作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《渔业现代化》 2008年第2期46-49,共4页

摘　　要： 为解决贝类产品在运输、储藏和销售过程中容易死亡的问题,以文蛤为研究对象,分别在5℃、10℃、15℃和20℃下进行有水保活,测定其存活率与主要营养成分的变化情况。结果表明,在5℃下,保活效果最好,第11天存活率达95%。在不同温度下的保活过程中,乳酸含量呈上升趋势,糖原、粗脂肪、粗脂肪含量均呈下降趋势。文蛤在5℃下保活10 d,粗蛋白、粗脂肪和糖原含量分别下降16.5%、13.0%和63.1%,乳酸含量上升了125.3%。 Shellfish is easy to die during transportation storage and distribution. To resolve this problem, accelerating the shellfish circulation of our country, the article studied clam （ Meretrix Linnaeus ） as the object, which was keeping alive with sea water at 5, 10, 15 and 20 ℃, then during the time, survival rate and the changes of the main nutritional components of clam was measured every day. The results showed that, 5 ℃ was the best temperature to keep clam alive, the survival rate was 95% at 11 day, 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 crude proteins, crude fat and glycogen was 16.5% , 13.0% and 63.1% declined separately, and the content of lactic acid was 125.3% increased.

关 键 词： 文蛤 低温 保活 营养成分 存活率

领　　域： [农业科学] [农业科学] [轻工技术与工程]