文蛤保活及其营养成分的变化  

Low temperature to keep Meretrix Linnaeus alive and the change of nutrition compositions

作　　者：肖作为[1] 陆广华[1] 陈天及[1] 

机构地区：[1]上海海洋大学食品学院,上海200090

出　　处：《山西农业科学》2008年第10期59-60,共2页Journal of Shanxi Agricultural Sciences

摘　　要：确定文蛤冻结点和临界温度的基础上,研究不同温度(-2℃～0℃,1℃～2℃,4℃～6℃,15℃～20℃和24℃～26℃)条件对文蛤存活率的影响,结果表明:文蛤的结冰点在-2℃,临界温度为0℃～2℃;在1℃～2℃条件下保活效果最好,保存11d后存活率为100%。在上述5种不同的保活温度下,随着保活时间的延长,文蛤的水分、粗蛋白和粗脂肪的含量呈逐渐下降趋势,灰分含量呈上升趋势。文蛤在1℃～2℃下保活10d,水分、粗蛋白和粗脂肪含量分别下降了2.8%、22.1%和9.3%,灰分含量则相应上升了121.3%。The paper dealt with the determination of freezing point and critical temperature by using low temperature to keep Meretrix Linnaeus alive. Livability of Meretrix Linnaeus was determined under different temperature of -2℃-0℃,1℃-2℃,4℃-6℃,15℃-20℃ and 24℃-26℃.The results revealed that the freezing points was -2℃, and critical temperature was 0℃-2℃. While 1℃-2℃ was the best temperature zone to keep clam alive, the survival rate was 100% after 11 days, and the content of lactic acid increased, content of crude proteins, crude fat and glycogen declined. After keeping clam alive for 10 days, the content of water, crude proteins and crude fat was 2.8%, 22.1% and 9.3% declined separately, and the content of lactic acid was 121.3% increased.

关 键 词：文蛤 低温保活 存活率 营养成分 

分 类 号：S91[农业科学—水产科学]