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...
Published in: | Food Chemistry |
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2022
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ftipbeja:oai:repositorio.ipbeja.pt:20.500.12207/5660 2023-05-15T15:58:31+02:00 Influence of seasonality on the quality of oysters from the Sado and Mira rivers Ferro Palma, Silvina João Carvalho, Maria Costa, Manuela Floro, António Viana, Ana Gonçalves Fidalgo, Liliana Rodrigues, C. Mata, A. Salgado, R. 2022-11-01 https://hdl.handle.net/20.500.12207/5660 https://doi.org/10.1016/j.foodchem.2022.133292 eng eng Elsevier http://www.journals.elsevier.com/food-chemistry/ Palma, S., Carvalho, M., Costa, M., Floro, A., Viana A., Fidalgo, L., Rodrigues, C., Mata, A. & Salgado, R. (2022). Influence of seasonality on the quality of oysters from the Sado and Mira rivers. Food Chemistry, 393, 1-11. https://doi.org/10.1016/j.foodchem.2022.133292 0308-8146 https://hdl.handle.net/20.500.12207/5660 https://doi.org/10.1016/j.foodchem.2022.133292 openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Animals Rivers Crassostrea Food quality Seasons article 2022 ftipbeja https://doi.org/20.500.12207/566010.1016/j.foodchem.2022.133292 2023-04-08T16:34:39Z 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. Article in Journal/Newspaper Crassostrea gigas IPBeja Repositório Científico (Instituto Politécnico de Beja) Mira ENVELOPE(10.500,10.500,-70.417,-70.417) Food Chemistry 393 133292 |
institution |
Open Polar |
collection |
IPBeja Repositório Científico (Instituto Politécnico de Beja) |
op_collection_id |
ftipbeja |
language |
English |
topic |
Animals Rivers Crassostrea Food quality Seasons |
spellingShingle |
Animals Rivers Crassostrea Food quality Seasons Ferro Palma, Silvina João Carvalho, Maria Costa, Manuela Floro, António Viana, Ana Gonçalves Fidalgo, Liliana Rodrigues, C. Mata, A. Salgado, R. Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
topic_facet |
Animals Rivers Crassostrea Food quality Seasons |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Ferro Palma, Silvina João Carvalho, Maria Costa, Manuela Floro, António Viana, Ana Gonçalves Fidalgo, Liliana Rodrigues, C. Mata, A. Salgado, R. |
author_facet |
Ferro Palma, Silvina João Carvalho, Maria Costa, Manuela Floro, António Viana, Ana Gonçalves Fidalgo, Liliana Rodrigues, C. Mata, A. Salgado, R. |
author_sort |
Ferro Palma, Silvina |
title |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_short |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_full |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_fullStr |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_full_unstemmed |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_sort |
influence of seasonality on the quality of oysters from the sado and mira rivers |
publisher |
Elsevier |
publishDate |
2022 |
url |
https://hdl.handle.net/20.500.12207/5660 https://doi.org/10.1016/j.foodchem.2022.133292 |
long_lat |
ENVELOPE(10.500,10.500,-70.417,-70.417) |
geographic |
Mira |
geographic_facet |
Mira |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_relation |
http://www.journals.elsevier.com/food-chemistry/ Palma, S., Carvalho, M., Costa, M., Floro, A., Viana A., Fidalgo, L., Rodrigues, C., Mata, A. & Salgado, R. (2022). Influence of seasonality on the quality of oysters from the Sado and Mira rivers. Food Chemistry, 393, 1-11. https://doi.org/10.1016/j.foodchem.2022.133292 0308-8146 https://hdl.handle.net/20.500.12207/5660 https://doi.org/10.1016/j.foodchem.2022.133292 |
op_rights |
openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ |
op_doi |
https://doi.org/20.500.12207/566010.1016/j.foodchem.2022.133292 |
container_title |
Food Chemistry |
container_volume |
393 |
container_start_page |
133292 |
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1766394262674472960 |