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

doi:10.19554/j.cnki.1001-3563.2026.03.009

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (3) : 84-93. DOI: 10.19554/j.cnki.1001-3563.2026.03.009

Agro-products Preservation and Food Packaging

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^*

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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.

Key words

Chlamys farreri / cooling rate / waterless live preservation / stress / quality

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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

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