Abstract
［Objective］ Investigated the effects of different transport modes on the quality of live abalone.［Methods］ Constant temperature transportation with seawater and low temperature transportation without water were used to simulate transportation for 60 h respectively,and the quality index,metabolic enzyme activity and microstructure of live abalone were determined and evaluated.［Results］］ As time went on,water,crude protein,crude fat,glycogen,pH,and sensory evaluation decreased in both groups,while TVB-N increased.All indicators of abalone in seawater constant temperature group changed slowly,the survival rate of abalone was over 90% by simulated transport for 60 h.However,in no water low temperature group,the abalone began to die at 30 h,and the vitality,odor and abdominal foot score of live abalone decreased significantly from 30 h to 60 h (P<0.05)，especially after 48 h,all the scores were lower than 3 points.the glycogen and crude protein of abalone decreased rapidly,and the content of lactic acid and TVB-N increased significantly from 30 h and 54 h respectively (P<0.05),LDH activity and SOD activity decreased first,then increased,and decreased finally.The abdominal muscle microstructure of abalone showed at 60 h,the muscle fiber structure of abalone in the seawater constant temperature group did not change much,while in the no water low temperature group changed significantly.［Conclusion］ The simulated transportation time within 30 h,both transportation modes could better ensure the surviving and product quality of live abalone,when exceeds 48 h,the seawater constant temperature transportation could better maintain the quality and flavor of the abalone,and the survival rate was higher.
Publication Date
2-18-2025
First Page
144
Last Page
152
DOI
10.13652/j.spjx.1003.5788.2024.80161
Recommended Citation
Xin, YAN; Yanyan, YAO; Xiaoyu, ZHANG; Fei, SUN; and Tian, NI
(2025)
"Effects of different transport modes on the quality of live abalone,"
Food and Machinery: Vol. 40:
Iss.
11, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80161
Available at:
https://www.ifoodmm.cn/journal/vol40/iss11/20
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