秦小明1，章超桦1, 林华娟1，王学娟1, 沈 建2
（1 广东海洋大学食品科技学院，广东 湛江 524025；2 中国水产科学研究院渔业机械仪器研究所，上海 200092 )
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天，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%。
关键词：文蛤；低温；保活；营养成分；存活率
The changes of the main nutritional components of calm during keeping alive with water at low temperatures
WANG Xue-juan1，QIN Xiao-ming1, LIN Huan-juan1，WU Qiu-hong1，ZHANG Chao-hua2
(College of Food science, Guangdong Ocean University, Zhanjiang 524025, China)
Abstract: Shellfish is easy to die during transportation storage and distribution. To resolve this problem, accelerating the shellfish circulation of our country, the article studied calm(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 calm was measured every day. The results showed that, 5℃ was the best temperature to keep calm alive, the survival rate was 95% at 11 day, and the content of lactic acid rose, content of crude proteins, crude fat and glycogen declined. After keeping calm 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.
Key word: calm ; low temperature; keeping alive; nutritional components; survival rate
基金项目：农业部“948”项目“主要经济贝类加工技术引进与产业化”（2006-G42）；湛江市科技招标项目(2005-1)
作者简介：秦小明（1964—），男，博士，现为广东海洋大学教授。主要研究方向为水产品深加工。E-mail: qinxm@gdou.edu.cn
（《渔业现代化》 2008，35（2），46-49）
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