梯度降温对无水保活栉孔扇贝生理生化特性及品质的影响

李晨科; 公婉婷; 钱怡霖; 贾飞; 刘尊英

doi:10.19554/j.cnki.1001-3563.2026.03.009

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (3) : 84-93. DOI: 10.19554/j.cnki.1001-3563.2026.03.009

农产品保鲜与食品包装

梯度降温对无水保活栉孔扇贝生理生化特性及品质的影响

李晨科, 公婉婷, 钱怡霖, 贾飞, 刘尊英^*

作者信息 +

Effects of Gradient Cooling on Physiological and Biochemical Characteristics and Quality of Chlamys Farreri during Waterless Live Preservation

LI Chenke, GONG Wanting, QIAN Yilin, JIA Fei, LIU Zunying^*

Author information +

文章历史 +

摘要

目的探明栉孔扇贝在不同降温方式处理下生理代谢、品质变化的影响规律,优化出最佳前处理条件。方法采用未降温方式和梯度降温方式（降温速率分别为8、4和1 ℃/h）处理鲜活栉孔扇贝（Chlamys Farreri）并进行无水保活实验（温度为4 ℃±1 ℃、相对湿度为85%±2%）,测定不同保活时间下扇贝存活率、状态指数、糖原、pH、抗氧化酶、ATP及肌肉品质等指标。结果梯度降温组在低温无水条件下保活4 d的存活率及状态指数显著高于未降温组（P<0.05）;所有实验组中扇贝糖原、pH、ATP及关联物含量均有所下降,但未降温组消耗速率显著快于梯度降温组（P<0.05）;梯度降温组的抗氧化酶含量低于未降温组,丙二醛（MDA）含量在第4天比未降温组低13.50%以上,说明其能够在一定程度上延缓扇贝氧化损伤;比起未降温组,梯度降温处理可维持活体扇贝肌肉组织微观结构完整,保持较好的风味水平和感官评分。结论本研究比较了不同降温方式对栉孔扇贝无水保活期间活力及品质影响。结果表明,相较于未降温处理,梯度降温可减缓贝类在低温无水条件下的应激水平和自身能量物质的消耗,提高存活率的同时又能较好的维持肌肉品质;此外,以1 ℃/h降温速率进行梯度降温后无水保活4 d,扇贝产生的应激反应最低,肌肉品质维持也较好。该研究结果可为贝类无水保活运输及贮藏提供理论依据与基础性研究数据。

Abstract

The work aims to investigate the effects of different cooling methods on the physiological metabolism and quality attributes of Chlamys farreri and to optimize the optimal pretreatment conditions. Fresh Chlamys farreri were treated with no cooling and gradient cooling (cooling rates of 8 ℃/h, 4 ℃/h and 1 ℃/h) and then subject to waterless live preservation experiments (temperature 4 ℃±1 ℃, humidity 85%±2%) to measure the survival rate, condition index, glycogen, pH, antioxidant enzymes, ATP and muscle quality of scallops at different preservation hours. The results showed that the survival rate and condition index of the gradient cooling groups after 4 days of waterless live preservation at low temperature were significantly higher than those of the no cooling group (P<0.05). The contents of glycogen, pH, ATP and related substances in scallops decreased, but the consumption rate in the no cooling group was significantly faster than that in the gradient cooling groups (P<0.05). The content of antioxidant enzymes in the gradient cooling groups was lower than that in the no cooling group, and the content of malondialdehyde (MDA) on the 4th day was more than 13.50% lower than that in the no cooling group, indicating that it could delay the oxidative damage of scallops to a certain extent. Compared with the no cooling group, the gradient cooling treatment could maintain the integrity of the microstructure of the scallop muscle tissue, and keep a better flavor level and sensory score. In conclusion, the effects of different cooling methods on the vitality and quality of Chlamys farreri during waterless preservation are compared. The results show that compared with the no cooling group, gradient cooling can reduce the stress level and energy consumption of shellfish under low temperature and no water, and improve the survival rate and maintain good quality. Moreover, the scallops treated with a cooling rate of 1 ℃/h have the lowest stress response and the best muscle quality maintenance after 4 days of waterless live preservation. The results of this study can provide a theoretical basis and basic research data for the transportation and storage of waterless shellfish.

导出引用

李晨科, 公婉婷, 钱怡霖, 贾飞, 刘尊英. 梯度降温对无水保活栉孔扇贝生理生化特性及品质的影响[J]. 包装工程. 2026, 47(3): 84-93 https://doi.org/10.19554/j.cnki.1001-3563.2026.03.009

LI Chenke, GONG Wanting, QIAN Yilin, JIA Fei, LIU Zunying. Effects of Gradient Cooling on Physiological and Biochemical Characteristics and Quality of Chlamys Farreri during Waterless Live Preservation[J]. Packaging Engineering. 2026, 47(3): 84-93 https://doi.org/10.19554/j.cnki.1001-3563.2026.03.009

中图分类号： TB69

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