Impact of transportation and rehydration strategies on the physiological responses of clams (Ruditapes philippinarum)

With the prolongation of the post-catch circulation time, the soft tissue of live clam could gradually decline in its quality. This study investigated the quality changes of clams (Ruditapes philippinarum) during the cold chain transportation, and then focused on the rehydration processes, which included gradient heating rehydration (GR) and sudden heating rehydration (SR). Results showed that a higher survival rate of clams was obtained in the GR stage (95%) clams than that in the SR stage (76%). In addition, both glycogen content and adenylate energy charge (A.E.C) value were also higher in the GR stage (20.49 ± 1.05 mg/g, 70.77 ± 1.76%) than that in the SR stage (15.47 ± 1.83 mg/g, 61.63 ± 1.74%) clams. Conversely, the clams in the GR stage showed lower lactic acid content (0.167 ± 0.003 mmol/g) than that in the SR stage (0.181 ± 0.004 mmol/g). Therefore, during the rehydration processes, the GR was a better approach to preserve the quality of clams when compared with the SR. This work could provide reference to preserve the quality of clams and reduce the economic loss of clams during the transportation and rehydration process.