Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis

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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Bibliographic Details
Main Authors: Chun-Sheng Liu, Qing-Song Hu, Ling-Xiang Bao, Xin Hong, Yi Yang, Ai-Min Wang
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Oyster
Freshness
Anhydrous low-temperature storage
Foodborne pathogens
Nutritional quality
Flavor compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002457
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