JPH08116819A - Method for sorting cultured shellfish and method for extracting humor - Google Patents

Abstract

PURPOSE: To provide methods both for sorting cultured shellfishes by which the relative excellence and healthy conditions of the cultured shellfishes are judged in a process for culturing the shellfishes such as a pearl oyster shell and for extracting by which the humor is extracted from the shellfish meat of the cultured shellfishes and can be utilized for the method for sorting. CONSTITUTION: A small piece 1 of the adductor of a cultured shellfish to be sorted is inserted into a test tube 2 and heated at a temperature below the boiling point of the humor. The amount of the resultant humor 5 is measured to determine the vitality of the shellfish according to the resultant amount.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of selecting cultured shellfish for judging the superiority and inferiority of cultured shellfish in the course of shellfish culture of pearl oysters and the like, and a body fluid from cultured shellfish shell meat that can be used in the selection method. The present invention relates to an extraction method for extracting.

[0002]

2. Description of the Related Art For example, in the cultivation of pearl oysters, a mother oyster farmer first collects young pearl oysters and cultivates the pearl oysters. Pearl culturing is performed through processes such as shellfish training, nuclear insertion surgery, pearl oyster training, and beach raising. At this time, it is empirically known that there is a high correlation between the rate of non-defective pearls and the vigor of the mother oysters, that is, the health condition.

[0003] Therefore, mother oysters want to grow healthy mother oysters as much as possible and to sell them with a higher evaluation for the more healthy mother oysters. I can't afford to pay high prices. However, the current evaluation largely depends on the individual's visual perception such as the presence or absence of harmful parasites. Therefore, it is required to establish a uniform evaluation method between both companies and clarify the selection class of shellfish before realizing the transaction.

[0004] Further, the pearl farmer needs to control the training and control of the purchased shellfish well, and carry out the nucleation and the pearl shell training under the optimum conditions. To that end, it is hoped that the breeding and fishing grounds, the feed amount, and the restraining method can be adjusted smoothly while constantly diagnosing the vitality of the shellfish. The health condition of the shellfish is called vitality, physical strength, and vitality, and will be referred to as vitality hereinafter. Recently, the index of this vitality measurement is being developed by the analysis of scientific components in shellfish. Well-known indicators of vitality of shellfish include serum protein content, lipid content, and shell internal volume in shellfish. And the ratio of dry shell meat weight to.

[0005]

However, the measurement of vitality of shellfish by the above-mentioned conventional index is not popular in the field work because the analysis method requires much labor. for that reason,
There is no grade selection to improve the efficiency of transactions and the acquisition of good quality pearls, and it relies on the conventional visual feeling.

The present invention solves the above-mentioned conventional problems and provides a method for selecting the superiority or inferiority of the vitality of cultured shellfish by a quick and simple operation, and a method for extracting body fluid from shell meat suitable for the sorting method. It is a thing.

[0007]

The method for selecting cultured shellfish according to the present invention is to determine the superiority or inferiority of shellfish based on the amount of body fluid extracted from the shell meat of the cultured shellfish to be selected.

The method for extracting body fluid from cultured shellfish is to extract body fluid from shell meat by heating the shell meat at a temperature below the boiling point.

[0009]

[Function] It has been experimentally confirmed that the ratio of the amount of body fluid in the shell meat, especially the weight of the scallop, has a strong correlation with the vitality of the shellfish, and the more active the shellfish, the less body fluid can be extracted. It has been confirmed. According to this method, the vitality of shellfish can be measured more quickly and easily than the conventional method of measuring the amount of serum protein, the amount of lipid, the ratio of dry shell meat weight to the shell internal volume, etc. Can be sorted.

By heating the shell meat to extract the body fluid, the body fluid can be extracted more easily and evenly than the method of cutting the shell meat into fine pieces by a means such as a mixer and compressing the shell meat.

[0011]

An embodiment of the present invention will be described below with reference to the drawings. First, a shell meat, for example, a scallop is taken out from the shellfish to be measured, and a small piece of about 2 to 5 grams is cut out and the weight thereof is measured. The small piece 1 after the weight measurement is inserted into a test tube 2 made of glass as shown in FIG. A projection 3 is formed on the side wall near the bottom surface of the test tube 2, and the small piece 1 is held at a position apart from the bottom surface by the projection 3.

In this state, it is inserted into the heating device 4 and 70 ° C.
As described above, the body fluid is heated at a temperature not higher than the boiling point, for example, 80 ° C. for 10 minutes. By this heating, body fluid 5 corresponding to each small piece 1
Collect at the bottom of the test tube 2. The amount of this body fluid 5 is measured by a measuring device 6
And the ratio with the weight before heating is obtained.

The amount of this body fluid 5 is about 300 μl from 2 g of the pearl mussel that has normal vitality, and about 500 μl from the 2 g of the pearl scallop, which has poor vitality during inhibition. In this way, by extracting and measuring an appropriate number of shellfish from a population such as an aquaculture fishery or a trader, the vitality of the population can be measured and evaluated.

By heating the shell meat to extract the body fluid, the body fluid can be extracted more easily and evenly than the method of cutting the shell meat into fine pieces by a means such as a mixer and compressing the shell meat.

[0015]

As described above, according to the method for selecting cultured shellfish of the present invention for measuring the body fluid from shellfish, the vitality of the shellfish can be promptly discriminated by a simple instrument. Further, according to the method for extracting body fluid from cultured shellfish of the present invention, the body fluid can be extracted more easily and evenly than the method in which the shell meat is finely cut and compressed by a means such as a mixer.

[Brief description of drawings]

FIG. 1 is a perspective view illustrating a measurement step of an embodiment of a method for selecting aquaculture shellfish and a method for extracting body fluid according to the present invention.

[Explanation of symbols]

 1 scallop 2 test tube 4 heater 5 body fluid 6 measuring instrument

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Naoki Wada 8-1 Koshinmachi, Takamatsu City, Kagawa Prefecture Matsushita Judenko Kogyo Co., Ltd.

Claims (3)

[Claims] 1. A method of selecting cultured shellfish, which comprises determining the superiority or inferiority of the shellfish based on the amount of body fluid extracted from the shell meat of the cultured shellfish to be selected. 2. The method for selecting aquaculture shells according to claim 1, wherein the shellfish is a scallop. 3. A method for extracting a body fluid of cultured shellfish, which comprises depositing the body fluid by heating the shell meat of the cultured shellfish from which the body fluid is to be extracted.