| Patinopecten yessoensis is delicious in meat,rich in nutrients,and high in economic value.Live Patinopecten yessoensis are popular among consumers.To ensure that the quality of shellfish in the circulation process can be supplied to higher quality products in the market,improve the commercial value of shellfish,and promote the rapid development of the shellfish industry.Keep-alive storage environment is a key factor that restricts the quality of Patinopecten yessoensis at the end of circulation.Changes in the environment can cause shellfish stress reactions,resulting in physiological changes in the body.After preserved storage,the taste quality of the shellfish is reduced and the economic benefits are reduced.Reducing nutrient loss during keep-alive storage and ensuring the freshness of Patinopecten yessoensis after storage is an important research direction of keep-alive storage technology.In this study,live Patinopecten yessoensis from Zhangzi Island were used as experimental raw materials.After being transported through a unified anhydrous low-temperature live-keeping transportation system at the early stage of circulation,ice storage and seawater storage were used to keep live.The impact of the survival status and storage quality of Patinopecten yessoensis was determined to be suitable for the preservation and storage conditions of Patinopecten yessoensis.The specific research content and results are as follows:(1)To study the effect of different storage methods on the nutrition and quality of live Patinopecten yessoensis,put the scallops at temperature of(10±1)?,dissolved oxygen(8±0.5)mg/L was stored in seawater and temperature of(0±2)? in the ice storage conditions for 96 h respectively.The changes of biochemical indicators such as glycogen,lactic acid,crude fat and so on during the storage process were measured,and sensory evaluation was performed.The results showed that with the extension of storage time,the moisture,crude protein and crude fat content of the two groups of scallops decreased slightly;the glycogen content showed a downward trend,and the glycogen content of the 96 h storage group was higher than that of the seawater storage group;The lactic acid content of the ice storage group showed an upward trend,and the seawater storage group showed an upward trend and then a downward trend.After 96 h of storage,the seawater storage group was lower than that of the ice storage group;At 96 h,the TVB-N content of both groups did not exceed the acceptable limit of seafood shellfish TVB-N;the sensory quality of ice storage was better when stored for less than 48 h,and the seawater storage was better for more than 48 h.Combined with the analysis of scallop biochemical indicators and sensory evaluation,the storage time is within 48 h,and the loss of nutrition and flavor of the scallop is small under the ice storage at(0±2)?;the storage temperature exceeds 48 h,and the water temperature at(10±1)? seawater,dissolved oxygen at(8±0.5)mg/L can better preserve the quality and flavor of Patinopecten yessoensis,and the survival rate is higher.(2)Study the effects of different storage conditions on the nutrition and quality of Patinopecten yessoensis,and explore the effects of external ambient temperature,anhydrous low-temperature storage environmental media and seawater storage water quality on Patinopecten yessoensis storage.Live Patinopecten yessoensis with the same pre-circulation conditions in high temperature environment(temperature range is(25-30)?)and low temperature environment(temperature range is(5-10)?),using seawater storage and ice storage respectively storage for 7 d,the changes in the survival status,glycogen,lactic acid,main flavored amino acids and other indicators of Patinopecten yessoensis during storage were measured,and the sensory quality was evaluated.Explore the effect of wet gauze and crushed ice on the effect of anhydrous low-temperature storage of Patinopecten yessoensis,and the effect of the use of microbial purification agents on seawater storage during seawater storage,and detect the survival status,glycogen,lactic acid,bacteria The total number and other indicators change,and sensory evaluation is performed.The results showed that under different environmental temperatures,the two storage methods had different effects on the quality of live Patinopecten yessoensis.When the Patinopecten yessoensis are kept alive at(25-30)?,short-term storage(<2 d) is stored in ice.The glycogen content of the Patinopecten yessoensis is 22.43 mg/g,the lactic acid content is 1.03 mmol/g,and the ammonia The content of acids such as acid is stable,the cooking loss rate is 18.78%,which can effectively maintain the survival state of scallops,and can guarantee the quality of the live scallops after storage;the preservation time is longer(>2 d)It should be stored in seawater for 7 d.The content of glycogen in scallop scallops is 20.05 mg/g,the content of lactic acid is 0.93 mmol/g,the content of arginine and other main flavored amino acids is stable,and the cooking loss rate is 25.26%.Ensure the survival status and taste quality of the scallops within a period of time,and ensure the preservation of the storage efficiency;when the ambient temperature is(5-10)?,dry ice storage should be used,and the glycogen content of the scallops is 37.02 mg/g when stored for 7 d.The content of lactic acid is 0.98 mmol/g,the content of main flavored amino acids is stable,the cooking loss rate is 27.32%,and the storage energy consumption is low.Ice storage is a high efficiency and low energy storage method suitable for low temperature environment(5-10)?.For short-term storage(<4 d),using wet gauze as the anhydrous storage medium,the survival rate of scallops is 86.87%,the glycogen content is maintained at 22.00 mg/g,the lactic acid content is 1.05 mmol/g,and the TVB-N content is 0.0457 mg/g,the Patinopecten yessoensis organism has a low microbial level,and can save the cost of anhydrous low-temperature storage.It is an anhydrous low-temperature storage medium with good effect and low cost.The use of microbial purification agents in seawater storage can effectively purify the storage environment.Different concentrations of microbial purification agents have different effects on the purification of water quality.At a concentration of(2.1×107)CFU/L,the survival rate of scallop scallops was 76.51%,the total bacterial population of the scallop body was about(1.2×104)CFU/g,the ammonia nitrogen concentration in seawater was 0.211 mg/g,and the seawater continued to clarify The time is 16 d,which can effectively improve the survival rate of storage,alleviate the accumulation of ammonia nitrogen caused by the accumulation of excreta,and reduce the level of microorganisms,which can ensure the effect of purifying water quality and stabilizing the water ecosystem,and can also ensure the storage efficiency of scallop seawater.To sum up:as the preservation time is prolonged,the nutritional content and quality of the scallops on the whole show a downward trend.The environmental medium is wet gauze(0±2)?,anhydrous low-temperature keep-alive storage,which can guarantee the storage quality of scallops stored in high-temperature environment at(25-30)? for 2 d,low-temperature environment(5-10)? for 4 d,and reduce the cost of anhydrous low-temperature storage.Under the high temperature environment at(25-30)?,the seawater conditions are(10±1)?,dissolved oxygen is(8±0.5)mg/L,storage density is 100 g/L,and the concentration of the microorganism purification agent is(2.1×107)CFU/L seawater storage can extend the storage time,and can better maintain the quality and flavor of scallops. |
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