Comparison of survival and quality of oysters (Crassostrea gigas) kept in a live mollusk display cabinet and in a refrigerator
DOI:
https://doi.org/10.52945/rac.v38i2.1994Keywords:
Marine bivalves, Non-immersed storage, Shelf life, retailAbstract
The survival and physicochemical and microbiological quality of Crassostrea gigas oysters kept in a Live Shellfish Display (LSD) were evaluated in comparison to oysters kept under refrigeration. In the LSD, the oysters were kept exposed to air and continuously sprayed with salt water sterilized with ultraviolet light and cooled (from 10 to 16°C) in a recirculation system. Two experiments were performed in which 250 oysters remained for 28 days in the LSD and were compared with oysters kept in a refrigerator at 4°C. The moisture content of the oysters stored in the LSD was higher and the pH was slightly lower than that of the oysters kept in the refrigerator. The oysters kept in the LSD showed higher survival after 20 days of storage and lower counts of mesophiles and psychrotrophs. The results indicate that the LSD prolongs the life of the oysters and preserves their quality for human consumption for up to 20 days of storage.
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Copyright (c) 2025 Felipe Matarazzo Suplicy, Robson Ventura de Souza, Fabiele Bernardi, Giustino Tribuzi, Marília Miotto
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