不同单元化运输条件对活体虾夷扇贝存活率及主要营养成分的影响

为研究不同单元化运输条件对活体虾夷扇贝Patinopecten yessoensis存活率及其主要营养成分的影响,将净化暂养后的活体虾夷扇贝放入4种不同单元化运输箱中(不加冰聚乙烯保温箱组、加冰聚乙烯保温箱组、低温半导体保温箱组、5℃恒温箱组),测定运输箱内外温度、湿度,以及虾夷扇贝存活率、糖原、粗蛋白质和粗脂肪等指标的变化。结果表明:在密闭的单元化运输条件下,箱内温度及制冷方式影响着活贝的存活率,不加冰聚乙烯保温箱组、加冰聚乙烯保温箱组、低温半导体保温箱组、5℃恒温箱组虾夷扇贝全部死亡的时间分别为48、64、112、104 h;随运输时间的延长,4组虾夷扇贝的糖原、粗蛋白质和粗脂肪含量总体均呈下降趋势,存活期内不同单元化运输条件下的糖原和粗蛋白质含量均呈显著性差异(P0.05),低温半导体保温箱组和5℃恒温箱组虾夷扇贝的糖原、粗蛋白质含量随时间的变化缓于其他两组,但64~96 h时,低温半导体保温箱组和5℃恒温箱组间粗蛋白质含量无显著性差异(P0.05);存活期内不同单元化运输条件对虾夷扇贝粗脂肪含量的影响不显著(P0.05),但在0~40 h时其脂肪含量随时间变化显著(P0.05);低温半导体保温箱组和5℃恒温箱组虾夷扇贝至糖原、粗蛋白质和粗脂肪含量较低所需时间为96 h,比不加冰组长56 h,比加冰组长48 h。研究表明,使用半导体和压缩机有效制冷的低温条件可使得活体虾夷扇贝糖原、粗蛋白质和粗脂肪消耗减缓,存活期延长。

Survival and nutrient composition of yesso scallop Patinopecten yessoensis in different unitized transport cages during live transportation

In this study,survival rates and nutrient composition were studied in yesso scallop Patinopecten yessoensis ( PY) cleaned and holding for short period during live transportation by different unitized transport cases including polyethylene cas without ice( group A) , polyethylene cas with ice( group B) , semiconductor thermal insulation case with low temperature( group C) , and 5 ℃ semiconductor thermal insulation case ( group D) . Temperature and hu-midity inside and outside the cases were monitored, and the changes in levels of survival rates, glycogen, crude protein and crude fat were determined. The results showed that survival of PY in the closed container were affected by temperature and cooling way in the cases, with the initial death at 48 h in group A, 64 h in group B, 112 h in group C, and 104 h in group D. Levels of glycogen, crude protein and crude fat were declined in all groups as transport time elapsed, significant differences in glycogen and crude protein levels in difference unit transportation mode (P<0. 05) during survival period, slower change in levels of glycogen and crude protein in group C and group D than those in group A and group B. In 64-96 h, however, there was no significant difference in crude pro-tein level in group C and group D ( P>0 . 05 ) . No significant difference in crude fat level was observed in different unitized transport cases during the scallop survival period ( P>0 . 05 ) , with significant difference in crude fat level in 0-40 h during transportation(P<0. 05). Levels of glycogen, crude protein and crude fat were declined as trans-port time elapsed, and it took 56 hours longer for low levels of glycogen, crude protein and crude fat in group C, and group D (96 h) than in group A, and 48 h than group B. The findings indicated that cooling way of compres-sor and semiconductor leads to decline rate of consumption of glycogen, crude protein and crude fat slowly, thus prolong the survival period.