Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage
To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosp...
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China Food Publishing Company
2023
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Online Access: | https://doi.org/10.7506/spkx1002-6630-20211231-366 https://doaj.org/article/4915d63184934387ae05e66a003a9a01 |
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ftdoajarticles:oai:doaj.org/article:4915d63184934387ae05e66a003a9a01 2023-05-15T15:57:57+02:00 Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping 2023-02-01T00:00:00Z https://doi.org/10.7506/spkx1002-6630-20211231-366 https://doaj.org/article/4915d63184934387ae05e66a003a9a01 EN ZH eng chi China Food Publishing Company https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-030.pdf https://doaj.org/toc/1002-6630 1002-6630 doi:10.7506/spkx1002-6630-20211231-366 https://doaj.org/article/4915d63184934387ae05e66a003a9a01 Shipin Kexue, Vol 44, Iss 4, Pp 224-231 (2023) crassostrea gigas waterless live storage viability non-volatile compounds flavor quality Food processing and manufacture TP368-456 article 2023 ftdoajarticles https://doi.org/10.7506/spkx1002-6630-20211231-366 2023-03-12T01:34:46Z To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosphate (ATP) related compounds, adenylate energy charge (AEC) and free amino acids and evaluation of flavor quality changes with respect to contents and taste activity values (TAV) of taste compounds. The results showed that the viability and taste compounds of C. gigas were significantly influenced by postharvest transportation and environmental stress. All viability indicators were significantly restored by 24 h depuration, with ATP, AEC and the content of total free amino acids being significantly higher than before depuration (P < 0.05), indicating that the viability reached new levels. During the process from induced dormancy to waterless live storage, more energy substances were required to maintain the balance of the organism under low temperature and hypoxia stress, so all viability indicators were significantly lower than before depuration (P < 0.05) and remained stable at a lower level. Among the taste compounds, the content of umami amino acids increased and the content of bitter amino acids decreased in C. gigas after depuration, and the content of taste amino acids decreased slowly as the waterless live storage time increased. The umami?nucleotides inosine 5’-monphosphate (IMP) and adenosine 5’-monophosphate (AMP) were accumulated throughout the circulation process (P < 0.05); the total amount of organic acids showed a fluctuant downward trend, with the amount of lactic acid being significantly higher after than before depuration (P < 0.05) and showing a decreasing trend from dormancy to the end of waterless live storage (P < 0.05), while the amounts of succinic acid and malic acid showed an increasing trend during waterless live storage (P < 0.05). The levels of Na+ and K+, which play an ... Article in Journal/Newspaper Crassostrea gigas Directory of Open Access Journals: DOAJ Articles |
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ftdoajarticles |
language |
English Chinese |
topic |
crassostrea gigas waterless live storage viability non-volatile compounds flavor quality Food processing and manufacture TP368-456 |
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crassostrea gigas waterless live storage viability non-volatile compounds flavor quality Food processing and manufacture TP368-456 LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
topic_facet |
crassostrea gigas waterless live storage viability non-volatile compounds flavor quality Food processing and manufacture TP368-456 |
description |
To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosphate (ATP) related compounds, adenylate energy charge (AEC) and free amino acids and evaluation of flavor quality changes with respect to contents and taste activity values (TAV) of taste compounds. The results showed that the viability and taste compounds of C. gigas were significantly influenced by postharvest transportation and environmental stress. All viability indicators were significantly restored by 24 h depuration, with ATP, AEC and the content of total free amino acids being significantly higher than before depuration (P < 0.05), indicating that the viability reached new levels. During the process from induced dormancy to waterless live storage, more energy substances were required to maintain the balance of the organism under low temperature and hypoxia stress, so all viability indicators were significantly lower than before depuration (P < 0.05) and remained stable at a lower level. Among the taste compounds, the content of umami amino acids increased and the content of bitter amino acids decreased in C. gigas after depuration, and the content of taste amino acids decreased slowly as the waterless live storage time increased. The umami?nucleotides inosine 5’-monphosphate (IMP) and adenosine 5’-monophosphate (AMP) were accumulated throughout the circulation process (P < 0.05); the total amount of organic acids showed a fluctuant downward trend, with the amount of lactic acid being significantly higher after than before depuration (P < 0.05) and showing a decreasing trend from dormancy to the end of waterless live storage (P < 0.05), while the amounts of succinic acid and malic acid showed an increasing trend during waterless live storage (P < 0.05). The levels of Na+ and K+, which play an ... |
format |
Article in Journal/Newspaper |
author |
LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping |
author_facet |
LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping |
author_sort |
LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping |
title |
Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
title_short |
Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
title_full |
Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
title_fullStr |
Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
title_full_unstemmed |
Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage |
title_sort |
changes in viability and taste compounds of crassostrea gigas during depuration and waterless live storage |
publisher |
China Food Publishing Company |
publishDate |
2023 |
url |
https://doi.org/10.7506/spkx1002-6630-20211231-366 https://doaj.org/article/4915d63184934387ae05e66a003a9a01 |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Shipin Kexue, Vol 44, Iss 4, Pp 224-231 (2023) |
op_relation |
https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-030.pdf https://doaj.org/toc/1002-6630 1002-6630 doi:10.7506/spkx1002-6630-20211231-366 https://doaj.org/article/4915d63184934387ae05e66a003a9a01 |
op_doi |
https://doi.org/10.7506/spkx1002-6630-20211231-366 |
_version_ |
1766393664931627008 |