为探讨海藻糖和褐藻胶寡糖的低温保护活性，以紫贻贝为对象，评价了海藻糖和褐藻胶寡糖处理对冻藏紫贻贝肉品质特性的影响。结果发现，在6周冻藏过程中，相比于蒸馏水和空白组，海藻糖和褐藻胶寡糖显著（p<0.05）降低了紫贻贝肉解冻损失率，褐藻胶寡糖组解冻损失率低至14.28%，并维持了较好的弹性和咀嚼性等特性，同时有效抑制了紫贻贝肉中菌落总数的快速增加。此外，两种糖类浸泡处理维持了较好的肌原纤维蛋白Ca2+-ATPase活力，肌原纤维蛋白Ca2+-ATPase活力在0.019~0.021 U/mg prot范围内，三个处理组之间并无显著性差异（p>0.05）。微观观察发现，海藻糖和褐藻胶寡糖处理紫贻贝，组织结构相对较为完整、致密，细胞间隙冰晶颗粒面积较小，其组织结构保护作用明显优于焦磷酸钠处理效果。海藻糖和褐藻胶寡糖可作为一种高效的低温保护剂，用于保持紫贻贝及其制品品质及延长冻藏产品货架期。

The cryoprotective effects of trehalose and alginate oligosaccharide on mussel (Mytilus edulis) during frozen storage were evaluated by monitoring the quality characteristics in this study. The results indicated that the trehalose and alginate oligosaccharide soaking treatments significantly（p<0.05）reduced the thawing loss of mussel muscle. The thawing loss rate of alginate oligosaccharide group was as low as 14.28%, and maintained good elasticity and chewiness properties, compared with the water soaking group and the control group during the 6-week frozen storage. Furthermore, the rapid increase of the total number of colonies in mussels was effectively inhibited by the trehalose and alginate oligosaccharide. In addition, the soaking treatments of the two saccharides maintained a good myofibrillar protein Ca2+-ATPase activity, and the myofibrillar protein Ca2+-ATPase activity ranged from 0.019 to 0.021 U/mg protein. There was no significant difference among the three treatment groups (p>0.05). The microscopic observations showed that the structure of mussel tissues from trehalose- and alginate- oligosaccharide-treated groups were arranged in a tighter manner. The extracellular space was smaller than in control and Na4P2O7 soaked samples after 6 weeks of storage. Thus, trehalose and alginate oligosaccharides could be used as a highly effective cryoprotectant to maintain the quality of the mussels and also have widespread applications to extend the shelf life of frozen mussel products.

国家自然科学基金项目（31871871）；浙江省自然科学基金项目（LY18C200008）