净化菲律宾蛤仔低温保活及其主要营养成分变化

Study on key tecnology of keeping Ruditapes philippinarum alive at low temperature

净化后的菲律宾蛤仔分别在不同条件下进行保活,测其存活率与主要化学成分的变化,结果表明,3℃下,多层湿布保活效果最好,11天后的存活率为98%,在保活过程中糖原、粗脂肪含量均呈下降趋势,分别下降了16.39和0.56%,乳酸呈上升趋势,上升了4.12mmol/L。

After depuration, under different conditions running keeping alive experiment for Ruditapes philippinarum, the result at 3℃, with multilayered wet cloth covered was the best, after lld the livability was 98%, content of the glycogen and fat declined16. 39and 0. 56% separately the content of lactic acid increased 4. 12 mmol/L.