Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage
To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosp...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-030.pdf |
| _version_ | 1811159485524213760 |
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| author | LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping |
| author_facet | LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping |
| author_sort | LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping |
| collection | DOAJ |
| description | To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosphate (ATP) related compounds, adenylate energy charge (AEC) and free amino acids and evaluation of flavor quality changes with respect to contents and taste activity values (TAV) of taste compounds. The results showed that the viability and taste compounds of C. gigas were significantly influenced by postharvest transportation and environmental stress. All viability indicators were significantly restored by 24 h depuration, with ATP, AEC and the content of total free amino acids being significantly higher than before depuration (P < 0.05), indicating that the viability reached new levels. During the process from induced dormancy to waterless live storage, more energy substances were required to maintain the balance of the organism under low temperature and hypoxia stress, so all viability indicators were significantly lower than before depuration (P < 0.05) and remained stable at a lower level. Among the taste compounds, the content of umami amino acids increased and the content of bitter amino acids decreased in C. gigas after depuration, and the content of taste amino acids decreased slowly as the waterless live storage time increased. The umami?nucleotides inosine 5’-monphosphate (IMP) and adenosine 5’-monophosphate (AMP) were accumulated throughout the circulation process (P < 0.05); the total amount of organic acids showed a fluctuant downward trend, with the amount of lactic acid being significantly higher after than before depuration (P < 0.05) and showing a decreasing trend from dormancy to the end of waterless live storage (P < 0.05), while the amounts of succinic acid and malic acid showed an increasing trend during waterless live storage (P < 0.05). The levels of Na+ and K+, which play an auxiliary role in the umami taste of C. gigas, were higher after 9 days of waterless live storage than before depuration. The total amount of taste substances did not change overall. The TAV of taste compounds showed that Asp, Glu, Arg, Ala, IMP, lactic acid, succinic acid, Na+ and K+ contributed significantly to the taste of C. gigas. In conclusion, the viability and taste substances of C. gigas can be maintained at a high level by depuration for 24 hours + gradient cooling to induce dormancy + ecological ice temperature waterless live storage for 9 days after harvesting. |
| first_indexed | 2024-04-10T05:41:56Z |
| format | Article |
| id | doaj.art-4915d63184934387ae05e66a003a9a01 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-10T05:41:56Z |
| publishDate | 2023-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-4915d63184934387ae05e66a003a9a012023-03-06T07:13:33ZengChina Food Publishing CompanyShipin Kexue1002-66302023-02-0144422423110.7506/spkx1002-6630-20211231-366Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live StorageLIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping0(National Research and Development Branch Center for Shellfish Processing, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosphate (ATP) related compounds, adenylate energy charge (AEC) and free amino acids and evaluation of flavor quality changes with respect to contents and taste activity values (TAV) of taste compounds. The results showed that the viability and taste compounds of C. gigas were significantly influenced by postharvest transportation and environmental stress. All viability indicators were significantly restored by 24 h depuration, with ATP, AEC and the content of total free amino acids being significantly higher than before depuration (P < 0.05), indicating that the viability reached new levels. During the process from induced dormancy to waterless live storage, more energy substances were required to maintain the balance of the organism under low temperature and hypoxia stress, so all viability indicators were significantly lower than before depuration (P < 0.05) and remained stable at a lower level. Among the taste compounds, the content of umami amino acids increased and the content of bitter amino acids decreased in C. gigas after depuration, and the content of taste amino acids decreased slowly as the waterless live storage time increased. The umami?nucleotides inosine 5’-monphosphate (IMP) and adenosine 5’-monophosphate (AMP) were accumulated throughout the circulation process (P < 0.05); the total amount of organic acids showed a fluctuant downward trend, with the amount of lactic acid being significantly higher after than before depuration (P < 0.05) and showing a decreasing trend from dormancy to the end of waterless live storage (P < 0.05), while the amounts of succinic acid and malic acid showed an increasing trend during waterless live storage (P < 0.05). The levels of Na+ and K+, which play an auxiliary role in the umami taste of C. gigas, were higher after 9 days of waterless live storage than before depuration. The total amount of taste substances did not change overall. The TAV of taste compounds showed that Asp, Glu, Arg, Ala, IMP, lactic acid, succinic acid, Na+ and K+ contributed significantly to the taste of C. gigas. In conclusion, the viability and taste substances of C. gigas can be maintained at a high level by depuration for 24 hours + gradient cooling to induce dormancy + ecological ice temperature waterless live storage for 9 days after harvesting.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-030.pdfcrassostrea gigas; waterless live storage; viability; non-volatile compounds; flavor quality |
| spellingShingle | LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage Shipin Kexue crassostrea gigas; waterless live storage; viability; non-volatile compounds; flavor quality |
| title | Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
| title_full | Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
| title_fullStr | Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
| title_full_unstemmed | Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
| title_short | Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
| title_sort | changes in viability and taste compounds of crassostrea gigas during depuration and waterless live storage |
| topic | crassostrea gigas; waterless live storage; viability; non-volatile compounds; flavor quality |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-030.pdf |
| work_keys_str_mv | AT linhengzonggaojialongliangzhiyuanqinxiaomingfanxiupinglinhaishengcaowenhonghuangyanping changesinviabilityandtastecompoundsofcrassostreagigasduringdepurationandwaterlesslivestorage |