Effects of temperature and gas conditions on quality of live bay scallop Argopecten irradians sealed package
PAN Lan-lan1,2, LIN Cheng-xin2, ZHANG Guo-chen1, QU Min3, YANG Xiao-tong1, MU Gang1, LU Ting-ting1，GAO Xiao-qing1
1.College of Mechanical and Power Engineering, Dalian Ocean University, Dalian 116023, China； 2.College of Transport Equipment and Ocean Engineering, Dalian Maritime University, Dalian 116026, China；3.College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Abstract: The bay scallopArgopectenirradians cleaned and temporary holding were packed by vacuum sealing, oxygenation or aeration at 0 ℃ and 5 ℃ to investigate effects of different temperatures and gas conditions on the quality of sealed package live bay scallop, and to prolong the survival time and maintain the quality of bay scallop during storage and transportation. The results showed that the scallop treated at 0 ℃ had longer survival period and higher sensory quality than the scallop treated by all three forms of packaging at 5 ℃ did. The bacteria were found to grow significantly slower in the scallop stored at temperature of 0 ℃ for 3 d than that at 5 ℃, indicating the effect of temperature on the scallop quality. In oxygen packaging, the first death was observed in 11 day storage, and all scallop were died in 15 day storage with total bacteria density of 5.9 lg(CFU/g). The sensory evaluation of the oxygen packaging was all close to the maximum score from start to the fifth day. In vacuum packaging, the first death was observed in 4 day storage, and all scallops was died in 7 day storage with total bacteria density of 3.9 lg(CFU/g). The weight loss ratio reduced was found to be 16.65%, the chromaticity difference 1.68% and glycogen to be reduced to 6.41 mg/g in death scallop in vacuum packaging, all of the three indices being better than that in oxygen packaging and air packaging in the same time. The scores of sensory evaluation, however, were dropped significantly 3 d after treatment, indicating that vacuum packaging only maintains the quality for a short period. It is concluded that the sealed packaging with oxygen at 0 ℃ was more conductive to prolonging survival period and keeping the quality of live scallop. The finding provides references with the preservation of live scallop by controlling the sealing way and temperature.
潘澜澜, 林成新, 张国琛, 曲敏, 杨晓桐, 母刚, 路婷婷, 高晓晴. 不同温度及气体条件对密封包装海湾扇贝活品品质的影响[J]. 大连海洋大学学报, 2018, 33(6): 795-801.
PAN Lan-lan, LIN Cheng-xin, ZHANG Guo-chen, QU Min, YANG Xiao-tong, MU Gang, LU Ting-ting, GAO Xiao-qing. Effects of temperature and gas conditions on quality of live bay scallop Argopecten irradians sealed package. Journal of Dalian Ocean University, 2018, 33(6): 795-801.
2018, Vol. 33 
