目的 针对贝类罐制品贮藏期间品质变化情况不明和调控手段缺乏等问题，研究温度和时间对贝类罐制品贮藏期间品质变化的影响。方法 以麻辣蛤蜊罐制品为研究对象，分析贮藏温度(4、10、25、30 ℃)对其食用和营养品质的影响规律，探讨其品质变化原因及调控措施。结果 低温贮藏(4、10 ℃)可以较好地保持麻辣蛤蜊罐制品的感官和质构品质，减缓脂肪的游离速度;贮藏温度对脂肪酸组成的影响不明显，饱和脂肪酸和单、多不饱和脂肪酸含量基本稳定;在贮藏期间，亚麻酸和反式亚油酸含量增加，二十碳五烯酸和二十二碳六烯酸含量减少。结论 低温贮藏(4、10 ℃)有利于保持贝类罐制品良好的食用品质和营养品质。

In order to solve the problems of unclear quality change and lack of control methods during the storage of canned shellfish products, the work aims to study the effects of temperature and time on the quality change of canned shellfish products during storage. With the canned spicy clam products as the research object, the effects of storage temperature (4, 10, 25, 30 ℃) on the edible and nutritional quality of the products were analyzed, and the reasons for the quality change and the control measures were discussed. Low-temperature storage (4 ℃ and 10 ℃) could better maintain the sensory and texture quality of canned spicy clam products, and slow down the free release of fat. The storage temperature had no obvious effect on the composition of fatty acids, and the contents of saturated fatty acids and mono- and polyunsaturated fatty acids remained stable. During storage, the content of linolenic acid and trans-linoleic acid increased, and the content of eicosapentaenoic acid and docosahexaenoic acid decreased. Low-temperature storage (4 ℃ and 10 ℃) is more conducive to maintaining the good edible and nutritional quality of canned shellfish products.