Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature
Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughout the world. Quality of stored muscle of oyster, Crossostrea glomerata depends on the temperature and storage time. Investigation on factors responsible for spoilage of oyster meat in refrigerator (7±2°C); in term of biochemical indices, indicated that in 1-2 days the following changes will accur: oyster tissue total protein from 7.6±0.44g% to 7.06±0.64g%, salt soluble protein from 3A6±0.52mg% to 2.53±0.14g%.Totallipid from 3.0±0.38g% to 2.5±0.29g%, TMA from 1.1±0.11 mg% to 1.46±0.09 and TVB, from 946±0.29mg% to 19.33±0.06 and on 7th day of storage, total protein to 4.5±0.32g%, salt soluble protein to 1.1±0.21g%, total lipid to 1.4±0.19g%, TMA, to 4.3±0.41 mg% and TVB to 83.3±3.5 changed. Amount of Glycogen in fresh meat was 5.3g% which decreased to 3.2g% during 7 days storage. Water content in fresh tissue was 79.0±0.57g% and increased at 7±2°C gradually with the increase of storage time. After 7 days it reached to the highly significant (p<0.001) value of 89.1±0.54g%.pH in fresh tissue was also noted 6.60±0.17and slightly non significant change was observed during 7 days of storage. On the 7th day it decreased to 6.3±0.05 from its fresh tissue value significantly (p£0.001) with storage time. Results concluded that oyster meat could be preserved for 4 days up to acceptable refrigeration temperature.
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Language: | English |
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2001
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Subjects: | Biology, Fisheries, Physiochemical, Edible oyster, Refrigerated temperature, Refrigeration period, Pakistan, |
Online Access: | http://hdl.handle.net/1834/37029 |
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dig-aquadocs-1834-370292021-06-30T03:27:16Z Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature Zamir, R. Khan, A. Qasim, R. Biology Fisheries Physiochemical Edible oyster Refrigerated temperature Refrigeration period Pakistan Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughout the world. Quality of stored muscle of oyster, Crossostrea glomerata depends on the temperature and storage time. Investigation on factors responsible for spoilage of oyster meat in refrigerator (7±2°C); in term of biochemical indices, indicated that in 1-2 days the following changes will accur: oyster tissue total protein from 7.6±0.44g% to 7.06±0.64g%, salt soluble protein from 3A6±0.52mg% to 2.53±0.14g%.Totallipid from 3.0±0.38g% to 2.5±0.29g%, TMA from 1.1±0.11 mg% to 1.46±0.09 and TVB, from 946±0.29mg% to 19.33±0.06 and on 7th day of storage, total protein to 4.5±0.32g%, salt soluble protein to 1.1±0.21g%, total lipid to 1.4±0.19g%, TMA, to 4.3±0.41 mg% and TVB to 83.3±3.5 changed. Amount of Glycogen in fresh meat was 5.3g% which decreased to 3.2g% during 7 days storage. Water content in fresh tissue was 79.0±0.57g% and increased at 7±2°C gradually with the increase of storage time. After 7 days it reached to the highly significant (p<0.001) value of 89.1±0.54g%.pH in fresh tissue was also noted 6.60±0.17and slightly non significant change was observed during 7 days of storage. On the 7th day it decreased to 6.3±0.05 from its fresh tissue value significantly (p£0.001) with storage time. Results concluded that oyster meat could be preserved for 4 days up to acceptable refrigeration temperature. 2021-06-24T18:02:42Z 2021-06-24T18:02:42Z 2001 article TRUE 1562-2916 http://hdl.handle.net/1834/37029 en http://www.jifro.ir application/pdf application/pdf 1-12 http://aquaticcommons.org/id/eprint/22238 18721 2018-02-28 12:39:08 22238 Iranian Fisheries Science Research Institute |
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Biology Fisheries Physiochemical Edible oyster Refrigerated temperature Refrigeration period Pakistan Biology Fisheries Physiochemical Edible oyster Refrigerated temperature Refrigeration period Pakistan Zamir, R. Khan, A. Qasim, R. Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature |
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Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughout the world. Quality of stored muscle of oyster, Crossostrea glomerata depends on the temperature and storage time. Investigation on factors responsible for spoilage of oyster meat in refrigerator (7±2°C); in term of biochemical indices, indicated that in 1-2 days the following changes will accur: oyster tissue total protein from 7.6±0.44g% to 7.06±0.64g%, salt soluble protein from 3A6±0.52mg% to 2.53±0.14g%.Totallipid from 3.0±0.38g% to 2.5±0.29g%, TMA from 1.1±0.11 mg% to 1.46±0.09 and TVB, from 946±0.29mg% to 19.33±0.06 and on 7th day of storage, total protein to 4.5±0.32g%, salt soluble protein to 1.1±0.21g%, total lipid to 1.4±0.19g%, TMA, to 4.3±0.41 mg% and TVB to 83.3±3.5 changed. Amount of Glycogen in fresh meat was 5.3g% which decreased to 3.2g% during 7 days storage. Water content in fresh tissue was 79.0±0.57g% and increased at 7±2°C gradually with the increase of storage time. After 7 days it reached to the highly significant (p<0.001) value of 89.1±0.54g%.pH in fresh tissue was also noted 6.60±0.17and slightly non significant change was observed during 7 days of storage. On the 7th day it decreased to 6.3±0.05 from its fresh tissue value significantly (p£0.001) with storage time. Results concluded that oyster meat could be preserved for 4 days up to acceptable refrigeration temperature. |
format |
article |
topic_facet |
Biology Fisheries Physiochemical Edible oyster Refrigerated temperature Refrigeration period Pakistan |
author |
Zamir, R. Khan, A. Qasim, R. |
author_facet |
Zamir, R. Khan, A. Qasim, R. |
author_sort |
Zamir, R. |
title |
Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature |
title_short |
Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature |
title_full |
Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature |
title_fullStr |
Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature |
title_full_unstemmed |
Physiochemical changes in tissue of edible oyster Crassostrea glomerata at refrigerated temperature |
title_sort |
physiochemical changes in tissue of edible oyster crassostrea glomerata at refrigerated temperature |
publishDate |
2001 |
url |
http://hdl.handle.net/1834/37029 |
work_keys_str_mv |
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_version_ |
1756079569978261504 |