波纹巴非蛤在低温保活过程中主要营养成分变化  

The changes of the main nutritional components of Paphia undulata during keeping alive at low temperature

作　　者：王学娟[1] 秦小明[1] 林华娟[1] 赖波[1] 章超桦[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025

出　　处：《食品科技》2008年第6期90-93,共4页Food Science and Technology

基　　金：农业部"948"项目(2006-G42);湛江市科技招标项目(2005-1)

摘　　要：波纹巴非蛤分别在不同温度下进行有水保活,探讨其存活率以及主要营养成分的变化规律。结果表明,15℃为波纹巴非蛤低温保活的最佳温度,第3天存活率可达92.0%,在不同温度下保活过程中,波纹巴非蛤的粗蛋白、粗脂肪和糖原的含量均呈下降趋势,水分、乳酸呈上升趋势。波纹巴非蛤在15℃条件下保活5d后,粗蛋白、粗脂肪和糖原含量分别下降了10.5%、20.0%和31.0%,而乳酸含量上升了50.1%。Paphia Undulata was keeping alive with sea water in different temperature, the survival rate and the variation of the main nutritional components of Paphia undulata were studied. The results suggested that the optimal temperature to keep Paphia undulata alive was 15 ℃, the survival rate was 92.0% in thirdth day, and the content of water and lactic acid rose, content of crude proteins, crude fat and glycogen declined. After keeping Paphia undulata alive for 5 days, the content of crude proteins, crude fat and glycogen was 10.5%, 20.0% and 31.0% declined separately, and the content of lactic acid was 50.1% increased.

关 键 词：波纹巴非蛤 低温保活 存活率 营养成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS201.4[轻工技术与工程—食品科学与工程]