The effect of pre‐process and transport strategies on survival, microbiologic, and physiologic of Patinopecten yessoensis. Issue 6 (14th June 2018)

• Record Type: Journal Article
• Authors: Pan, Lanlan; Lin, Chengxin; Zhang, GuoChen; Mu, Gang; Yang, XiaoTong
• Is Part Of: Food science & nutrition. Volume 6:Issue 6(2018)
• Page Start: 1422
• Page End: 1430
• Publication Date: 2018-06-14
• Subjects: depuration -- live Patinopecten yessoensis -- survival rate -- temporary keeping -- waterless‐low‐temp transportation; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.687
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The supply chain of shellfish is complex, with animals being subjected to several stressors during the depuration, temporary keeping, and waterless‐low‐temp transportation processing. In this paper, the recycled water system for depuration and temporary keeping was used to realize both depuration and temporary keeping of Patinopecten yessoensis . The samples were divided into three groups based on three different pre‐process involved: samples in group 1 were depurated for 48 hr straight, whereas those in group 2 were first depured for 24 hr and then cooled for 24 hr; samples in group 3 was directly kept in a polyethylene insulation box. Then group 1 and group 2 were transported in a 3L polyethylene insulation box with ice packs (250 ml) to study the quality of transport based on the different pre‐process. As a result, in group 1 (depuration for 48 hr), the first death occurred after 56 hr, and all shellfishes died after 102 hr with total bacterial density of 2, 630 CFU/ml. In group 2 (depuration for 24 hr and temporary keeping for 24 hr), the first death occurred after 104 hr and the total number of bacteria was increasing steadily within 0–104 hr. After 120 hr, all shellfishes died with total bacterial density of 1, 090 CFU/ml. In group 3 (directly transport), all shellfishes died in 64 hr. The total number of bacteria in groups 1 and 2 declined significantly in the depuration process. The bacteria number ( p < 0.05) in group 3 was significantly different from that in groups 1 and 2. The crude protein, crude fat, and glycogen of all groups declined. However, compared to groups 1 and 3, the consumption of glycogen in group 2 ( p < 0.05) was delayed by the gradual cooling procedure. Those results prove that the depuration and temporary keeping procedures can improve the sterilization of the bacteria. The survival rate is less sensitive to the temperature change. The results provide satisfactory references for the P. yessoensis ' quality studies with depuration, temporary keeping, and waterless‐low‐temp transportation technologies. Abstract : The result proved that the depuration and temporary keeping procedures improved the sterilization of the bacteria. The survival rate is less sensitive to the temperature change. The results provide sound references for the Patinopecten yessoensis ' quality studies with depuration, temporary keeping, and waterless‐low‐temp transportation technologies.