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1.
Rheological properties of fish-meat gels were investigated according to the modified Mooney-Rivlin equation and the three-element model representing large and small deformation theories, respectively. The Mooney-Rivlin equation was developed considering directly the volume change with the strain for characterizing rheological property of fish-meat gel. The results led to the conclusion that using the modified large-deformation equation considering volume, changes of samples were more useful to investigate effectively the mechanical behavior of fish-meat gels. The volume changes of fish-meat gel with the, strain resulted that fish-meat gel kept the linearity under about 0.2–0.3 compression strain in stress-strain relation. The stress-relaxation test of fish-meat gel was performed under the strain of 0.25 in the compression process. The elastic moduli and viscosity were decreased with the moisture contents of the gels. These results indicated the same trend as the results according to the modified Mooney-Rivlin equation. Comparing the results according to the large and small deformation theories led to the proportional relationships between the elastic modulus values and the Mooney-Rivlin constants, C 1 and C 2.  相似文献   

2.
Changes in physical properties of two-step heated gels on addition of gluconate were investigated in terms of relationships between breaking strength and gel stiffness. Regression lines between the breaking strength and the gel stiffness were extended to the x-axis (gel stiffness), and the intercept was defined as SBSO. The SBSO of the two-step heated gels increased with gluconate contents in salt-ground surimis, suggesting that the harder but less elastic gels formed on addition of gluconate were dose-dependent. Conversely, the denaturation rate constants of myosin in salt-ground surimis during preheating estimated by means of Ca-ATPase inactivation, loss of salt solubility, and decrease of denaturant solubility were considerably reduced by gluconate. Thus, the progress of myosin denaturation was strongly suppressed. Increments of SBSO (δSBSO) of the two-step heated gels on addition of gluconate were inversely correlated with the denaturation rate constants of myosin in salt-ground surimis for every index. Thus, the changes in physical parameters of two-step heated gel caused by gluconate may be associated with the sluggish progress of myosin denaturation in salt-ground surimi during preheating.  相似文献   

3.
Surimi was prepared by washing with single washing cycle with cold water (T-1), alkaline saline (0.2% NaHCO3 and 0.15% NaCl; T-2) solution, and with calcium chloride and salt (0.2% CaCl2 and 0.1% NaCl; T-3), respectively, and compared with conventional washed (CW) surimi. T-2 exhibited significantly (p ≤ 0.05) increased moisture content, which correlated with increased yield, pH and also significantly decreased lipid and ash content. A significant (p ≤ 0.05) decrease in expressible moisture content was also observed in T-2, which suggested higher water holding capacity compared to other treatments. Heat-induced surimi gels exhibited highest L* (p ≤ 0.05), followed by surimi in all the treatments. In the case of L*, T-1 showed highest lightness, followed by T-2, which was comparable to CW. The lowest myoglobin content was exhibited by CW surimi (p ≤ 0.05), which is due to repeated washings. T-2 gel showed higher elasticity, texture, and overall acceptability than others (p ≤ 0.05), except for the whiteness. In all the aspects, T-2 was comparable with CW. Washing with one cycle of T-2 solution can not only improve the quality of surimi but can reduce the wastage of water that is released into the environment without further treatment.  相似文献   

4.
Textural property of surimi products is a prime factor in determining the acceptability of consumer as well as market value. Gelatin is one of the most popular biopolymers widely used in food industry as gelling agent with the unique textural properties. Therefore, the addition of gelatin along with the use of protein cross-linkers could be a means to modify the texture of surimi gel, which can fit the demand of consumers. Surimi from the threadfin bream (Nemipterus bleekeri) was added with bovine gelatin (BG) and bovine/fish gelatin mix (BFGM; 1:1, 2:1, 1:2, 4:1, and 1:4) at 10% protein substitution in combination with and without microbial transglutaminase (MTGase) at 1.2 units/g surimi. Textural properties, whiteness, expressible moisture content, protein pattern, and microstructure and sensory properties of gels were determined. When MTGase at 1.2 units/g surimi was incorporated, the increases in breaking force and deformation were noticeable in both surimi gels, with and without 10% BG added ( p < 0.05). On the other hand, surimi gels added with BFGM at all bovine/fish gelatin ratios had the higher breaking force and deformation, compared with that added with BG, when MTGase was incorporated. Addition of BG or BFGM lowered the expressible moisture content and whiteness of surimi gel ( p < 0.05). Based on SDS-PAGE, band intensity of myosin heavy chain and actin of surimi gel decreased when surimi gel was added with all gelatins, regardless of MTGase addition. The microstructure study revealed that surimi gel network became finer and denser with the addition of MTGase (1.2 units/g surimi), but the coarser and irregular structure was obtained when gelatin was incorporated. Gelatin, especially bovine/fish gelatin mix, at an appropriate level could be used as the protein additive in surumi gel in conjunction with MTGase in order to improve the textural and nutritive properties of the products.  相似文献   

5.
为揭示斜带石斑鱼对碳水化合物利用的特点,研究了3个碳水化合物水平及饥饿处理对其生长、血浆生化指标及肝/肌糖原的影响。实验选取300尾初重为(35±0.28)g的幼鱼,设置持续投喂高(35%,CH)、中(21%,CM)、低(7%,CL)3个碳水化合物水平组,以及持续投喂组(CM)、饥饿再投喂组(R,饥饿4周+投喂4周,投喂CM组饲料)、饥饿组(S)3个投喂模式组。饲养8周后饥饿24 h,以30 mg/100 g体质量腹腔注射葡萄糖研究其代谢反应。结果显示,增重率和特定生长率随饲料碳水化合物水平的增加而升高,但无显著差异,饲料系数以CL组最高。不同碳水化合物水平下,各组注射葡萄糖后1~3 h血糖水平达峰值,但CM组在6 h内迅速回到注射前水平;各组血浆胰岛素水平均先降后升,但CL组在3 h后急剧下降;各组肝糖原、血浆甘油三酯含量在注射后1 h内均显著上升。饥饿处理下,持续投喂组(CM)血糖水平在6 h时迅速恢复至注射前水平;CM组和R组血浆胰岛素在1 h内显著下降,但S组持续上升;CM组血浆甘油三酯含量在0~6 h内显著高于其他两组。研究表明,饲喂中等水平碳水化合物(21%)比较符合斜带石斑鱼糖耐受能力,而饥饿处理下则以持续投喂组糖耐受能力最强。  相似文献   

6.
South African abalone, Haliotis midae, were exposed to air at 12 °C for 36 h to simulate the extent and rate mass loss experienced by animals during long distance live exports. Animals lost 15.1 ± 0.94% of their mass during the 36 h air exposure, an approximation of the highest mass losses sustained by industry.The total mass loss was attributed to water loss, as the contribution of dry mass to the total mass remained constant under all conditions. Water content decreased from 64.8% of the body mass (Mb) under control conditions to 58.8% Mb after 36 h in air. In real terms, however, animals had lost 22% of the body water pool.Abalone exhibited a typically high water turnover rate when in water (125 μL g− 1 h− 1), which decreased markedly during air exposure (2.2 μL g− 1 h− 1). Haemolymph volume decreased from 43% Mb in water to 14% Mb in air. The concomitant decrease in haemolymph pressure probably limited the first step in urine formation (ultra-filtration through the pericardium). Thus we observed that while urine flow represented about 26% of the total water loss when the animals were in water, urine flow ceased during air exposure.The decrease in haemolymph volume in air represents a redistribution of water to the tissues and not a bulk loss of haemolymph. This is supported by the concentration of haemolymph ions by a factor of 1.2 during aerial exposure, which was predicted based on the 22% decrease in water content. Under the same conditions, evaporation from water containers with similar surface to volume dimensions as abalone, accounted for only an 8.25% mass loss. As all other water loss routes were accounted for, we measured pedal mucus production rates of abalone in water and air. During 36 h aerial exposure, the pedal mucus production represented a loss of 6.8% Mb. We conclude that water loss during 36 h air exposure is attributable to evaporation (8.25% Mb) and pedal mucus production (6.8% Mb). This paves the way for directed research into mitigating water loss during the live export process.  相似文献   

7.
ABSTRACT

Moisture adsorption isotherms of freeze-dried Penaeus vannamei meat containing maltodextrin (PV-MD) and maltodextrin-free (PV) samples were determined at temperatures of 5, 15, 25, 35, and 45°C with water activity (aw) ranging from 0.112 to 0.931. The adsorption behaviors of PV and PV-MD followed type III isotherms. The equilibrium moisture content of PV and PV-MD decreased with increasing temperature and increased with increasing aw. The monolayer moisture content increased with the addition of maltodextrin and was observed to be 0.0611–0.0824 and 0.0734–0.1034 g water/g dry solids for PV and PV-MD, respectively. Eight models were employed to fit experimental data, and the Guggenheim-Anderson-de Boer (GAB) model achieved the best fit. For both PV and PV-MD, the differential enthalpy and entropy and integral enthalpy decreased with increasing moisture content. The integral entropy was negative in value and increased with increasing moisture content. The spreading pressure increased with increasing aw but decreased with increasing temperature. A plot of differential enthalpy versus entropy satisfied the enthalpy-entropy compensation theory, and the adsorption behavior of P. vannamei meat was enthalpy-driven and spontaneous. Addition of maltodextrin increased the differential enthalpy and entropy, integral enthalpy, and spreading pressure, but decreased the integral entropy of P. vannamei meat.  相似文献   

8.
文章以凝胶特性、肌原纤维蛋白化学键以及脂质、磷脂含量等为指标,研究了5种淡水鱼[黄颡鱼(Pelteo-bagrus fulvidraco)、草鱼(Ctenopharyngodon idellus)、鳙(Aristichthys nobilis)、鲮(Cirrhinus molitorella)、鲢(Hy-pophtha...  相似文献   

9.
The present study evaluated the quality of setting gels prepared by adding sodium acetate, sodium gluconate, sodium citrate, and sodium succinate to Todarodes pacificus mantle muscle meat, and of the acid-induced kamaboko gels produced by soaking the setting gels in their corresponding acid solutions. The breaking strength was the lowest for the setting gel treated with sodium acetate. The pH values of the acid-induced kamaboko gels decreased when soaked in acid, whereas their moisture contents, whitenesses, and breaking strengths increased. The citric acid-induced kamaboko gel had the highest whiteness index and breaking strength among the gels. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns did not show large differences among the gels, except for a low-intensity polymer band in the gluconic acid-induced kamaboko gel. Sodium citrate combined with citric acid yielded the best-quality acid-induced kamaboko gel among all the combinations, so this condition was used to study the effect of organic salt levels. The breaking strength increased when a sodium citrate level of up to 3% was used for the sodium citrate-treated setting gel, and 10% for the citric acid-induced kamaboko gel. The SDS-PAGE patterns did not differ among the sodium citrate levels. Egg white and microbial transglutaminase were necessary for citric acid-induced kamaboko gel production.  相似文献   

10.
Gelation is an important functional property of protein in meats. In this study, we prepared actomyosin from scallop Patinopecten yessoensis adductor muscles and studied the effects of pH on the physicochemical properties of the actomyosin preparation and on its heat-induced gel-forming properties. The results showed that the turbidity and surface hydrophobicity of scallop actomyosin increased with increases in the heating temperature, while the α-helical content concomitantly decreased. Higher turbidity and surface hydrophobicity and lower α-helical content were found to be easily obtained at lower pH values. A high water-holding capacity, strong gel strength, fine gel network and uniform ice crystals were all clearly observed at pH 7.0, indicating that a neutral pH was most beneficial for formation of the heat-induced scallop actomyosin gel. We therefore conclude that both the physicochemical properties of scallop actomyosin and its gel-forming ability during the heating process are pH dependent.  相似文献   

11.
Mass cultures of Isochrysis galbana were carried out with four nutrient concentrations ranging from 2 to 16 mM of NaNO3 and salinity 35‰. An air flow of 15 l/min maintained a CO2 transference rate sufficient to keep the pH below 8.4. Using these conditions, equations were calculated by a multiple non-linear least squares regression of order four, enabling predictions to be made of growth kinetics and chemical composition.Maximum cellular density of 65.5 × 106 cells/ml was obtained with 4 mM NaNO3. Cellular volume was constant in the different nutrient concentrations.Protein content reached a maximum value of 374 μg/ml at 4 mM of NaNO3, and this concentration also presented the maximum efficiency of transformation from nitrate to protein, i.e. 114%. As a result, lowest costs for harvesting are obtained at a nutrient concentration of 4 mM NaNO3. Efficiencies decreased to 15% as nutrient concentration increased.Maximum values of chlorophyll a (21.9 μg/ml) and carbohydrates (213 μg/ml) were also obtained with 4 mM NaNO3. In the logarithmic phase, the contents of protein, chlorophyll a, carbohydrates, RNA and DNA per cell were constant. Chlorophyll a reached values between 0.15 and 0.33 pg/cell in the stationary phase. Carbohydrate levels reached the maximum value of 3.16 pg/cell with 4 mM NaNO3 in the stationary phase. The levels of RNA/cell and DNA/cell were constant in all the nutrient concentrations tested and in both growth phases, and ranged from 1.15 to 1.71 pg/cell for RNA and from 0.006 to 0.014 pg/cell for DNA.Growth in mass cultures is closely coupled to changes in nutrient concentrations and variations occur in protein, chlorophyll a and carbohydrate contents, showing differences of 177%, 220% and 136%, respectively, in the stationary phase. This biochemical variability, mainly in protein content, must have a marked effect on the nutritive value of this microalga as a feed in mariculture.  相似文献   

12.
Effects of virgin coconut oil (VCO) nanoemulsion stabilized by β-glucan and β-glucan solution at final β-glucan levels of 5–20% (based on solid weight of surimi) on croaker surimi gel were comparatively studied. Increases in breaking force, deformation, and fracture constant were found in surimi gel containing VCO nanoemulsion stabilized by 5% β-glucan, whereas a decrease in all properties was observed as the level of β-glucan in nanoemulsion increased. The addition of β-glucan solutions led to continuous decrease in breaking force, deformation, and fracture constant, compared to the control. Addition of both β-glucan stabilized nanoemulsion and β-glucan solutions resulted in decrease in viscoelastic moduli. Power law model represented viscoelastic behavior of all the gels. Expressible moisture content decreased, while whiteness increased with the addition of β-glucan-stabilized nanoemulsion, compared with gel containing VCO. However, both expressible moisture content and whiteness increased with the addition of β-glucan solutions, at all levels used. Addition of β-glucan-stabilized nanoemulsion resulted in finer gels compared to the control gel added with only VCO. Generally, overall likeness score increased for gel containing VCO nanoemulsion stabilized by 5% β-glucan. The surimi gel containing both medium chain fatty acids and β-glucan, functional ingredients, could be developed as a new product.  相似文献   

13.
The objective of this study was to assess the effects of stocking density on growth performance, serum biochemical parameters, and muscle texture properties of genetically improved farmed tilapia (Oreochromis niloticus, GIFT). Juvenile GIFT with an average initial weight of 12.54?±?0.45 g (mean?±?SD) were randomly stocked in 16 tanks (80 L) in a recirculation aquaculture system at four densities of 10 (D1), 20 (D2), 30 (D3), and 40 (D4) fish per tank for 56 days, with quadruplicate for each density. There were no significant differences in water temperature among the four treatments (P?>?0.05). D4 had the significantly lowest dissolved oxygen content (5.52 vs 5.69–6.09 mg L?1) (P?>?0.05) and pH (6.63 vs 6.87–7.20) (P?<?0.05). NO2-N and NH4-N concentrations significantly increased with increasing stocking density (P?<?0.05). Weight gain (WG) and specific growth rates (SGR) decreased with increasing stocking density. The lowest WG (617.20 vs 660.45–747.06%), SGR (3.52 vs 3.62–3.81% day?1), and highest feed conversion ratio (1.68 vs 1.53–1.58) were observed in D4. Fish at D4 had significantly lower condition factor (3.11 vs 3.29–3.37%) and survival rate (91.25 vs 97.50%) than those from D1 and D2 (P?<?0.05). With increasing stocking density, serum total cholesterol, triglyceride, and total protein concentrations decreased (P <?0.05) and aspartate aminotransferase and alanine aminotransferase activities increased (P <?0.05). D4 fish had higher moisture content (78.80 vs 76.97%) and lower crude protein content (18.14 vs 19.39%) in muscle than D1 fish (P?<?0.05). Compared to D1 and D2, D3 and D4 had lower muscle hardness (1271.54–1294.07 vs 1465.12–1485.65 g), springiness (0.62–0.65 vs 0.70–0.72), gumminess (857.33–885.32 vs 1058.82–1079.28 g), and chewiness (533.04–577.09 vs 757.53–775.69 g) (P <?0.05). High stocking density resulted in growth inhibition, declines in flesh quality, and disturbance to several serum biochemical parameters.  相似文献   

14.
ABSTRACT

The effects of drying parameters on moisture content, water activity, bulk density, water binding capacity (WBC), oil absorption, and color parameters (L*,a*, b*) of foam-mat dried shrimp powders were investigated. Shrimp purees were dried as a foam mat at different drying temperatures (50ºC, 60ºC, and 70ºC) and thicknesses of the foam layer (4 and 8 mm). The experimental results showed that as the temperature increased, the moisture content, water activity, and oil absorption of the samples decreased. However, their solubility increased significantly (P ?0.05). Bulk density of shrimp powder increased with increasing the thickness of the foam layer. Increasing temperature led to increased and decreased WBC with 4 and 8 mm thickness, respectively. Furthermore, the a*, b*, and L* (at 8 mm thickness) decreased with increasing temperature; however, L* increased at 4 mm thickness. Fourier transform infrared (FTIR) spectra showed some major shifts, such as in the region of 1000–1700 cm?1, related to C–O, C–O–C, and C–H band stretching. The differential scanning calorimetry thermograms showed a large peak with a denaturation peak around 72ºC for shrimp proteins.  相似文献   

15.
Abstract

A catfish feed was extruded to determine how particle size, moisture content and screw speed affected the pellet durability, water stability index, and buoyancy. Increasing moisture content from 250 to 300 g/kg required less die pressure, specific mechanical energy and product temperature to produce durable pellets that were stable in water. Increasing screw speed from 200 to 400 rpm also lowered die pressure, due to a lower filled length of the extruder screw channels, but increased specific mechanical energy and product temperature; the resulting pellets had a lower apparent bulk density, but a higher degree of starch gelatinization and water stability index. Reducing particle size from 1200 to 700 m decreased die pressure and apparent bulk density, but increased product temperature, degree of starch gelatinization, pellet durability index and water stability index.  相似文献   

16.
In this study, we examined differences in the proximate composition of five major muscles of the yellowtail, as well as the relation between seasonal variations in the levels of crude lipids and texture of these muscles. The differences in content among these muscles and the variations in each muscle were greater for crude lipid and moisture content than for crude protein content. The crude lipid content of Musculus latero-dorsalis correlated with that of M. carinatus dorsalis, M. latero-ventralis, M. carinatus ventralis, and red muscle. In M. latero-dorsalis, the crude lipid content started to increase in October, remained high from November to January, started to decrease in March, and was low from April to June. The firmness of M. latero-dorsalis increased from October to November and started to decrease in March. Firmness decreased concurrently with decreases in crude lipid content and increased concurrently with increases in crude lipid content. The results of this study suggest that it is possible to predict the proximate compositions of other yellowtail muscles from the proximate composition of M. latero-dorsalis. Seasonal variation in crude lipid content of the M. latero-dorsalis was found, and variations in crude lipid tended to parallel those in firmness.  相似文献   

17.
Growth and energy budget of juvenile cobia (initial body weight ∼ 22 g) at various temperatures (23, 27, 31 and 35 °C) were investigated in this study. Maximal ration level (RLmax, %/day) increased as temperature (T, °C) increased from 23 °C to 31 °C but decreased at 35 °C, described as a quadratic equation: RLmax = −0.023T2 + 1.495T − 17.52. Faecal production (f, mg g− 1 day− 1) increased with increased temperature (T, °C), described as a power function: lnf = 0.738lnT − 0.806. As temperature increased, feed absorption efficiency in dry weight (FAEd, %), protein (FAEp, %) and energy (FAEe, %) all increased first and then decreased, but the variation of feed absorption efficiency was small, with ranges of 89.59-91.08%, 92.91-94.71%, 93.92-95.32%, respectively. Specific growth rate in wet weight (SGRw, %/day), dry weight (SGRd, %/day), protein (SGRp, %/day) and energy (SGRe, %/day) showed a domed curve relative to temperature (T, °C), described as quadratic equations: SGRw = − 0.068T2 + 3.878T − 50.53, SGRd = − 0.079T2 + 4.536T −59.64, SGRp = − 0.084T2 + 4.783T − 63.08 and SGRe = − 0.082T2 + 4.654T − 60.99, and SGRw, SGRd, SGRp and SGRe maximized at 28.5 °C, 28.6 °C, 28.4 °C, 28.5 °C, respectively, as calculated from the regression equations. The relationships between feed conversion efficiency in wet weight (FCEw, %), dry weight (FCEd, %), protein (FCEp, %), energy (FCEe, %) and temperature (T, °C) also took on a domed curve described as quadratic equations: FCEw = − 0.726T2 + 39.71T − 473.8, FCEd = − 0.276T2 + 15.31T − 190.6, FCEp = − 0.397T2 + 22.05T − 277.9 and FCEe = − 0.350T2 + 19.39T − 239.9, and FCEw, FCEd, FCEp and FCEe maximized at 27.4 °C, 27.8 °C, 27.7 °C and 27.7 °C, respectively, as calculated from the regression equations. Energy budget of juvenile cobia fed satiation was 100C = 5F + 67(U + R) + 28G at water temperature 27 °C and 100C = 5F + 70(U + R) + 25G at water temperature 31 °C, where C is food energy, F is faeces energy, (U + R) is excretion energy and metabolism energy, and G is growth energy.  相似文献   

18.
A mesocosm experiment was conducted to study the effects of bioturbation by the marine bivalve Cyclina sinensis in an aquatic system and to examine how the bioactivities of this clam alter the rate at which nutrients are exchanged across the sediment–water interface. A dark incubation experiment was performed to determine the fluxes of inorganic nutrients (NH4 +, NO3 ? + NO2 ? and PO4 3?), benthic chlorophyll a (Chl a), organic matter and sediment oxygen consumption (SOC) on days 1, 10, 20 and 30. C. sinensis destroyed the initial sediment surface and partially enhanced oxygen penetration into the sediment. The clam also increased the water content and volume of the oxic sediment. The analysis showed that increases in the clam density and time period produced higher fluxes of all the nutrients (NH4 +, NO3 ? + NO2 ? and PO4 3?) in the bioturbated chambers compared with the control (non-bioturbated chambers). The concentration of Chl a in the sediment increased significantly at the end of the experiment (day 30) (p < 0.05). The SOC rate increased significantly with the increase in density and with the time period from day 10 to day 30 (p < 0.05). As a result, the fluxes of nutrients increased with increased SOC, producing oxygen-induced sediment mineralization. Our findings suggest that the activities of the clams could positively influence SOC and cause an increase in the fluxes of inorganic nutrients. These effects may substantially improve the primary productivity and water quality of earthen pond ecosystems.  相似文献   

19.
ABSTRACT: To clarify the contribution of polymerization of myosin heavy chain (MHC) by disulfide bonding to increased gel strength of cooked gel via preheating, the pastes of walleye pollack surimi (SS and C grades) were preheated at 25°C and 40°C for a variety of hours prior to heating at 80°C for 20 min. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns of cooked gels were analyzed with and without reducing the samples, which were solubilized in 8 M urea–2% SDS solution. The formation of polymers by disulfide bonding in cooked gels was almost constant in each of the SS and C grade surimi gels despite the period of preheating. Therefore, it was suggested that polymerization by disulfide bonding occurred during cooking at 80°C and not during preheating.  相似文献   

20.
The effects of immersion salinity on the food properties [water content, salinity, and free amino acid (FAA) content] of shucked oysters were analyzed. Results of a laboratory immersion experiment suggested that the molluscous parts (other than the adductor muscle) swelled in lower salinity and shrank in higher salinity. Higher FAA content was observed in oysters immersed in higher-salinity water. In the adductor muscle, water content increased and FAA content decreased markedly following immersion, regardless of salinity, probably because of intake of immersion fluid and leakage of FAAs across the cut end of the adductor muscle. Immersion salinity ranged from 0.17 to 1.54 % in shucked oyster products on the retail market. Tissue salinity was strongly correlated with immersion salinity (r = 0.904), and tissue water content was correlated negatively with immersion salinity (r = ?0.668). In addition, total FAA and taurine content of oysters were correlated with immersion salinity (r = 0.629 and 0.865, respectively). These results clearly indicate that immersion salinity is an important factor affecting the food components of shucked oysters.  相似文献   

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