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《Journal of Dalian Ocean University》 2014-05
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Effects of temperature,humidity and oxygen on keeping-alive without water of bay scallop Argopecten irradians

SHEN Shu-qi;WAN Yu-mei;SHEN Liang;WANG Jie;College of Ocean,Agricultural University of Hebei;College of Food Science and Technology,Agricultural University of Hebei;  
Effects of temperature,humidity and oxygen on survival and weight loss of bay scallop Argopecten irradians keeping-alive without water were studied to develop waterless keeping-alive techniques for bay scallop. The bay scallop with body weight of 29-33 g was treated by conventional procedure,moisture treatment,aerobic treatment or moisture-aerobic treatment,and then put into different temperatures(-2,0,4,10,15-18,and 20-25 ℃) to make the waterless test. The results showed that bay scallop had ecological ice warm region from-2. 8to 0 ℃,and gradual decrease in survival rate along with increase in water temperature. The maximal survival rate of preserved bay scallop was observed at temperature of-2 ℃ and 0 ℃,followed by being preserved at temperature of 4 ℃. There were significantly higher survival rates in moisture and aerobic treatments than those in without moisture and aerobic treatments(P 0. 05). At low temperature,the bay scallop in moisture-aerobic treatment group had significantly higher survival rate than the bay scallop in moisture treatment and aerobic treatment(P 0. 05),with the maximal survival rate of over 95% on the 10 th day. The relatively low weight loss was found in the bay scallop in moisture-aerobic treatment group. In conclusion,temperature,humidity and oxygen significantly affect the waterless keeping-alive effect of bay scallop,the maximal survival rate in moisture-aerobic treatment at temperature from-2 to 4 ℃.
【Fund】: 国家海洋局海洋公益性行业科研专项(201205031)
【CateGory Index】: S917.4
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