The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata)

Chung, Wing H.; Howieson, Janet; Chaklader, Reaz

doi:10.1016/j.foodcont.2021.108241

Cited by 7 publications

(11 citation statements)

References 46 publications

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“…Drastic increment in TVB-N values of microwave treated sample can be seen at day 5 which paralleled with the increase in microbial counts which nally reaching beyond acceptable limit of 30 mg N/100 g. TVB-N is a common parameter to measure the post-mortem decomposition on both protein and non-protein nitrogenous compound from the degradation caused by the microbial activity and endogenous proteolytic enzymes pH Figure 6c shows the pH changes of untreated and treated shucked oysters comparing SS with microwave treatment during 20 days of refrigerated storage. The pH of freshly treated samples was at 6.5 for the control and microwave treatment, which is within the range of pH values for freshly shucked oysters (generally between 6.2 and 6.6) (Chung et al, 2021). The freshly treated SS sample was signi cantly higher at pH 6.6 at day 0.…”

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

confidence: 56%

“…Martin et al (2007) studied the application of high steam injection with and without pre-heating and holding prior to ice water immersion with 85% muscle release of raw like oyster meat reported reduction in TPC not greater than one log difference from the untreated samples after 14 days storage at 2 C. Andrews et al (2000) noted that the application of pasteurization at 50 ℃ for 0 to 15 min on the oysters which stored at chilled condition for 14 days had an inconsistent trend on TPC within 2 logs. Chung et al (2021) reported longer pasteurization (50 ℃) of oysters to 20 min with lower uctuation of TPC between 50 to 2.3x10 4 CFU/g for 14 days refrigerated storage. When comparing with other studies, the SS treatment is e cient to reduce the microbial load of the shucked oysters during refrigerated storage up to 20 days.…”

Section: Total Plate Countmentioning

confidence: 94%

“…A pH value above 6.0 in oysters is indicative of good quality of fresh oysters while those with pH lower than 5.0 is already decomposed (Cook, 1991). The accumulation of organic acids such as lactic and pyruvic acid as a result of post-mortem glycolysis and the degradation of proteins and nucleotides causing the reduction of pH value (Chung et al, 2021;Songsaeng et al, 2010). This suggests that the SS treatment considered to preserve the quality of shucked tropical oysters during refrigerated storage with minimal organic acids presented.…”

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

confidence: 99%

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Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)

Cheng,

Patar,

Wong

et al. 2023

Food Bioprocess Technol

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Superheated steam (SS) is promising for thermal shucking application of oysters due to its high energy. Tropical oysters Crassostrea iredalei was probed with K-type thermocouples connected to a datalogger to monitor and record process temperatures during superheated steam pretreatment at different temperatures (170, 210, and 250 °C) and holding time (4, 5, 6 min) followed by rapid ice immersion. The combination of heating and rapid chilling on the release of oyster meat during shucking were evaluated for muscle relaxation, muscle release, meat quality, texture pro le analysis, and color and optimized for maximum muscle release and meat quality. The thermal pro les of SS reveled rapid temperature increment of both muscle and oyster shell compared to conventional steam, resulting in increased relaxation of adductor muscles and degree of meat release with increase in temperature and time Texture of the oyster meat retained hardness, gumminess and chewiness of the fresh oyster at low superheated steam temperature and short exposure time. Su cient meat detachment of more than 85% was achieved at 170 °C and 5 min with minimum meat quality changes which also lower in microbial load (4.1 x 10 3 CFU/g), TVB-N (11.7 mg/100 g) and nal pH reduction (0.3) compared to untreated [microbial load (5.2 x 10 3 CFU/g), TVB-N (15.7 mg/100 g), pH reduction (0.6)] and microwave treated [microbial load (4.3 x 10 3 CFU/g), TVB-N (21.0 mg/100 g), pH reduction (0.5)] samples. In sum, SS is potential to minimize oysters shucking time and prolonged shelf life of shucked oysters without compromising meat quality.

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

confidence: 56%

Section: Total Plate Countmentioning

confidence: 94%

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

confidence: 99%

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Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)

Cheng,

Patar,

Wong

et al. 2023

Food Bioprocess Technol

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“…The initial TVC for oysters is usually 2-4 log (CFU/g), usually depending on their growing environment (Chung et al, 2021). The initial value of TVC in oysters transported to the laboratory was 2.3 log (CFU/g).…”

Section: Tvcmentioning

confidence: 99%

Enhancing quality assessment of live Pacific oysters (Crassostrea gigas) using flexible sensors real‐time monitoring physiological signals

Liu,

Qu,

Glamuzina

et al. 2024

J Food Process Engineering

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Shell‐closing strength (SCS) is commonly used to assess oyster vigor and quality as an important physiological stress indicator of the oyster organism. In this study, a quality decision support system based on flexible wireless sensor network and web services was designed and developed to explore the application of SCS in the rapid assessment of vitality and quality. Based on physiological and environmental information collected by flexible wireless sensor networks, this study proposes a novel quantitative vitality assessment method to identify oyster life decline cycles and processes. Meanwhile, TVB‐N, TVC, and pH were selected as quality indicators, and a back‐propagation artificial neural network (BP‐ANN) was used to predict and evaluate oyster quality indicators. The results showed that the root mean square errors (RMSE) for TVB‐N, TVC, and pH were 0.4624, 0.8827, and 0.1941; the coefficients of determination (R2) were 0.8919, 0.8578, and 0.6249. Therefore, the rapid assessment of oyster vitality and quality based on a flexible wireless sensor network is a reliable and effective means.Practical applicationsThis study aims to explore the application of live oyster SCS for rapid quality evaluation. In this article, a quality decision support system based on a flexible wireless sensor network (WSN) and web services is developed to improve the quality and health of live oysters in the supply chain. The use of the multi‐sensor system enables the monitoring and collection of environmental and physiological signals of live oysters throughout the supply chain process. The evaluation of the quality of live oysters using physiological and environmental information collected by flexible wireless sensor networks is a reliable and efficient method. This will provide an effective and reliable quality evaluation and management for the oyster industry.

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“…After homogenization of the meat (any liquor present in the shell was discarded), the microbial count was determined in 10 -1 to 10 -6 dilutions of the homogenates. Aerobic plate counts were determined by the pour plate method using Plate Count Agar (3M Petrifilm, USA) incubated at 30±1°C for 72±3 h (Chung et al, 2021). Microbiological data were transformed into logarithms of the number of colony-forming units (CFU/g).…”

Section: Microbiological Analysismentioning

confidence: 99%

Influence of seasonality and gonad development on the nutritional quality and safety of the razor clam Sinonovacula constricta (Lamarck 1818)

HU,

ZHOU,

ZHU

et al. 2023

Food Sci. Technol (Campinas)

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Understanding the reproductive activity or seasonal variation in comprehensive evaluations of the nutritional quality and safety of the razor clam Sinonovacula constricta (Lamarck) is important for improving product quality and economic benefits. The contents of moisture (from 80.12±0.38 to 84.98±0.40%), protein (from 53.14±0.06 to 63.12±0.69% DW), lipid (from 4.55±0.19 to 5.69±0.35% DW), glycogen (from 5.40±1.11 to 16.13±1.55% DW), and ash (from 12.03±0.33 to 19.86±0.56% DW) varied significantly at different gonadal development cycles or seasons. Glycogen, lipid, and protein variations were closely associated with gonadal development, with the lowest levels of lipid and protein in the spawning period. Moreover, S. constricta consistently had a well-balanced essential amino acid profile throughout the year, indicating that it is a source of high-quality protein. The predominant free amino acids in S. constricta were taurine, glycine, lysine, and alanine, which are important contributors to the flavor. S. constricta was defined as lean fat throughout the gonad cycle with polyunsaturated fatty acid accounting for the majority in the active and maturing stages. Microbiological quality and total volatile basic nitrogen were associated with the alteration of seasons. The optimal harvesting time of S. constricta was the inactive stage of most gonads in spring (from March to April in Taizhou, Zhejiang Province, China).

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The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata)

Cited by 7 publications

References 46 publications

Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)

Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)

Enhancing quality assessment of live Pacific oysters (Crassostrea gigas) using flexible sensors real‐time monitoring physiological signals

Influence of seasonality and gonad development on the nutritional quality and safety of the razor clam Sinonovacula constricta (Lamarck 1818)

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