Data/hora: 01/06/2024 16:28:01

Provedor de dados: 	5	
País: 	France	
Título: 	Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment	
Autores: 	Buzin, Florence; Baudon, Violaine; Cardinal, Mireille; Barille, Laurent; Haure, Joel.	
Data: 	2011-09	
Ano: 	2011	
Palavras-chave: 	Quality control; Refrigeration; Sensory evaluation; Shelf life; Shellfish.	
Resumo: 	Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant variations. However, the oyster total weight and fresh flesh weight exhibited losses of 10.5% and a 16.6% after 15 days of storage. At the same time, intervalval water showed a decrease in quality with 20% of the samples characterized by an absence of intervalval water with a flesh more or less moist. These results suggested that the cold storage represents a partial solution to sustain the commercialisation of bivalves during closures of 15 days.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/00041/15245/12840.pdf

DOI:10.1111/j.1365-2621.2011.02686.x	
Editor: 	Wiley-blackwell	
Relação: 	http://archimer.ifremer.fr/doc/00041/15245/	
Formato: 	application/pdf	
Fonte: 	International Journal Of Food Science And Technology (0950-5423) (Wiley-blackwell), 2011-09 , Vol. 46 , N. 9 , P. 1775-1782	
Fonte: 	2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology