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Article

Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality

1
Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
2
CESAM (Centre for Marine and Environmental Studies), Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
3
IPMA, Instituto Português do Mar e da Atmosfera, 8700-305 Olhão, Portugal
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Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR), Universidade do Porto, Avenida General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
*
Author to whom correspondence should be addressed.
Academic Editor: Laura Guimarães
Water 2021, 13(8), 1126; https://doi.org/10.3390/w13081126
Received: 13 March 2021 / Revised: 9 April 2021 / Accepted: 14 April 2021 / Published: 20 April 2021
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. View Full-Text
Keywords: bivalves aquaculture; oysters; Escherichia coli; salinity; oxidative stress status bivalves aquaculture; oysters; Escherichia coli; salinity; oxidative stress status
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MDPI and ACS Style

Silvestre, J.A.; Pires, S.F.S.; Pereira, V.; Colaço, M.; Costa, A.P.L.; Soares, A.M.V.M.; Matias, D.; Bettencourt, F.; Fernández-Boo, S.; Rocha, R.J.M.; Rodrigues, A.C.M. Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality. Water 2021, 13, 1126. https://doi.org/10.3390/w13081126

AMA Style

Silvestre JA, Pires SFS, Pereira V, Colaço M, Costa APL, Soares AMVM, Matias D, Bettencourt F, Fernández-Boo S, Rocha RJM, Rodrigues ACM. Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality. Water. 2021; 13(8):1126. https://doi.org/10.3390/w13081126

Chicago/Turabian Style

Silvestre, João A.; Pires, Sílvia F.S.; Pereira, Vitória; Colaço, Miguel; Costa, Ana P.L.; Soares, Amadeu M.V.M.; Matias, Domitília; Bettencourt, Filipa; Fernández-Boo, Sergio; Rocha, Rui J.M.; Rodrigues, Andreia C.M. 2021. "Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality" Water 13, no. 8: 1126. https://doi.org/10.3390/w13081126

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