通过人工束缚对活体施加胁迫调控干预，探讨流通环节虾夷扇贝的活力保持机制，为开发贝类高端活品提供理论及方案等参考。参考实际流通链，设置由2 d活水暂养和4 d无水贮运构成为期1周的模拟活品供应链；设计两个处理组，分别为暂养前束缚组(Tb)和暂养后束缚组(Ta)，对照组C则全程无束缚。期间对扇贝闭壳肌ATP关联物、腺苷酸能荷(AEC)、磷酸精氨酸ArP、pH及糖原等生化指标进行分析，同时对比表观活力及风味品质变化进行全面分析比较。结果显示，束缚处置具有明显的胁迫调控效果，有助于活品在贮运环节活体活力的保持，且束缚发生越早效果越好。具体表现：①ATP，ArP，糖原等与活力有关的生化指标分析结果为Tb>Ta>C，在模拟流通链第6天时，处理组各项生化指标均优于对照组C，并且Tb组更具优势。②外套膜的缩边程度与刺激响应时间两个表观活力指标呈正相关，缩边程度越大则刺激响应时间越长，即活力状态越差。束缚调控措施在暂养环节对各组活力影响差别不大，但在后续无水贮运期间则呈现了明显的延迟效应，刺激响应时间依次为C>Tb>Ta，揭示束缚使扇贝进入临时“休眠”状态而对外界刺激迟缓；此外，不同束缚时间节点对活力保持效果也呈现差异，Tb组后期活力优于Ta组。③束缚对暂养中各组活品风味特性的影响差异不大，但同样对无水贮运的活品产生明显的延迟效应；虽各组风味品质均呈下降趋势，但Tb组则呈现明显的鲜味和甜味优势，表明早期束缚对活品风味品质的维持同样存在积极作用。研究表明，束缚可有效地对活品扇贝进行胁迫调控，以减少活品贮运过程中的能量消耗进而保持活力，且早期束缚更有利于对活品活力和风味品质的维护。
In order to minimize physiological stress, thus improving live P. yessoensis condition and survival rate, commercial hand-dived P. yessoensis, were tied-up during land base relaying, and the effects of stress reduction on storage stability were investigated. One-week supply chain from harvest to market for live scallops was designed including 2-day on-land revitalization (i.e., relaying)and subsequent 4-day chilled dry-storage. Live P. yessoensis were tied-up individually to enforced shell-valve closure pre-relaying as treatment Tb and post-relaying as treatment Ta, changes of live P. yessoensis fitness were investigated compared to the treatment-free control group named C. ATP related substances, nucleotide energy charge AEC, arginine phosphate ArP, pH and glycogen were selected as fitness indicators. Sensory assessment and visual vitality indicated by mantle retraction and mantle response were conducted as well.Results showed that both Tb and Ta had a significant effect on sustaining P. yessoensis fitness in subsequent steps in the supply chain. ① The levels of ATP, ArP, glycogen and other biochemical indicators were in this order: Tb>Ta>C. On the 6th day, both Tb and Ta presented better fitness than the control C. ② Tying-up held a delayed advanced effect on sustaining fitness in the subsequent dry storage. Results showed that, the order of positive effects was Tb>Ta>C, and a positive correlation between mantle retraction and response time was observed. ③ Sensory analysis results also revealed the advantages of delayed effect induced by tying-up in advance. At the relaying stage, tying-up made no difference in flavor profiles between the groups. Sensory quality of all P. yessoensis tended to decline based on the sensory evaluation. However, it was observed that Tb had always shown obvious advantages in umami and sweetness than others. In summary, the tied-up closure treatment can effectively suppress the physiological stress accompanied by reduced energy consumption. Thereby, high quality live P. yessoensis can be supplied to the market. Based on the experimental results of this study, several potential improvements to current post-harvest handling and transportation of P. yessoensis are suggested.