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

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-19 DOI:10.1016/j.fochx.2025.102398

Chun-Sheng Liu , Qing-Song Hu , Ling-Xiang Bao , Xin Hong , Yi Yang , Ai-Min Wang

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引用次数: 0

Abstract

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.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.