FN Archimer Export Format PT J TI Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment BT AF BUZIN, Florence BAUDON, Violaine CARDINAL, Mireille BARILLE, Laurent HAURE, Joel AS 1:1,2;2:1;3:3;4:2;5:1; FF 1:PDG-RBE-AGSAE-LGP;2:PDG-RBE-AGSAE-LGP;3:PDG-RBE-BRM-STBM;4:;5:PDG-RBE-AGSAE-LGP; C1 IFREMER, Lab Genet & Pathol, F-85230 Bouin, France Univ Nantes, Fac Sci & Tech, Mer Mol Sante EA 2160, F-44322 Nantes, France IFREMER, Lab Sci & Technol Biomasse Marine, F-44331 Nantes 3, France C2 IFREMER, FRANCE UNIV NANTES, FRANCE IFREMER, FRANCE SI BOUIN NANTES SE PDG-RBE-AGSAE-LGP PDG-RBE-BRM-STBM IN WOS Ifremer jusqu'en 2018 copubli-france copubli-univ-france IF 1.259 TC 14 UR https://archimer.ifremer.fr/doc/00041/15245/12840.pdf LA English DT Article DE ;Quality control;refrigeration;sensory evaluation;shelf life;shellfish AB 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. PY 2011 PD SEP SO International Journal Of Food Science And Technology SN 0950-5423 PU Wiley-blackwell VL 46 IS 9 UT 000293078400001 BP 1775 EP 1782 DI 10.1111/j.1365-2621.2011.02686.x ID 15245 ER EF