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. 2023 Feb 20:17:100606.
doi: 10.1016/j.fochx.2023.100606. eCollection 2023 Mar 30.

Effects of cooling rates during depuration on the quality of Pacific oysters (Crassostrea gigas) at anhydrous preservation stage

Shijie Bi  1   2 , Changhu Xue  3 , Yunqi Wen  3 , Xin Du  3 , Qianqian Xue  3 , Zhaojie Li  3 , Hongying Liu  2   4
Affiliations

Effects of cooling rates during depuration on the quality of Pacific oysters (Crassostrea gigas) at anhydrous preservation stage

Shijie Bi et al. Food Chem X. .

Abstract

The Pacific oyster could be affected by several pressure sources during cold chain logistics, which reduce the quality of oyster, and even improve its mortality. For improving the quality of oyster, the effects of depuration process at different cooling rates (1, 3, 7, 11 and 16 °C/h) on selected Pacific oyster were studied. The results indicated that extreme fluctuations in the depuration temperatures could affect the survival rates and qualities of oysters. The oysters exhibited low survival rates, glycogen contents and pH values at an increased cooling rate. Their contents in the 1 °C/h group after 3 d preservation were 100 %, 16.30 ± 1.64 mg/100 g and 6.72 ± 0.01, respectively, while there were 71 %, 7.72 ± 0.88 mg/100 g and 6.53 ± 0.01 in the 16 °C/h group after 3 d preservation, respectively. Furthermore, the ATP-related compounds were affected by the different cooling rates. AMP and IMP were the main ATP-related compounds, and their contents in the 1 °C/h group after 3 d preservation were 37.21 ± 1.10 mg/100 g and 29.47 ± 1.10 mg/100 g, respectively, while there were 32.07 ± 1.10 mg/100 g and 13.16 ± 1.60 mg/100 g in the 16 °C/h group after 3 d preservation, respectively. The proportions of the total umami, as well as the sweet amino acids also decreased, the proportions of the umami amino acids and sweet amino acids in the total amino acids, were 31.37%-38.80%, and their proportions in 1 °C/h group were higher than that in 16 °C/h group. Conversely, the fatty acid content of each group exhibited significant differences. Combined with the above results, the oyster maintained a high survival rate and higher quality at a cooling rate of 1 °C/h during depuration.

Keywords: Anhydrous preservation; Cooling rate; Depuration; Oyster; Quality.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
The survival curve of Crassostrea gigas during depuration and anhydrous preservation at different cooling rates. Note: d0-T: the transportation to the laboratory stage. d1-D: the stage of depuration for 24 h at 20 °C. d2-D: the process of temperature declining to 4 °C. d3-P, d4-P and d5-P respectively represented the stage of preservation for 24 h, 48 h and 72 h at 4 °C. CR1, CR3, CR7, CR11 and CR16 respectively represented the cooling rates of 1, 3, 7, 11 and 16 °C/h during the depuration (d2-D). Mean values with different letters are significantly different.
Fig. 2
Fig. 2
The glycogen content and pH of Crassostrea gigas during depuration and anhydrous preservation at different cooling rate. Note: Mean values with different letters are significantly different. Take CR1 group as an example, mark the significant difference of glycogen change with time.
Fig. 3
Fig. 3
The ATP-related compounds of Crassostrea gigas during depuration and anhydrous preservation at different cooling rate. Note: Mean values with different letters are significantly different. Take CR1 group as an example, mark the significant difference of glycogen change with time.
Fig. 4
Fig. 4
The A.E.C value of Crassostrea gigas during depuration and anhydrous preservation at different cooling rate. Note: Mean values with different letters are significantly different. Take CR1 group as an example, mark the significant difference of glycogen change with time.
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