美洲帘蛤保活过程的营养变化  

Nutrition Changes during Keeping Mercenaria Mercenaria Alive

作　　者：王彩理[1] 刘从力[1] 秦小明[2] 沈建[3] 滕瑜[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所,山东青岛266071 [2]广东海洋大学,广东湛江524025 [3]中国水产科学研究院渔业机械仪器研究所,上海200092

出　　处：《农产品加工（下）》2012年第7期36-38,共3页Farm Products Processing

基　　金：贝类产业技术体系(CARS-48);山东省科技项目(2009GG10005018)

摘　　要：确定美洲帘蛤临界温度的基础上,研究不同温度(5,2,0,-1,-2,-2.5,-3.0℃)对美洲帘蛤成活率和活体状态的影响,结果表明,美洲帘蛤的临界温度-2.5℃左右,生态冰温区在0^-2.5℃,在l^-2.0℃下保活效果最好。经过30 d保活后,美洲帘蛤的水分、粗蛋白和粗脂肪含量下降了1.7%,9.51%和7.58%,灰分含量上升了0.64%。The paper deals with the determination of critical temperature by using low temperature to keep Mercenaria mercenaria alive. Survival rate and live state of Mercenaria mercenaria is determined under different temperature of 5, 2, 0, -1, -2, -2.5, -3.0 ℃.The results show that critical temperature is about -2.5 ℃, and ecological ice temperature zone is 0--2.5 ℃ while 0 --2 ℃ is the best temperature zone to keep alive. After keeping clam alive for 30 d, the content of water, crude proteins and crude fat is 1.7%, 9.51% and 7.58% declined separately while the content of ash is 0.64% increased.

关 键 词：美洲帘蛤 营养 保活 临界温度 

分 类 号：S986[农业科学—捕捞与储运]