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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Rong Cao & Chang-Hu Xue & Qi Liu & Yong Xue, 2009. "Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(2), pages 102-108.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:166-2008-cjfs
    DOI: 10.17221/166/2008-CJFS
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