【摘要】 鲜活菲律宾蛤仔品质易劣变，同城电商配送条件相对简陋，更易对其品质产生影响。该文主要对模拟同城电商配送过程中温度和配送时间对鲜活菲律宾蛤仔品质的影响进行了研究，在三个配送温度（10、25、35℃）的配送过程中检测了样品的存活率、菌落总数、保水性、挥发性盐基氮（TVB-N）含量、硫代巴比妥酸（TBA）值、色差、质构特性、水分分布及核磁成像特性等多个指标。结果表明，随着配送温度的升高及配送时间的延长，菲律宾蛤仔的存活率呈降低趋势，蛤肉发生褐变，而菌落总数、TVB-N含量、TBA值、蒸煮损失率及汁液损失率整体呈增大趋势，不易流动水比例减少而自由水比例增大，且MRI伪彩图上红黄色区域扩大、出现空腔，质构劣变。因此，在配送温度10℃、配送时间2 h内有助于维持菲律宾蛤仔的鲜活品质。可为鲜活菲律宾蛤仔的同城配送条件提供参考。更多还原

【Abstract】 The quality of fresh Ruditapes philippinarum is susceptible to deterioration,which is more likely to occur under the relatively rudimentary conditions of intra-city e-commerce delivery. The focus of this study is the effect of temperature and delivery time on the quality of fresh Ruditapes philippinarum during simulated intracity e-commerce delivery process,and the quality indicators,such as survival rate,total bacterial colony count,water retention capacity,TVB-N content,TBA value,color difference,texture characteristics,moisture distribution, and MRI characteristics, etc, were examined at three delivery temperatures(10 ℃, 25 ℃, and35 ℃). The results showed that the increased of delivery temperature and time significantly reduced the survival rate,and browned of clam flesh,while increased the total bacterial count,TVB-N content,TBA value,cooking loss rate, and juice loss rate. Meanwhile, the proportion of immobile water decreased while the proportion of free water increased,and the red-yellow area and cavities on the MRI pseudo-color image were expanded, resulting in deteriorated texture. It indicated that delivery condition at 10 ℃ and 2 h helps to maintain the quality of fresh Ruditapes philippinarum. This study can provide a reference for the optimization of intra-city delivery conditions for fresh Ruditapes philippinaru.更多还原