Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment

Type Article
Date 2011-09
Language English
Author(s) Buzin Florence1, 2, Baudon Violaine1, Cardinal Mireille3, Barille Laurent2, Haure Joel1
Affiliation(s) 1 : IFREMER, Lab Genet & Pathol, F-85230 Bouin, France
2 : Univ Nantes, Fac Sci & Tech, Mer Mol Sante EA 2160, F-44322 Nantes, France
3 : IFREMER, Lab Sci & Technol Biomasse Marine, F-44331 Nantes 3, France
Source International Journal Of Food Science And Technology (0950-5423) (Wiley-blackwell), 2011-09 , Vol. 46 , N. 9 , P. 1775-1782
DOI 10.1111/j.1365-2621.2011.02686.x
WOS© Times Cited 12
Keyword(s) Quality control, refrigeration, sensory evaluation, shelf life, shellfish
Abstract Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant variations. However, the oyster total weight and fresh flesh weight exhibited losses of 10.5% and a 16.6% after 15 days of storage. At the same time, intervalval water showed a decrease in quality with 20% of the samples characterized by an absence of intervalval water with a flesh more or less moist. These results suggested that the cold storage represents a partial solution to sustain the commercialisation of bivalves during closures of 15 days.
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