究，對網(wǎng)具進(jìn)行了海上測試和模型試驗(yàn)，初步確定了圍網(wǎng)網(wǎng)具調(diào)整方案；開展了金槍魚圍網(wǎng)數(shù)值模擬研究，并取得一定的成果；初步完成了人工集魚裝置和集群效果分析和自由群捕獲成功率的研究；完成了GPS浮標(biāo)系統(tǒng)方案的制定和原理圖設(shè)計(jì)，進(jìn)行了論證性試驗(yàn)與各種數(shù)據(jù)的采集；通過海上調(diào)查與試驗(yàn)研究，開發(fā)高效生態(tài)型金槍魚延繩釣漁具漁法，提高目標(biāo)魚種產(chǎn)量，減少非目標(biāo)物種的誤捕，提高我國金槍魚延繩釣漁業(yè)的捕撈技術(shù)，獲得分析報(bào)告1份，初步開發(fā)了延繩釣漁具作業(yè)狀態(tài)三維動態(tài)顯示軟件。開展了金槍魚魚肉鮮度和色澤研究，建立了魚肉色澤評定方法的研究，確定了藍(lán)鰭金槍魚赤身、中腹、大腹三個部位肌肉解凍后的肉色最佳觀測時間，探尋了色差儀測量魚肉色澤的最優(yōu)測色背景；開展了凍藏條件下（-18 ℃）藍(lán)鰭金槍魚三個部位肌肉脂肪氧化和魚肉色澤變化的研究，確定了肉色變化最快的部位，并通過相關(guān)性分析，探究了各指標(biāo)間的相關(guān)密切程度，通過研究金槍魚不同加工工藝參數(shù)對產(chǎn)品質(zhì)量的影響及配套設(shè)備的研制、篩選，形成了金槍魚超低溫冷凍加工技術(shù)。目前，已發(fā)表（已標(biāo)注）論文15篇（其中EI和SCI收錄3篇），已接受待發(fā)表論文4篇，投稿論文6篇；申請發(fā)明專利3項(xiàng)；獲軟件著作權(quán)1項(xiàng)。較好地完成了2013年度工作計(jì)劃和考核指標(biāo)。

關(guān)鍵詞：金槍魚 圍網(wǎng)捕撈 保鮮 關(guān)鍵技術(shù)

Abstract：The project has been carried out successfully in 2013.Project group developed a series of studies in relation to operational properties of purse seine，primarily involving in-situ measurement，model experiment and numerical simulation.The research results provided some pertinent suggestions for the modification of present purse seine gear.Preliminary，we established the adjustment plan and acquired a certain achievement.Furthermore，analysis of the effect on gathering fish school by FADs and the rate of fishing success for free school have been accomplished with survey report submitted in the final summary.Based on the survey and experiment at sea，the high efficiency and eco-friendly pelagic longline will be developed to enhance the catch of targeting species and to reduce the by catch of non-targeting species.Finally，the longling technique of China will be improved.The project has been carried out successfully in 2013.The assessment method of tuna meat color was researched and the best observation time for three bluefin parts（the cephalic parts of the dorsal and ventral ordinary muscles， the caudal part of the ventral ordinary muscle）after thawing was confirmed，so did the perfect background for the chromatic meter.the change rule of fat oxidation and meat color for three parts storing at the same freezing temperature（-18 ℃）was carried out and the part which changed most fast was confirmed，and through correlation analysis，the levels of intimacy of each index was studied.Through the research on the effect of diverse tuna processing technology parameters on the quality of the product and developing the corollany equipments，the tuna super-freezing process was established.At present，a total of 15 papers are published（labeled by this research），which include 3 paper published in the journal of EI and SCI.There are 10 submitted papers（including 4 received papers）.We also applied for 3 invention patents.Based on the description，we think we successfully completed the annual working plan and evaluation indicators in 2013.

Key Words：Tuna；Purse seine；Preservation；Key technology

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