Influence of seasonality on the quality of oysters from the Sado and Mira rivers. (1st November 2022)

• Record Type: Journal Article
• Authors: Ferro Palma, Silvina; João Carvalho, Maria; Costa, Manuela; Floro, António; Viana, Ana; Gonçalves Fidalgo, Liliana; Rodrigues, Célia; Mata, Ana M.T.; Salgado, Ricardo
• Is Part Of: Food chemistry. Volume 393(2022)
• Publication Date: 2022-11-01
• Subjects: Crassostrea angulata -- Crassostrea gigas -- Seasonality -- Microbial quality -- Nutritional quality -- Sensory evaluation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133292
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Seasonality influenced Crassostrea angulata and Crassostrea gigas quality. Oysters from Sado and Mira rivers present a microbiologic excellent quality. Oysters had a good proportion of nutritional and beneficial lipids for health. High content of polyunsaturated fatty acids was detected, mainly from the n-3 series. Both oysters' species were well scored, mainly in March, with a high juiciness. 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.