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Influence of seasonality on the quality of oysters from the Sado and Mira rivers

Influence of seasonality on the quality of oysters from the Sado and Mira rivers

Authors :
Silvina Ferro Palma
Maria João Carvalho
Manuela Costa
António Floro
Ana Viana
Liliana Gonçalves Fidalgo
Célia Rodrigues
Ana M.T. Mata
Ricardo Salgado
Source :
Food Chemistry. 393:133292
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Abstract

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.

Details

ISSN :
03088146
Volume :
393
Database :
OpenAIRE
Journal :
Food Chemistry
Accession number :
edsair.doi.dedup.....47b77145f36a58a899f815a3b2fd5b6b
Full Text :
https://doi.org/10.1016/j.foodchem.2022.133292