摘要
本文在菲律宾蛤仔(Ruditapes philippinarum)生物学研究基础上,对菲律宾蛤仔在 27. 0~-1. 7℃范围内不同温度条件下的存活率,失重率及保活过程中的化学变化等进行了系统的分析研究,确定了菲律宾蛤仔的保活工艺和方法。结果表明,(1)菲律宾蛤仔的最肥季节为每年的 3~ 7月,出肉率(干物计)最高可达 10%;(2)最低保活温度为-1.7℃;(3)-1.0~-1.7℃可保活13天,存活率91%;(4)-1.0~1.7℃保活,保活时间最长,失重率也低,主要化学成分无显著变化。
In this paper, the biological property of Ruditapes Philippinarum was studied at -1. 7-27. O℃ during storage. The survival rate, weight loss and variations of chemical compositions were analysed systimatically; therefore, Living Ruditapes Philippinarum storage method and technological condition were determined. The results show that: (1) The highest condition factor of Ruditapes Philippinarum is best from March to July in a year, the highest dried meat ratio in the whole shellfish is a 10%. (2) The least storage temperature is -1. 7℃. (3)Storage 13 days at -1. 0-1. 7℃, the survival rate is 91 %. (4)Storaged at - 1.0~-1. 7℃, living Ruditapes Philippinarum has the longest storage time and the least weight loss and there is little change in chemical compositions.
出处
《中国水产科学》
CAS
CSCD
1996年第1期88-94,共7页
Journal of Fishery Sciences of China
基金
中国水产科学研究院基金
关键词
菲律宾蛤仔
低温
保活方法
存活率
Ruditapes Philippinarum, Low temperatures, Storage methodes, Survival rate