查詢結果分析
來源資料
頁籤選單縮合
題 名 | 文蛤在不同鹽度下的吐砂效果研究 |
---|---|
作 者 | 陳聰松; 馮貢國; 藍惠玲; 潘泰安; | 書刊名 | 水產研究 |
卷 期 | 2:1 1994.06[民83.06] |
頁 次 | 頁69-73 |
分類號 | 439.61 |
關鍵詞 | 文蛤; 吐砂; Hard clam; Sands expelling; |
語 文 | 中文(Chinese) |
中文摘要 | 文蛤在蓄養期間可將體內所含泥砂吐出體外,其體內泥砂含量隨時間 加長而減少,但超過2 小時後就沒有顯著減少的傾向。而文蛤在 10?30 ppt海 水中蓄養吐砂 2 小時,貝肉均無含砂的感覺,倘海水鹽度太高或太低,其吐砂 效果都不好。此外,若文蛤在不同鹽度海水中吐砂,其貝肉含鹽量會受到海水 鹽度的影響,當文蛤放入淡水時,可能因文蛤環境不適而緊閉外殼,保持原來 體內的鹽度,當海水鹽度 5?15 ppt 時體內鹽度會減少,而濃度超過20 ppt以 上時則體內鹽度反而會增加。另就吐砂文蛤之品質而言,文蛤在 12小時吐砂 期間,貝肉所含總游離胺基酸量,隨浸水吐砂時間增長有很明顯降低趨勢,其 中牛磺酸、丙胺酸、麩胺酸、甘胺酸、精胺酸等無明顯變化的趨勢,其他各種 游離胺基酸都隨吐砂時間的增長而降低。故綜合各項結果顯示,文蛤在15 ppt 海 水中吐砂 2 小時,吐砂效果最佳。 |
英文摘要 | Hard clams tend to have sands within its shells after harvest. These sands will be expelled when the clams are soaked in saline water. The sands could not be found any more in organoleptic sensory test when the clams were soaked in 10~30 ppt diluted sea-water for 2 hours, but the effects will not improve by increasing soaking times. On the contrary, if the salinity become too high or too low, the effect of expelling the sands by clams will be reduced. Moreover, salt content of hard clam meat will be influenced by the salinity of soaking water. When soaked in fresh-water for 2 hours, salt content remain the same as origin. When soaked in salinity of 5~15 ppt, salt content will reduced. But soaked in salinity more then 20 ppt, salt content will increase gradually. During soaking the hard clam in saline water, the content of total free amino acids in the meat will be decreased gradually as time past within 12 hours, except for taurine, alanine, glutamic acid, glycine and arginine. Hence we suggest the best soaking condition for hard clam is in 15 ppt of saline water for 2 hours. |
本系統中英文摘要資訊取自各篇刊載內容。