降温及生态冰温条件对凡纳滨对虾无水存活时间的影响Effect of Temperature-descending Procedures and Storing Parameters on the Preservation Time of Pacific White Shrimp under Waterless Environment
徐德峰,王雅玲,孙力军,房志家
摘要(Abstract)：
【目的】确定凡纳滨对虾无水存活流通的关键工艺参数。【方法】通过观察明确休眠临界温度,计时测定,确定降温程序、氧气含量及生态冰温保藏温度对存活时间的影响。【结果】凡纳滨对虾生态冰温区为-2～10℃。设定4种降温方式,其梯度降温均为≥18、18～15、15～10℃等3个区段,第Ⅰ种方式对应区段的降温速率为4、1、0.5℃/h,第Ⅱ种为4、2、0.5℃/h,第Ⅲ种为4、1、1℃/h,第Ⅳ种为4、4、4℃/h。第Ⅰ种方式下的存活时间(12.48±0.56)h,显著大于第Ⅱ种(8.75±0.77)h、第Ⅲ种(8.29±0.58)h和第Ⅳ种(6.19±0.62)h(P <0.05)。在99.9%氧气含量且维持生态冰温5℃的无水条件下可使存活时间进一步延至(23.82±0.77)h,之后常温新鲜海水中5 min可复苏至鲜活状态,成活率在98.5%以上。【结论】通过调整降温及生态冰温条件可显著延长凡纳滨对虾无水存活时间。
关键词(KeyWords)： 对虾;生态冰温;无水存活;存活率
基金项目(Foundation): 国家自然科学基金(31772048);; 广东海洋大学自然科学基金(C16396)
作者(Author): 徐德峰,王雅玲,孙力军,房志家
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