Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis
This study comprehensively evaluated the freshness and quality changes of Hong Kong oyster (Crassostrea hongkongensis) during anhydrous low-temperature storage through a multi-indicator method. The results revealed that TVB-N and MDA levels showed significant increase after nine days of storage, whi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002457 |
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| author | Chun-Sheng Liu Qing-Song Hu Ling-Xiang Bao Xin Hong Yi Yang Ai-Min Wang |
| author_facet | Chun-Sheng Liu Qing-Song Hu Ling-Xiang Bao Xin Hong Yi Yang Ai-Min Wang |
| author_sort | Chun-Sheng Liu |
| collection | DOAJ |
| description | This study comprehensively evaluated the freshness and quality changes of Hong Kong oyster (Crassostrea hongkongensis) during anhydrous low-temperature storage through a multi-indicator method. The results revealed that TVB-N and MDA levels showed significant increase after nine days of storage, while pH and surface color remained stable. The counts of Escherichia coli, Vibrio parahaemolyticus, and V. vulnificus peaked on day three before declining, contrasting with the continuous proliferation of anaerobic lactic acid bacteria. The crude protein, total lipid, phospholipid and fatty acid contents decreased significantly with prolonged storage, while glycogen content exhibited a biphasic trend, and triglyceride levels consistently increased. Most non-volatile compounds peaked at three to six days of storage, whereas lactic acid levels progressively increased. Among volatile compounds, aldehydes were the most abundant, with hexanal levels remaining stable and 2,4-heptadienal significantly increasing by day six. In conclusion, the optimal shelf life for Hong Kong oysters under anhydrous low-temperature storage conditions should be not exceed six days. |
| format | Article |
| id | doaj-art-972b1aba901b4ab49a9c7972a9f8effc |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-972b1aba901b4ab49a9c7972a9f8effc2025-08-20T03:09:59ZengElsevierFood Chemistry: X2590-15752025-04-012710239810.1016/j.fochx.2025.102398Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensisChun-Sheng Liu0Qing-Song Hu1Ling-Xiang Bao2Xin Hong3Yi Yang4Ai-Min Wang5School of Marine Biology and Fisheries, Hainan University, Haikou 570228, Hainan Province, China; School of Breeding and Multiplication, Hainan University, Sanya 572025, Hainan Province, China; Corresponding author at: School of Marine Biology and Fisheries, Hainan University, 58 Renmin Road, Haikou 570228, China.School of Marine Biology and Fisheries, Hainan University, Haikou 570228, Hainan Province, ChinaSchool of Marine Biology and Fisheries, Hainan University, Haikou 570228, Hainan Province, ChinaSchool of Marine Biology and Fisheries, Hainan University, Haikou 570228, Hainan Province, ChinaSchool of Marine Biology and Fisheries, Hainan University, Haikou 570228, Hainan Province, China; School of Breeding and Multiplication, Hainan University, Sanya 572025, Hainan Province, ChinaSchool of Marine Biology and Fisheries, Hainan University, Haikou 570228, Hainan Province, ChinaThis study comprehensively evaluated the freshness and quality changes of Hong Kong oyster (Crassostrea hongkongensis) during anhydrous low-temperature storage through a multi-indicator method. The results revealed that TVB-N and MDA levels showed significant increase after nine days of storage, while pH and surface color remained stable. The counts of Escherichia coli, Vibrio parahaemolyticus, and V. vulnificus peaked on day three before declining, contrasting with the continuous proliferation of anaerobic lactic acid bacteria. The crude protein, total lipid, phospholipid and fatty acid contents decreased significantly with prolonged storage, while glycogen content exhibited a biphasic trend, and triglyceride levels consistently increased. Most non-volatile compounds peaked at three to six days of storage, whereas lactic acid levels progressively increased. Among volatile compounds, aldehydes were the most abundant, with hexanal levels remaining stable and 2,4-heptadienal significantly increasing by day six. In conclusion, the optimal shelf life for Hong Kong oysters under anhydrous low-temperature storage conditions should be not exceed six days.http://www.sciencedirect.com/science/article/pii/S2590157525002457OysterFreshnessAnhydrous low-temperature storageFoodborne pathogensNutritional qualityFlavor compounds |
| spellingShingle | Chun-Sheng Liu Qing-Song Hu Ling-Xiang Bao Xin Hong Yi Yang Ai-Min Wang Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis Food Chemistry: X Oyster Freshness Anhydrous low-temperature storage Foodborne pathogens Nutritional quality Flavor compounds |
| title | Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis |
| title_full | Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis |
| title_fullStr | Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis |
| title_full_unstemmed | Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis |
| title_short | Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis |
| title_sort | effects of anhydrous low temperature storage on the post capture survival bacterial counts and meat quality of hong kong oyster crassostrea hongkongensis |
| topic | Oyster Freshness Anhydrous low-temperature storage Foodborne pathogens Nutritional quality Flavor compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002457 |
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