Effects of emersion in crucial perishable period on Manila clam Ruditapes philippinarum depuration and live storage
LIU Hui-hui1, LIU Jun-rong1, TIAN Yuan-yong1, LI Ya-xuan1, LENG Han-bing1, YU Di2
1.College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2.Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, China
Abstract: The effects of emersion on depuration and storage properties of live Ruditapesphilippinarum with shell length of (3.26±0.38)cm were studied to explore the tolerable emersion time.Survival, levels of adenosine triphosphate (ATP) related compounds, nucleotide energy charge(AEC) value, K value and sensory attributes were investigated in live Manila clam held in marine water (wet storage, group CW) at room temperature, covered by wet cloth (dry storage, group CD)storage at 4 ℃，and exposed to air for 0 d (group E0), 1(group E1), 3(group E3), and 4 d(group 4E) storaged in a refrigerating cabinet at 4 ℃.Sensory assessment of Manila clam quality was carried out using 5 sensory profiles including appearance, odor, taste，texture and aftertaste by a trained clam sensory panel.Results showed that the survival rate was nearly 100% in the clam in group E3，and about 90% in group E4, with recovery of the clam.The clam in groups E1, E3 and E4 had the same levels of ATP, AEC and K value, higher than the raw, with unpleasant descriptors (bitter, fishy, earthy).After 1-3 day-standing in the air, however, the pleasant descriptors (sweet, fresh, salty and aroma) dominated the flavor profiles, and spoilage odors appeared in group E4.The depurated clams had survival rate of 100% in group E1，91% in group E3, and 85% in group E4.ATP depletion, was found with the increase in air exposure, and K value in depurated clam in group E4 was different from other treatments during depuration, without significant difference in AEC value among the treatments.Sensory evaluation revealed that depurated clams in 2 day-emersion present favorite flavor, and that umami, sweet, pleasant odor and other pleasant descriptors appeared in group E0, and group E1.However, the flavors tended to decline, and unpleasant descriptors, even spoilage odors, were observed in the clam in group E3, and group E4.For 7-day live wet storage, there were survival of some 90% in the clam in group E0 and group E1, up to 70% in group E3, and 0% in group E4.As the 7-day live dry storage, however, survival rate of 90% was found in the clam in group E0 and group E1, and 80% in group E3 and group E4.There were significantly higher K value in groups E3 and E4 than those in groups E0 and E1 during all live storage groups.The same levels of ATP and AEC values were found in all treatments exception for group E4 in which levels of ATP and AEC values were decreased.The pleasant descriptors were fund in groups E0, E1 and E3 in the 2 day wet storage.For the dry storage, however, pleasant flavor was stil kept in groups E0 and E1, and off flavor appeared in group E3, worse with spoilage odors in group E4.In summary, the recovery of the clams occurred during the crucial perishable period, the tolerable emersion time of raw material is around 2 days under the cooling conditions, in which period, handling, landing and transit under air exposure condition will not compromise the shelf-life of live products, whether it is dry or wet storage, with a shelf life of 7 days.
刘慧慧, 刘俊荣, 田元勇, 李亚烜, 冷寒冰, 于笛. 易逝期干露对菲律宾蛤仔活品净化及贮藏特性的影响[J]. 大连海洋大学学报, 2019, 34(1): 109-118.
LIU Hui-hui, LIU Jun-rong, TIAN Yuan-yong, LI Ya-xuan, LENG Han-bing, YU Di. Effects of emersion in crucial perishable period on Manila clam Ruditapes philippinarum depuration and live storage. Journal of Dalian Ocean University, 2019, 34(1): 109-118.
2019, Vol. 34 
