以冻结方式和冻藏温度作为变量，探究超低温冷冻和冻藏对贻贝冻藏期间品质的影响。在6周的冻藏过程中，相较于冰箱慢速冻结和-20 ℃冻藏，贻贝经液氮快速冻结并在-30 ℃下冻藏解冻损失（22.58%），水分含量（76.61%）优于其他组，且感官评价最好，保持着良好的弹性（0.52 mm）和咀嚼性（5.64 mJ）。在冻藏期间，贻贝的TVB-N值和菌落总数不断上升，pH值不断降低，经液氮快速冻结并在-30 ℃下冻藏，贻贝的TVB-N值为12.2 mg/100 g，菌落总数为32 CFU/g，显著低于其他三组（P<0.05），贻贝的pH 值（7.32）和色度L*（66.18）值均高于其他三组。经液氮快速冻结后在-20 ℃下冻藏的贻贝肌原纤维蛋白Ca2+-ATPase（345.21 IU/L）活性较其他组最高，弹性（0.59 mm）和咀嚼性（6.86 mJ）高于其他三组。综上所述，该研究采用液氮对贻贝进行速冻可以有效改善冻藏贻贝的品质，较低的贮藏温度可以一定程度改善冻藏贻贝的品质，将为贻贝超低温保鲜提供理论支持。

In this study, the effects of ultra-low temperature freezing and frozen storage on the quality of mussels during frozen storage were explored by taking the freezing method and frozen storage temperature as variables. During the 6-week freezing process, compared with the slow freezing in the refrigerator and the freezing at -20 ℃, the mussels were quickly frozen in liquid nitrogen and thawed at -30 ℃, resulting in a loss of 22.58%, a higher moisture content (76.61%) as compared with the other groups, and the best sensory scoring while maintaining good elasticity (0.52 mm) and chewiness (5.64 mJ). During the frozen storage period, the TVB-N value and total bacterial count of the mussels continued to increase, whilst the pH continued to decrease. After rapid freezing in liquid nitrogen and frozen storage below -30 ℃ , the TVB-N value of mussels was 12.2 mg/100 g, and the total bacterial count was 32 CFU/g, which were significantly lower than those of the other three groups (P<0.05). The pH value (7.32) and color L* value (66.18) of mussels were higher than those of the other three groups. Compared with the other groups, the Ca2+-ATPase (345.21 IU/L) activity of the myofibrillar protein in the mussels frozen at -20 ℃ after rapid freezing in liquid nitrogen was the highest, with higher elasticity (0.59 mm) and chewiness (6.86 mJ). In summary, using liquid nitrogen for quick freezing of mussels can effectively improve the quality of frozen mussels, and a lower storage temperatures can improve the quality of frozen mussels to a certain extent, which will provide theoretical support for ultra-low temperature preservation of mussels.

浙江省“三农九方”农业科技协作计划项目（2023SNJF061）；国家重点研发计划项目（2021YFD2100504）