Influence of seasonality on the quality of oysters from the Sado and Mira rivers

There is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiological, nutritional, and sensory analyses. The microb...

Full description

Bibliographic Details
Published in:Food Chemistry
Main Authors: Ferro Palma, Silvina, João Carvalho, Maria, Costa, Manuela, Floro, António, Viana, Ana, Gonçalves Fidalgo, Liliana, Rodrigues, C., Mata, A., Salgado, R.
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier 2022
Subjects:
Animals
Rivers
Crassostrea
Food quality
Seasons
Mira
Crassostrea gigas
Online Access:https://hdl.handle.net/20.500.12207/5660
https://doi.org/10.1016/j.foodchem.2022.133292
Description
Summary:There is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiological, nutritional, and sensory analyses. The microbiological water quality and the oyster shell contamination were better during the warmer months. No seasonal effect was observed on sediments and on oyster meat. A good physicochemical and nutritional quality was also observed, with high content of polyunsaturated fatty acids, including omega-3 fatty acids, resulting in good lipid quality indices. From the sensory evaluation, both oysters' species were well scored and presented the highest scores (4) in parameters such as cream-ivory colour, sea smell, firmness and juiciness. These attributes denote the freshness degree at the time of the tasting, reflecting the quality of the bivalve.

Similar Items