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引用本文:陈文超,杜以帅,刘金虎,孙建明,邱天龙.温度、流速对中国蛤蜊吐沙净化的影响及效果评价方法研究[J].海洋科学,2022,46(6):32-41.
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温度、流速对中国蛤蜊吐沙净化的影响及效果评价方法研究
陈文超1,2, 杜以帅1,3, 刘金虎4, 孙建明1,3, 邱天龙1,3
1.中国科学院海洋研究所 实验海洋生物学重点实验室, 山东 青岛 266071;2.中国科学院大学, 北京 100049;3.中国科学院海洋大科学研究中心, 山东 青岛 266071;4.中国科学院海洋研究所 海洋生态与环境科学重点实验室, 山东 青岛 266071
摘要:
本研究在实验室条件下,以定量化口感测试和解剖法为评价方法,探讨不同温度和水流流速对中国蛤蜊吐沙净化的影响,并比较分析了两种评价方法可行性。实验设定了4个温度梯度分别为14、18、22、26℃和5个流速梯度分别为20、40、80、160、320 L/h,结果表明不同温度和流速对吐沙净化的影响不同,14℃和18℃时,流速对吐沙净化无显著性影响(P>0.05),22℃和26℃时,流速对吐沙净化有显著性影响(P<0.05);14℃时,各流速的净化效果均不理想,18、22和26℃时,流速40 L/h下吐沙4~8 h可达到较好净化效果。2种评价方法比较的结果表明,定量化口感测试评价方法能够较为准确地反映贝类泥沙净化效果,可以作为贝类泥沙净化效果的评价方法;通过解剖法获得贝类体内残余泥沙进行粒径分析,易受到非泥沙颗粒物的干扰,不能准确地反映贝类体内泥沙粒径与含量,采用该方法作为吐沙净化评价方法时应做进一步优化。
关键词:  中国蛤蜊  吐沙净化  定量化口感测试  温度  流速
DOI:10.11759/hykx20210506001
分类号:S984.3+1
基金项目:国家重点研发计划“蓝色粮仓科技创新”项目课题(2019YFD0900701);广西科技重大专项(桂科AA17204094-3);国家自然科学基金(31702392)
Study of the evaluation method and suitable flow velocity and temperature parameters of Chinese clam (Mactra chinensis) for sand depuration
CHEN Wen-chao1,2, DU Yi-shuai1,3, LIU Jin-hu4, SUN Jian-ming1,3, QIU Tian-long1,3
1.CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;2.University of Chinese Academy of Sciences, Beijing 100049, China;3.Center for Ocean Mega- Science, Chinese Academy of Sciences, Qingdao 266071, China;4.CAS Key Laboratory of Marine Ecology and Environmental Sciences, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
Abstract:
In this study, under laboratory conditions, quantitative taste tests and anatomical sampling were used as evaluation methods to explore the effects of different temperatures and flow velocities on the sand depuration of Chinese clam (Mactra chinensis). The feasibility of the two evaluation methods was compared and analyzed. Four temperature gradients (i.e., 14 ℃, 18 ℃, 22 ℃, and 26 ℃) and five flow velocity gradients (i.e., 20, 40, 80, 160, and 320 L/h) were utilized in this experiment. Results showed that flow velocity and temperature have different effects on sand depuration. At 14 ℃ and 18 ℃, the flow velocity had no significant effect on sand depuration (P>0.05). At 22℃ and 26 ℃, the flow velocity had a significant effect on sand depuration (P<0.05). At 14 ℃, the depuration effect of each flow velocity was not ideal. At 18 ℃, 22 ℃, and 26 ℃, the flow velocity of 40 L/h had a good depuration effect after 4-8 h. The comparison of the two evaluation methods showed that the quantitative taste tests described the sand depuration effect more accurately and can be used as an evaluation method for the sand depuration effect of shellfish. Size analysis of particles obtained through anatomical sampling is susceptible to interference from non-sand particles and cannot accurately reflect the size and content of sand in shellfish. Without further optimization of this method, it is unsuitable as an evaluation method for the sand depuration effect.
Key words:  Mactra chinensis  sand depuration  quantitative taste test  temperature  flow velocity
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