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

Rong Cao, Chang-Hu Xue, Qi Liu and Yong Xue
Additional contact information
Rong Cao: College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. China
Chang-Hu Xue: College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. China
Qi Liu: Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong Province, P. R. China
Yong Xue: College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. China

Czech Journal of Food Sciences, 2009, vol. 27, issue 2, 102-108

Abstract: 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.

Keywords: Pacific oyster; microbial flora; quality assessment; shelf-life (search for similar items in EconPapers)
Date: 2009
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/166/2008-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/166/2008-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:166-2008-cjfs

DOI: 10.17221/166/2008-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().