Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality

• Published in: Water
• Main Authors: João A. Silvestre, Sílvia F. S. Pires, Vitória Pereira, Miguel Colaço, Ana P. L. Costa, Amadeu M. V. M. Soares, Domitília Matias, Filipa Bettencourt, Sergio Fernández-Boo, Rui J. M. Rocha, Andreia C. M. Rodrigues
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2021
• Subjects: bivalves aquaculture; oysters; Escherichia coli; salinity; oxidative stress status; Hydraulic engineering; TC1-978; Water supply for domestic and industrial purposes; TD201-500; Crassostrea gigas
• Online Access: https://doi.org/10.3390/w13081126; https://doaj.org/article/bc946e9433ba47dfa480c2f17f4b44c9

Microbiological contamination of bivalve molluscs is one of the major concerns inherent to food safety, thus depuration is frequently needed to assure food safety levels associated with their consumption. Salinity plays an important role in the metabolic activity of bivalves and as such can influence their depuration capacity. This study aimed to evaluate the effect of salinity (25, 30, 35 and 40) on the efficiency of the depuration process, along with the quality and shelf-life of Crassostrea gigas . For this, a 24-h depuration was carried out, followed by a storage period at 5 ± 1 °C for six days. Microbiological analyses and biochemical parameters related to oxidative stress response were analysed. Escherichia coli load was reduced in only 24 h, disregarding the salinity of the system. After the shelf-life period, the activity of the antioxidant defences at salinities 35 and 40 is higher but is still not sufficient to avoid lipid peroxidation. Over time, there is a decrease in oyster metabolism probably due to being chilled and to the action of exposure to air. In sum, this study suggests salinities between 25 and 30 as preferential for the depuration process of C. gigas and subsequent quality during shelf-life.