Twists and turns of an oyster’s life: effects of different depuration periods on physiological biochemical functions of oysters

Bio, Sofia; Nunes, Bruno

doi:10.1007/s11356-021-12683-6

Cited by 6 publications

(5 citation statements)

References 69 publications

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“…Since the oysters used in this experiment were small in size, condition indices were smaller than larger oysters in a previous study [29]. However, these results followed a similar trend in relation to former oyster depuration studies in which condition indices were reduced but not significantly different after processing [29,[49][50][51]. Even in depuration trials where oysters were fed, condition index values after processing were not significantly different from values before processing [50].…”

Section: Oyster Qualitysupporting

confidence: 68%

Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration

Campbell,

Hall,

Salvi

2023

Fishes

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Recently, our in vitro study on the effects of plasma-activated simulated seawater (PASW) demonstrated its potential as a novel, alternative disinfectant in oyster depuration. In this current study, PASW’s physicochemical and antimicrobial properties were identified and its effects on oyster quality were observed. Simulated seawater (SS) activated by plasma for 10 min (PASW10) increased in temperature, oxidation reduction potential, and electrical conductivity with a decrease in those parameters after 1:1 dilution with SS (PASW10 (1:1)). The pH decreased immediately after plasma activation and subsequently increased after dilution. Nitrate and nitrite concentrations were higher in PASW10 (1:1) compared to PASW10 (3:1). No free available chlorine was detected in undiluted PASW10. Processing using SS and PASW10 (1:1) depuration and refrigeration of E. coli-bioaccumulated oysters was observed. Significantly higher reductions in total coliform and E. coli were noted for PASW10 (1:1) treated oyster samples after 24 h compared to refrigerated samples. No significant differences in values for condition index or biting force of oyster meats were observed for the processed samples after 24 h. Overall, the novel and environment-friendly PASW could be used as an alternative antimicrobial disinfectant in oyster depuration systems because it does not negatively affect an oyster’s viability or quality.

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Section: Oyster Qualitysupporting

confidence: 68%

Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration

Campbell,

Hall,

Salvi

2023

Fishes

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“…In particular, Lemasson et al (2019) observed decreased nutritional quality (reduced protein, lipid, and carbohydrate) due to prolonged periods of increased temperature and acidification on certain species of oysters during an ocean warming simulation. These findings were corroborated in an oyster depuration study when longer processing times (42 days) yielded increased oyster lipid peroxidation values in a static system at 21 • C (Bio & Nunes, 2021). Further, Jeong et al (2021) observed no change in oyster freshness determinants like pH or glycogen content during shorter depuration (5 days) with cooler water temperature (15 • C) in a flow-through system.…”

Section: 1mentioning

confidence: 62%

“…(2019) observed decreased nutritional quality (reduced protein, lipid, and carbohydrate) due to prolonged periods of increased temperature and acidification on certain species of oysters during an ocean warming simulation. These findings were corroborated in an oyster depuration study when longer processing times (42 days) yielded increased oyster lipid peroxidation values in a static system at 21°C (Bio & Nunes, 2021). Further, Jeong et al.…”

Section: Depuration Processing For Microbial Reduction In Oystersmentioning

confidence: 64%

“…Bio and Nunes (2021) demonstrated a significant percent decrease in the condition index of Crassostrea gigas when depuration was extended to 42 days. The same was observed in a 14‐day oyster depuration study (Larsen et al., 2013).…”

Section: Depuration Processing For Microbial Reduction In Oystersmentioning

confidence: 99%

“…Typical environmental stressors on oysters include variables such as temperature, food availability, pH, oxygen availability, salinity, presence of fouling organisms, disease, water movement, suspended sediments, and the presence of predators (Brown & Hartwick, 1988). Many studies have summarized the physiological response of oysters to these factors (Bayne, 2017; Bio & Nunes, 2021; McMenemy et al., 2018; Méthé et al., 2020; Ruano et al., 2012; Wang, Kong, et al., 2020).…”

Section: Depuration Processing For Microbial Reduction In Oystersmentioning

confidence: 99%

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Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

Campbell

Chouljenko

Hall

2022

Comp Rev Food Sci Food Safe

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Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V. parahaemolyticus can possibly result in human illness and death in susceptible individuals. Depuration is a postharvest processing method that maintains oyster viability while they filter clean salt water that either continuously flows through a holding tank or is recirculated and replenished periodically. This process can reduce endogenous bacteria, including coliforms, thus providing a safer, live oyster product for human consumption; however, depuration of Vibrios has presented challenges. When considering the difficulty of removing endogenous Vibrios in oysters, a more standardized framework of effective depuration parameters is needed. Understanding Vibrio ecology and its relation to certain depuration parameters could help optimize the process for the reduction of Vibrio. In the past, researchers have manipulated key depuration parameters like depuration processing time, water salinity, water temperature, and water flow rate and explored the use of processing additives to enhance disinfection in oysters. In summation, depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters. This review aims to emphasize trends among the results of these past works and provide suggestions for future oyster depuration studies.

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An overview of microplastics in oysters: Analysis, hazards, and depuration

et al. 2023

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Twists and turns of an oyster’s life: effects of different depuration periods on physiological biochemical functions of oysters

Cited by 6 publications

References 69 publications

Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration

Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

An overview of microplastics in oysters: Analysis, hazards, and depuration

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