Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant

Songsaeng, S.; Sophanodora, Pairat; Kaewsrithong, Janthira; Ohshima, Toshiaki

doi:10.1016/j.foodchem.2010.04.033

Cited by 48 publications

(24 citation statements)

References 9 publications

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“…[11] Small ice crystals are associated with good food quality and are obtained using fast freezing rates, whereas poor food quality results when large ice crystals are formed at low freezing rates. Songsaeng et al [12] noted the changes in the quality of oyster (Crassostrea belcheri) meat stored at -20°C for 12 months after freezing at a fast rate (IQF) and at a lower rate (contact plate freezing, CPF). The noticeable drip losses were lower for the IQF oyster than for the CPF oyster, because the IQF process resulted in less tissue damage than the CPF process.…”

Section: Introductionmentioning

confidence: 99%

Thermal conductivity of ice prepared under different conditions

Bonales

Rodríguez

Martínez

2017

International Journal of Food Properties

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Although the thermal conductivity of liquid water is well established, many conflicting values for the thermal conductivity of ice have been reported in the literature. This work demonstrates that the significant differences in the reported ice thermal conductivities can be attributed to differences in the freezing conditions and measurement procedures. In this study, the thermal conductivity of ice was measured over the temperature range of −5 to −40°C using a commercial needle probe. The heating time and data fitting method were first optimized. Then, the effects of the freezing rate, the presence of dissolved gasses in the water, and the presence of a magnetic field during freezing on the thermal conductivity of ice were determined.

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Section: Introductionmentioning

confidence: 99%

Thermal conductivity of ice prepared under different conditions

Bonales

Rodríguez

Martínez

2017

International Journal of Food Properties

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“…A similar study in flat oysters reported that the pH value decreased as a result of the end of active compensation for progressive acidosis when death occurred [30]. The changes in pH may have been generated by the postmortem degradation of glycogen to lactic acid and the gradual degradation of muscle components during storage [31]. However, the pH of C. plicatula samples stored at −20 °C for 12 weeks (Table 1), which suggested that frozen storage was more conducive to defer the spoilage of C. plicatula.…”

Section: Discussionmentioning

confidence: 88%

“…A possible reason was that compared to EPA-PL or EPA-PL, plasmalogens were difficult to maintain stable because of oxidization of their sn-1 alkenyl linkage during extended storage at −20 °C[31], although the progress of frozen storage can reduce the hydrolytic activity of phospholipases or lipases. A possible reason was that compared to EPA-PL or EPA-PL, plasmalogens were difficult to maintain stable because of oxidization of their sn-1 alkenyl linkage during extended storage at −20 °C[31], although the progress of frozen storage can reduce the hydrolytic activity of phospholipases or lipases.…”

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confidence: 99%

Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

Chen

Wang

Cong

et al. 2017

Lipids

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A fast and efficient shotgun lipidomics strategy was applied to analyze phospholipids (PL) in the oyster Crassostrea plicatula, including 29 species of phosphatidylcholine (PtdCho), 23 species of phosphatidylethanolamine (PtdEtn), 11 species of phosphatidylserine (PtdSer), 6 species of phosphatidylinositol (PtdIns), and 17 species of lysophospholipids (Lyso-PL). During storage at 4 °C for 7 days, the PL content decreased by 68.08%, but a significant increase in the FFA content was observed (from 63.11 to 318.72 μg/g). PtdCho and PtdIns decreased relatively by 64.97 and 67.49%, and PtdSer decreased most markedly by 74.15%. However, the PtdEtn content increased slightly during the early stages of storage but subsequently began to decrease. Moreover, PL with eicosapentaenoic acid (EPA-PL) and docosahexaenoic acid (DHA-PL) decreased by 51.77 and 50.61%, whereas plasmalogens were relatively stable showing only a 25.46% decrease. In particular, through enzyme activity analysis of lipase, phospholipase A (PLA), phospholipase A (PLA), phospholipase C (PLC), and phospholipase D (PLD), it was observed that the activities of all these enzymes increased at the early stage at 4 °C, but their activities were at lower levels when the oysters were stored at -20 °C. During the storage period at 4 °C, correlation analysis suggests that the degradation of PtdCho was mostly correlated to PLA (p < 0.05), whereas PtdEtn and PtdSer were more markedly correlated to lipase and PLD, respectively. The above result indicates that the hydrolysis mechanism of PL during seafood storage was correlated to the lipid hydrolytic enzyme activities under different storage temperatures.

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“…The sensory properties of oysters were carried out by seven panelists of staff from the Department of Food Science & Engineering, Pukyong National University of Korea, using appropriately modified oyster guideline as shown in Table 1 [3,6,7]. The panelists were asked to score the intensity of each characteristic describing appearance, color, odor and texture using an unstructured scale ranging from 0 to 10: 1, unacceptable; 2, extremely poor; 3, very poor; 4, poor; 5, slightly poor; 6, acceptable; 7, good, 8; very good; 9, extremely good and 10, excellent.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Total volatile basic nitrogen (TVB-N) resulting from degradation of protein and non-protein nitrogenous compounds has been represented as an indicator of the freshness on oyster [3,15,16]. The initial TVB-N values of raw oysters according to the freshness were 3.9 (S-1), 6.6 (S-3), 11.4 (S-5) and 15.2 mg N/100g (S-7), respectively ( Table 2).…”

Section: Total Volatile Basic Nitrogen (Tvb-n)mentioning

confidence: 99%

Initial Freshness of Pacific Oyster (<i>Crassostea gigas</i>) Affects Its Quality and Self-life during Freezing Storage

Lee¹,

Jung²,

Lee³

et al. 2017

JFNR

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We investigated the effect of initial freshness of raw oysters on the quality and storage period of oysters during freezing storage. The expressible drips of the oysters were more effused as the freezing storage period increased. Also, the lower the initial freshness of the oysters, the more drips were released after thawing. The pH values decreased slightly during freezing storage at -20 °C for 12 months, but there was no significant difference (p > 0.05) according to initial freshness of raw oysters. The initial glycogen contents of oysters before freezing was between 722 and 585 mg/100 g whereas the glycogen contents of the oysters after freezing for 12 months ranged from 667 to 522 mg/100 g. The initial TVB-N value of S-1 with freshness of "good quality" was 3.9 mg N/100 g, but gradually increased during the freezing storage period and its value was 7.9 mg N/100g at 12 months of storage. S-7 of with an initial TVB-N value of 15.2 mg N/100 g increased sharply during freezing storage, reaching a maximum of 36.2 mg N/100g at 8 months after storage and then slightly decreased to 32.2 mg N/100g at 12 months of storage. S-5 with an initial PV of 12.6 meq/kg showed the highest value of 33.7 meq/kg at the 10 months of storage and S-7 with an initial PV of 17.5 meq/kg showed the highest value of 44.6 meq/kg at 8 months of storage. PL of oysters decreased with increasing storage period regardless of their initial freshness in all samples, while FFA increased during freezing storage The scores of all sensory evaluation parameters of S-1, which is the freshest sample of raw oysters before freezing, showed little change until 4 months after storage, and their scores began to slowly decrease after 4 months of storage and still could be accepted (scores of more than 6.0) at the end of storage. Sensory evaluation scores on color, taste and odor of S-7 after 8 months of storage showed unacceptable score of 6 or less, and fishy and sour taste were slightly stronger at 12 months of storage. These results indicate that raw oysters with TVB-N and PV of 3.9 mg/100 g and 4.2 meq/kg can maintain oyster quality for more than one year at -20°C. On the other hand, it is suggested that raw oysters with TVB-N and PV of 15.2 mg N/100 g and 17.5 meq/kg may not be stored for more than 8 months at -20°C.

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Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant

Cited by 48 publications

References 9 publications

Thermal conductivity of ice prepared under different conditions

Thermal conductivity of ice prepared under different conditions

Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

Initial Freshness of Pacific Oyster (<i>Crassostea gigas</i>) Affects Its Quality and Self-life during Freezing Storage

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