Impact of transportation and rehydration strategies on the physiological responses of clams (Ruditapes philippinarum)

Bi, Shijie; Xue, Changhu; Sun, Changsen; Chen, Lipin; Sun, Zhongkai; Wen, Yunqi; Li, Zhaojie; Chen, Guidong; Wei, Zihao; Liu, Hongying

doi:10.1016/j.aqrep.2021.100976

Cited by 7 publications

(8 citation statements)

References 42 publications

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“…Bi et al. (2022) reported that acute temperature stress led to a higher mortality of clams ( Ruditapes philippinarum ). These results suggest that 5°C is an appropriate temperature for storage and transportation of mussels.…”

Section: Resultsmentioning

confidence: 99%

“…In fact, Bi et al. (2022) reported that total FAAs in clams ( Ruditapes philippinarum ) increased on day 1, then decreased during storage at 4°C. In the present study, FAAs content increased on day 1, then decreased when stored at 0°C, but basically no change or a slight increase upon storage at 5°C and 10°C.…”

Section: Resultsmentioning

confidence: 99%

“…These results suggest that the changing pattern of FAA in mussels during storage at 5 or 10 • C is different from that at 0 • C. A series of stress-related responses are kicked off in aquatic animals when exposed to low temperatures, which leads to the disorder of various physiological parameters (Dong et al, 2020;Kuo et al, 2006;Panase et al, 2018). In fact, Bi et al (2022) reported that total FAAs in clams (Ruditapes philippinarum) increased on day 1, then decreased during storage at 4 • C. In the present study, FAAs content increased on day 1, then decreased when stored at 0 • C, but basically no change or a slight increase upon storage at 5 • C and 10 • C. Thus, this increase in FAA on day 1 of storage at 0 • C may be attributed to the higher stress caused by low temperature, which differs greatly from the natural habitat temperature of mussels, thereby affecting their amino acid metabolism.…”

Section: Faas and Nh3mentioning

confidence: 93%

“…The decrease in SDH activity in the gills during storage at 0 • C indicates that mussels lose their vitality during storage, even when they are still alive. Since the samples in this study were harvested during the summer season, some stress due to differences in seawater temperature and storage temperature may have contributed to this decrease in SDH activity and higher mortality of mussels stored at 0 • C. Bi et al (2022) reported that acute temperature stress led to a higher mortality of clams (Ruditapes philippinarum). These results suggest that 5 • C is an appropriate temperature for storage and transportation of mussels.…”

Section: Mortality and Sdh Activitymentioning

confidence: 95%

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Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Wang

Hirabayashi

Furuta

et al. 2023

Journal of Food Science

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To estimate the quality of mussels during storage, the mortality, succinate dehydrogenase (SDH) activity, extractive components, viable bacterial count (VBC), and bacterial flora of live mussels were investigated. The hierarchical cluster analysis, based on extractive components and VBC, taste active value (TAV), and equivalent umami concentration (EUC), suggested that metabolite composition, bacterial, and taste changing patterns of samples stored at 5 and 10°C differed from those stored at 0°C. The mortality of mussels stored at 5 and 10°C was lower than those at 0°C. The gills of live mussels stored at 0°C for more than 7 days exhibited significantly lower SDH activity than those stored at 5 and 10°C. There was no significant difference in EUC among the samples stored at different temperatures, but a significantly higher TAV of Ala and succinic acid was observed in live mussels after 12 days of storage at 5 and 10°C than in those stored at 0°C. Next‐generation sequencing analysis showed that samples stored at 5 and 10°C lost bacterial diversity, and their bacterial flora changed compared to that before storage. Considering these results, the most suitable storage condition to maintain high quality for live mussels is 5°C for less than 7 days.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Faas and Nh3mentioning

confidence: 93%

Section: Mortality and Sdh Activitymentioning

confidence: 95%

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Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Wang

Hirabayashi

Furuta

et al. 2023

Journal of Food Science

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“…Ruditapes philippinarum , a very popular mudflat shellfish, is widely distributed in the coast and received much attention ( Bi et al, 2022 ; Marisa et al, 2022 ). In our previous studies, we firstly revealed EPS as a novel natural bioflocculant resource from Ruditapes philippinarum conglutination mud (RPM), and two complex heteropolysaccharides (Mw, 5.7 and 18.0 kDa) were screened with similar monosaccharides composition except glucose content ( Mu et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of exopolysaccharides produced by isolates from natural bioflocculant of Ruditapes philippinarum conglutination mud

Feng

Qian²,

Yang³

et al. 2023

Front. Microbiol.

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Three novel types of exopolysaccharides (EPS) EPS-S8, EPS-S5, and EPS-F10 were extracted and purified from bacterial isolates Bacillus sp. GHS8, Pseudoalteromonas sp. GHS5 and Psychrobacter sp. GHF10, which were originated from natural bioflocculant of Ruditapes philippinarum conglutination mud (RPM), respectively. The EPS had similar function groups C-H, N-H, C-O, and C = O. The EPS were composed of different monosaccharides (EPS-F10, Man: GlcN: GlcUA: GalUA = 1:0.66:5.75:0.51; EPS-S5, Man: Gal: GlcN: Rib = 1: 0.50: 2.94: 0.26; EPS-S8, Man: Gal: GlcN = 1:1.54:7.69). The molecular weights (Mw) of EPS were ordered as 51.4 kDa (EPS-S5) > 9.15 kDa (EPS-S8) > 4.41 kDa (EPS-F10). Three types of EPS all showed higher peak flocculation activities than the reported crude EPS from the RPM. Besides, the EPS also exhibited efficient decoloration and antioxidation activities, especially for EPS-S8, which might be due to the low Mw and specific monosaccharide composition.

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Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity

Xiao,

Feng,

et al. 2023

Food Bioscience

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Impact of transportation and rehydration strategies on the physiological responses of clams (Ruditapes philippinarum)

Cited by 7 publications

References 42 publications

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Characteristics of exopolysaccharides produced by isolates from natural bioflocculant of Ruditapes philippinarum conglutination mud

Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity

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