Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster(Crassostrea gigas)  

作　　者：Shiliang Dong Yabin Niu Huamao Wei Yumeng Lin Xin Lu Tetsuro Yamashita Kefeng Yu Koichi Takaki Chunhong Yuan 

机构地区：[1]United Graduate School of Agricultural Sciences,lwate University,Morioka,Iwate,Japan [2]College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo,China [3]Facultyof Science and Engineering,Iwate University,Morioka,Japan [4]Faculty of Agriculture,lwate University,Morioka,lwate,Japan [5]Agri-Innovation Center,lwate University,Morioka,Iwate,Japan

出　　处：《Food Quality and Safety》2023年第2期217-225,共9页食品品质与安全研究（英文版）

基　　金：supported by the Japan Society for the Promotion of Science(19H05611).

摘　　要：The quality changes of shelled Pacific oysters(Crassostrea gigas)were examined in relation to the effects of superchilling storage at-1 C for 28 d by measuring changes in biochemical properties(microbial analysis,adenosine triphosphate(ATP)-related compounds,pH,free amino acids)and sensory evaluations in this study.The results indicated that microorganism growth was significantly inhibited during superchilling storage.Adenosine diphosphate(ADP)and adenosine monophosphate(AMP)accumulated while ATP rapidly decreased in the adductor muscle.ATP and ADP were the primary components in the other 3 tissues including mantle,gill,and body trunk of oysters,and they remained relatively stable over time.The pH and adenylate energy charge in the adductor muscle could be utilized as freshness indicators for shelled oysters.However,there were no significant differences(P>0.05)among the free amino acids during whole storage.According to the sensory evalu-ations,oysters could be alive and tolerated up to 21 d at-1℃storage.The study demonstrated that superchilling storage at-1℃could better maintain the eating quality of shelled oysters and the shelf life was extended to 21 d.

关 键 词：Shelled oyster SUPERCHILLING ATP-related compounds sensory evaluations shelf life 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]