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首页> 外文期刊>Food Science & Nutrition >The effect of pre‐process and transport strategies on survival, microbiologic, and physiologic of Patinopecten yessoensis
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The effect of pre‐process and transport strategies on survival, microbiologic, and physiologic of Patinopecten yessoensis

机译：预处理和运输策略对斑节菜生存，微生物和生理的影响

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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.
机译：贝类的供应链很复杂，在净化，临时饲养和无水低温运输过程中，动物要承受多种压力。本文采用净化和暂养的循环水系统，实现了斑节菜的净化和暂养。根据涉及的三个不同的预处理将样品分为三组：第一组的样品直接净化48小时，而第二组的样品首先净化24小时，然后冷却24小时。第3组的样品直接保存在聚乙烯绝缘箱中。然后将第1组和第2组在装有冰袋（250毫升）的3L聚乙烯保温箱中运输，以根据不同的预处理研究运输质量。结果，在第1组（净化48小时）中，首次死亡发生在56小时后，所有贝类在102小时后死亡，总细菌密度为2,630 CFU / ml。在第2组（净化24小时和临时保存24小时）中，第一例死亡发生在104小时后，细菌总数在0–104小时内稳定增加。 120小时后，所有贝类死亡，细菌总密度为1,090？CFU / ml。在第3组（直接运输）中，所有贝类均在64小时内死亡。在净化过程中，第1组和第2组的细菌总数显着下降。第3组的细菌数（p≤0.05）与第1、2组显着不同。各组的粗蛋白，粗脂肪和糖原均下降。但是，与第1和第3组相比，第2组的糖原消耗（p≤0.05）被逐渐冷却程序延迟了。这些结果证明，净化和临时保存程序可以改善细菌的灭菌。存活率对温度变化不太敏感。研究结果为野菜假单胞菌的纯化，临时保存和无水低温运输技术提供了令人满意的参考。

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