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| Effects of Temperature, Salinity, Flow Velocity and Green Alga Chlorella vulgaris on Sand Depuration of Clam Cyclina sinensis |
| CHEN Wenchao1,2, LIU Jinhu3, DU Yishuai1,4, SUN Jianming1,4, QIU Tianlong1,4 |
1. Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;
2. University of Chinese Academy of Sciences, Beijing 100049, China;
3. Key Laboratory of Marine Ecology and Environmental Sciences, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;
4. Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao 266071, China |
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Abstract The clam Cyclina sinensis harvested from natural sea area have extremely high sand content and usually need depuration before they can be eaten. The influence of temperature (14, 18, 22, 26 and 30 ℃), salinity (15, 20, 25 and 30), flow velocity (10, 20, 40, 80, 160 and 320 L/h) and feeding on sand depuration effects were studied in a laboratory, with the method of quantitative taste test.Samples were taken at 4, 8, 12, and 16 h after the start of the experiment. The results showed that the sand depuration process of the clam performed the highest efficiency in the first 4 hours. Under the conditions of temperature 22 ℃, salinity 30, flow velocity 40 L/h and no feeding, the taste test score reached 9 points or more after 4 hours of sand depuration. When depuration was conducted in low-temperature and low-salt conditions, more time was needed for sand depuration and increasing the flow velocity helped to obtain a better depuration effect. There was no significant difference in the sand depuration effect between feeding and non-feeding of green alga Chlorella vulgaris. However, considering the cost and the uncertainty of the influence of live food on the taste of the clams, it is recommended that non-feeding be in sand depuration of the clam.
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Received: 07 May 2021
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