Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (Crassostrea gigas) during chilled storage

• Published in: Journal of food science and technology Vol. 57; no. 7; pp. 2452 - 2460
• Main Authors: Min, Yue, Dong, Shiyuan, Su, Mingyue, Zhao, Yuanhui, Zeng, Mingyong
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.07.2020; Springer Nature B.V
• Subjects: Adductor muscle; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooling; Crassostrea gigas; Digestive glands; Food irradiation; Food Science; Lipid peroxidation; Lipids; Mantle; Microorganisms; Muscles; Nutrition; Original; Original Article; Oxidation; Oysters; Sensory evaluation; Sensory properties; Spoilage; Tissues; Chilled storage; Oyster; Spoilage; Oyster tissues
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04280-1

This study was designed to investigate the changes of physicochemical, microbiological and sensory properties of oyster tissues during chilled storage at 4 °C, including digestive gland (DG), the gonad and surrounding mantle area (GM), adductor muscle (AM). Sensory evaluation showed that the decrease of sensory scores of the three oyster tissues was more rapid than the whole oyster (WO). The drip loss of DG was more than other tissues and the WO. Moreover, the GM showed higher extent of lipid oxidation than other tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO. It is concluded that the spoilage of oyster during chilled storage greatly depended on the composition of oyster tissues. Overall, the findings may provide new insights to control the spoilage of oyster based on the changes of oyster tissues during storage.