| Registro completo |
| Provedor de dados: |
ArchiMer
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| País: |
France
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| Título: |
Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment
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| Autores: |
Buzin, Florence
Baudon, Violaine
Cardinal, Mireille
Barille, Laurent
Haure, Joel
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| Data: |
2011-09
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| Ano: |
2011
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| Palavras-chave: |
Quality control
Refrigeration
Sensory evaluation
Shelf life
Shellfish
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| 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.
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| Tipo: |
Text
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| Idioma: |
Inglês
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| Identificador: |
http://archimer.ifremer.fr/doc/00041/15245/12840.pdf
DOI:10.1111/j.1365-2621.2011.02686.x
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| Editor: |
Wiley-blackwell
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| Relação: |
http://archimer.ifremer.fr/doc/00041/15245/
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| Formato: |
application/pdf
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| Fonte: |
International Journal Of Food Science And Technology (0950-5423) (Wiley-blackwell), 2011-09 , Vol. 46 , N. 9 , P. 1775-1782
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| Direitos: |
2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
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