摘要
贝类是功能性和保健性食品以及新型创新药物的优质资源,已成为人们研究和开发的热点。但贝类出水后自然放置会很快死亡,且易被微生物污染而腐败变质。因此,贝类的保活尤为重要,贝类鲜活是决定其利用价值的重要因素。从无水低温保活、化学方法保活、模拟生态环境保活、无水生态冰温保活及低温有水保活等方面综述了目前贝类的保活技术,并对未来贝类保活研究途径进行了展望。
Shellfish is the excellent resources of functional food,health food and new drug,which has became the research and development hotspots.However,the shellfish will soon die in natural placement without water,and is easy to deteriorate by microbial contamination.The utilization value is determined by shellfish alive,so the keeping alive is very important.The shellfish live is to determine the value of its use of the important factors.The keeping alive techniques are reviewed including the low temperature without water,chemical mehtods,simulation econological environment,ecological ice temperature without water,and low temperature with water are reviewed.The keeping alive techniques of shellfish in the future are prospected.
出处
《河北农业科学》
2010年第9期102-103,110,共3页
Journal of Hebei Agricultural Sciences
基金
河北省海洋局项目(200805046-1)
关键词
贝类
保活
技术
Shellfish
Keeping alive
Technique
