紫彩血蛤低温保活技术研究  

Study on Keep-alive Technique of Nuttallia olivacea at Low Temperature

作　　者：夏昆[1] 崔艳[1] 江莉[1] 包建强[1] 

机构地区：[1]上海海洋大学食品学院,上海200090

出　　处：《安徽农业科学》2008年第26期11542-11543,11548,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究紫彩血蛤在低温条件下的保活效果。[方法]以紫彩血蛤为原料,测定了它的冻结曲线并对其在生态冰温区域内和冰块堆积条件下以及不同冷藏温度和湿度下的保活效果进行了比较。[结果]紫彩血蛤的生态冰温区大致在0^-2℃。随着温度的升高,紫彩血蛤的存活率逐渐降低,存活率最高的组为冰温保藏组(-1.5^-0.5℃),在保活10 d后其存活率依然达99%。淡水冰堆积组和4~6℃组保活效果较好,在保活7 d后,两者的存活率均达99%,而且总体表现接近。湿度对紫彩血蛤保活效果有一定的影响,呈正相关性,相对湿度越高越有利于蛤体的存活。[结论]该研究为紫彩血蛤的实际生产应用提供了理论依据。[ Objective ] The aim was to study the keep-alive effect of Nuttallia olivacea at low temperature. [ Method ] With the N. olivacea as material, its freezing curve was detected and its keep-alive effect in the ecological ice temperature range, under the ice accumulation condition and at different refrigeration temperatures and humidity were compared. [ Result] The ecological ice temperature range of N. olivacea was approximately between 0 ℃ and - 2℃. The survival rate of N. olivacea was decreased gradually with the increase of temperature. The survival rate of preservation group at ice temperature was highest and the survival rate still reached 99% after preservation for 10d. The keep-alive effect of fresh ice accumulation group and preservation group at 4 -6 ℃ was better, and their survival rate all reached 99% after preservation for 1 week and their general effect was close. The humidity had certain influence on the keep-alive effect of N. olivacea and was a positive correlation. Higher relative humidity was beneficial to the survival of N. olivacea. [ Conclusion ] This research provided the theoretical basis in practical production application of N. olivacea.

关 键 词：紫彩血蛤 低温 保活效果 温度 湿度 

分 类 号：S984.3[农业科学—捕捞与储运]