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Seafood storage technology
The most expensive luxury aquatic products come from the sea. People call it seafood, which includes various marine organisms such as fish, shrimp, shellfish and algae. The concept of seafood in the general public is the kind of aquatic products that require special techniques for aquaculture management, relatively high prices, and discounts for restaurants and restaurants when they pay for goods. This is a level of high consumption. After the reform and opening up, with the development of the economy and the improvement of people’s living standards, “fresh seafood†has become increasingly prosperous. Seafood storage technology is a new type of aquaculture technology developed with the development of the seafood industry. It integrates a variety of technologies, including seawater preparation technology, aeration technology, feed preparation technology, sewage filtration technology, water recycling technology, and optoelectronic technology. And physical adsorption, chemical regulation, biological purification, closed water circulation and other means to create a seafood holding environment. In the process of keeping seafood, note the following points: 1. Prepare appropriate artificial seawater When seafood arrives at its destination, it must first be sorted out, and those dying, severely injured and sick should be removed, and then flushed and rinsed. The method is to rinse the seafood with fresh water or 1ppm potassium permanganate solution for 1 minute or disinfect with 0.2ppm sterilization. If tap water in the city is used as a water source for holding seafood, it must be used after exposure or chemical removal of chlorine. After the dechlorinated water is blended with the required salinity by using deep seawater or solid seawater, artificial seawater can be used to store seafood. Second, control of the appropriate water temperature and water temperature is an important factor in seafood storage, generally controlled in the lower limit of the appropriate temperature range, slowing its metabolism, seafood, water temperature is generally maintained at 18 °C -15 °C. As the temperature rises, the oxygen content in the water will decrease, which will affect the change of water quality and cause oxygen deficiency. The increase of water temperature will also promote the growth and reproduction of bacteria in the water. Therefore, if the temperature is too high, it will be detrimental to the stocking organisms and cause diseases and losses. When the water temperature is too low, it will affect the survival rate, and you should try to raise the water temperature. Third, to maintain adequate dissolved oxygen Fish, shrimp, shellfish, etc. are dissolved oxygen in thorium breathing water. If floating head is found during storage, indicating that the water is deficient in oxygen, the dissolved oxygen content of the commonly held seafood water should be kept at 5 mg/kg. If it rises above 3 mg/l, it is not suitable for fish to survive. The content of dissolved oxygen in water is related to the stocking density, the amount of organic matter in the water, and the pressure level. Therefore, improving water quality, deploying oxygen-increasing devices, increasing the number of water changes, reducing the number of stocks, increasing the duration of light, using a water circulation system, and filtering water in holding tanks (cylinder, tank) can increase the dissolved oxygen content in water. IV. Scientific Feeding In the course of stocking, the water in the holding pool may sometimes become cloudy, which may be due to excessive feeding of the feed, resulting in the soaking of the residual feed in the water. Due to the proliferation of bacteria and pathogens, The water quality deteriorates, resulting in rancid odor, and turns white or gray. At this time, the water should be completely replaced. The clearing pool should be sterilized. The stored seafood should be removed and sterilized with a concentration of 0.3 ppm. In the newly prepared pool (box, tank), at the same time should reduce the feed or stop feeding. If the bottom of the pool is found to contain the remaining feed residue, the siphon can be used to suck out the residue in time and remove it cleanly. If the water is still cloudy after changing the water, thoroughly disinfect the gravel in the holding tank (box, cylinder). Fifth, adjust the pH of water pH of water is closely related to the survival of various types of seafood. When the acidity of the water is too strong, the fish will die of difficulty breathing, and the toxicity of many poisons will also increase with decreasing pH. When the alkalinity of the water is too strong, the fish's cockroach tissue will be corroded, which will affect the normal life of the fish. The pH of the water is usually sodium dihydrogen phosphate and sodium bicarbonate. Before use, the two drugs should be dissolved in neutral water and used as a 1:100 solution. Sodium dihydrogen phosphate is used to lower the pH, ie to increase the acidity of the water; sodium bicarbonate is used to increase the pH, ie to increase the alkalinity of the water. When used, the prepared solution can be added dropwise to the water according to the need, and sufficient stirring is required to continuously test with the pH paper until the pH of the water reaches the requirements. The pH change of water should be controlled within the range of 0.1. Because the pH value changes drastically, it is very unfavorable for stocking. Experienced feeding and management personnel can generally judge whether the water quality has deteriorated from the swimming methods, appetite, and color of seafood. Once an abnormality is detected, the pH is immediately determined. If water quality is really not suitable for keeping seafood, change the water immediately. Sixth, deposit management and inspection. Check whether the system equipment is running normally, whether the inflation is sufficient and whether the water flow is smooth. Clean up. Clean up the dead seafood products in the holding tank (box, tank) in time to avoid deterioration of water quality caused by dead seafood rot. Observe carefully. It is necessary to constantly observe whether there are abnormal reactions in the stocks being held and whether the water quality is in good condition. In case of occurrence, the cause should be identified in a timely manner and immediate treatment should be carried out.