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Food Chem

Title:		"Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)"
Author(s):		Liu C; Gu Z; Lin X; Wang Y; Wang A; Sun Y; Shi Y;
Address:		"State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China. Electronic address: liucs@hainanu.edu.cn. State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China. Ocean College, Hainan University, PR China. Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, PR China. State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China. Electronic address: syshui207@126.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20210928
Issue:
Page Number:		131247 -
DOI:		10.1016/j.foodchem.2021.131247
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of HHP and storage temperature on bacterial counts, color, fatty acids and flavor compounds of oysters Crassostrea ariakensis were investigated. Counts of Vibrio vulnificus and Vibrio parahaemolyticus decreased to undetectable levels in >/= 400 MPa-treated oysters. Storage at -20 degrees C significantly restrained microbial growth compared to 4 degrees C (P < 0.05). L* values of HHP-treated oysters significantly increased compared to raw oysters (P < 0.05). Storage slightly affected the color according to total color difference (DeltaE*) values. Fatty acid profiles and betaine contents in 400 and 600 MPa-treated oysters at 0 and 15 d were almost the same as raw samples. Contents of total free amino acids (FAAs), Na(+) and Ca(2+) were significantly higher in 400 and 600 MPa-treated oysters than those in raw oysters at 0 d (P < 0.05), while the opposite results were observed in 5'-adenosine monophosphate (AMP), 5'-guanosine monophosphate (GMP), citric acid, succinic acid, K(+) and PO(4)(3-) (P < 0.05). At 400 and 600 MPa, FAAs significantly decreased after 15-d storage at 4 degrees C and -20 degrees C (P < 0.05), while no significant changes were observed in nucleotides, organic acids and inorganic ions"
Keywords:		"Animals Bacterial Load Colony Count, Microbial *Crassostrea Fatty Acids/analysis Hydrostatic Pressure *Ostreidae Taste Temperature *Vibrio parahaemolyticus Color Fatty acids High hydrostatic pressure Non-volatile taste active compounds Oyster Seafood safe;"
Notes:		"MedlineLiu, Chunsheng Gu, Zhifeng Lin, Xianxin Wang, Yuanyuan Wang, Aimin Sun, Yun Shi, Yaohua eng England 2021/10/10 Food Chem. 2022 Mar 15; 372:131247. doi: 10.1016/j.foodchem.2021.131247. Epub 2021 Sep 28"