Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Cao, Rong; Xue, Changhu; Liu, Qi; Xue, Yong

doi:10.17221/166/2008-cjfs

Cited by 53 publications

(54 citation statements)

References 16 publications

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“…Our results are comparable to Gokoglu (2002) on fresh mussels (Mytilus galloprovincialis) stored at 4°C, which is acceptable up to 4 days, while air packed green mussels (Perna viridis) on polystyrene trays at 4°C were (Masniyom et al, 2011). Cao et al (2009) however reported a higher shelf-life of 10-11 days for Pacific oysters (Crassostrea gigas) stored at 5°C. In this study we found that odour as the most important characteristics associated with fresh B. areolata freshness compared to appearance and colour.…”

Section: Sensory Changes Of Babylonia Areolata During Refrigerated Stsupporting

confidence: 84%

Sensory Evaluation of Hatchery-Reared Spotted Babylon (Babylonia areolata) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

Noordin¹,

Taha²,

Huda³

2015

J. of Fisheries and Aquatic Science

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In terms of features and taste, Spotted Babylon (Babylonia areolata) is still considered alien to most local seafood lovers. There is also very scarce information on the effects of storage on the quality of B. areolata. Thus a short study was carried out to provide information on the general features and sensory evaluation of B. areolata. The effects of refrigerated storage (4°C) on sensory attributes were also determined. Babylonia areolata comprise of a single conical coiled shell and a soft body. The soft body, which is inside the shells, is divided into head, visceral mass and the foot (edible part). Babylonia areolata meat has a typical fresh sea/seaweed odour, bright glossy orange colour, moist in appearance and firm and tight in structure. Cooked B. areolata has a general sweat fresh fish and/or shellfish flavour. A final thirteen sensory characteristics were identified to be important in determining B. areolata quality. As expected, the intensities of acceptable characteristics decreased, while the unacceptable characteristics increased with storage. Babylonia areolata held at 4°C were acceptable up to 6 days. At day 14 of storage, B. areolata had an offensive smell, become opaque, dull and soft in texture and were regarded unacceptable by the panellists.

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Section: Sensory Changes Of Babylonia Areolata During Refrigerated Stsupporting

confidence: 84%

Sensory Evaluation of Hatchery-Reared Spotted Babylon (Babylonia areolata) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

Noordin¹,

Taha²,

Huda³

2015

J. of Fisheries and Aquatic Science

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“…In the present study, pH values of all the samples were well within the acceptable limit during the storage period.This might be due to antimicrobial effects of chitosan and inhibitory activity on the endogenous proteases which may have delayed the increase in pH and reduced the changes in the quality of the samples (Fan et al, 2009 et al (2005) reported that a chitosan coating consisting a blend of acetic acid and 1% chitosan exerts an inhibitory effect on the gram-negative flora of fish patties since non-ionized acetic acid penetrates the bacteria cell wall and disrupt the normal physiology of certain types of bacteria that presented as pH-sensitive, meaning that they cannot tolerate a wide internal and external pH gradient. Sensory characteristics: Sensory evaluation is an important tool for assessing the quality of fish and fishery products and thereby their acceptability (Cao et al, 2009).Sensory evaluation of food is defined as the scientific means of quantifying and interpreting the variations in food characteristics (Color, odour, taste, texture, appearance and overall acceptability) by using human senses of sight, smell, taste, touch and hearing. Studies have shown that assessment of food freshness/ characteristics using sensory methods are capable of giving objective and / reliable results when assessments are done under controlled conditions.…”

Section: Peroxide Value (Pv)mentioning

confidence: 99%

Effect of chitosan and acetic acid on the shelf life of sea bass fillets stored at refrigerated temperature

Ahmed

Dora

Chowdhury

et al. 2017

JANS

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Abstract:Considering the necessity on the use of chitosan and acetic acid as an antimicrobial and antioxidant agents, an attempt was made to study their effect on Asian sea bass fillets stored at refrigerated temperature of 4±1°C. The effectiveness of different antimicrobials (Chitosan and Acetic acid) were measured by disk diffusion method against five bacterial strains (E. coli, Vibrio parahaemolyticus, Staphylococcus aureus, Proteus mirabilis and Pseudomonas fragi) with 1% Acetic acid as (T 1 ), 1% Acetic acid + 1% Chitosan as (T 2 ), 1% Acetic acid + 2% Chitosan as (T 3 ) and distilled water as control (C).T 2 was more effective in inhibiting all the bacteria except Pseudomonas fragi. Treatment T 1 was found to be more effective against it whereas the action of T 3 on the bacterial strains was also effective but less than the other two treatments. Further, antioxidant property of the treatments were measured by DPPH method which indicated that T 3 showed highest % of antioxidative activity (3.94%) followed by T 1 (3.85%), T 2 (2.62%), and C (1.788%).Thus, it is observed that the antioxidant activity was found to be increased with the increasing concentration of chitosan. Application of chitosan and acetic acid coatings on Asian sea bass (Lates calcarifer) fillets successfully controlled the TVB-N values, PV and TBA values (p<0.05) when compared to control sample and among all the treatments T 2 was found to be the best. Coating of chitosan and acetic acid on the fillets also resulted in improvement of sensory scores as well as acceptability under refrigerated condition.

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“…This technique is considered an accurate quality predictor (Reineccius, 1991;Chang et al, 1998), and has been used extensively for oyster quality assessments (Aaraas et al, 2004;Cao et al, 2009;Buzin et al, 2011;Cochet et al, 2015).…”

Section: Methodsmentioning

confidence: 99%

Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature

et al. 2017

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Reliance on the marine environment for the provision of food is ever-increasing, but future climate change threatens production. Despite this concern, the impact on seafood quality and success of the seafood industry is unknown. Using a short-term study, we test these concerns using a major aquaculture species-Crassostrea gigas-exposing them to three acidification and warming scenarios: (1) ambient pCO 2 (∼400 ppm) & control temperature (15 • C), (2) ambient pCO 2 (∼400 ppm) & elevated temperature (20 • C), (3) elevated pCO 2 (∼1,000 ppm) & elevated temperature (20 • C). Oyster quality was assessed by scoring appearance, aroma, taste, and overall acceptability. A panel of five experts was asked to score nine oysters-three from each treatment-according to agreed criteria. Results indicate that these levels of acidification and warming did not significantly alter the sensory properties of C. gigas, and notably the overall acceptability remained unchanged. Non-statistically supported trends suggest that several sensory attributes-opacity, mouthfeel, aspect of meat, shininess, meat resistance, meat texture, and creaminess-may improve under acidification and warming scenarios. These findings can be considered positive for the future of the aquaculture and food sectors. Crassostrea gigas therefore is expected to remain a key species for food security that is resilient to climate change, whilst retaining its valuable attributes.

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Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Cited by 53 publications

References 16 publications

Sensory Evaluation of Hatchery-Reared Spotted Babylon (Babylonia areolata) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

Sensory Evaluation of Hatchery-Reared Spotted Babylon (Babylonia areolata) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

Effect of chitosan and acetic acid on the shelf life of sea bass fillets stored at refrigerated temperature

Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature

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