Abstract: The effects of different store conditions(i.e. ice preservation,cold storage,seawater and the comparison at room temperature) on survival rate and sensory quality of Mactra veneriformis was discussed in the study. And variations of nutrition compositions during the ice storage time were analyzed. The results showed that Mactra veneriformis stored by ice preservation presents the highest survival rate,which reaches 100% after storage of 11 days. Moreover,this storage condition results in better sensory characteristics such as good appearance,bright white color,fresh smell,and meat quality with a close texture after storage of 6 days. And with prolonging sstorage time,the contents of water,protein and fat reduce gradually,but the content of ash increases. Obviously ice storage is the optimal way for keeping Mactra veneriformis alive.

Key words: Mactra veneriformis, storage condition, survival rate, sensory quality