菲律宾蛤仔(Ruditapes philippinarum)低温保活方法的研究

A STUDIES OF THE STORAGE METHODE OF LIVING RUDITAPES PHILIPPINARUM AT LOW TEMPERATURE

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.