1.College of Ocean, Agricultural University of Hebei, Qinhuangdao 066003, China; 2. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China
Abstract: Effects of temperature, humidity and oxygen on survival and weight loss of bay scallopArgopectenirradianskeeping-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 -2.8 to 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 10th 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 ℃.
2014, Vol. 29 
