Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-04-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200902-0005_microbiological-chemical-and-sensory-assessment-of-pacific-oysters-crassostrea-gigas-stored-at-different-te.php |
| _version_ | 1828009154968551424 |
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| author | Rong Cao Chang-Hu Xue Qi Liu Yong Xue |
| author_facet | Rong Cao Chang-Hu Xue Qi Liu Yong Xue |
| author_sort | Rong Cao |
| collection | DOAJ |
| description | The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 107 CFU/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6-7, 10-11, and 17-18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined. |
| first_indexed | 2024-04-10T08:35:50Z |
| format | Article |
| id | doaj.art-5da8e3933ea54ff989022d1fbd5cf2d7 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:50Z |
| publishDate | 2009-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-5da8e3933ea54ff989022d1fbd5cf2d72023-02-23T03:27:30ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-04-0127210210810.17221/166/2008-CJFScjf-200902-0005Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperaturesRong Cao0Chang-Hu Xue1Qi Liu2Yong Xue3College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. ChinaCollege of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. ChinaYellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong Province, P. R. ChinaCollege of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. ChinaThe changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 107 CFU/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6-7, 10-11, and 17-18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined.https://cjfs.agriculturejournals.cz/artkey/cjf-200902-0005_microbiological-chemical-and-sensory-assessment-of-pacific-oysters-crassostrea-gigas-stored-at-different-te.phppacific oystermicrobial floraquality assessmentshelf-life |
| spellingShingle | Rong Cao Chang-Hu Xue Qi Liu Yong Xue Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures Czech Journal of Food Sciences pacific oyster microbial flora quality assessment shelf-life |
| title | Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures |
| title_full | Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures |
| title_fullStr | Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures |
| title_full_unstemmed | Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures |
| title_short | Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures |
| title_sort | microbiological chemical and sensory assessment of pacific oysters crassostrea gigas stored at different temperatures |
| topic | pacific oyster microbial flora quality assessment shelf-life |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200902-0005_microbiological-chemical-and-sensory-assessment-of-pacific-oysters-crassostrea-gigas-stored-at-different-te.php |
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