| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2026-02-12 |
| タイトル |
|
|
タイトル |
Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas) |
|
言語 |
en |
| 言語 |
|
|
言語 |
eng |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Shelled oyster |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
superchilling |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
ATP-related compounds |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
sensory evaluations |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
shelf life |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 著者 |
DONG, Shiliang
NIU, Yabin
WEI, Huamao
LIN, Yumeng
LU, Xin
YAMASHITA, Tetsuro
YU, Kefeng
TAKAKI, Koichi
YUAN, Chunhong
|
| 登録日 |
|
|
日付 |
2026-02-12 |
|
日付タイプ |
Created |
| 書誌情報 |
en : Food Quality and Safety
巻 7,
号 fyad008,
発行日 2023-01-12
|
| ISSN |
|
|
収録物識別子タイプ |
EISSN |
|
収録物識別子 |
2399-1402 |
| ISSN |
|
|
収録物識別子タイプ |
PISSN |
|
収録物識別子 |
2399-1399 |
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The quality changes of shelled Pacific oysters (Crassostrea gigas) were examined in relation to the effects of superchilling storage at −1 °C for 28 d by measuring changes in biochemical properties (microbial analysis, adenosine triphosphate (ATP)-related compounds, pH, free amino acids) and sensory evaluations in this study. The results indicated that microorganism growth was significantly inhibited during superchilling storage. Adenosine diphosphate (ADP) and adenosine monophosphate (AMP) accumulated while ATP rapidly decreased in the adductor muscle. ATP and ADP were the primary components in the other 3 tissues including mantle, gill, and body trunk of oysters, and they remained relatively stable over time. The pH and adenylate energy charge in the adductor muscle could be utilized as freshness indicators for shelled oysters. However, there were no significant differences (P>0.05) among the free amino acids during whole storage. According to the sensory evaluations, oysters could be alive and tolerated up to 21 d at −1 °C storage. The study demonstrated that superchilling storage at −1 °C could better maintain the eating quality of shelled oysters and the shelf life was extended to 21 d. |
|
言語 |
en |
| 出版者 |
|
|
出版者 |
Oxford University Press |
|
言語 |
en |
| 権利 |
|
|
言語 |
en |
|
権利情報 |
© The Author(s) 2023 |
| 権利 |
|
|
言語 |
en |
|
権利情報Resource |
https://creativecommons.org/licenses/by-nc/4.0/ |
|
権利情報 |
Creative Commons Attribution-NonCommercial 4.0 International |
| DOI |
|
|
関連タイプ |
isIdenticalTo |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
https://doi.org/10.1093/fqsafe/fyad008 |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| 助成情報 |
|
|
|
助成機関名 |
Japan Society for the Promotion of Science |
|
|
言語 |
en |
|
|
研究課題番号URI |
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19H05611/ |
|
|
研究課題番号 |
19H05611 |
|
|
研究課題番号タイプ |
JGN |
|
|
研究課題名 |
Novel function control of plant and marine products by pulsed power and its scientifically deepening |
|
|
言語 |
en |
|
|
研究課題名 |
パルスパワーによる植物・水産物の革新的機能性制御とその学理深化 |
|
|
言語 |
ja |
| 内容注記 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
This work was supported by the Japan Society for the Promotion of Science (19H05611). |
|
言語 |
en |
fqs-v7-fyad008.pdf (413 KB)
