Abstract
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.
Highlights
Fish and seafood are a vital part of the diet of many people around the world, for cultural and traditional reasons and for health benefits, since they are a good source of protein, vitamins, fatty acids, minerals and other essential micronutrients, featuring an excellent nutritional profile [1].Seafood is a very perishable food that requires proper handling and preservation to ensure its safety, quality and nutritional benefits [2]
The number of E. coli in MPN/100 g decreased from values that would not allow the immediate consumption of the oysters to values below the detection limit of the method of quantification in every salinity after 24 h of depuration
The values of the microbiological analysis obtained in this study showed that the The values of the microbiological analysis obtained in this study showed that the oysters’ depuration was effective after 24 h for all tested salinities
Summary
Seafood is a very perishable food that requires proper handling and preservation to ensure its safety, quality and nutritional benefits [2]. Failure to adhere to food-safety best practices during the seafood production chain can trigger microorganism contamination and may result in foodborne diseases [4]. Foodborne infections are a major cause of illness and death worldwide [5,6]. Animal-based foods are widespread worldwide and often considered the key cause of the increase in foodborne infections. Adak et al [7] found that eating shellfish (a luxury food with relatively low consumption levels) is associated with very high disease risk. The number of cases attributed to shellfish is in the same ranges or levels as beef or eggs, the level of risk is much higher [8]
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