The impact of anhydrous storage and transportation at ice temperatures on the post-capture viability and quality of Patinopecten yessoensis

Currently, "being alive but not fresh" is a common problem existing in the aquatic products and no guiding prediction can be given for the quality of the shelf life due to the lack of systematic studies. In this connection, the life vitality indication and nutritional quality changes of Patinopecten yessoensis during the period of anhydrous storage and transportation at ice temperatures were probed into in this study, with findings showing that indicators such as the edge shrinkage rate, stimulus response time, and shell closure force can all be used to characterize the post-capture status of scallops and are associated linearly with their shelf life. Specifically, regarding nutritional quality, with the extension of anhydrous storage and transportation at ice temperatures, the water content of soft tissues decreased significantly and water loss became serious, during which glycogen as energy storage material fluctuated greatly. Meanwhile, the bitter amino acid content decreased significantly after scallops were out of water, and the fresh and sweet taste was thus revealed. The brightness of the adductor muscle played a dominant role in the change of color difference, which showed an upward trend within 5 d after leaving water, and decreased with the fluctuation of vitality in the later period. In addition, electronic nose and electronic tongue can effectively distinguish scallop samples with different shelf life based on differences in odor and taste. The main aroma sources of fresh seafood, that is, aldehydes (trans-2-octenal and trans-2-undecylenic aldenyde) and esters (methyl butyrate) showed a downward trend, while the contents of non-pleasant flavor substances (ethanethiol, methanethiol, isopropanol, n-propanol, etc.) showed an upward trend. In terms of taste, CTS (salty), ANS (sweet), and SCS (bitter) taste values were negatively correlated with storage and transportation time. It is concluded that the quality of the Patinopecten yessoensis can be maintained within 5 days of anhydrous storage and transportation at ice temperatures.